08/10/2026
š PROUDLY BORA.
While the past few weeks have been busy behind the scenes ā from our outlet KiTA operations and various BORA catering; to our Lava Lava pop-ups at multiple locations ā our BORA team still insisting in making up the time to step forward and challenge themselves.
And they came home with something above and beyond! š
āØ BEST PROFESSIONAL CHEF OF THE YEAR ā SICC 2026
Chef Wincent Dyi
š„ 3 Gold Medals
š„ 1 Bronze Medal
š GOLD WITH DISTINCTION ā MUSC Creative & Taste Team Challenge
Chef Gerald & Chef Wincent
š Chef Gerald ā Gold, Bronze & Diploma
š Chef Andrie ā Bronze & Diploma
š Chef Roazane ā Diploma
These are more than medals to us.
They represent time invested, skills sharpened, courage to compete, and people willing to step outside their comfort zone. Two hours sleep daily for weeks, blistered feet, long list of pending jobs, but still with great positivity and passion in pushing forward.
At BORA, we believe growth should go beyond our daily job. We build platform for our people to have opportunities to learn, compete, lead, create, build their confidence and build their own names ā while growing together with the company.
Congratulations to our BEE CHAMPIONS!
Because of you, our dream of putting Sarawak flavors onto a bigger stage is one step closer!
Big shoutout to paudinknivesmalaysia for supporting our Talents and not forgetting our CEO Chef Vera who stayed back with us for the late hour training for many weeks despite her plate being very full plus our busy business schedule.
Thanks to all the professional judges and competitors, it was a fun meeting you all and we have learnt alot throughout this journey! More than grateful!
š Follow our journey, and Grow with us š«¶š»
