Chef Biography

Roy Khoo was born in Penang, Malaysia to a family in the catering business, delivering food on a bicycle.  As a young boy, in 1983, he joined the Golden Sands Beach Resort in Penang, as a kitchen artist, mainly doing ice sculptures and tallow work.  The love for food brought him into the kitchens after work, starting in the pantry and he eventually apprenticed in all the kitchens for the next three years.

In 1987 he received his first job as assistant chef garde manger at the Southhampton Princess Hotel in Bermuda.  Three months later he became garde manger chef.  In 1990, he joined the Ritz-Carlton Group, first as assistant garde manger chef at the Buckhead, Georgia property, then in 1992 as garde manger chef at the Amelia Island, Florida property, then restaurant chef, banquet chef and finally in 1995 as executive sous chef there, which is when Great Chefs first met him.  In 1996 he became the executive chef of their St. Thomas, U.S. Virgin Islands property and in 1997, Great Chefs returned to tape him for their Great Chefs of the Caribbean series.

Shortly thereafter, he left St. Thomas to become the executive chef of the Ritz-Carlton Bali in the Pacific, where he stayed for six years.  In 2003, Ritz-Carlton moved him again back to Florida to be the executive chef at their Naples golf resort.  In 2008, he left the Ritz-Carlton group to join the CAPELLA Group, first in Singapore, then Düsseldorf and then back to Singapore, as executive chef and trainer.  In 2010, he tried another hotel group, Sandestin of Florida for two more years as executive chef.  In 2012 an offer came in to be the Executive Chef and Director of Culinary, at Cancer Treatment Centers of America in Georgia, where he remains today in 2016.


Basil-scented Caribbean Lobster

Serving: 4 Print Basil-scented Caribbean Lobster By Great Chefs September 19, 2015 Chef Roy Khoo brings his Malaysian heritage and fresh Caribbean ingredients together. A spicy sambal — a thick paste-like sauce similar to American chili sauce — is made first, then used to flavor the lobster-basil-spinach mixture which is poured over the rice. Jasmine […]

Salad of Sapote, Mango, Avocado, Papaya, and Jícama with Key Lime-Guava Vinaigrette

Serving: 4 Print Salad of Sapote, Mango, Avocado, Papaya, and Jícama with Key Lime-Guava Vinaigrette By Great Chefs September 16, 2015 A simple fruit salad mixture is tossed in a dressing that combines key lime and guava for a tropical taste. The sapote used in the recipe is a tropical fruit that has peach, avocado, […]

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