At the start of the Covid-19 pandemic, Yuvan Vydelingum, 36, was retrenched from his job at a restaurant in Kuala Lumpur. But unlike many others in the F&B industry, this actually ended up being the start of a promising new chapter in his career.
The talented chef, who hails from Mauritius, has spent nearly two decades working in over 20 restaurants in countries like Australia and even had a two-year stint as the sous chef at Michelin-starred celebrity chef David Myers’s eatery Bleu Blanc in Dubai.
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