Emily Yeoh | No Time Like Now

Emily Yeoh’s journey is the antithesis of linear—migrating from Malaysia to study a Bachelor of Engineering, to competing in the 2014 season of MasterChef Australia. Since then, Emily worked alongside some of the biggest names in the food industry, including Jake Nicolson (Blackbird), Josh Lopez (GOMA Restaurant) and Ben Shewry (Attica), before realising her dream of opening her own restaurant four years ago.

The QUT Alumni team sat down with Emily to discuss her restaurant, cultural expectations, and the lessons she has learned along the way.

It’s been four years since you launched your self-titled restaurant, Emily Yeoh. Can you tell us more about the restaurant and how you knew you were ready to take on the responsibility of ownership?

It’s hard to describe whether I was ready, or if I knew it was the right time—as there is no perfect timing. We always assume we live in a world that needs to have a so-called 'perfect timing' for everything. As much as I would like to wait for the right time, I knew what I wanted to do and worked towards my goal. The key is to DO IT WITHOUT REGRET. Of course, do your planning, keep your head down, be humble, don’t shy from any hard work and weather the challenges. Do your best, work and keep learning until one day, the right timing finds you. When it does come, you know you are ready. No one can tell you whether you are ready or not. In my case, there were naysayers but the next thing I knew, I had owned my restaurant Emily Yeoh for four years!

While your name is on the restaurant, hospitality is a fast-paced team sport. How do you communicate and foster a strong team culture to help guarantee a consistent dining experience?

It's almost unavoidable to hear about staff shortages or experience it yourself, especially in the hospitality industry. I am blessed to have a solid team that has remained almost unchanged for the last two or three years. I believe the key is communication and empathy. While being understanding and making your team feel like a family, I have had to make hard choices to ensure balance in the team. A good example was last year when I hired an experienced new staff member who helped me generate 30% more sales while streamlining the business structure. Despite their exceptional performance, my team was stressed by this person’s toxic workplace behaviour. For me, being a high performer doesn't guarantee they are a team player too, and long term, the business would suffer if I let this continue. I treat my team like family members and so do my loyal customers.

The Emily Yeoh logo’s round shape reflects this as it looks like Ying Yang. My vision for the restaurant is balance and harmony. The other key is to know your business in and out rather than relying on your staff. I am a good chef still working in the kitchen, ensuring the quality of my food but I have no qualms about working front of house, or being on the bar to create an exciting drink list.

You competed on MasterChef Australia without telling your parents as you were concerned they wouldn’t approve of a career outside of your qualifications. How did you break the news to them, and have they adjusted to your career choice?

To be honest, it’s still hard as they invested a lot in me. When I received my offer to study medical engineering at QUT, my parents were hoping that I would go on to study medicine. So, you can imagine the hope and financial capital involved. My friends and family thought I was either selfish or crazy. My parents were furious and thought I was a failure when I decided not to pursue medicine and instead joined MasterChef. To jump into a career I’ve always been passionate about has never been easy. One thing I learnt the hard way—and am still learning—is that no one can tell you what to do with your life. It is your responsibility to make your own life.

Thanks to the internet everyone is a food critic – do you have any tips for managing your mental health when you receive a bad review?

I have a good laugh when I see some extreme or untruthful reviews as I and my loyal customers know the truth. I sometimes joke with them, 'Oh, I bought my duck from Sunnybank,' but in fact, I am the one who roast my own ducks and make all the sauces from scratch. You can never please everyone but it’s important to be open to what genuinely needs to be improved from my side. I will always discuss with my team if the review is of concern because, at the end of the day, we always want our guests to have a great time.

What’s one thing you learned during your time at QUT that has stayed with you throughout your journey?

Be a problem solver and always have plans! That’s what an Engineer will tell you. I think being an Engineer myself, I still have that in me!

A parent shouldn’t have favourite children but do you have a favourite dish on the menu?

Hahaha yes, the Singapore Chilli Crab is my favourite!

Can you name a food hero or someone who inspires you?

Definitely Ben Shrewry, my former boss from Attica. He still inspires me today.

QUT degree – Bachelor of Engineering (2009)
Do you have a question for Emily? Follow her on Instagram.