CHEF
Roy Khoo
Roy Khoo is a culinary professional with over 20 years of experience. Khoo was born in Penang, Malaysia to a family in the catering business, of which he attributes the birth of his enthusiasm for the culinary arts. As a young boy he joined the Golden Sands Beach Resort, Penang, in 1983, as a kitchen artist doing ice sculptures and tallow work. Being exposed to more outlets of the food industry, he committed to pursuing a culinary career.
Khoo has always been strongly aware of the connection between food and health. He determined that healthy and organic, farm-to-table food, merged with visual appeal and healing energy of culinary endeavors could make a difference. In his role as the Director of Culinary, at the Cancer Treatment Centers of America in Newnan, Georgia, he built a model of teams and protocols that became an influence across CTCA locations.
During this time he also became the Chair of the Advisory Board for the Culinary Program for West Georgia Technical College. With his food-health model in place, and wishing to return to his roots in the culinary arts, he accepted an offer to become the Director of Food and Beverage and Executive Chef at the 1 Hotels Princeville Resort, considered to be the top resort on Kauai, Hawaii.