You may have seen him on social media, preparing refined meals for millionaires and busy professionals – Chef Mike Choo is one of Malaysia’s rising private chefs to watch. Once a student inspired by television shows like MasterChef US and Hell’s Kitchen, Mike’s culinary journey has taken him from the kitchens of Dewakan to the homes of clients who seek nutritious yet deeply satisfying meals.
His story isn’t one born from family legacy or childhood traditions in the kitchen. Instead, it began through the screen – the glamour and intensity of culinary shows that sparked a teenage fascination with cooking. What started as curiosity soon evolved into a professional pursuit, when he enrolled in KDU University College’s Culinary Arts program.
That decision led him into some of Malaysia’s most respected kitchens, and eventually, out of them. Today, Mike has carved out a new kind of career as a private chef, one that offers the freedom to experiment, connect, and redefine what healthy, flavourful food can be.
Mastering his craft
Like many young chefs, Mike’s beginnings were humble. His earliest experiments – a sweet and sour chicken here, some burnt cookies there – did not exactly scream “future chef.” Yet his parents were surprisingly supportive. “Usually parents reject when their child wants to study Culinary,” he says. “But my mum never said anything.”
That support became the foundation of a journey that began at Dewakan, Malaysia’s acclaimed modern Malaysian restaurant. Through a partnership with KDU, Mike started as an intern in 2016 and soon after joined full-time. The restaurant’s philosophy of celebrating local ingredients through fine-dining techniques deeply influenced his craft and work ethic.
Even as a student, Mike was driven to learn more. He pursued a degree specialising in Italian cuisine, which took him to Alma La Scuola, an Italian culinary school renowned for its respect for regional food traditions. “In Italy, I learned how important ingredients are,” he says. “They respect things like cheese. Grana Padano and Parmigiano-Reggiano may look similar, but to them they’re completely different. Everything is about region and integrity.”
That experience shaped his approach to cooking: start with good ingredients, respect their origins, and never overcomplicate. “Even just pasta and cheese can taste incredible when the produce is right,” he says.
Finding freedom and flavour as a private chef
After years in a professional kitchen, Mike made an unconventional move when he found himself between jobs. At the time, he had no plans to leave the restaurant world entirely, but a friend mentioned an opening for a private chef. Curious, he decided to give it a try. The transition, he admits, was not seamless.
His first client asked for “healthy food,” and Mike delivered – perhaps a little too healthy. “I went very extreme, quinoa and salad everything,” he laughs. “They didn’t complain, but I realised it was too clean. Asians still want flavour. Healthy doesn’t mean bland.”
That realisation shaped his philosophy: cooking that honours health without sacrificing taste. He began to rely on natural flavour boosters such as shallot oil, garlic oil and shio kombu to bring depth and umami without relying on MSG or excess salt. “These are my secret weapons,” he says. “They make healthy food taste full.”
Today, Mike works with a small number of clients, planning personalised menus each week. Some hire him for meal prep, others for daily family cooking, but all share one thing in common: they want nourishing food made with care. “Most of my clients are health-conscious but also busy,” he explains. “They don’t want to think about what to eat. I plan for them.”
Balancing what clients want with his own creative flair, however, is not always easy. Each household comes with its own preferences, dietary needs, and unspoken rules. “Sometimes they’ll say, ‘no garlic,’ or ‘no onions,’ or ‘no spicy food,’” he says. “I have to work within those limitations, but that’s also what pushes me to be more creative.”
While outsiders might view the job as glamorous, Mike insists that behind every plated meal lies a mountain of preparation and thought. “People think I just cook,” he says. “But there’s so much planning – what to buy, what to cook, how to balance flavours. It’s mentally and physically exhausting.” Still, he would not trade it. “In a restaurant, you cook one dish for 100 people. As a private chef, you cook 100 dishes for one person,” he says. “It’s different, challenging but freeing. Every day is new.”
Cooking with heart and looking ahead
Freedom, for Mike, is not just about setting his own schedule. It is about rediscovering why he cooks at all. These days, he limits his private chef work to three days a week, reserving the rest for rest and cooking for the people he loves.
When asked who he would cook for if he could choose anyone, past or present, his answer is simple: the person closest to him. “I like cooking for my partner,” he shares with a grin. “Her favourite is my pasta ragu. She’s tried many, but she still prefers mine.”
Yet Mike’s ambitions continue to evolve. After years of cooking behind closed doors, he is now looking towards content creation, teaching and sharing his craft online. “I don’t know how long I’ll be cooking physically,” he admits. “But I want to keep creating content. Maybe teach (cooking) through videos or online classes. That’s my next step.”
Though his social media presence began modestly, it has grown steadily, driven by authenticity and passion. As of writing, he has built a following on Instagram of more than 73,700 people who tune in to watch his cooking tips, behind-the-scenes moments, and glimpses into his life as a private chef.
Chef Mike Choo’s story is not about fame or Michelin stars. It is about freedom, flavour, and finding purpose in the everyday act of cooking. His journey from Dewakan’s fine-dining kitchen to the homes of his private clients shows that success in the culinary world is not measured only by titles but by fulfilment.
For Mike, that fulfilment comes from seeing an empty plate, a happy client, or a loved one finishing their meal in silence – the quiet, wordless approval every chef hopes for. Follow @mikeitnice to see where his culinary journey leads next.
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Photography by Imran Sulaiman.