Veteran chef Rossham Rosli believes it is this very point that gives Malaysia a special identity abroad.

For Rossham, the culinary head at a hotel here, food has always meant more than preparing meals. “It brings people together,” he told Bernama. “From tourism and cultural exchange to diplomacy and networking, food can become a bridge between countries.”

Rossham recently coached Malaysia’s representative at the Young Chef International tournament held alongside the 17th International Economic Forum in Russia, while also serving as an international judge.

Malaysia’s culinary traditions received recognition at the event, but Rossham believes overseas competitions offer something more meaningful than medals alone. For him, such platforms are opportunities to introduce Malaysia’s identity, heritage and creativity through food.

“Malaysia may be a small country, but when people see the skills we have, they see Malaysia,” he said.

Rossham, who is also president of the Gastronomy Association of Malaysia, said the country already has strong foundations through its multicultural food culture, hospitality industry and vocational training programmes.

Still, he believes young Malaysian chefs need greater exposure and stronger support to grow their confidence and skills internationally.

Competitions and culinary events take place throughout the year, but funding limitations and sponsorship challenges often make overseas participation difficult.

“We sometimes miss opportunities to compete internationally. Countries like Thailand have already built very strong support systems for their culinary industry,” he noted.

Rossham hopes Malaysia will place greater emphasis on mentorship, hands-on learning and talent development to help nurture the next generation of chefs.

Beyond restaurants and hotel kitchens, he believes gastronomy also plays an increasingly important role in tourism, cultural preservation and the country’s growing halal industry.

Malaysia’s food culture has endured through generations because it continues to evolve while staying rooted in tradition, he said.

Now, Rossham hopes the country will begin recognising its culinary heritage as one of its greatest cultural strengths. “Nurtured properly, Malaysia’s next global advantage may come from its kitchens,” he added.