Armed with an insatiable appetite for sweet treats and travel, Bianca Ong merged two of her interests by introducing world-renowned French luxury patisserie Ladurée to Kuala Lumpur.
The chemistry graduate who was previously based in Hong Kong in the finance industry cites the transition into F&B as a huge challenge for her. “Managing a team is not easy as they rely on you to grow. In F&B, it’s really subjective and nothing stays the same for long,” says the director of Ladurée Malaysia who does not believe there is one perfect menu that caters to all. She reveals that her management style today is influenced by her ex-boss in Hong Kong who practised a very hands-off approach, providing employees full trust in the projects they’ve been assigned to manage. This approach in return helped boost her confidence even though she was fairly new to the role.
When it comes to dealing with setbacks, she says, “There are people out there who are ever-ready to criticise, no matter how well you think you are doing. But I just stay focused on my goals and constantly remind myself that this is all part of life, and moving forward is the most important.”
If there was one thing she would like to change in the F&B industry, it would be educating the public about aesthetics, taste and quality, as she believes all three elements play an even bigger role in food. With the third Ladurée outlet opening soon, she hopes to tap into the travel market by establishing an airport outlet and expand into other states in Malaysia.
Bianca is wearing the Hublot Big Bang Gold White Pave