Chef Ian Pengelley is widely respected for bringing multi-award-winning Pan Asian creativity to Saudi Arabia’s dining scene while nurturing teams that deliver consistent, groundbreaking guest experiences.

Chef Ian has almost 40 years of experience in Pan Asian cuisine, beginning his culinary journey in Hong Kong at just 16 years old. He lived in Hong Kong during childhood, acquiring a deep appreciation for Asian cuisine and later honed his craft across Singapore, Thailand, Malaysia, Vietnam, and China.

He served in key roles at high-profile London establishments, including E&O in Notting Hill as Head Chef; Gilgamesh in Camden as Executive Head Chef; Chai Wu in Harrods and House of Ho in Fitzrovia, where he was Chef Director and briefly partnered with Gordon Ramsay to launch Pengelley’s in Knightsbridge before moving on to focus on independent ventures. He worked as a guest chef on board major cruise brands and led major food festival stages, including headlining Taste of London in 2015.

As Chef Director at Saudi’s Modern Food Company, Chef Ian leads the culinary vision across multiple brands including Myazu, Robata, and Kayzo.

As culinary force behind Myazu, Chef Ian blends traditional Japanese techniques with global flavors and theatrical refined presentations inspired by Tokyo’s fine dining scene.

Under his culinary leadership, Myazu was named Best Restaurant in Saudi Arabia in MENA’s 50 Best Restaurants in 2022 and 2023, with numerous other awards won since the inception of Myazu.

In May 2023, Chef Ian Pengelley and Executive Chef Barry Andrews launched Robata in Riyadh, a robatayaki concept inspired by Hokkaido’s fireside cooking. It features open charcoal grills and elevated Japanese cuisine.

Chef Ian also oversees the culinary development of the popular Kayzo, a contemporary casual style Japanese brand under MFC.

Chef Barry Andrews is celebrated not just for his inventive dishes, but also for building dynamic kitchens and guiding Saudi Arabia’s Japanese fine dining evolution.

Hailing from Glasgow, Scotland, Barry Andrews brings nearly 20 years of culinary experience to his role as Executive Chef, Japanese/Pan Asian Brands for MFC Group.

He began his training in Scottish French cooking styles in Glasgow, before spending time in Asia, developing a passion for bold and innovative Asian flavors. His path led him through kitchens in Australia, and notably London, where he refined his Pan Asian cuisine techniques alongside his long-term mentor, Chef Ian Pengelley.

Chef Barry currently serves as Executive Chef of Japanese Brands at Modern Food Company (MFC), responsible for Myazu, Robata, and Kayzo.

He has led Myazu’s culinary program for the last 4 years and was instrumental with the launch of Robata in May 2023 in Riyadh.

Chef Barry’s cooking embraces playful innovation intertwined with refined technique.

At Robata, he merges traditional Japanese robatayaki techniques with contemporary presentations, championing charcoal grilled ingredients, seasonal produce, and theatrical plating.

Chef Barry is renowned for fostering a vibrant and nurturing kitchen culture, mentoring diverse culinary talent. He prioritizes team creativity, humour, and well-being to complement culinary excellence. His approach balances high standards with fun: “a little fire, a little flair, and a whole lot of fun,” he says—referring to both his humor and his style in hospitality.

His leadership has been officially recognized: in 2024, Barry Andrews was named Executive Chef of the Year at the Caterer Saudi Awards, where he was credited with elevating Myazu, Robata, and Kayzo into award winning culinary destinations.

Under his direction, Myazu has accumulated multiple accolades including numerous placements in the World’s 50 Best Restaurants MENA lists and national awards across Riyadh and Jeddah.

Chef Roy De Castro plays a pivotal role in anchoring the quality and authenticity of Japanese sushi across MFC’s flagship Pan Asian venues in Riyadh and beyond. His technical mastery provides the foundation for each restaurant’s refined sushi program and guest-facing chef experience.

Serving as Executive Sushi Chef across the brands Myazu, Robata, and Kayzo, Chef Roy de Castro leads sushi and raw seafood preparation at the heart of the operations. He specializes in authentic Japanese sushi techniques, guiding plating, sourcing, and flavor stylings that align with MFC’s high-end Pan Asian culinary identity.

Chef Roy participated as a featured speaker in the Top Table Saudi Masterclass at Saudi Food Show 2025, where he presented alongside Chef John Mendoza, focusing on Japanese cuisine and sushi techniques. His inclusion in such masterclasses underscores his standing as a key authority in Japanese sushi arts within the Saudi culinary scene.

Within Myazu, Robata and Kayzo, Chef Roy’s craftsmanship ensures consistency and excellence in signature sushi dishes, complementing the creative programming led by Ian Pengelley and Barry Andrews.

Chef Michael Vincent Bawasanta leads the culinary team at Myazu Jeddah, where he brings a refined mastery of Japanese techniques fused with global influences. His approach reflects the essence of Myazu — precision, seasonality, and artistry — transforming exceptional ingredients into memorable dining experiences.

A graduate of the University of the Visayas in the Philippines, Chef Mike carries with him a global culinary perspective shaped by more than two decades of experience in luxury hospitality and contemporary Japanese cuisine. His leadership is defined by mentorship, creativity, and an unwavering commitment to excellence.

Chef Mike began his culinary journey as Lead Line Cook at Tripple V Express (2001–2005), before honing his craft at the JW Marriott Marquis Dubai (2005–2007), where he refined his technical precision in a luxury setting. His years as Teppanyaki and Sushi Chef at Santafe Café and Restaurant (2007–2010) established his deep connection to Japanese cooking traditions.

Expanding his repertoire, he served as Continental Chef de Partie (2010–2014) and Private Chef (2014–2017), experiences that strengthened his versatility and refined his eye for detail. Chef Mike went on to join Nozomi as Sous Chef (2017–2020), before assuming the role of Head Chef (2020–2021), where he helped shape its modern Japanese identity.

Since conception of the brand, Chef Mike has led Myazu Jeddah with quiet confidence and creative focus — guiding his team to deliver dishes that balance innovation and authenticity, all while upholding the spirit of hospitality that defines Myazu.