Age, Biography and Wiki

Cheong Liew was born on 1949 in Malaysia, is a chef. Discover Cheong Liew's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is He in this year and how He spends money? Also learn how He earned most of networth at the age of 74 years old?

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Born 1949
Birthday 1949
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Nationality Malaysia

We recommend you to check the complete list of Famous People born on 1949. He is a member of famous chef with the age years old group.

Cheong Liew Height, Weight & Measurements

At years old, Cheong Liew height not available right now. We will update Cheong Liew's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.

Physical Status
Height Not Available
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Dating & Relationship status

He is currently single. He is not dating anyone. We don't have much information about He's past relationship and any previous engaged. According to our Database, He has no children.

Family
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Cheong Liew Net Worth

His net worth has been growing significantly in 2022-2023. So, how much is Cheong Liew worth at the age of years old? Cheong Liew’s income source is mostly from being a successful chef. He is from Malaysia. We have estimated Cheong Liew's net worth , money, salary, income, and assets.

Net Worth in 2023 $1 Million - $5 Million
Salary in 2023 Under Review
Net Worth in 2022 Pending
Salary in 2022 Under Review
House Not Available
Cars Not Available
Source of Income chef

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Timeline

2006

Described as "one of the indisputable fathers of Australian cooking" by Stephen Downes in To Die For (2006), Liew was awarded the Medal of the Order of Australia in the 1999 Queen's Birthday Honours "for service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine. In 2017, Liew was honoured as "one of the ten hottest chefs alive" by the American publication Food & Wine Magazine, and inducted into the Hall of Fame in the World Food Media Awards.

1995

In 1995, Liew took the reins at The Grange restaurant at the Hilton Hotel in Adelaide. At The Grange, Liew came up his "signature dish", titled "Four Dancers of the Sea", featuring "four varieties of seafood cooked in four distinct national styles". In 2009, after some 14 years, Cheong left The Grange; the restaurant closed at the end of the year.

1975

In 1975, Liew opened his own restaurant Neddy's, whose menu consisted of mostly Malaysian and Chinese dishes. His cooking incorporated ingredients not commonly used during his time, such as crocodile tail, pork leg, sea urchin and shark lip. The restaurant closed in 1988 and Liew went on to teach cookery at Regency Park, Adelaide.

1949

Cheong Liew OAM (born 1949) is a Malaysian-born Australian chef. He moved from Malaysia to Australia in 1969 to study electrical engineering, but instead became a chef.

Cheong Liew was born in 1949 in Kuala Lumpur, Malaysia. His father was a farmer who also owned several restaurants. Following the 13 May incident, Liew's family emigrated to Adelaide, South Australia. In Adelaide, Liew's passion for cooking was ignited while he tended the grill part-time at the Greek restaurant Iliad in Whitmore Square. Although he had planned to study electrical engineering in Melbourne, he eventually decided to become a self-taught chef.