Vicky Regia was born in Bukit Tinggi, West Sumatra.  Her grandmother was a “Nyonya,” daughter of an inter-racial marriage between the Chinese and Malay.  She grew up with both the local and Nyonya cuisines. Nyonya cuisine is a blend of Chinese, Malay and other influences into a unique flavor. 

Growing up, Vicky never needed to cook. Between her mother and grandmother cooking, and the many food vendors and restaurants, she never had the need to learn how.  It was after she got married and moved to Vermont that she became interested in cooking. 

Missing the flavors from her hometown and country, she trained under Chef Robert Kopp, a Culinary Institute of America graduate. With Robert’s help, she learned the basics of cooking and western cuisine.  She was praised for her quick learning and her ability to improvise recipes.  Soon, she felt comfortable to call her mother, still in Indonesia, and ask for her recipes. Living in Vermont, It is not easy to find all the Indonesian ingredients, so she learned to improvise and substitute, creating her own recipes.

She is often invited to be the guest chef at local restaurants.  She also teaches cooking classes, for Indonesian cooking, as well as many other cuisines. She is a regular guest of  the WCAX “What’s cooking” segment on the morning show.