I was born in Johor, Muar, started my kitchen career in 2014, and established personal branding since 2014.Cooking is my greatest interest. I can find myself in the kitchen. When I’m 14 years old, i work in the restaurant to work part time and a half for study. When I the restaurants cafe I need to be responsible, wash dishes, chop vegetables, and order food from inside and outside a restaurant. The drinks are all well-organized, one thing i learn is time management and challenge myself to accomplish what I have to accomplish in a shorter time. Time management is very important to me, resulting in me being able to solve many things at the same time, in this 14 I didn't really rest in the middle of the year and I always challenged to succeed. What I see is my experience and what I have now. I always think that chefs don't have to stay in the kitchen and face pots, fire stove, so I started to jump out of the kitchen. I challenged how to do business, confront customer martyrdom, manage the staff, how the economic market develops, and I learned more about food and business. Now that I have three restaurants, one of them has been registered as SAMP'S. The three restaurants have different food and food formats. After that, I jumped out and joined a TV program as a guest demonstration. , Shopping table product demonstration. Next I want to challenge more about the projects that chefs can play.