Chef Adeeb Palil

Originally from Kuala Lumpur, Malaysia, Chef Adeeb has been involved professionally in culinary field in his early years starting back in 2012. He had the chance to further study focusing on culinary field with full scholarship at Taylor’s University, Malaysia and University of Toulouse, France. He graduated with a Dual Bachelor’s Degree of Culinary Arts and Food Service Management (Hons) from the respective universities.

As for his professional experience he has been very actively involved in culinary arts for a few years now. In early day in his career, he is fortunate to be exposed and experience to cook as an Apprentice Chef at a Michelin restaurant La Bergerie in Toulouse, France. As France is known as a birthplace of gastronomy, the knowledge that he acquired has set him with strong fundamentals on cooking.

His next culinary journey was one of the unforgettable moments in his life. He gets to work under the great master itself in culinary, Chef Daniel Boulud in one of his restaurant flagships Boulud Sud, in New York, United States. Right in this restaurant he learnt and continued honing his skills in a fast-paced environment restaurant.

His recent career position was as a Culinary Instructor at Academy of Pastry & Culinary Arts Malaysia. Part of his job is to train and develop young aspiring chefs into pursuing their career as a chef. Apart from that, he actively joined professional cooking competition nationally and internationally and his proudest moment is to compete on the Malaysia National Bocuse d’Or recently.

Moving forward today, Chef Adeeb has opened a café restaurant in his hometown Kuala Lumpur known as Ground Coffee Uptown. He is in charge as well as the Head Chef of the establishment. Besides running a café concept, he also introduced a semi casual fine dining focusing on local ingredients sources that getting a lot more of attraction from the local diner’s known as Anon KL.