Jet Lo’s interest in the culinary industry stems from his family, as his father ran a coffee shop business, and his mother supplied homemade tofu to many restaurants in Malaysia.

He began working part-time in restaurants at the young age of 18. He started his first kitchen job in the restaurant of the Hyatt Regency Hotel in Perth, Australia, while he was finishing up his culinary studies at the Australian School of Tourism & Hotel Management (ASTHM). Once he had completed this course, he proceeded to attend the DCT Switzerland Culinary Programme to obtain his Higher Diploma in Culinary Studies, where he was awarded with the Excellent Culinary Student Award 2010. He then went on to represent DCT in an international cooking competition in Switzerland, ZAGG, where he came in second place.

In 2012, he moved to Singapore where he worked for a while at the NUSS Club Guild House at Suntec City, before finding his place as Head Chef at Ding Dong.