About Chef Antoine
Finding Inspiration in Every Dish
My earliest memories are of being in the kitchen with my mom when I was 5 or 6 years old and licking a spoon covered in all the goodness she was putting together. Many years later, I am still very much into cooking and the culinary arts and am now a home chef running a thriving business.
Married to a Malaysian, I have lived in Malaysia for 18 years and I used to run a restaurant in Sri Hartamas before starting my own kitchen which offers home delivery, catering for private and corporate events, and Private Dinning sessions (in our home or at yours).
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My cooking style can range from hearty meals, like Cassoulet or Pot Au Feu, to more refined dishes like Braised Tenderloin with Foie Gras and Dark Cheery Reduction or Flambéed Crayfish with a citrus broth.
Combining new techniques, freshest ingredients and French produce, I am now taking my cooking skills to new levels after receiving my training Certifications at prestigious French Cooking Schools (Ritz-Escoffier Cooking School and Alain Ducasse Culinary School).
I enjoy using my creative culinary talents to create new and innovative recipes while utilizing Malaysia's unique fruits and vegetables and incorporating them in Classic French Recipes.
