Meet Chef Damien Lien, our Bakery Chef Instructor

Major Distinctions
Certificate in Artisan Bread Display
Certificate in Artisan Bread Making
Certificate in Viennoiseries and Bread Making
Certificate in Kitchen Culinary Production

Chef Damien was born and raised in Malaysia. At an early age, he started baking in his father’s local bakery shop, which sold Chinese baked pastries. His interest in baking led him to culinary studies. He later obtained Certificates in Viennoiserie and Bread Making, Artisan Bread Making and Artisan Bread Display under Master Bakers at the Academy of Pastry Arts in Malaysia.

Chef Damien has 16-year experience as a baker and has worked in several 5-star hotels and resorts across Malaysia. He has also travelled extensively in Southeast Asia and has worked at the Singapore Marriott Tang Plaza Hotel and Hotel Jen Malé, Maldives by Shangri-La, as a Baker and Pastry Chef.

Immediately before joining Le Cordon Bleu Dusit Culinary School as a Bakery Chef Instructor, Chef Damien was Chief Baker at the Bangkok Marriott Marquis Queen’s Park Hotel.

Chef Damien is passionate about bread and baking. As well as his exceptional skills in Viennoiserie, he also likes working with artisan breads such as sourdoughs and fermented breads and is interested in researching and developing new styles of breads and sharing his knowledge with students.