Locally born Chef Alif Ali’s training began when he was just 18, working part-time at local F&B establishments while juggling his culinary studies in between. Chef Alif took on his first job in Kuala Lumpur, where he developed and refined his culinary techniques.
With that knowledge, he implemented it to The Culinary School together with his diverse culinary offering.
Chef Alif’s youthful energy and dedication are to create dishes of simple beauty. At the Culinary School, he is always ready to train and teach young Bruneians the path of gastronomy.
In 2019, The Culinary School by Laksamana College of Business was introduced. The school was designed to provide the most authentic and professional culinary environment with four specialized zones made for specific purposes: a working kitchen and dining area; a designated cold preparation/instructional kitchen and a contemporary lecture room.
Head of Culinary School
Chef Simon is from Scotland but have been in Brunei for 20 years. He loves food and, to keep the effect of this under control; he is also a keen triathlete/cyclist and a jungle trekking enthusiast. Simon is also an avid reader and movie-watcher.
He loves teaching culinary skills and English, especially when he sees passionate students hanging on every word and following instructions to the letter. Simon admires how Bruneian students are respectful and conscientious which makes his job so much more enjoyable.
Born in Botswana to British parents, Chef Matthew grew up mostly in Cornwall, UK where his parents ran a large guest house and his love for hospitality started. From the age of fifteen, he worked part time in kitchens and hotels and soon realised the desire to progress in the industry.
After graduating high school and college, Matthew enrolled at Portsmouth University to study a hospitality management degree programme to further my academic knowledge whilst working actively as a chef. He has gained over 20 years' experience in the service industry helping train and mentor staff along the way.