Chef team
1. Nigel Lee
Meet Chef Nigel, UFS MY Executive Chef:
Born in Ipoh, Chef Nigel grew up surrounded by a rich food culture. He began his culinary journey at 15, later earning his Baccalauréat Professionnel Restauration from Académie de Toulouse. With experience spanning hotels, bistros, cafés, and airport dining, he has also owned a restaurant and served as a Chef Instructor.
Beyond the kitchen, he built expertise in key accounts and business development for kitchen equipment and supplies. Now, as an Executive Chef at Unilever Food Solutions, he blends culinary creativity with commercial insight to drive innovation and collaboration in the industry.
2. Hadzrin Mohd-Din
Meet Chef Hadzrin,
After graduating from culinary school in 2001, Chef Hadzrin started his notable career in the kitchen of five-star hotels such as the Westin and the Shangri-La, where he built up his expertise in Asian and Malay cuisine. He was often selected as the personal chef of VVIP guests such as previous French president Jacques Chirac and other European leaders.
As a quote from Ranal Currie goes, “Theres only so much growing you can do in your comfort zone.” Chef Hadzrin eventually further developed his expertise in food product development and manufacturing in one of the largest frozen food manufacturers in Malaysia.
Chef Hadzrin lends his 16-year culinary experience to the Chain and Malay segments of the Unilever Food Solution business. Here, he regularly conducts not only dish ideations but Chefmanship Academy sessions for the Malay Local Eating Trade segment.
3. Ken Jong
Meet Chef Ken, UFS MY Sous Chef:
Chef Ken studied Culinary Arts in Sarawak before honing his skills in Kuala Lumpur’s fine dining scene. With a strong foundation in French cuisine, he spent a decade working in Michelin-starred and Michelinselected restaurants like Skillet KL and Beta KL.
His passion for sharing culinary knowledge led him to become a Corporate Chef for UNOX Asia, where he introduced innovations and recipes across Asia Pacific. Now, as a Sous Chef at Unilever Food Solutions, he continues to inspire chefs with his expertise in technique, flavor, and innovation.
4. Natalie Shim
Meet Chef Natalie, Demand Creation Specialist for East Malaysia & Brunei:
Chef Natalie began her career in Quality Assurance after earning a Chemical Engineering degree from the University of Malaya. Her passion for food led her to study Culinary and Hospitality Management in Melbourne, where she gained hands-on experience across cafés and restaurants, specializing in Hellenic and Mediterranean cuisine.
Back in Sabah, she expanded her expertise through café consulting and restaurant management, blending creativity with operational know-how. Today, she brings this diverse background to Unilever Food Solutions, where she develops recipes, leads trainings, and creates showcases that inspire operators and support sales teams.
5. Muhammad Hanif
Meet Chef Hanif, Demand Creation Specialist for Southern Regions:
Chef Hanif began his culinary journey at One World Hotel, where five years in banquet kitchens taught him discipline and the importance of mastering the basics. He later refined his skills in Western cuisine at Le Méridien Petaling Jaya and Amari Kuala Lumpur, building versatility across French and Continental styles.
Promoted to Chef de Partie at Sheraton Imperial Kuala Lumpur, he led his own section and developed a passion for modernizing Malaysian cuisine. Today, Chef Hanif brings his creativity and precision to Unilever Food Solutions, where he continues to elevate local flavors and inspire operators.
