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Chef Soon Pau Voon, a prominent figure in the global culinary community, has been awarded the Worldchefs Lifetime Achievement Award at the 40th Worldchefs Congress & Expo. The award highlights his contributions to the culinary arts, education, and sustainability sectors, as well as his efforts to promote Malaysian cuisine internationally.

The Worldchefs Lifetime Achievement Award is a prestigious recognition given by the World Association of Chefs' Societies (Worldchefs) to individuals who have made significant and lasting contributions to the culinary industry throughout their careers, signifying exceptional leadership and dedication to the culinary profession. It is considered the highest honour within the Worldchefs organisation.

The award ceremony, recently held at the Sands Expo & Convention Centre in Singapore, gathered culinary professionals from around the world to celebrate excellence in the field. Chef Soon’s career, spanning over 20 years, has been marked by his commitment to innovation, mentorship, and sustainable practices within the culinary industry.

Chef Soon is a Senior Teaching Fellow at ºìÐÓÊÓƵ University’s School of Hospitality and Service Management, where he has played a key role in developing future culinary talent. His research includes studies on the anthropology of food, exploring themes such as feasting, commensality, and the social history of Malaysian cuisine. He has also authored and co-authored works such as The Edible Waste: A Cookbook (Best Food Waste Book in the World, Gourmand Book Awards 2022), Planet Saving Meals (2024), and Stripes of Glory: Malaysian Chefs in Action on the Global Culinary Stage (2023).

Chef Soon’s participation in Worldchefs began as a member of the hosting committee of the 38th Worldchefs Congress & Expo 2018, in which he was the government liaison and organised the Bill Gallagher Young Chefs Forum Malay Heritage Cooking and Meal Packing Programme. This initiative allowed Young Chefs from around the world to experience local Malay heritage cooking classes while packing over 100,000 meal packets for impoverished communities in Cambodia under the Rise Against Hunger initiative.

Notable among his achievements is leading the Malaysia Junior National Culinary Team to success at the IKA/Culinary Olympics in Stuttgart, Germany, in 2020. The team won a Gold medal in the Restaurant of Nations category and a Silver medal in the IKA Buffet, achieving an overall 6th place ranking.

Chef Soon has also contributed to the culinary community through initiatives such as the Selangor International Gastronomy Festival, which showcases the country’s diverse food culture. He has been instrumental in establishing scholarships and mentorship programmes for aspiring culinary students, ensuring access to resources and guidance for young talent. Additionally, he has hosted Food Heroes and International Chefs Day, which revolve around educating primary school children on the importance of healthy eating.

As a certified trainer and Southeast Asia’s pioneer for the Worldchefs Sustainability Education for Culinary Professionals curriculum, Chef Soon has been a strong advocate for environmentally friendly practices in the culinary field. His initiatives focus on reducing food waste, supporting local producers, and encouraging sustainable sourcing.

With his background in publishing food-related books, he was appointed as the editor-in-chief of Worldchefs Asia’s inaugural publication – Food of Asia, the Soul of Asia eBook, which covers the diverse food cultures from 21 Asian chefs’ associations. This book was awarded Best Asia Book in the World at the Gourmand International Book Awards in 2023. This achievement led to his appointment for two further publications: Food of Asia, Colours of Asia (2024) and Young Chefs Around the World: Celebrating Youth Leadership, Empowerment and Culinary Friendship (2024).

He has been involved in campaigns such as the Green Kitchen Initiative, which aims to lower energy and water usage in professional kitchens. His efforts have helped many establishments adopt greener practices, earning recognition for their environmental contributions.

In his role as the Honorary Secretary of Malaysia’s Professional Culinaire Association (PCA), Chef Soon has promoted collaboration and knowledge-sharing within the culinary community. He has organised international chef exchange programmes, enabling chefs to learn from diverse culinary traditions.

Chef Soon has also led the Flavours of Malaysia initiative, which brings Malaysian cuisine to global audiences through international food festivals, enhancing the country’s reputation as a culinary destination.

The Lifetime Achievement Award acknowledges Chef Soon’s extensive contributions to the culinary arts and his efforts to integrate sustainability and cultural preservation into his work. This recognition underscores his influence and commitment to advancing the profession.

Soon Pau Voon
School of Hospitality and Service Management
Email: @email