Joel Kirk

Joel Kirk's culinary philosophy is deeply rooted in hospitality and the joyful experience of discovery through food. He believes in the interconnectedness fostered by sharing and places a high value on elevating accessible ingredients, stating that "Every ingredient has a place on the plate, and no grain is too small to take centre stage." His approach is marked by a desire to surprise diners, drawing inspiration from his humble beginnings in Kampung Raja Uda and viewing the world as his culinary playground. He is a strong advocate for cross-cultural exploration, believing that understanding the building blocks of diverse flavors and cultural norms can unlock innovative and sometimes unexpected combinations. This ethos is evident in his blend of Levantine and Japanese cuisines, which aims to bridge the gap between comforting familiarity and novel excitement while maintaining an essence of conviviality. Kirk also champions an open-minded and collaborative environment within the kitchen, emphasizing continuous learning, shared knowledge, and a reverence for the craft, even when working under significant constraints in small spaces. Ultimately, his vision is to create communal spaces where people can overcome boundaries and connect over thoughtfully prepared food, encouraging a relaxed atmosphere where guests can "Come as you are, eat as you wish. Share. Or not … Have fun." He fundamentally believes in cooking with pride and love, rejecting indifference in the kitchen. Chef Kirk's technical style emphasizes the development of bold, vibrant, and innovative dishes, often executed within the challenging constraints of limited space and equipment. He employs advanced techniques such as torching raw beans for optimal doneness and textural contrast, and utilizes classic elements like brown butter (beurre noisette) for depth of flavor. His approach to flavor and plating is characterized by a reflection of local Malaysian cuisine at Coley, blending comforting and familiar tastes with novel and exciting combinations. He is adept at incorporating unexpected flavor profiles, such as black garlic ketchup, curried batters, and the refreshing essence of dill. At Zaataru, his focus shifts to a unique Levantine-Japanese fusion, meticulously balancing cultural norms with cross-cultural curiosity. Signature dishes at Coley include "Swiss Dreams are made of Cheese," "Dill with the Devil," "Pulpo Fiction" (featuring golden tater tots, charred octopus, and grapefruit chilli), and "Steak Freaks" (Coley’s version of Steak Frites). At Zaataru, his distinctive creations include "Zaataru’s torched edamame with brown butter and labneh" and a spread inspired by Syrian breakfast, blending tahini and grape molasses.

Mentored by Nathalie Arbefeuille, Jean-Philippe Guiard.