Chef Damien Lien

Born and raised in Malaysia, Chef Damien began his baking journey at an early age in his father’s local bakery, where his passion for bread and pastry first took root. He went on to pursue professional training at the Academy of Pastry Arts Malaysia, earning certifications in Viennoiserie and Bread Making, Artisan Bread Making, and Artisan Bread Display.

With 16 years of experience, Chef Damien has worked across prestigious five-star hotels and resorts throughout Malaysia and Southeast Asia, including the Singapore Marriott Tang Plaza Hotel and Hotel Jen Malé, Maldives by Shangri-La. He later served as Chief Baker at Bangkok Marriott Marquis Queen’s Park Hotel.

Today, Chef Damien brings his expertise in artisan bread, sourdough, fermentation, and modern viennoiserie to The Food School Bangkok, where he is passionate about developing new approaches to breadmaking and sharing his craft with the next generation of bakers.