Raymond Tham has always known he’s going to be a chef, since the age of seven. While his mother didn’t wish this line of work for him because she thought it’s hard work and long hours (which is true), she taught him to cook so he could care for himself while studying abroad. A graduate of Westminster Kingsway College in London, Raymond garnered experience at restaurants in London and Bermuda before returning to Kuala Lumpur where he opened contemporary European restaurant Skillet, followed by modern Malaysian eatery Beta KL, and most recently Burnt & Co. Raymond’s cooking reflects the diversity and richness of Malaysian cuisine, taking diners on a journey through different regions of Malaysia while injecting modern flavours and techniques. He has also appeared in several of Tatler Malaysia’s dining events, including Off Menu and In The Mood For Food.