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In the world of cooking, being a chef is no easy feat. It’s a career filled with early mornings, late nights, and a never-ending quest for the perfect dish. Chefs face a lot of challenges, from handling the heat of the kitchen to keeping up with the latest food trends.
This is the backdrop to the story of Mike Choo, a 26-year-old chef from Kuala Lumpur who is recently famous for his cooking post that has racked over 4.5 million views . Mike’s not your average chef; he’s cooking up a storm as a private chef for a millionaire.
Let’s dive into Mike’s life and see how he handles the heat of the kitchen and the spotlight of social media.
Let’s get to know Mike Choo
Mike Choo’s journey into the culinary world began with his academic pursuits. He holds a degree in Culinary Management, where he specialised in Italian cuisine.
Further enriching his education, Mike had the opportunity to participate in a transfer program in Italy, studying at a culinary school there for a few months.
Mike confirms with WeirdKaya that his first professional role was indeed as a chef.
A blessing, not a sacrifice
Despite the tough nature of chef work, Mike sees his job as a blessing, not a sacrifice. He loves the flexibility and growth it offers.
I wouldn’t say that my job is as demanding as people think because I only have to focus on cooking for my employer and the portion is also very controlled.
That’s why instead of viewing it as a ‘sacrifice’, I actually see it as a blessing because I get to enjoy the flexibility and growth that this job brings.
Unlike regular chefs, he isn’t tied to a set menu or specific ingredients. He enjoys the freedom to choose ingredients, focusing on freshness and nutrition, he told WeirdKaya.
Remarkably, Choo’s employers have also supported his passion for sharing his culinary journey, allowing him to film his food content in their home showing trust in his talents.
Used to neglect personal relationships because of work
When asked about the impact of his career on his personal relationships, Mike shared that unlike the gruelling hours in commercial kitchens, his current job actually offers more regulated hours.
Previously, Mike found himself using work as an excuse to avoid social interactions, often citing exhaustion or the need for personal time.
However, his current role allows him the energy and opportunity to reconnect with friends and loved ones. He’s actively working to revive neglected friendships and strengthen cherished bonds.
I used to use ‘I’m still working’, ‘I’m too tired after work’, or ‘This is my only rest day and I need to have some me time’ as an excuse not to hang out with my friends because I simply did not have the physical or mental capacity to do anything else outside of work.
Saying ‘yes’ was rarely an option but now, I do make an effort to rekindle relationships that I’ve neglected.”
Words used cut deeper than knives
Mike Choo’s journey as a Commis Chef at Dewakan and Jing Ze was transformative.
Speaking to WeirdKaya, over four years, he honed his culinary skills, especially in fine dining Malaysian cuisine. Working with homegrown and native produce, he learned to appreciate the cultural richness of Malaysia’s diverse culinary landscape.
His experience at Jing Ze introduced him to contemporary Asian cuisines, where he explored innovative approaches to traditional dining.
The high-pressure environment of these kitchens was challenging too. Mike learned that harsh words, often a byproduct of this stress, were not personal but part of the intense work culture.
Because of the nature of our work, it can make the working environment very tense and sometimes, words used can cut deeper than the knives we use in the kitchen.
I personally believe that it’s not intentional and everyone just wants to get their job done”, he shared.
How did Mike go from being a restaurant chef to a private chef?
Mike told WeirdKaya that an old colleague, then working as a personal chef for a family, informed him of an opening as he was moving to a new job.
“I first learned about being a personal chef in Malaysia from an old colleague of mine who was working for the family. He later presented this opportunity to me because he was in the process of transitioning to another job.”
At that time, Mike was already delving into the world of social media, sharing his favourite recipes and cooking techniques on Instagram and TikTok. When his colleague suggested he take over the private chef position, Mike saw it as an opportunity to try something new.
After an introduction to his potential employers, he underwent the interview process, where he learned about the job’s responsibilities, including the family’s needs and dietary requirements.
“At first, I felt it was pure luck but after being in the job for close to half a year now and having time to reflect, I believe that it is God’s perfect timing.
Initially feeling that luck played a part in this transition, Mike has since come to view it as a case of perfect timing, or even divine intervention.
Everything happens for a reason and everything in life leads to something, from the relationships we build to the situations we go through”, he said.
Early challenges as a private chef
One of Mike Choo’s initial challenges as a private chef was to understand his employer’s dietary preferences and the correct portion sizes.
Initially, he faced anxiety about whether his meals met the family’s taste and found himself preparing excessive amounts of food.
“Used to be anxious about whether they liked the food that I prepared. During my first week, I also prepared too much food and had to quickly figure out the portion within the next few days.”
Over time, Mike began to better understand and adapt to the family’s preferences.
Another significant challenge for Mike was the need to continually innovate the menu. In his personal quest for variety, he avoided repeating dishes too frequently.
“I personally prefer not having to repeat the menu too many times. This constantly keeps me on my feet, thinking and searching online for ideas.”
I’m proud to say, I now have a month’s worth of dishes that I can cook but the cycle will repeat itself eventually so I’ll have to keep finding new dishes to cook.
What’s it like to be a private chef?
Mike Choo’s day as a private chef starts with preparing lunch for the family he works for. This task involves not just cooking but also planning to ensure each meal is both nutritious and appealing to the family’s tastes.
After lunch service, Mike heads out to shop for fresh groceries. This is a crucial part of his day, as selecting the right ingredients is key to the quality of his dishes.
Once the shopping is done, Mike enjoys some free time. He uses this period to rest, catch up on reading, or plan the menu for the upcoming meals.
“I then proceed to prepare dinner and a simple lunch box for one of their children when they go to school. And that’s it. Quite similar to what you see in some of my videos.”
The latter part of his day is dedicated to preparing dinner for the family. In addition to this, he also prepares a simple lunch box for one of the children for school the next day.
‘But the reality of it may be different’
Mike emphasises that being a chef is more than just passion—it’s hard work requiring physical and mental resilience.
He reminds aspiring chefs that every dish represents the restaurant’s reputation, and consistency is key to providing the best dining experience.
“When I was working in the kitchen, I constantly remind myself that the dish I am preparing is carrying the name of my restaurant and people are here to enjoy their meal so I need to be consistent in giving them the best possible dining experience.“
Mike suggests gaining firsthand experience in the culinary industry, perhaps through part-time work as a waiter or kitchen helper. This helps to understand the reality of kitchen life beyond how it’s portrayed in media.
You might think you like it because of how the media or people portray life in the kitchen, but the reality of it may be different.
Transitioning to a personal chef, Mike points out that the job involves more than what’s seen in social media videos. It requires self-learning, discipline, and responsibility, as you cater to individuals with unique preferences and dietary needs.
He also notes that it’s easy to get caught up in the demands of the job and forget to take a step back to enjoy life. The realisation that neglecting his well-being could lead to burnout is a significant concern for him.
If I don’t take care of my own well-being, I know I will get burnt out easily.
‘I would tell him you always did your best’
Mike Choo expresses a candid sentiment about his career choice. If given the chance, he might have advised his younger self to consider a different path.
Despite these challenges, Mike would remind his younger self of the importance of perseverance and giving one’s best in every endeavour. His message focuses on the value of hard work and the personal growth that comes from it.
If there is a way to stop my younger self from choosing this path, I would. But I think I would tell him you always did your best and you didn’t give up.
“You reaped what you sowed. You can’t change time, but in everything that you do, always give your best, even if it breaks you.”
Being a private chef to a millionaire does not mean serving fancy dish daily
Mike Choo addresses a common misconception about his job as a private chef for the wealthy.
Contrary to popular belief, his cooking isn’t limited to elaborate, fancy dishes. He stressed that, at the end of the day, his employers are human and their tastes are as varied as anyone else’s.
Mike recalls a moment that changed his perspective: his employer expressed a desire for a simple meal of rice, egg, pan-seared chicken, soy sauce, and chicken soup.
This request was a revelation to him, as he had initially assumed his role would primarily involve preparing high-end, restaurant-quality meals.
I had the perception that I was expected to cook only the finest food with restaurant standards like Italian, French, or Japanese cuisines.
This experience humbled me and reminded me that no matter what our social status is, we long for comfort and sometimes that means going back to basics.
Not parents, not childhood, but Masterchef US
Mike’s competitive nature, evident since childhood, also contributed to his culinary success. He describes himself as a “kia su” (fear of losing) kid, always striving to excel and be the best in what he does.
And I was always a “kia su” kid, I was competitive, I liked to make sure I won.
Surprisingly, Mike’s inspiration to cook came not from his parents or childhood experiences with food but from watching Masterchef US.
“If you’re talking about who influenced me to cook, to be honest, it was Masterchef US. I remember watching it a lot on TV. I loved how glamorous and cool it was.
It had less to do with my parents or childhood. I wasn’t so much of a foodie when I was a teenager but I knew I wanted to be a chef since when I was 15.”
‘Chefs are not paid very well for the amount of effort they put in’
Mike Choo sees significant potential in Malaysia’s culinary scene. He observes the emergence of new restaurants and the return of Malaysian chefs from abroad to start their own ventures.
This growth, he believes, is partly spurred by the influence of international accolades like the World’s 50 Best Restaurants and the Michelin Guide, which have put Malaysia on the global culinary map.
While optimistic, Mike also acknowledges that Malaysia’s culinary scene is still in its infancy compared to neighbouring countries like Singapore and Thailand.
“I feel that we are just at our starting point, there’s more things that are yet to be achieved in the culinary scene if we compared to our neighbouring countries like Singapore and Thailand”, he explained.
He also notes the physical and mental toll it takes on chefs, coupled with the issue of inadequate compensation for the effort they put in.
“Chefs are not paid very well for the amount of effort they put in, and I think they should be supported and appreciated from the very least”, Mike concluded.
If you wish to know more about Mike’s journey being a private chef, head on to his Instagram: @mike_choo.
