MALCOLM WOOD

GLOBAL MANAGING AND CULINARY DIRECTOR OF MAXIMAL CONCEPTS

photo credit to @studiozag

Malcolm Wood is a major influence in the F&B industry. His passion for design and food led him to co-found the multi-award winning Maximal Concepts, which manages and owns over eighteen individual brands and has restaurants in numerous international locations. In addition to being Culinary Director, Malcolm is also Global Managing Director. Maximal Concepts is one of the fastest growing F&B companies in the world and one of the most awarded in Asia.

Malcolm Wood is on the panel of Judges for the Restaurant and Design Awards in the UK one of the most respected in the industry. He also sits on the board of many F&B brands globally, including the world famous Dean & Deluca from New York.

He is also the brand Ambassador for Vacheron Constantin and more recently Mercedes Benz. Vacheron Constantin is one of the top five luxury watch brands globally. Both brands selected Malcolm to represent the brand as one of the leader Asian Entrepreneurs & Adventurers.

Malcolm gained his Masters in Finance and Financial Law before joining the trading floor of CLSA head office where he worked his way into the top 15 sales traders in Asia in the Money Asia polls. Malcolm has been involved in F&B throughout his working career investing in and creating restaurants all around the world..

Malcolm is the culinary brain behind the group and under his direction, Maximal Concepts’ restaurants and bars have been fortunate enough to win numerous awards between them, including multiple Best Restaurants awards, Chef of the Year, Best Cocktails, The Manual Guide’s Top Five Concepts in the world and many more. The group has recently been recognized as being one of the most highly awarded restaurant group in Asia.

Mott 32, the group’s flagship is now the first recognized luxury Chinese restaurant from the China market, to have partnered with international 5-star hotel brands and to have gone international from the source. Mott 32 has recently signed deals in Dubai, Bangkok, and Vancouver and is currently in talks with more major groups to bring Chinese food and design culture globally. Mott 32 is the first Hong Kong restaurant in collaboration with Joyce Wang Studios to win the World Interior of the Year award (INSIDE Award – Singapore World Interior Festival).

From an early age, Malcolm has been fascinated by food. His mother and grandfather heavily influenced his passion for cooking. Having lived in Taiwan, Hong Kong, India, Italy and the UK most of his life, he has been exposed to both an abundance of Western and Asian culinary techniques. Malcolm’s passion for food and restaurants, on top of his experience in the industry, has given him a deep understanding of the culinary world and a strong expertise in the Hong Kong food scene.

His cooking philosophy focuses on ingredients, giving them the spotlight and allowing them to speak for themselves. He is a strong believer in farm-to-table cooking, where he takes into consideration the geological, ecological and sustainable factors of the farms that his ingredients come from. He has led a wave of change in Hong Kong and has always been at the forefront of new trends, always pushing the limits.

“Attention to detail for food is a given” says Wood. “Going out for dinner is a combination of hundreds of small elements that must harmonize with each other for our guests to have a well-rounded dining experience. Maximal Concepts strive to discover the best ingredients and work with the best farms around the world to bring the best quality dishes to the dining table.”

To complete the dining experience, Malcolm believes that good cocktails play a significant part as well. He works closely with the mixologists, at all his establishments, to concoct the perfect cocktails to compliment the menus.

In addition to this Malcolm and his business partner Matt Reid are both passionate social entrepreneurs sitting on two charities board of directors. They are currently producing a movie with Oscar winning producer Adam Leipzig, which will change consumers’ behavior from using plastic in such a destructive manner and informing us that it’s systemically poisoning our oceans, which in turn is impacting the human food supply chain.

Also an avid outdoor enthusiast, fisherman, and conservationist, Malcolm is the ambassador of Skeena Wild a conservation group that supports rehabilitation of salmon habitats in the wild. He also sits of the board of directors for the Hong Kong Shark Foundation, which helps change attitude towards consumption of shark fin in Asia. He founded Skeena Spey, a northern Canadian luxury wilderness lodge, which offers fly fishing and heli-skiing, home to some of the largest wild salmon left on earth.

In his spare time, you will find Malcolm scaling mountains and flying off them, setting himself personal challenges not only in the office but the wild.

photo credit to @studiozag

IN THE PRESS

Restaurant & Bar Design Awards – 2017 Judges

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The Tatler 10 – Malcolm Wood

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GOOD EATING – Featured Article

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Tastemakers – Malcolm Wood

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FOODIE – Featured Article

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#Legend – Featured Article

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SCMP – Featured Article

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Vancouver Sun – Featured Article

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Malcolm Wood x Vacheron Constantin Overseas

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MEDIA CONTACTS

For more information or high resolutions images, please contact Maximal Concepts

Ms. Wun Ho | +(852) 6101 2342 | wun.ho@maximalconcepts.com