Former Executive Sous Chef for KL Hilton and Executive Chef Kuching Hilton, Chef Gerhard Albrecht holds a master chef qualification from Germany and brings with him a wealth of knowledge in this exciting world of culinary from countries such as Switzerland, Germany, USA, Sweden, Bermuda, Singapore and Malaysia. His experiences in creating and developing fusion food like moon cake souffle, roti canai with scallops and such are now signature dishes in various hotels. Gerhard also has experiences in airline catering, thus enabling him to bring into the classrooms the different sides and forms of culinary.
A graduate of Institut Vatel, Chef Darren Teoh began his career with the Les Amis group of restaurants in Singapore before moving back to Malaysia to impart knowledge to young culinary talents. He currently teaches Introduction to Molecular Cooking and is the author for KDU's latest culinary book release - Redefinition: Traditional Recipes through a Modern Kaleidoscope.