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Walking down memory lane...
 I am the son of Kampung Chengkau Hulu, Rembau, Negeri Sembilan from the biduanda tribe, practicioners of adat perpatih.My family lived an ordinary life.Like all kampong boys, I played in the paddy fields, fish in the river, plucked fruits from our neighbours trees and scamper like all village imps would when chased by the owners of the plucked trees.
 This is where it all began.Like the taste of the forbidden fruit-my passion in the fresh produce of the orchards and the paddy fields and my efforts in trying out the herbs and spices growing in such abundance around me-has led me to cook, cook and cook…
Helping my grandmother in the kitchen has made me successful in the world of cookery.Not forgetting my grandfather though, who helped me by showing me the art of choosing the best from the sea when we were at the market.
I left my hometown in search of my dreams to become a graduate in Hotel Management and Catering with specialization in Chef Training at the Mara University of Technology.Soon after, I joined a course with the Hilton International Kitchen Apprenticeship Programme for three years.
 After getting my diploma, I worked in the food industry and became a lecturer at Taylor's College in Food Technology and Kitchen Management for two years.I was also the Chef in the industrial kitchen at KFC Holdings for seven years before becoming Executive Chef at Restoran Yasmin for a year.
Then I began a stint as a host for various cookery programmes for local television.I found a lot of satisfaction and excitement from hosting programmes like Aroma, Sri Murni and Kuih Raya on RTM TV1; Hey Good Cooking, Wok and Roll and Makan Tapi Diet on RTM TV2; Riang Ria Bersama Cornflakes and Jom Masak Bersama Sri Murni on TV3 and Ala-Ala Kampung on Channel 4 Astro.I also had the opportunity to host Yok Buat Kuih Raya! on Suria Channel, TV 12, MediaCorp in Singapore.
 In addition, I also joined Matrade on its tour to the United States Of America, the Middle East and Europe to promote Malaysian food and products.My involvement with the Ministry of Agriculture lies in the promotion of Malaysian fruits and food in Amsterdam.I also cooked Asian food at the Lady Jessy n Cannes, South of France for two years, as well as for theatre artists at the Watermill Art Centre in South Hampton, New York for two years.With Tourism Malaysia, I traveled to Japan, South Africa, Cambodia and United Kingdom conducting cooking demonstrations to promote Malaysian cuisine.
Besides this, I am also involved in food styling, recipe creations and act as a consultant to numerous new restaurants in the city, as well as a spokesman for a few food manufacturing companies.
 My journey in life and the experiences that I have gained so far has given me the confidence to open my own restaurant called Restoran Rebung Chef Ismail with my partner Dr Sheikh Muszaphar Shukor Al-Masri.The food served in this restaurant is a tribute to the wonderfully varied tastes in food that I inherited from our forefathers.I vouch for the food and its traditional origins and the comforting taste of kampong fare from past memories.
~Chef Ismail
Celibrity Chef
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