Born in Seremban, Malaysia, Shy attended Bowling Green State University where he earned a degree in Hospitality Management. It was in college where his career in the food industry began a little under twenty years ago as a breakfast cook at the University Union dining hall as part of his course requirement. From there, he quickly developed an interest in food, gradually working his way up during his college years, to junior sous chef and then sous chef. Upon graduating, his first job out of college was managing the jazzy Cafe Shadeau, which triggered his decision to pursue cooking as a career. From there, he spent a year working at Christopher's in Toledo then The Restaurant, a division of Creative Gourmet Private Dining and Jet Catering in Sylvania, Ohio. In 1998, Shy was hired by Trader Vic’s Restaurant Group as the Executive Chef at their flagship location in Emeryville, CA where he remained for seven-years.
In 2006, inspired to search for a more comprehensive exposure to local ingredients and a focused work flow, Shy departed from Trader Vic's to learn local farming and ranching while working as a private chef cooking for busy families. Simultaneously intrigued by the dynamics of ever changing global food trends and the complexity of Californian palates, he began his journey traveling and studying alternative medicine as well as food heritage and sustainability. He currently resides in Oakland, CA and is a co-author of "Love Your Home but Get out of the House" and the consulting chef for The Royal Sungei Ujong Club in Malaysia. He is excited to please the palates of Munchery customers with the many layered flavors of very traditional and contemporary Asian cuisine.