Take us through your educational background and the prior industry experience.

In 2011, I earned a Bachelor's degree in Economics and Finance from RMIT University. To enhance my pastry-making skills, I pursued studies at Le Cordon Bleu Paris, inspired by Melbourne's cafe culture.

Armed with degrees in Economics and Finance, as well as a diploma in Pastry Studies, I returned to Malaysia eager to merge my business knowledge with culinary expertise. Joining the esteemed team at Grand Hyatt Hotel, I gained valuable experience in a luxury setting, collaborating with professionals and learning from industry veterans.

My time at Grand Hyatt Hotel fostered a comprehensive understanding of hospitality and the importance of exceptional culinary experiences, emphasizing attention to detail, creativity, and thriving under pressure.

My unique skill set that integrates business acumen with a profound understanding of the pastry arts enables me to strategically approach culinary ventures, blending creativity with market awareness and consumer preferences.

What inspired the establishment of Voila and its key areas of expertise?

Voila Patisserie was established to elevate Malaysia's dessert culture by introducing the artistry and flavors of French desserts. We aim to infuse French pastry techniques into our creations, broaden culinary horizons, and cultivate a deeper appreciation for exquisite pastries in the local community.

Key areas of specialization include introducing French dessert knowledge, offering master classes at the Voila Studio conducted by renowned pastry chefs, fostering a community of pastry enthusiasts, and constantly innovating to create unique and exciting desserts.

We also address the challenges faced by Malaysia's F&B businesses by providing high-quality pastries and viennoiseries, customizable options, reliable and timely delivery, and collaboration and support in enhancing dessert offerings.

Through our pastry supply services, we strive to contribute to the success of businesses in the F&B industry while addressing staff shortage challenges. Our goal is to be a trusted partner, providing exceptional pastries that meet and exceed customers' expectations.

“Through my journey, i have discovered that merging my business acumen with a profound understanding of the pastry arts allows me to approach culinary ventures strategically, blending creativity with market awareness and consumer preferences”

What are your responsibilities as the co-founder of Voila, and what are your key areas of focus for driving brand growth?

As a co-founder of Voila Patisserie, my responsibilities include, Strategic Vision and Direction: Defining the brand's mission, values, and long-term goals to shape its strategic vision; Business Development and Expansion: Identifying opportunities, exploring markets, and developing strategies for growth, such as establishing outlets, partnerships, and collaborations; Branding and Marketing: Overseeing branding efforts, managing marketing campaigns, digital presence, and customer engagement initiatives to build brand awareness and loyalty; Team Leadership and Development: Building and leading a skilled team, fostering a positive work culture, and providing guidance to inspire and motivate the team; Customer Experience and Relationship Management: Prioritizing exceptional customer experiences, monitoring feedback, improving processes, and building strong customer relationships through personalized engagement and loyalty programs.

What are the critical challenges you encounter in the Asian F&B space and how do you overcome them? Share notable milestones and highlights of Voila's growth journey.

Voila Patisserie thrives amidst intense competition through unique offerings and constant innovation. Adapting to changing consumer preferences in the Asian F&B market, Voila modifies its menu and introduces new flavors to exceed expectations. Despite rising costs, Voila collaborates, forms strategic partnerships, and explores new revenue streams to ensure sustainable growth. It’s remarkable journey is marked by strategic partnerships, Voila Studio, and e-commerce success. Strategic collaborations broaden reach and drive brand awareness. Voila Studio provides educational opportunities and solidifies Voila's reputation as a knowledge hub. The online platform expands customer reach, increases convenience, and adapts to changing preferences.

Discuss your foresight on the evolving F&B landscape in Malaysia and outline Voila's roadmap to align with industry changes.

Innovation & Personalization: Voila can differentiate itself by pushing pastry boundaries, introducing unique flavors, and incorporating local Malaysian culture. Customizable options and personalized experiences enhance customer engagement and loyalty.

Future Plans: Voila aims to create a dessert bar and achieve a Michelin star in Malaysia, showcasing its commitment to excellence and becoming a world-class pastry destination. With a dedicated team, culinary excellence, and a passion for innovation, Voila is poised for significant progress.

Janice Lee, Co-Founder, Voila

Janice Lee's journey as a Co-Founder of Voila Patisserie exemplifies her leadership, vision, and dedication to transforming Malaysia's dessert culture. Through her entrepreneurial spirit and expertise, she continues to shape the culinary landscape, leaving an indelible mark on the Asian food and beverage industry.