Hui Li Goh completed a Bachelor of Science, Honours in Pharmacology at the University of Western Australia in 2001. After years as a research scientist in cancer medicine at Royal Perth Hospital, Li swapped her lab coat for an apron in pursuit of the culinary arts at Le Cordon Bleu, Sydney. Upon completing her commercial cookery training, she served her apprenticeship around Australia and in France before returning to Kuala Lumpur to start her own little café, The Haute Food Co., catering wholesome meals and delicious cakes.
Li is a certified Holistic Nutrition Consultant. She has a voracious appetite for all matters related to food and health. Whilst Li enjoys all aspects of nutrition science, she has a special interest in lifestyle diseases such as diabetes, cardiovascular disease and obesity. She takes an integrative approach to develop practical and evidence-based recommendations for her individual clients. Li is compassionate and engaging. She works to support and empower people to achieve their optimum health and daily performance through food that feeds body and mind.
Li is a mother, a cook, and an eater of tasty things. She loves spending time outdoors and in the kitchen with her young daughter. She advocates eating for pleasure and health. She never turns down a good curry or chocolate cake.