Valerie Nicole — A Culinary Narrative of Heritage, Fire & Refined Purpose Writer on-the-go

Valerie Nicole, 31, a proud Kadazan from Penampang, embodies a rare alchemy of heritage and ambition, crafting a culinary journey that is as intimate as it is inspiring. Since 2013, her path has unfolded with quiet determination, transforming humble beginnings into a story of elegance, resilience, and artistry.

Her introduction to the kitchen was not gilded with titles, but grounded in discipline. Beginning as a kitchen helper, Valerie absorbed the rhythm of the culinary world with an observant eye and an unrelenting desire to grow. By 2022, she rose to the distinguished role of Head Chef, a position she held with grace and authority until 2025, before stepping into a more personal chapter as a freelance culinary artist.

While still in college, she was assigned the demanding task of preparing hundreds of chickens. It was in that moment, she reflects, that the true test of her resilience and discipline began.

A graduate of Asian Tourism International College with a diploma in culinary arts, Valerie’s early career took root in a modest café at Jesselton Point. Yet even in its simplicity, it became the stage where her foundations were shaped. Today, she is known for her refined mastery of Chinese, Malay, and traditional Kadazan-Dusun cuisine, seamlessly weaving cultural authenticity with contemporary expression under her own brand,VN's Ropuhan.

In 2016, she had the distinct honour of entering the Istana to personally present a cake to the Head of State, TYT — a moment of pride and prestige.

At the heart of her culinary identity lies a deeply personal inspiration. Her great-grandfather, Edwin Wu Ahtoi of Tamparuli, known affectionately as Ah Kung, was more than a cook, he was a symbol of devotion and survival. From him, Valerie inherited not only recipes, but a philosophy where food becomes a language of love and legacy. His story, rooted in humble beginnings, quietly shaped her dream long before she stepped into a professional kitchen.

Her fascination with cooking began early, as a child experimenting with simple dishes that sparked joy and curiosity. What started with fried eggs and rice soon evolved into a lifelong pursuit, guided by instinct and refined through experience.

A proud and accomplished chef, Valerie commands the kitchen with the ability to craft an extensive repertoire of dishes with confidence and finesse.

Valerie’s career is punctuated by moments of distinction. In 2016, she was honoured with the opportunity to present a cake at the Istana Negeri to the Head of State, a gesture both ceremonial and symbolic of her growing recognition. In 2018, she earned a bronze award at the 21st Sabah Hospitality Fiesta in the Hot Cooking category, affirming her technical finesse and creative precision. Her culinary trustworthiness was further reflected when she was selected to prepare dishes for Datuk Masidi Manjun’s birthday celebration during her tenure at Ming Garden Hotel. 

She was selected to prepare the cuisine for Datuk Masidi Manjun’s birthday at Ming Garden Hotel, a testament to her growing reputation and skill.

Like any journey shaped by purpose, hers has not been without trials. The COVID-19 pandemic tested not only her profession but her resilience. Yet, in navigating uncertainty, Valerie refined her independence, emerging as a freelance chef whose work now reaches private celebrations and curated events through personal recommendations and loyal clientele.

The signature dishes Valerie has mastered, each reflecting her evolving skill, passion, and culinary identity.

Her perspective on growth is refreshingly grounded. She believes movement within the industry is a natural evolution, a pursuit of excellence rather than escape. To aspiring chefs, her advice carries both humility and strength: never hesitate to ask, never retreat from curiosity, and never abandon the dream.

Valerie speaks of patience as the silent partner to passion. In a world where pressure simmers constantly, she views resilience as a personal discipline, one that defines not only a chef, but a character.

Valerie secured a bronze medal in a culinary competition, a defining recognition of her skill, discipline, and emerging presence in the culinary world.

Her philosophy is elegantly simple yet profoundly resonant: to cook from the heart is to create something timeless. Mistakes are not failures, but quiet mentors. Growth is not optional, but essential. And above all, cooking transcends occupation, it becomes an art form, a living expression of life itself.

Through VN’s Ropuhan, Valerie Nicole continues to shape her narrative, one dish at a time, each plate a reflection of heritage, intention, and refined creativity. For her, the kitchen is not merely a space, it is a canvas where memory, culture, and ambition meet in perfect harmony. 

For enquiries, she can be reached at 010-800 9551 (Yuyu).