Kota Kinabalu - Sabah: Chef Ahmad Azfar Zikri Bin Ahmad Zaini recently joined Hyatt Regency Kinabalu as a baker chef de partie. his humble beginnings as a chef began when he decided to become a part-time line cook at a Japanese restaurant. From there, he developed a more intense interest in cooking, switching to an Indian restaurant and then a Malay restaurant. He then earned a diploma in culinary arts and a degree in culinary management, majoring in Italian cuisine.
He underwent a six-months internship at La Pineta Ristorante in Livorno, Italy, where he learned that cooking is more than a job - it is a way of life."The way they work is very extraordinary. They take cooking very seriously. In Europe, every detail is important, including timing, measurements, and garnishes. They set a very high standard, especially for food presentation." Chef Azfar said.
He discovered his passion for baking during his schooling. "While there were many clubs that offered extracurricular activities, I chose the baking and pastry club because I wanted to discover what I actually wanted to be the next five years." Chef Azfar said. With that simple decision, he embarked on a journey that led him to become a baker chef de partie at Hyatt Regency Kinabalu.
The chefs at his college inspired him a lot, teaching him about what it means to be a chef, helping pave his way and ensuring his goals were clear, which set him on his current path. Looking at the dedication of his mentor, he knew in his heart and his mind that he wanted to be just like them.
Though newly hired, he already has goals for what he wants to achieve during his time here. " I want to bake something that can be called a signature bread at Hyatt Regenyc Kinabalu. I am looking forward to creatin g something new that other hotels and pastry shops do not have, something that can only be found here." he said..
Chef Azfar reads a lot of pastry books to ensure ideas keep flowing into his head. In his quest to create his signature bread, he went through many trial-and-error experiments with different ingredients. Failure motivates his to be better and to keep improving so that he can produce top quality bread that everyone can enjoy. " We do not learn anything from fearing mistakes. We learn through failure. it is life's greatest teacher." he said.
His signature items - sourdough bread. buttermilk buns and coffee buns - became an instant hit. Almost every day before tea time, his sourdough bread sells out. This reception from guests and the popularity of his bread and others items has shocked him.
In five years, he wants to be a head baker or a sous chef. leading people and inspiring them to be better chefs. in ten years, he plans to open own bakery. "As a baker, you always dream of having your own bakery where you can see people coming in with smiles on their faces as they enjoy the things that you made with your own hands. That is what makes me happy." Chef Azfar said with a smile on his face.
Visit Mosaic Cafe which is located at Hyatt Regency Kinabalu and is open daily from 10:00 am to 11:00 pm. For more information and updates visit kinabalu.regency.hyatt.com and follow Hyatt Regency Kinabalu's official social media on Facebook and Instagram @HyattRegencyKinabalu
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