Chun Bun Chai
Chun Boon Chai
Hello, I'm Chef Chai - a Culinary Professional with a Distinctive Palette I bring a genuine passion for the culinary arts and a meticulous approach to my work. My culinary journey is rooted in modern European cuisine, influenced by my Malaysian heritage and years of experience in Western kitchens, offering a special twist to traditional flavors. I love to explore new ingredients and techniques, always prioritizing the use of fresh, seasonal produce to support local producers. My aim is to create a warm and inviting atmosphere, where the focus is not just on the food but also on the overall dining experience. I take pride in maintaining a friendly and approachable demeanour, coupled with a strong commitment to professionalism and excellence. The recognition and respect I've received from both peers and diners mean a lot to me. In the ever-evolving world of culinary arts, I strive to bring creativity, dedication, and a personable touch to my work. I'm passionate about pushing culinary boundaries and consistently delivering exceptional dining experiences. I invite you to connect with me to explore the exciting intersection of tradition and innovation in the world of gastronomy.
SOCIAL MEDIA
EPISODES
by The EOA Pod
Part 2 kicks off by talking about building company culture for a restaurant and how both Micro and Macro management are critical components for Copper and Chef and leader for the food side of business. Both Zeehan and Chai discuss the importance of paying attention to no only the customers but what external factors affect them in building a great user experience. Later on we get to hear about the behind scenes of how tiring it is to work at Michelin Star restaurants, and we get to understand why some countries get more stars and some countries don’t. Zeehan and Chai do an amazing job on breaking down the food culture and what needs to happen before we see more Michelin stars in Southeast Asia. Lastly we directly hear how Covid lead to the closing of Copper but at the same time having a silver lining in the future for the founders new ideas on what they will focus on in the future. Building Company culture of a restaurant [00:01:20] | Micro vs Macro management [00:02:50] | Creating an amazing user experience [00:07:16] | ABaC and Oud Sluis Experience [00:11:20] | Different flavors of Michelin Star Restaurants [00:20:20] | How can countries get more Michelin Stars [00:22:02] | Food Culture [00:24:19] The idea for Copper its evolution [00:29:38] | The impact of the pandemic and the future [00:42:08]
by The EOA Pod
If you want to know what it's like to run a restaurant, raise a family, and work with a husband or wife this is the episode for you. This episode highlights the story of the co-founders of Copper restaurant which ran successfully for more than 6 years. Early in the episode we hash out what it's like working as a husband and wife team, while raising a family, and starting a new restaurant. We then quickly dive into their early careers before they started Copper from their culinary training, to how they got started in the business, their values, and motivations and much more. Towards the end we get a taste of the early experiences of a young chef breaking into Michelin star restaurants and the value of hard work and ethics. Brief Background of Chai and Zeehan [00:02:14] | Can a Husband & Wife work together (values, communication, defined roles) [00:05:50] | Running a business while raising a family [00:12:34] | Early experiences of Chai & Zeehan [00:15:36] | The Food Scene Europe vs Asia [00:41:08] | Early experiences in Michelin star restaurants [00:49:23] | Work Ethics [00:56:17]
Chun Bun Chai
Chun Boon Chai
Hello, I'm Chef Chai - a Culinary Professional with a Distinctive Palette I bring a genuine passion for the culinary arts and a meticulous approach to my work. My culinary journey is rooted in modern European cuisine, influenced by my Malaysian heritage and years of experience in Western kitchens, offering a special twist to traditional flavors. I love to explore new ingredients and techniques, always prioritizing the use of fresh, seasonal produce to support local producers. My aim is to create a warm and inviting atmosphere, where the focus is not just on the food but also on the overall dining experience. I take pride in maintaining a friendly and approachable demeanour, coupled with a strong commitment to professionalism and excellence. The recognition and respect I've received from both peers and diners mean a lot to me. In the ever-evolving world of culinary arts, I strive to bring creativity, dedication, and a personable touch to my work. I'm passionate about pushing culinary boundaries and consistently delivering exceptional dining experiences. I invite you to connect with me to explore the exciting intersection of tradition and innovation in the world of gastronomy.
EPISODES
by The EOA Pod
Part 2 kicks off by talking about building company culture for a restaurant and how both Micro and Macro management are critical components for Copper and Chef and leader for the food side of business. Both Zeehan and Chai discuss the importance of paying attention to no only the customers but what external factors affect them in building a great user experience. Later on we get to hear about the behind scenes of how tiring it is to work at Michelin Star restaurants, and we get to understand why some countries get more stars and some countries don’t. Zeehan and Chai do an amazing job on breaking down the food culture and what needs to happen before we see more Michelin stars in Southeast Asia. Lastly we directly hear how Covid lead to the closing of Copper but at the same time having a silver lining in the future for the founders new ideas on what they will focus on in the future. Building Company culture of a restaurant [00:01:20] | Micro vs Macro management [00:02:50] | Creating an amazing user experience [00:07:16] | ABaC and Oud Sluis Experience [00:11:20] | Different flavors of Michelin Star Restaurants [00:20:20] | How can countries get more Michelin Stars [00:22:02] | Food Culture [00:24:19] The idea for Copper its evolution [00:29:38] | The impact of the pandemic and the future [00:42:08]
by The EOA Pod
If you want to know what it's like to run a restaurant, raise a family, and work with a husband or wife this is the episode for you. This episode highlights the story of the co-founders of Copper restaurant which ran successfully for more than 6 years. Early in the episode we hash out what it's like working as a husband and wife team, while raising a family, and starting a new restaurant. We then quickly dive into their early careers before they started Copper from their culinary training, to how they got started in the business, their values, and motivations and much more. Towards the end we get a taste of the early experiences of a young chef breaking into Michelin star restaurants and the value of hard work and ethics. Brief Background of Chai and Zeehan [00:02:14] | Can a Husband & Wife work together (values, communication, defined roles) [00:05:50] | Running a business while raising a family [00:12:34] | Early experiences of Chai & Zeehan [00:15:36] | The Food Scene Europe vs Asia [00:41:08] | Early experiences in Michelin star restaurants [00:49:23] | Work Ethics [00:56:17]
