CHEF KOON From Commis to Chef-Owner, Without Ever Leaving the Kitchen - DAMO Italian Restaurant
In the world of professional kitchens, titles may change, but true culinary craftsmanship is built through years of discipline, repetition and an unwavering commitment to the craft.
For Chef Koon, the journey from Commis to Chef-Owner has been shaped by almost two decades of professional culinary experience across Singapore, international cruise operations and Malaysia. His career has taken him through hotel kitchens, premium Italian restaurants, high-volume operations and some of Singapore’s most respected Michelin-starred establishments.
Today, as the Chef-Owner of Damo Italian Restaurant in Kota Kinabalu, Chef Koon remains firmly rooted where he has always been most comfortable: in the kitchen.
“From Commis to Chef-Owner, without ever leaving the kitchen.”
A Career Built from the Ground Up
Chef Koon began his culinary career at Shangri-La Rasa Sentosa, Singapore, working as a Garde Manger Commis for two years. It was here that he developed the fundamentals of professional kitchen discipline, mise en place (“everything in its place.”), food preparation, hygiene and quality control within an international hotel environment.
His career progressed through Churchill Kitchen at Tanglin Club, where he served as Demi Chef de Partie, followed by a further two years as Chef de Partie in the Western Kitchen at Tanglin Club.
These early experiences established the foundation for his development as a professional chef, exposing him to structured kitchen operations, Western cuisine and the demands of maintaining consistency during service.
His journey subsequently took him beyond Singapore, including a six-month experience as Chef de Partie in the Hot Grill section aboard an international cruise ship. Working within a fast-paced, high-volume international kitchen further strengthened his ability to perform under pressure while maintaining food quality and service standards.
Refining the Craft at Marina Bay Sands
Returning to Singapore, Chef Koon joined Marina Bay Sands, where he gained experience across different culinary sections, including Sauce & Soup, Meat and Canapé.
These roles expanded his technical foundation, from sauce preparation and soups to meat preparation, cooking and plating. More importantly, they exposed him to the precision, workflow and standards expected within a major international hospitality operation.
It was also during this period that his career began moving increasingly toward Italian cuisine.
Discovering His Passion for Italian Cuisine
Chef Koon subsequently joined LAVO Italian Restaurant at Marina Bay Sands, where he spent two years as a Chef.
Working in a premium Italian restaurant environment allowed him to deepen his understanding of Italian cuisine, restaurant service and the standards required in an upscale dining operation.
He later moved into a specialist pasta role as Junior Sous Chef and Pasta Chef at a pasta restaurant in Kembangan, Singapore, where he focused on fresh pasta, sauces and kitchen operations.
But his culinary journey was about to take a decisive turn.
From Pasta to Pizza
At Cicheti in Singapore, Chef Koon began specialised training in pizza making, developing his skills as a Pizzaiolo alongside his existing Italian culinary experience.
His progression at Cicheti saw him move from Junior Sous Chef and Pizzaiolo Trainee to Sous Chef and Pizzaiolo, before eventually taking on the role of Head Chef and Opening Chef within the Cicheti Group.
Over three years, he was involved in leading kitchen teams, restaurant openings, menu development, food quality, workflow, staff training and day-to-day kitchen operations.
Despite moving into leadership, Chef Koon never adopted a purely managerial approach.
He remained hands-on.
He continued cooking, making pizza, developing dishes, checking plates and supporting his team during busy services.
For Chef Koon, leadership was not about standing outside the kitchen and giving instructions. It was about understanding the kitchen from the inside.
Experience in Michelin-Starred Kitchens
Among the most significant chapters of Chef Koon's career were his experiences at two of Singapore's celebrated Michelin-starred restaurants.
At Buona Terra, a one-Michelin-starred Italian restaurant, he worked in the Meat Section, developing his understanding of fine-dining operations and the precision required in meat preparation, cooking and presentation.
He subsequently spent six months at Odette, the three-Michelin-starred fine-dining restaurant in Singapore, working in the Sauce Section.
The experience brought him into an environment where precision, consistency, technique and discipline are fundamental to every plate.
For Chef Koon, these Michelin-starred kitchens were not simply prestigious names on a résumé. They were environments in which standards were continuously tested and refined.
Bringing Singapore Experience to Kota Kinabalu
In 2025, Chef Koon began a new chapter as Chef-Owner of Damo Italian Restaurant in Kota Kinabalu, Sabah.
Here, his accumulated experience comes together under one roof.
At Damo, Chef Koon leads the culinary direction and kitchen operations while developing an Italian dining concept centered around authentic flavours, Neapolitan-style pizza, fresh pasta and professional hospitality.
He remains directly involved in the kitchen, from preparing dishes and making pizza to developing menus, checking every plate and training his culinary team.
His responsibilities extend beyond cooking. As a Chef-Owner, he is equally involved in food quality, consistency, portion control, kitchen workflow, restaurant operations, business development and the overall guest experience.
It is a role that combines two sides of his career: the discipline of a professional chef and the responsibility of a restaurant owner.
Service Excellence Beyond the Plate
When I think about DAMO Italian Restaurant, I do not think about pizza first.
I think about people.
After almost two decades in professional kitchens, I have learned how food should be prepared, how a kitchen should operate under pressure, and what it means to maintain a standard of excellence.
But along the way, I discovered something equally important:
A restaurant is not only about the food. It is about how you make people feel.
At DAMO, exceptional hospitality is considered just as important as what arrives on the plate. Every detail, from the welcome at the door to the final interaction at the table, is part of the experience.
A significant part of this philosophy comes from Chef Koon’s wife, who serves as the Restaurant Manager. After several years as a Singapore Airlines cabin crew member, she brings first-hand experience of international hospitality, professional service, attention to detail, guest relations and the importance of anticipating a guest’s needs.
Her experience helped shape the service culture at DAMO. The same principles found in premium international hospitality, including discipline, courtesy, presentation, consistency and genuine care, have become part of the restaurant’s approach to its guests.
She made the decision to leave her career and return to Kota Kinabalu to help Chef Koon build DAMO. Together, they have created a partnership that brings two very different but complementary strengths to the restaurant: culinary craftsmanship from the kitchen and refined hospitality from the dining floor.
Everyone Is a VIP at DAMO
Chef Koon does not want DAMO to be known simply as the place in Kota Kinabalu that makes good pizza.
He wants guests to leave with a different feeling:
“When I come to DAMO, I know they will take care of me.”
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It does not matter who you are.
It does not matter what you wear, where you come from, your background or how much you choose to spend.
When you walk through the doors of DAMO, you are our guest.
And every guest deserves to feel welcome.
For Chef Koon and his wife, true hospitality lives in the details.
A warm and sincere greeting.
A table prepared with care.
A team member who genuinely listens rather than simply takes an order.
Someone who notices when a guest needs assistance before they have to ask.
And when something does not go according to plan, the answer is not an excuse. It is to listen, communicate professionally and make things right.
Because people may not remember every detail of a meal.
They may even forget which pizza they ordered.
But they will remember how they were treated.
That is the DAMO they want to build in Kota Kinabalu.
But above everything else, a restaurant with heart.
Chef Koon came back to Sabah to build something of his own, bringing with him almost two decades of culinary experience from Singapore and beyond. Together with his wife, he hopes DAMO can give something back to Kota Kinabalu, not only through Italian food and Neapolitan-style pizza, but through care, respect, warmth and genuine hospitality.
Because DAMO was never meant to be just another pizza restaurant.
It is an invitation.
Come in.Sit down.Let us take care of you.
The Philosophy: Stay Hands-On
For Chef Koon, being a Head Chef or Chef-Owner does not mean stepping away from the stove.
He believes that a chef should understand not only how to manage a kitchen, but how to work within one.
Even today, he remains actively involved in cooking, pizza making, dish development, plating, quality control and supporting his team during demanding services.
His philosophy is straightforward:
“Being a chef is not simply a position. It is a skill that must continually be practiced.”
That philosophy has become an important part of his leadership style.
Rather than leading solely through instructions, Chef Koon leads through experience and example. His team sees him working alongside them, particularly when the kitchen is under pressure.
A Culinary Skill Set Built Across Multiple Kitchens
Nearly two decades in professional kitchens have given Chef Koon a broad culinary skill set spanning:
Italian Cuisine
Neapolitan-Style Pizza
Fresh Pasta & Ravioli
Pizza Dough & Fermentation
Meat & Grill
Sauce & Soup
Western Cuisine
Fine Dining Operations
High-Volume Kitchen Operations
Menu Development
Kitchen Management
Food Quality & Consistency
Food Cost & Portion Control
Staff Training
Restaurant Opening & Setup
Culinary Leadership
Restaurant Operations
This combination allows him to approach food from both a culinary and operational perspective.
He understands the craft behind the dish, but also the systems required to consistently deliver that dish to a dining room full of guests.
Recognition Beyond the Kitchen
Chef Koon's professional journey has also been accompanied by industry recognition.
His achievements include:
Gold – Gourmet Competition, Singapore Team, 2021
No. 30 – 50 Top Pizza Asia-Pacific, 2022
Gambero Rosso – Top Italian Restaurants, 2023
Gambero Rosso – Top Italian Restaurants, 2024
These recognitions represent different stages of a career that has steadily evolved from kitchen fundamentals to culinary leadership and restaurant ownership.
The Chef-Owner Mindset
What distinguishes Chef Koon's current chapter is the combination of culinary expertise and ownership.
As Chef-Owner, he is responsible not only for what appears on the plate, but also for the people, processes and standards behind it.
His approach is built around five principles:
Hands-On Leadership
Leading through experience, participation and example.
Italian Culinary Expertise
Drawing on years of experience in Italian cuisine, pizza and pasta within Singapore's professional restaurant scene.
High-Pressure Operations
Understanding how to perform consistently across hotel kitchens, fine dining, Italian restaurants, cruise operations and high-volume services.
Consistency & Quality
Maintaining standards across flavour, technique, presentation, portion and execution.
Chef-Owner Mindset
Bringing together culinary craftsmanship, restaurant management and business development.
A New Culinary Chapter in Sabah
Chef Koon's story is ultimately one of progression.
From his beginnings as a Commis, through hotel kitchens and international operations, to premium Italian restaurants, Michelin-starred kitchens, culinary leadership and finally restaurant ownership, every stage has contributed another layer to his craft.
Now in Kota Kinabalu, he brings that experience to a new audience in Sabah.
At Damo Italian Restaurant, the chef is not simply behind the concept. He is behind the food, the pizza, the kitchen, the team and the standards.
And after almost 20 years in professional kitchens, Chef Koon continues to believe in one simple principle:
A chef should never be too far away from the kitchen.
CHEF KOON AT A GLANCE
Name: Chef Koon
Position: Chef-Owner / Chef / Restaurant Operator
Based: Kota Kinabalu, Sabah, Malaysia
Specialities: Italian Cuisine, Neapolitan-Style Pizza, Fresh Pasta & Restaurant Operations
Experience: Almost 20 years
Career Highlights: Singapore hospitality, international cruise operations, LAVO Italian Restaurant, Cicheti Group, Buona Terra and Odette
Current: Chef-Owner, Damo Italian Restaurant, Kota Kinabalu
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