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Chef Khairul has spent 12 years in the industry specializing in Asian cuisine, leaning specifically on authentic Malay dining.
Over the years, he has served in star hotels and luxury resorts, which include The Andaman and Four Seasons Resort in Langkawi, Sutera Harbour Resort & Spa in Sabah, and Carcosa Seri Negara in Kuala Lumpur, before taking on the challenge as Chef De Cuisine of Bunga Emas Restaurant.
Comparatively young by age, he has nevertheless won various medals in a national culinary competition, the Culinaire Malaysia Kuala Lumpur in 2005 and 2009 and has also represented Malaysia in a food demonstration in Syria organised by the Malaysian Tourism Board.
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