Richard Wong Chin Mun

Founder, Vistage Malaysia Sdn Bhd

“Art of living: A master in the art of living draws no sharp line of distinction between his work and his play. He simply pursues his vision of excellence through whatever he is doing and leaves others to determine whether he is working or playing. To him, he always appears to be doing both.”

Richard Wong Chin Mun is a distinguished figure in Malaysia’s business community, best known for founding Vistage Malaysia in 1994. After serving as Managing Director and Group CEO of Nylex Malaysia Bhd for 18 years, Richard launched Vistage Malaysia (formerly TEC Asia Centre), establishing it as a leading platform for CEO development. During his tenure at Nylex, he introduced the Adizes collaborative leadership methodology and achieved the ISO 9001 certification, positioning Nylex as the first company in Malaysia to earn this recognition. Under his leadership, Nylex was also ranked among the top five best-managed companies in Malaysia by Asia Money in 1991/1992.

Vistage Malaysia, under Richard’s stewardship, has grown into a thriving community of over 1,400 members with combined annual revenue of over RM90 billion and 60 Chairs as of August 2024.  The organisation offers confidential peer advisory groups and personalised coaching for CEOs and business leaders, helping them steer through critical decisions and attain superior results. Serving as Master Chair and “Chief Listener,” Richard has been instrumental in Vistage Malaysia’s expansion across Southeast Asia. Notably, Vistage recently received the Excellence Award at the CHT International Awards 2024, hosted in Kuala Lumpur by CHTNetwork.

In collaboration with MIER, Vistage Malaysia has been publishing the quarterly CEO Confidence Index since 2003, providing valuable insights into the challenges and opportunities within Malaysia’s business community.

Beyond Vistage, Richard holds several influential roles. He is the Independent Non-Executive Director and Audit Committee Chairman for Scientex Berhad and Khind Holdings Berhad. His contributions extend to various non-profit organisations, including Transparency International Malaysia, the Malaysian Rubber Export Promotion Council, Cancer Research Malaysia, and Rise Against Hunger.

“Personal transformation needs courage and the ardent belief that it is possible.”

Jimmy Foo Kok Keong

Director and Chief Executive Officer, Areõma Wellness Sdn Bhd

“Never Limit Your Challenges, Challenge Your Limits.”

Jimmy Foo Kok Keong embodies passion, perseverance, and purpose-driven endeavours. His journey, marked by a relentless pursuit of personal growth and societal impact, spans education, business, and wellness.

Jimmy’s academic prowess shone early on, earning him an honours degree in Science with Education from Universiti Sains Malaysia (USM) in 2006. He continued his scholarly pursuits with a Master’s in Educational Technology and a Ph.D. in Education, all while working as a Research Officer at USM.

In 2011, Jimmy’s entrepreneurial spirit led him to transition from academia to business. He founded an education centre offering tuition and alternative educational services for young students, while also excelling as a certified HRDF corporate trainer and facilitator. By 2015, he expanded into tourism, creating popular attractions such as the Dark Mansion – 3D Glow in the Dark Museum, Made in Penang 3D Interactive Museum, and The Wizherd Magic Museum. As a committee member of the Association of Tourism Attractions Penang (ATAP), his insights are highly valued in advancing Penang’s tourism industry.

Jimmy has been recognised for his dedication and success. He was named one of the “Faces of Penang 2019 – Top 50 Below 50” and featured in “Successful People in Malaysia 2019” by Britishpedia. In 2020, he achieved the prestigious Doterra Diamond Rank and Essential Oils Specialist title within just ten months. During the pandemic, he pivoted to wellness, spearheading initiatives through online platforms. In 2022, he founded Areõma Boutique Spa, promoting aromatherapy as a globally recognised healing therapy. In 2023, he was awarded the “Pingat Jasa Masyarakat (P.J.M)” by the Penang State Governor for his significant contributions to the local economy. Jimmy’s latest accolade came in the form of the ‘Emerging Entrepreneur Award’ at the CHT International Awards 2024, presented by CHTNetwork, held in Kuala Lumpur, in recognition of his visionary leadership and drive for excellence. He was also in Jakarta, Indonesia, to receive two awards for Areõma Boutique Spa, Penang – “No. 1 Favourite Spa & Wellness Award 2024 in the ASEAN Winner Class” and “The Best Spa & Wellness Centre” at the ASEAN Awards 2024, presented by Asia Award Media, Indonesia.

Jimmy’s latest accolade came in the form of the ‘Emerging Entrepreneur at the CHT International Awards 2024, presented by CHTNetwork, held in Kuala Lumpur, in recognition of his visionary leadership and drive for excellence.

Looking towards 2030, Jimmy envisions making a significant impact in the wellness industry by expanding Areõma Boutique Spa and wellness enterprises both nationally and globally, creating more healing spaces, and nurturing leaders to support global well-being.

As Jimmy and his team prepare for the opening of the new Areõma Boutique Spa at the Wyndham Grand Ion Majestic Hotel in Genting Highlands, they are set to make history. At 1,865 metres above sea level, it will be the highest altitude spa in Malaysia, and likely in Southeast Asia, opening in November 2024.

His life motto, “Never Limit Your Challenges, Challenge Your Limits,” indeed encapsulates Jimmy’s resilient spirit and drive for excellence perfectly.

“Do the right things, and do things right!”

Thitid Tassanakajohn

Michelin Chef

“To start in Malaysia, I want to start in Penang.”

Born and raised in a Thai-Chinese household, Thitid Tassanakajohn (Chef Ton) was initially destined to thrive in a stable banking career after graduating from one of Thailand’s best universities – Chulalongkorn University with a bachelor’s degree in economics.

Interestingly, instead of becoming a high-flyer banking professional, he is now internationally-acclaimed as the rising young chef who owns and runs one of Thailand’s most successful culinary empires, consisting of more than 10 restaurants globally – including “Le Du” and “Nusara” which was ranked No.1 and No. 3 in the 2023’s edition of “Asia’s 50 Best Restaurants”.

Chef Ton defied familial expectations when he traded his investment banking career to pursue culinary in New York, training at the Culinary Institute of America and graduating top of his class. He then went on to work in several Michelin-starred establishments to hone his culinary skills, including Eleven Madison Park, The Modern and Jean Georges.

After returning to Thailand in 2013, Chef Ton challenged public perception towards Thai food and Thai ingredients, breaking the stereotype and conventional understanding as “cheap street food”. He elevated the Thai culinary landscape by sharing and highlighting Thailand’s rich medley of cultures and flavours through fine dining.

By combining the inspiration from his grandparent’s cooking and his years of culinary experience, he started “Le Du” (Thai word for “season”) – a fine-dine restaurant offering a four or six-course tasting menu with an emphasis on culinary creations made from locally sourced seasonal produce. These ingredients are weaved with modern culinary techniques to creatively accentuate the Thai flavours, leaving guests an unforgettable dining impression.

Meanwhile, to add-on to his current portfolio of restaurants in Hong Kong, Taiwan and the Philippines, Chef Ton will soon debut his fourth international restaurant in Penang, a destination affectionately known as Malaysia’s food paradise. This venture – “Sood by Chef Ton’’ will be housed in Farquhar Mansion that is nestled in the heart of George Town.

According to Chef Ton, this restaurant is designed to be unique with a “fun dining” concept and will be reflected across its dishes, ambience and service. It will serve Thai cuisine with a twist, particularly localized to suit the likings and palette of the locals.

“To start in Malaysia, I want to start in Penang. It is very close to my heart, and I have been travelling back and forth to Penang for the past 9 years. I enjoy the food, the people, and I also have many friends here,” he said.

Under the stewardship of Chef Ton, this restaurant will also see close collaboration with local culinary talents, adding more flavours into Penang’s illustrious gastronomy scene. Nonetheless, “Sood by Chef Ton” targets to welcome patrons in October 2024 with more than 30 dishes, harbouring hope to write another success story and make it a hallmark of culinary excellence.