Born in Malacca, Malaysia, Chef Kee Chai Yuan embarked on his culinary journey at the young age of 15. Over the years, he has cultivated a distinguished career leading high-volume kitchen operations across hotels, resorts, healthcare, and corporate establishments.

Renowned for his precision, passion, and professionalism, Chef Kee has managed large-scale banquets serving over 15,000 guests, while overseeing the daily operations of cafés, lounges, and restaurants. His leadership extends to mentoring teams of over 100 culinary professionals, where he integrates modern technology and innovative systems to enhance kitchen performance and elevate the dining experience.

At Red Mansion Private Kitchen, Chef Kee continues to honour the rich heritage of Cantonese cuisine — reinterpreting it through modern techniques and refined presentation. His philosophy blends creativity and discipline, celebrating tradition with contemporary elegance in every dish.