Age, Biography and Wiki
Cheong Liew was born on 1949 in Malaysia, is a Malaysian-born Australian chef (born 1949). Discover Cheong Liew's Biography, Age, Height, Physical Stats, Dating/Affairs, Family and career updates. Learn How rich is he in this year and how he spends money? Also learn how he earned most of networth at the age of 75 years old?
| Popular As |
N/A |
| Occupation |
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| Age |
75 years old |
| Zodiac Sign |
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| Born |
1949, 1949 |
| Birthday |
1949 |
| Birthplace |
N/A |
| Nationality |
Malaysia
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We recommend you to check the complete list of Famous People born on 1949.
He is a member of famous chef with the age 75 years old group.
Cheong Liew Height, Weight & Measurements
At 75 years old, Cheong Liew height not available right now. We will update Cheong Liew's Height, weight, Body Measurements, Eye Color, Hair Color, Shoe & Dress size soon as possible.
| Physical Status |
| Height |
Not Available |
| Weight |
Not Available |
| Body Measurements |
Not Available |
| Eye Color |
Not Available |
| Hair Color |
Not Available |
Dating & Relationship status
He is currently single. He is not dating anyone. We don't have much information about He's past relationship and any previous engaged. According to our Database, He has no children.
| Family |
| Parents |
Not Available |
| Wife |
Not Available |
| Sibling |
Not Available |
| Children |
Not Available |
Cheong Liew Net Worth
His net worth has been growing significantly in 2023-2024. So, how much is Cheong Liew worth at the age of 75 years old? Cheong Liew’s income source is mostly from being a successful chef. He is from Malaysia. We have estimated Cheong Liew's net worth, money, salary, income, and assets.
| Net Worth in 2024 |
$1 Million - $5 Million |
| Salary in 2024 |
Under Review |
| Net Worth in 2023 |
Pending |
| Salary in 2023 |
Under Review |
| House |
Not Available |
| Cars |
Not Available |
| Source of Income |
chef |
Cheong Liew Social Network
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Timeline
Cheong Liew (born 1949) is a Malaysian-born Australian chef.
Cheong Liew was born in 1949 in Kuala Lumpur, Malaysia.
His father was a farmer who also owned several restaurants.
Following the 13 May incident, Liew's family emigrated to Adelaide, South Australia.
In Adelaide, Liew's passion for cooking was ignited while he tended the grill part-time at the Greek restaurant Iliad in Whitmore Square.
Although he had planned to study electrical engineering in Melbourne, he eventually decided to become a self-taught chef.
He moved from Malaysia to Australia in 1969 to study electrical engineering, but instead became a chef.
In 1975, Liew opened his own restaurant Neddy's, whose menu consisted of mostly Malaysian and Chinese dishes.
His cooking incorporated ingredients not commonly used during his time, such as crocodile tail, pork leg, sea urchin and shark lip.
The restaurant closed in 1988 and Liew went on to teach cookery at Regency Park, Adelaide.
In 1995, Liew took the reins at The Grange restaurant at the Hilton Hotel in Adelaide.
At The Grange, Liew came up his "signature dish", titled "Four Dancers of the Sea", featuring "four varieties of seafood cooked in four distinct national styles".
Described as "one of the indisputable fathers of Australian cooking" by Stephen Downes in To Die For (2006), Liew was awarded the Medal of the Order of Australia in the 1999 Queen's Birthday Honours "for service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine. In 2017, Liew was honoured as "one of the ten hottest chefs alive" by the American publication Food & Wine Magazine, and inducted into the Hall of Fame in the World Food Media Awards.
In 2009, after some 14 years, Cheong left The Grange; the restaurant closed at the end of the year.
