Our Team
Vincent Tai,
Managing Director,
Arte Restaurant, Daiichi Art Space
Vincent enjoys great food as he travels everywhere.
Vincent had been working in Telecommunications and then E&E industry in his early career years after graduation from 2000 to 2014. He assumed various leaderships and entrepreneurship roles in software design, engineering, product development, manufacturing operations, production and material control, marketing and business development, etc.
From 2014, Vincent started engaging in Arts, Tourism and Culture promotion activities. He co-founded Central Kedah Tourism & Art Development Association NGO to promote local food and tourism (www.facebook.com/discoverkedah). Through the association, his NGO team successfully organised a Central Kedah Tourism Festival 2014 which was officiated by Chief Minister of Kedah, as well as invited 8TV Hochak! to film local food. Apart from that, he acquired kedah.com domain and developed a website to promote Kedah voluntarily.
In 2016, he established Daiichi Art Space Penang followed by Arte Restaurant in Penang island.
Jay Tey Chun Keat
Head Chef
Tey Chun Keat (Jay) joined Arte Restaurant in May 2016 as part of the key opening team. He received his Diploma in Culinary Arts in 2012 from Nilai University College, Negeri Sembilan. After that, he began his career as Commis Chef at Singapore’s Grand Copthorne Waterfront Hotel Western Banquet. He experienced serving western set menu for large groups and outdoor catering e.g. Singapore Air Show.
In 2013, He joined Marina Bay Sands Singapore’s Sky on 57 and was inspired and guided by celebrity chef Justin Quek in serving modern French Infused Asian cuisine. After a year, Jay advanced his French Cuisine skills at Clifford Restaurant of Fullerton Bay Hotel Clifford Singapore.
In 2015, Jay expanded his culinary skills to Classic Spanish cuisine by working as Chef De Partie at My Little Spanish Place/Bar (one of Top 10 Tapas Bars in Singapore).
Khaw Seoh Hoon
Assistant Manager
Seoh Hoon started joining Arte Restaurant since June 2016 as supervisor and then was promoted to Assistant Manager in March 2018. She assumes the responsibility of the entire service department.
Seoh Hoon obtained her Diploma in Food Service in 2013 and then Advanced Diploma in hotel management in Feb 2015 from Tunku Abdul Rahman College (TARC) with first-class grade. After that, she furthered her study at Liverpool John Moores University, United Kingdom and graduated with a Bachelor of Hons degree in Tourism, Leisure and Hospitality Management in October 2015. After she returned to Malaysia, she began her first full-time career as a hostess at Taste Café, G Gurney Hotel, Penang.
During the study at TARC, Seoh Hoon has been a trainee at Traders Hotel Penang in Communication department, lobby lounge and hot kitchen area. Besides that, she enhanced her experience during industrial training at Rasa Sayang Resort and Spa Penang covering F&B serving, Hostess, and Housekeeping areas in 2014. Apart from this, she also worked at an apparel company as Sales Advisor in 2014 and was promoted to Assistant Supervisor after three months.
Alan Teoh Kai Lun
Chef De Partie
Alan joined Arte Restaurant since July 2016 as Demi Chef. He was promoted to be Chef De Partie in March 2018.
Alan received his Diploma in Culinary Arts from Cilantro Culinary Academy Subang Jaya in 2013. During the study, he obtained practical training at DoubleTree by Hilton Hotel Kuala Lumpur, covering various areas including pastry, baker, commissary, banquet and buffet kitchens. After completing the diploma, Alan began working as a part time employee at Western Kitchen Lemon Garden of Shangri-la Hotel Kuala Lumpur from February 2014. In May 2014, he obtained a full-time employment as Commis at Traders Hotel KL’s Gobo Chit Chat restaurant, where he specialized and developed his pastry’s competency for two years.