The Future of Culinary Education with Real-World Job Placement

Shoant Teoh
May 2
3 min read

As Asia becomes the heartbeat of global tourism and hospitality, the need for world-class culinary professionals is greater than ever. Enter TOA Academy — a new-age culinary institute built on real-world experience, digital innovation, and global opportunity.

The Idea of TOA Academy

TOA Academy is more than a culinary school. It's a launchpad for future chefs, kitchen creatives, food entrepreneurs, and hospitality professionals. Our mission is clear: to bridge the gap between training and real job placement, while equipping talents with digital, marketing, and operational know-how — all through immersive, hands-on learning and micro-certifications.

Culinary Trends Shaping the Future

1. Rise of Asian Cuisine on the Global Stage

According to Technavio, the global foodservice market is projected to grow by USD 1.3 trillion between 2023–2028. A major driver? The rise of Asian cuisine as a global craving — not only among international tourists but also through the increasing presence of Asian chefs in Michelin-starred kitchens worldwide.

Dishes like Thai green curry, Korean bulgogi, Japanese omakase, and Malaysian nasi lemak are making waves in Europe and the U.S., while brands like Nobu, Hakkasan, and Gaggan Anand are influencing Western fine dining.

This trend means Asia is no longer just a source of talent — it's the new epicenter of culinary innovation.

2. Explosion of Hospitality Growth Across Asia

With over 500 new luxury hotels planned across Southeast Asia alone by 2030 (source: Statista), and billions invested in integrated resorts, eco-retreats, and lifestyle dining — the demand for highly skilled culinary and hospitality professionals will skyrocket.

Malaysia, Thailand, Vietnam, and Indonesia are already seeing brands like Marriott, Accor, Six Senses, and Rosewood expanding rapidly. In Malaysia, Penang and Kuala Lumpur are fast becoming food tourism capitals with Michelin Guides now spotlighting them.

TOA Academy aims to fill this critical gap — by training talents who don’t just cook, but understand the business of food.

What Makes TOA Academy Different?

Real-World Job Placement

We partner with real restaurants, bars, and hotels — including our own ventures like Sood by Chef Ton, As I Am, and Thai MakMak — to offer hands-on internships, job trials, and full-time placements.

Micro-Certifications & Specializations

Our students earn stackable credentials in culinary arts, beverage programs, kitchen operations, marketing, and restaurant technology — making them job-ready from Day 1.

Industry-Created Curriculum

Our programs are designed by Asia’s top chefs and restaurateurs, offering practical modules like:

Kitchen Tech & AI Tools
Costing & Recipe Optimization
Social Media for Chefs
Culinary Branding & Business Strategy

Venture Builder Program

Want to open your own restaurant or concept? TOA Academy offers a Culinary Venture Incubator where students and alumni can pitch ideas and receive funding, space, and mentorship via TOA Capital.

Demand Forecast: Culinary Experts Needed

Based on current hospitality trends, we predict:

Asia-Pacific will require over 1 million new culinary professionals by 2030
Malaysia alone will need 30,000+ trained chefs and food entrepreneurs to support hotel, tourism, and F&B growth
Global demand for Asian cuisine experts will increase by 35% within the next 5 years, especially in Western markets

TOA Academy is Building Asia’s Next Culinary Icons

We don’t just teach recipes — we teach real-world skills, global perspectives, and entrepreneurship. With AI-powered learning, strategic job matching, and a growing network of F&B ventures, TOA Academy is here to shape the culinary leaders of tomorrow.