Feeding hungry teenagers delicious and nutritious meals three times daily is no small task, especially at ISAK where boarding students come from such a wide variety of cultures, religions and backgrounds. When a table is filled with students from places as different as Chile, Tajikistan, Somalia and Thailand, there is much to consider when planning a meal. Fortunately, Chef Adi and his talented staff are always serving up something for everyone.
ISAK’s Chef Adi started cooking at the age of 18 in his home country, Malaysia. His passion for cooking eventually gave him the opportunity to travel the world while learning different cuisines as well as several languages. Chef Adi currently speaks English, Malay, Japanese and Arabic (plus a few other languages should the need arise). Throughout his career, Chef Adi honed his culinary skills at top hotels such as the Hilton, and he has received various culinary accolades including “Chef of the Year” in Malaysia.
After many years cooking in the hospitality industry, Chef Adi relocated to Japan to learn more about Japanese cuisine. Eventually he met his wife, who is Japanese, and decided to make Japan his home. He has competed in culinary events for his newly adopted country, even representing Japan at an international cooking competition in Switzerland.
These days you will find Chef Adi in the ISAK kitchen, planning and cooking nutritious meals for ISAK students. A typical dinner features multiple protein options along with vegetarian selections, and there is always a tasty dessert. Everyone has a favorite Chef Adi dish, but noodle day is unanimously popular on campus.
After many years working in big hotel kitchens, Chef Adi is enjoying being close to his wife’s family and living in the small town environment. We are fortunate to have an award-winning chef in the ISAK kitchen. Chef Adi makes the Asama Commons feel like home, even preparing birthday cakes for each of the students on their special day.