Born and bred in Kuala Lumpur, RED's Chef de Cuisine, “Carloz” ZulAman believes that one never stops learning, and that one should always persevere in their pursuits. Chef Zul began his culinary career in Malaysia, but it was his 4-year stint at a boutique hotel in the Maldives that tested his mettle as a chef. Necessity is the mother of invention, and it was indeed necessity due to limited fresh ingredients ("just coconuts and fish," he chuckles) that challenged Chef Zul to experiment with many different and exotic methods. Of course, having a grandmother who cooked for the Perak royal family, and parents who own a small restaurant, certainly doesn't hurt; it's definitely in the blood for this affable chef.