In the world of culinary arts, few chefs manage to blend humility with exceptional talent. Chef Rene Johari, the Executive Chef at DoubleTree by Hilton in Business Bay, Dubai, is one such individual. Raised by internationally renowned chefs, Rene initially aspired to become an Air Force pilot. However, his passion for food led him on a different path, one that would see him become a celebrated figure in promoting Malaysian cuisine on an international stage. In this interview, Chef Rene shares his journey, challenges, and insights into how technology and social media are reshaping the culinary industry.
Chef Rene, you are known for your humility and dedication. Can you tell us about your initial career aspirations?
Initially, I aspired to become an Air Force pilot. My parents, both international chefs, never pressured me to pursue a career in cheffing. However, as I worked towards becoming a pilot, I realized my heart lay with food. Growing up around food, thanks to my parents and grandparents who had plantations, I developed a deep love for ingredients. By the age of seven, I could go to the market by myself and get everything on my mom’s list without getting a single ingredient wrong.
Q: How did being the son of renowned chefs influence your learning and career path?
I have legendary parents. So, I got the exposure in my early life because of them. However, I never wanted their success mark my path. I have always worked towards marking my journey by my own efforts. I often concealed my background to gain unbiased knowledge from senior industry chefs. During my Diploma and Bachelor’s Degree in Culinary Management at UiTM (University of Technology MARA), I trained under many famous chefs, including Adelaide-based Malaysian master chef Cheong Liew, where I found my calling in modern gastronomy.
Q: What motivated you to step out of your father’s shadow and move out of Malaysia?
When your father is a celebrity, the industry expects you to deliver. Of course, it comes with a lot of pressure. People often thought I was in the industry because of my parents. Yes, I grew up reading my father’s cookbooks. However, I wanted to show people who I am without my father’s shadow. I wanted to make him proud, which is why I moved out of Malaysia.
Q: What led you to the United Arab Emirates, and how did that experience shape your career?
When the opportunity arose, I moved to the UAE and joined the culinary team of The Yas Hotel for the launch of the Formula 1 race and track. Although I left Malaysia, I did not forget my roots. Later, I worked under a Michelin-starred chef at the London-based Galvin Brothers. These experiences shaped my career and broadened my culinary perspective.
Q: As the Executive Chef at DoubleTree by Hilton in Business Bay, what challenges have you faced in promoting Malaysian cuisine?
Promoting Malaysian cuisine hasn’t been easy. When people talk about it, they have a stereotypical image. I want to educate people about Malaysian cuisine. It is a sum influenced by Chinese, Indian, and Malay cultures. It’s not all greasy food. We have beautiful, healthy food, and we are technically 80% plant-based. This is where I want to educate people.
Q: Can you discuss your commitment to sustainability in the kitchen?
I am a big believer in sustainability. While promoting my home cuisine, I raise awareness about making the most of available ingredients and following sustainable practices. This perspective was influenced by the scarcity of ingredients in Dubai. You can get almost everything here, but not in great quantity. Malaysia has different geographical factors that impact food quality. As chefs, it’s important to learn how to use what’s available and substitute ingredients effectively. I believe I have the opportunity to carry my traditional cuisine wherever I go, using my techniques, and keep refining them so people can understand that this is Malaysian cuisine, destination food.
”Stay true to your roots, but always be open to learning and evolving. Don’t rely on your background or connections; instead, focus on gaining knowledge and experience. Utilize technology and social media to showcase your work and connect with others in the industry. Most importantly, be passionate and dedicated to your craft. The love for food can indeed shape a remarkable career.”
Rene Johari
Q: What was your proudest moment at COP28, and how did it feel to take center stage?
Creating dishes at COP28 was indeed a proud moment for me. Usually, I assist celebrity chefs, but this time I ran the show. I believe I did a good job. Everyone was happy, and it was a great learning experience for me.
Q: How do you see technology and social media, like Instagram and LinkedIn, playing a role in your career and the culinary industry?
Technology and social media have become essential tools in the culinary industry. Platforms like Instagram and LinkedIn can bring focus to your work and make you known in the industry. Instagram allows chefs to showcase their creations to a global audience, attracting food enthusiasts and potential clients. LinkedIn helps in networking with industry professionals, sharing achievements, and staying updated with culinary trends. These platforms have helped me reach a wider audience, promote Malaysian cuisine, and connect with fellow chefs and food lovers around the world.
Q: What advice would you give to aspiring chefs who want to make a name for themselves in the culinary world?
Stay true to your roots, but always be open to learning and evolving. Don’t rely on your background or connections; instead, focus on gaining knowledge and experience. Utilize technology and social media to showcase your work and connect with others in the industry. Most importantly, be passionate and stay dedicated to your craft. The love for food can indeed shape a remarkable career.
Chef Rene Johari’s journey from aspiring Air Force pilot to celebrated chef is proof of his passion, dedication, and resilience. His efforts to promote Malaysian cuisine on an international stage and his innovative approach to cooking deserve all the attention. Chef Rene continues to inspire many with his humble demeanor and relentless pursuit of excellence, proving that the love for food can indeed shape a remarkable career.
