An interview with Malcolm Wood, Global Managing and Culinary Director of Maximal Concepts
Name: Malcolm Wood | Occupation: Global Managing and Culinary Director of Maximal Concepts | Location: Hong Kong | Known for: Co-Founder of Maximal Concepts, Global Managing and Culinary Director of Maximal Concepts, Environmental filmmaker and social entrepreneur, Involvement in charities, and passion for outdoor sports
Hong Kong is home to an abundance of creative talent, spanning across different career paths from artists to chefs. Each week we interview creatives and entrepreneurs from across the city to learn more about their passions and aspirations. This week, we got up and personal with Malcolm Wood, the Co-Founder, Global Managing, and Culinary Director of Maximal Concepts.
Image courtesy of Malcolm Wood
A Little Background…
With a reputable influence in the dining industry, Malcolm Wood is one of three co-founders of the award-winning hospitality group, Maximal Concepts. As one of the fastest-growing F&B companies in the world, Maximal Concepts has already made its mark across Hong Kong, Singapore, Vancouver, Las Vegas, Korea, and Thailand. Holding years of experience in the F&B industry, Woods has sat on many panels including the panel of Judges for the Restaurant and Design Awards in the UK, and the world-famous Dean & Deluca from New York.
But that’s not all—besides Wood’s ventures in the F&B industry, he is also a passionate environmental filmmaker, social entrepreneur, participates regularly in charity projects, and is on the Board of Directors for Plastic Oceans Foundation, Hong Kong Shark Foundation, and Skeena Wild. Wood was also involved in the production of “