Soon Lee Low
Chef / Industry trainer / Culinary teacher
Born in Kuala Lumpur, Malaysia, at twelve years old Soon Lee Low was taken by his parents to an Italian fine dining restaurant. He can still remember the taste of the simple creamy pasta he had, delivered by a Malaysian head chef who had spent eight years in Italy mastering his craft. He was so amazed that the local chef’s passion and joy could be shared with others with just a bowl of pasta. Little did he know that he was going to embark on the same journey.
Soon gained extensive experience in different cuisines, including marrying Japanese and Peruvian flavours from Chef Nobu Matsuhisa at Nobu, Melbourne, and taking a molecular approach to Spanish from Michelin starred chef, Ramon Frexia, at Hilton Melbourne South Wharf.
Soon received an offer from Nobu Melbourne’s former head chef, Scott Hallsworth to be a part of his new team at Wabi restaurant, in central London. This was followed by sous chef positions at Sushi Samba, and Duck and Waffle, before touring Europe as the private chef for The WHO. While in London he cooked for The Killers and at charity events for famous UK singers such as Jessie J and Robbie Williams.
Soon is a highly skilled Chef and an incredibly generous teacher. His classes are filled with wonderful tips from her many years in the industry.