We’re excited to introduce you to the always interesting and insightful Raphael Jay Peter Lee. We hope you’ll enjoy our conversation with Raphael Jay below.
Raphael Jay, looking forward to learning from your journey. You’ve got an amazing story and before we dive into that, let’s start with an important building block. Where do you get your work ethic from?
I believe my work ethic comes from a mix of life experiences and personal values. Growing up in Sabah, I was surrounded by a culture that deeply respects nature and the resources it provides, teaching me the importance of working with integrity and purpose. My professional training in the fine dining industry further shaped my discipline, where attention to detail and precision became second nature. Above all, my passion for celebrating Sabah’s rich culinary heritage fuels my drive—I strive to push creative boundaries while staying true to the essence of the region. I’ve also been fortunate to have incredible mentors and colleagues who have inspired me to continuously learn, adapt, and evolve in this ever-changing field
Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?
As a chef and the co-founder of OITOM Restaurant, I am passionate about celebrating Sabah’s indigenous culinary heritage through a modern lens. OITOM, which means ‘black’ in the Kadazan-Dusun language, reflects my commitment to honoring my roots while pushing the boundaries of fine dining.
What excites me most about what I do is working with the incredible bounty of Sabah’s local, seasonal ingredients—everything from deep-sea seafood to mountain-harvested produce like kodop and Asian grapes. Each dish we create at OITOM tells a story, blending tradition with innovation to offer diners an experience that’s both deeply connected to our heritage and refreshingly unique.
Currently, I’m focusing on expanding the culinary experiences we offer, including curated seasonal menus that highlight rare and underappreciated ingredients from local farmers and artisans. We’re also planning collaborations with regional chefs and artists to further celebrate Sabah’s vibrant food and culture. My hope is that every guest who dines with us leaves with not just a full stomach but a deeper appreciation for the rich heritage of Sabah.
OITOM is more than a restaurant; it’s a platform for storytelling, sustainability, and community empowerment, and I’m proud to play a part in it.
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
Passion: My love for food and the rich culinary heritage of Sabah has always driven me. Passion is the fuel that keeps you going, especially during challenging times. For those starting out, I encourage finding something you truly care about—it will give you a sense of purpose and make the hard work worthwhile.
Resilience: The road to success is rarely smooth. There were times when obstacles felt overwhelming, but resilience helped me push through. I believe setbacks are learning opportunities in disguise. For those at the start of their journey, embrace failure as part of the process and keep moving forward.
Adaptability: The culinary world is constantly evolving, and being open to change has been key. Whether it’s experimenting with new techniques, exploring different ingredients, or adjusting to unexpected situations, adaptability ensures you stay relevant and innovative. My advice is to remain curious and flexible—be willing to learn and grow.
To develop these qualities, immerse yourself in your craft, seek out mentors, and never stop asking questions. Surround yourself with people who inspire you and push you to be better. Most importantly, trust the process and enjoy the journey
Awesome, really appreciate you opening up with us today and before we close maybe you can share a book recommendation with us. Has there been a book that’s been impactful in your growth and development?
One book that has profoundly influenced my journey is Noma: Time and Place in Nordic Cuisine by René Redzepi. This book captures the philosophy of celebrating local, seasonal, and foraged ingredients, which deeply resonates with what we do at OITOM.
One of the most impactful insights from the book is the idea of creating a strong sense of place through food. At Noma, the dishes are a reflection of the Nordic landscape, and this approach inspired me to embrace Sabah’s unique biodiversity and translate it into flavors that tell a story about our region.
Another valuable lesson is the emphasis on pushing boundaries and constantly innovating. Redzepi’s dedication to experimentation and his fearless approach to redefining fine dining remind me of the importance of staying curious and open to new ideas.
Finally, the book highlights the importance of collaboration—working closely with local farmers, foragers, and artisans to create something extraordinary. This has shaped how we build relationships with Sabah’s community to ensure our menus truly represent the best of what the region has to offer.
Contact Info:
- Website: https://www.oitomrestaurant.com/
- Instagram: https://www.instagram.com/oitom_restaurant/
- Facebook: https://web.facebook.com/oitomrestaurant
Image Credits
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