Chef Daren Liew – Bridging Heritage and Haute Cuisine | Culinary Director of DL Cuisine Concepts Ltd
Early Life and Cultural Roots in Penang, Malaysia
Born in August 1979 in the vibrant culinary heartland of Penang, Malaysia, Chef Daren Liew was destined for a life immersed in flavor, technique, and tradition. Penang is globally celebrated for its rich tapestry of food cultures—Malay, Chinese, Indian, and Thai influences blending together in bustling hawker stalls and heritage kitchens. But for Daren, his culinary story began even closer to home—in his family’s Cantonese BBQ restaurant, where sizzling meats on open flames and the aroma of fragrant stocks became a daily part of life.
His father, a revered Cantonese BBQ master, was known in the local community for his mastery of roast duck, char siu, and soy-sauce chicken—each dish prepared with precision and pride. Daren’s grandfather, too, played an instrumental role, often sharing old-world wisdom passed down through generations. Together, they instilled in young Daren a reverence for the craft that went far beyond recipes—it was about discipline, heart, and an almost sacred respect for ingredients.
From the age of six or seven, Daren was already observing the delicate timing of a roast, the exacting standards of cleaver work, and the quiet hierarchy of a working kitchen. He watched and learned not as a passive child, but as a curious student—absorbing the rhythms of the kitchen, the unspoken language of movement, and the science behind layering flavors.
By his teenage years, he was actively involved in prep work—marinating meats, washing vegetables, and even taking on simple stir-fry duties under supervision. This early exposure not only laid the foundation of his technical skills but also nurtured his intuitive understanding of balance, texture, and taste. It was in this intense but loving environment that Chef Daren’s passion took root, preparing him for the remarkable global journey ahead.
The Malaysian Foundation: Culinary Beginnings
As he grew older, Daren expanded his learning beyond family traditions. Malaysia’s multicultural food landscape, combining Malay, Chinese, Indian, and Thai influences, fascinated him. He experimented with spices, sambals, and herbs, blending flavors with a sophistication that hinted at his future culinary style. By the age of 18, Daren was already working in professional kitchens, soaking up the intricacies of commercial cooking and the pressures of consistency, speed, and innovation.
His early professional years in Malaysia saw him working at various reputable restaurants and boutique hotels, gradually refining his technique and understanding customer expectations. He began building a portfolio that balanced tradition with creativity, never straying far from his Cantonese roots but always evolving with global influences.
A Transformative Move: Arrival in London (2007)
In 2007, Daren made a life-changing decision to move to London, one of the world’s most dynamic food capitals. He sought greater challenges, broader exposure, and the chance to compete with and learn from the best. This leap marked the beginning of a new chapter that would establish him on the global culinary map.
London’s diverse gastronomic scene offered Daren the perfect platform to bring his Southeast Asian and Cantonese heritage into dialogue with modern culinary trends. The cultural melting pot of the city fueled his desire to innovate and create dining experiences that were both authentic and globally relevant.
Joining Hakkasan Group – The Ascent to Executive Sous Chef
Chef Daren’s entry into the prestigious Hakkasan Group was a milestone. Renowned for its modern Chinese cuisine and Michelin recognition, Hakkasan provided the perfect stage for his abilities. His talent and work ethic quickly earned him the position of Executive Sous Chef.
At Hakkasan, he was involved in team training, high-volume service operations, and the launch of Ling Ling Mykonos—a vibrant, upscale venue that brought a youthful twist to the Hakkasan brand. The Mykonos project allowed Daren to work across cultures and collaborate with an international team of culinary and hospitality professionals. His role involved managing back-of-house operations, quality control, staff development, and executing signature dishes at a consistently high standard.
Working under such rigorous conditions helped Daren refine his leadership style, adapt to fine dining expectations, and understand how to scale excellence without compromising on authenticity. It also broadened his exposure to modern kitchen technologies and cutting-edge techniques.
The Duddell’s London Era – Michelin-Driven Precision
Following his tenure at Hakkasan, Daren took on the position of Executive Head Chef at Duddell’s London, the first international outpost of the famed Hong Kong-based restaurant. This was a defining moment in his career. The challenge: open and lead a Michelin-level Chinese restaurant in the competitive London market, housed in a historic church in the heart of the city.
From the ground up, Chef Daren was involved in:
- Designing the kitchen layout
- Selecting custom tableware
- Recruiting and training culinary staff
- Crafting the launch menu
- Establishing sourcing networks for Asian and European ingredients
Under his guidance, Duddell’s became known for its meticulous execution of dim sum, modern Cantonese dishes, and a unique blend of heritage and luxury dining. He developed a 72-hour cherry-wood smoked duck, char siu bao with modern fillings, and a range of exquisite dim sums that became signature items.
Duddell’s success cemented his reputation as a chef who could execute with artistic precision while leading large culinary teams in world-class establishments.
Blue Jasmine UK – Creative Director of Southeast Asian Cuisine
In his next role, Daren joined Blue Jasmine UK, located in Southampton, as Executive Head Chef and Concept Developer. Tasked with bringing modern Southeast Asian fine dining to the UK’s south coast, he conceived an elegant menu that celebrated the diverse flavors of the region—from Singaporean laksa to Malaysian sambal, Thai curries, and Vietnamese herbs.
He created a unique menu that included:
- Char-grilled king prawn with chilli-peanut & belacan dressing
- Coconut-smoked sea bass
- Fermented tofu tempura with torch ginger
This project reflected his personal culinary philosophy: regional authenticity elevated by modern presentation and high-quality sourcing. He also introduced training programs for young chefs, helping them understand the culture behind the cuisine—not just the recipes.
Consulting for Lee Kum Kee Europe – Brand Ambassador & Innovator
Chef Daren was soon appointed as a Brand Ambassador for Lee Kum Kee Europe, one of the world’s leading producers of Chinese sauces. This was a natural partnership—Lee Kum Kee’s legacy aligned with Daren’s commitment to flavor integrity and consistency.
His work included:
- R&D for new sauces tailored to European palates
- Developing signature recipes using LKK products
- Chef training programs across Europe
- Live demonstrations and media appearances
This role gave him access to broader culinary networks and helped him establish himself not only as a chef but also as a food product developer and industry educator.
Founding DL Cuisine Concepts Ltd. (2019) – A Visionary Culinary Enterprise
By 2019, after more than two decades of professional culinary experience across prestigious kitchens—from Malaysia to Michelin-starred venues in London—Chef Daren Liew took a bold step toward entrepreneurship by founding DL Cuisine Concepts Ltd. Based in the UK, this consultancy and culinary innovation firm was built on Daren’s personal philosophy: to help elevate modern Asian cuisine while supporting F&B operators with real-world, results-driven solutions.
The motivation behind the venture was clear. Having worked as an executive chef and consultant for global brands and fine dining institutions, Daren noticed a recurring gap in the market—many aspiring or existing Asian restaurants struggled to execute authentic, high-quality cuisine while maintaining operational efficiency and profitability. DL Cuisine Concepts was created to bridge this gap, offering turnkey culinary solutions tailored to each client’s vision and market positioning.
DL Cuisine Concepts Ltd. provides a comprehensive suite of services, including:
- Concept Development & Restaurant Identity – Crafting culturally authentic and commercially viable restaurant concepts, from casual street-food-inspired eateries to fine dining establishments.
- Menu Engineering & Recipe Development – Creating scalable, seasonally adaptable, and signature-driven menus that reflect Southeast Asian culinary roots and modern presentation standards.
- Kitchen Design & Equipment Planning – Consulting on spatial planning and investing in ergonomic, fire-safe, and cost-effective kitchen layouts.
- Culinary Team Training & Recruitment – Hands-on guidance to back-of-house teams, with a focus on consistency, efficiency, and mastering flavor profiles.
- Operational Troubleshooting & Cost Optimization – Helping underperforming restaurants restructure their workflows, reduce waste, and boost profit margins.
- Supplier Sourcing & Brand Partnerships – Leveraging Daren’s network to connect clients with trusted ingredient suppliers, manufacturers, and food tech collaborators.
- Private Dining & Chef-at-Home Services – Offering bespoke high-end catering for events, celebrations, and luxury private dinners.
Chef Daren personally leads each project, blending his deep culinary insights with business acumen. Under his leadership, DL Cuisine Concepts has worked with high-end venues, hotels, startups, and legacy restaurants across the UK, Europe, and Asia. It has become a respected name in pan-Asian food consultancy, known for its creativity, authenticity, and precision.
Today, DL Cuisine Concepts is not only a reflection of Daren’s culinary journey—it’s an engine of innovation helping shape the future of modern Asian dining worldwide.
Nanyang Blossom – A Culinary Vision Realized (2024)
In May 2024, Daren opened his flagship restaurant, Nanyang Blossom, in Knightsbridge, London, steps away from Harrods. As Chef Patron, he curated a refined Southeast Asian seafood concept rooted in Nanyang cuisine—a blend of Peranakan, Malaysian, Singaporean, and Thai influences.
Signature dishes include:
- Tamarind-glazed grilled lobster
- Josper-roasted seabass with torch ginger sambal
- Steamed tiger prawns in turmeric coconut broth
With a focus on open-fire cooking, traditional stocks, and small-batch sauces, Nanyang Blossom quickly attracted media attention and critical acclaim. It is more than a restaurant—it’s an embodiment of Chef Daren’s culinary identity.
Accolades and Industry Recognition
Chef Daren Liew has been recognized with several prestigious awards and roles:
- Special Gold Award, World Chinese Chef Competition (2013)
- Judge, 2018 “LuHua Cup” Chinese Cooking World Championships, Shenyang
- Member, Chaine des Rôtisseurs, Maitre Rôtisseur
- Affiliated Chef, International Taste Institute
- Featured in Luxury Lifestyle Magazine, The Chefs’ Forum, BBC News, and Josesol.com
These accolades speak to his consistent commitment to culinary excellence, innovation, and leadership.
Signature Cooking Style – A Fusion of Discipline and Heart
Chef Daren is known for fusing classic Cantonese technique with the boldness of Southeast Asia. His use of ingredients such as belacan, kaffir lime, lemongrass, and tamarind gives his dishes both depth and distinction.
He is also celebrated for:
- Cherry-wood smoked roast duck (72-hour preparation)
- Charcoal-grilled fish with belacan-lemongrass sauce
- Crispy tofu with fermented black bean and chili oil
- Salt-baked chicken with ginger scallion oil
To Chef Daren, food must first speak to the soul—“Real cooking is more about following your heart than following instructions.”
Influences and Mentorship
Daren credits his father and grandfather for grounding him in culinary basics. He also cites Chef Bong Jun Choi, ex-Mandarin Oriental Executive Chinese Chef, as a mentor who introduced him to refined culinary execution.
He draws inspiration from:
- Joël Robuchon – for his perfectionism
- Sam Leong – for his modern take on Chinese cuisine
- Nobu Matsuhisa – for his East-meets-West fusion ethos
Vision for the Industry and the Future of Cuisine
Chef Daren’s approach to food is both cultural and forward-thinking. He believes the future lies in:
- Casual fine dining: where taste trumps pretension
- Sustainability: from sourcing to waste reduction
- Menu simplification: focused on storytelling through fewer, stronger dishes
- Chef-led brands: empowering chefs as entrepreneurs, not just employees
He emphasizes the importance of fresh local ingredients, root vegetables, rice, and slow-cooked stocks. His kitchen is equipped with modern tools but relies equally on fundamentals like a well-seasoned wok and a precise tasting spoon.
Legacy and Impact
Today, Chef Daren Liew stands as one of the most influential Southeast Asian chefs in the UK, known for his:
- Mastery of modern and traditional Chinese techniques
- Cross-cultural fluency in Southeast Asian flavors
- Strategic leadership in high-end kitchen operations
- Role as a mentor, consultant, and brand creator
His work has helped shape a generation of chefs and defined new benchmarks for modern Asian cuisine in
JOURNEY
Chef Daren Liew’s culinary journey is a rich tapestry woven with passion, precision, and purpose. Rooted in the traditional Cantonese BBQ kitchens of Penang and nurtured by the wisdom of his father and grandfather, Daren’s story is one of deep respect for heritage combined with a fearless drive for innovation. Over the span of 25+ years, he has risen from the humble backdrops of family-run kitchens to commanding the helm of Michelin-starred restaurants and global food ventures.
His evolution from a hands-on apprentice to a globally respected Executive Chef and founder of DL Cuisine Concepts Ltd. showcases his ability to bridge cultural authenticity with modern-day culinary demands. He has not only preserved the integrity of Southeast Asian and Cantonese flavors but also redefined them for contemporary audiences across Europe and beyond.
With the successful launch of Nanyang Blossom in London—a restaurant that pays homage to his heritage while embracing future-forward culinary artistry—Chef Daren has firmly cemented his place as a visionary in the global culinary world. His work continues to inspire the next generation of chefs, proving that excellence is achieved when tradition is honored, innovation is welcomed, and every dish is created with intention, heart, and extraordinary skill.
