When Molina Kuala Lumpur first opened nearly two years ago, head chef Guillaume Depoortere was slowly but eagerly finding his footing.
At the time, Depoortere was in entirely new territory – he was only 26 and had forged his career exclusively in Michelin-starred restaurants in Europe. He had never worked in Asia before, but uprooted and came to Malaysia. New adventures beckoned and Depoortere was up for the challenge.
