Mr. Khairul Anuar Bin Muhamad

Chef Khairul Muhamad, is currently the Culinary Stream Coordinator for the Faculty of Hospitality, Food and Leisure Management. Having been in the Hospitality industry for the past 13 years in addition of growing up within a family of hoteliers, combined with “passion & desire” it only seemed fitting that an obvious career path was to carry on the family legacy of venturing into the hospitality & food industry.

A graduate of Johnson & Wales University culinary arts program in the United States, he majored in Culinary Arts & Foodservice Management minoring both in Hospitality and Beverage Studies. One of the highlights of his early culinary career was being one of the few US students based nationwide to be chosen for the exclusive Study Abroad Program by which he traveled and interned at top Michelin Starred kitchens around Europe mainly Switzerland, Italy and Germany. Some of his working experiences include working for The Starwood Hotel Group and The Four Seasons Hotel Group in Malaysia and the US.

An avid culinary competitor, Chef Khairul has competed in various local and international cooking competitions and has amassed numerous medals and awards such as the Malaysian Skills Competition, ASEAN Skills Competition, Penang Battle of The Chefs, Salon Culinaire Malaysia (FHM), Food Hotel Asia Singapore (FHA) and Meat & Livestock Australia (MLA). While at Johnson & Wales, he was the first Asian ever to represent the college in various culinary competitions such as the Intra-Campus Culinary Competitions (ICC), American Culinary Federation Northeast Regionals & Nationals Competition, Société Culinaire Philanthropique of New York, The US Chaîne des Rôtisseurs Jeunne Commis Competition and the IKA Culinary Olympics, Germany.

At Taylor’s University, Chef Khairul teaches and oversees the Garde Manger, Asian & International Cuisines as well as the Culinary Fundamemntal modules. He also mentor’s the award winning, Taylor’s student Culinary and Culinology competition team. Chef Khairul is an ACF Certified Chef (CC), Certified Food Safety Manager (CFSM) and an active member of The American Culinary Federation (ACF) and The United States Chaîne des Rôtisseurs.

He also frequently travels and participates in food conferences around the world gaining new upcoming gastronomic experiences and trends. His most recent recognizable accomplishment was the establishment and pioneering of the “Taylor’s Gastronomic Tour Abroad”, the first and only program by an educational institution in Asia featuring hands on “Gastronomic Tours & Visits” to food centric destinations around the world such as Australia, France, Spain & Italy and exclusively for the learning benefit of the faculties culinary students and staff.