Dato’ Fazley Yaakob: From Music to Culinary Mastery

Dato’ Fazley Yaakob, a versatile celebrity, has seamlessly blended business, gastronomy, and music into his diverse career. With chart-topping hits like Asmara Ini and Bila April, he enthralled listeners as a recording artist in the late 1990s. Over two decades, he built a name not only as a singer-songwriter but also as a motivational speaker and a successful entrepreneur.

Dato’ Fazley’s love for the culinary arts drove him to seek formal training at some of the world’s most prestigious institutions, despite his success in the entertainment sector. After clinching the title of Grand Champion on MasterChef Celebrity Malaysia in 2012, he embarked on a rigorous academic journey, earning a Diplôme de Pâtisserie from Le Cordon Bleu in Paris, a Masters in Sugarcraft in London and a Diplôme Universitaire du Goût, de la Gastronomie et des Arts de la Table (DUGGAT) from the University of Reims Champagne-Ardenne, France. His commitment to culinary excellence transformed him from a self-taught cook into a highly respected chef and restaurateur.

His contributions to the industry have not gone unnoticed. In 2017, he was honoured with the Usahawan Bakat Khas award at The ONE Awards, as well as the Most Distinguished Le Cordon Bleu Alumni title in Paris. His accolades continued with the Golden Chef Award at the Malaysia International Gastronomy Awards in 2018, solidifying his reputation as a culinary innovator.

Dato’ Fazley’s impact extends beyond his own education and awards. His cookbook, My Sucre Story, a tribute to Malaysian-French fusion cuisine, won the top prize at the Gourmand World Cookbook Awards in 2016. His restaurant, Suka Sucre, was equally celebrated, receiving over 20 awards at the Malaysia International Gastronomy Festival (MIGF) in 2016 and 2018. The restaurant’s tagline, From Rembau to Paris, reflects his unique ability to blend his Negeri Sembilan heritage with French culinary techniques, a hallmark of his gastronomic identity.Today, Dato’ Fazley continues to shape the future of the food industry across the region, not only through his restaurant and publications but also as an Adjunct Professor at the University of Wollongong. His journey from the stage to the kitchen is a testament to his relentless pursuit of excellence and his ability to inspire others through both music and food.