World-renowned Asian sauces and condiments producer Lee Kum Kee has debuted its Global Culinary Immersion Programme in Bhutan. The programme aims to empower youth career development and nurture talent through culinary exchange.
It marks a significant milestone for the brand, as Lee Kum Kee expands its programme across the Asia-Pacific region.
The Star Sydney Executive Chef Vincent Liew joined the programme as an instructor and advisor to the young chefs.
“As a chef, I’ve always believed that food is a powerful way to tell stories and connect cultures. My previous collaboration with Lee Kum Kee Sauce at Le Cordon Bleu in Australia showed me how deeply they value nurturing culinary talent,” says Liew.
“When they approached me about the Lee Kum Kee Global Culinary Immersion Programme in Bhutan, I saw an opportunity to celebrate heritage while inspiring the next generation.”
Liew says that Lee Kum Kee’s commitment to authenticity and innovation mirrors his own philosophy, making the partnership both natural and rewarding.
Lee Kum Kee kicked off the new initiative with a five-day culinary exchange programme in early October at the DSP Training Centre in Taba. During the course, Liew gave insights from his extensive career to 16 young Bhutanese chefs. The immersive learning experience focussed on Asian cuisine, including flavour pairing and food presentation.
Over his five days in Bhutan, Liew says he was “deeply inspired” by the participants’ commitment to learning and their passion for culinary arts.
“Seeing young chefs in Bhutan grow and share their stories through food has been the most inspiring part of this journey,” says Liew.
“What stood out most was witnessing their transformation in such a short time,” says Liew. “At the start, many focused on simply creating delicious dishes. But as the days progressed, their perspective shifted. They began to see that being a chef is about more than cooking — it’s about preserving traditions, sharing knowledge, and telling stories through food.”
One truly standout moment for Liew happened on the third day.
“A young chef approached me after a sauce application workshop and said, ‘Chef, I never realised a simple sauce could carry so much history.’ That comment struck me because it showed how deeply they were connecting with the cultural significance behind every ingredient,” says Liew.
“For me, that realisation was powerful. It reminded me why mentorship matters and why programmes like this are so important. They don’t just teach techniques — they ignite passion and plant seeds for the future of culinary culture.”
The event culminated with an exclusive dinner prepared by the young chefs using Lee Kum Kee sauces and local ingredients, followed by an awards ceremony celebrating their achievements.
While the programme in Bhutan has officially concluded, the journey continues for a group of nominated young chefs, who will be invited to attend a culinary programme in Hong Kong next year.
Lee Kum Kee Executive Vice President of Corporate Affairs Dodie Hung said they were delighted to bring the meaningful initiative to Bhutan.
“This collaboration is especially significant as it connects Bhutan’s aspiring culinary talents with the global expertise of a seasoned chef, fostering a cultural exchange that celebrates innovation and the joy of cooking,” said Hung.
Liew leaves one piece of simple, yet profound advice to future and up and coming chefs in the Asia Pacific region: “Never stop refining your craft but remember that being a chef is about more than mastering techniques.”
“It’s about responsibility — the responsibility to preserve culinary traditions, to share knowledge, and to inspire others. True respect for the art of cooking comes when you see yourself not just as a creator of dishes, but as a custodian of culture.
“Learn relentlessly, innovate boldly, but always stay rooted in heritage. Because every recipe carries a story, and every dish has the power to connect people across generations and borders.
“If you can balance skill with purpose, and passion with humility, you won’t just cook—you’ll leave a legacy.”
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