Our Chefs

Chef Christine loves food and started cooking when she was young. At school, she used to volunteer to bake cookies for her classmates and other students.

Claire has been a huge foodie since young. As a child, she would tip toe and check out what people were enjoying on their tables. During her teenage years, her mum introduced her to Mrs Field’s cookies.

David Low is a graduate of the Culinary Institute of America. He has more than a decade of culinary experience at established restaurants globally.

Julie spent much of her childhood helping her Nonya grandmother make Nonya pastries for sale and also cooking for her big family on weekends.

Chef Michele has loved food her entire life. She started baking and cooking at age of 14 years old when she moved to Australia.

Initially an accomplished senior executive in Cybersecurity, Philia saw baking as a stress reliever. Even with more than 15 years of experience, she didn’t see it as a career path until one fateful invite to hold a corporate class for the makeup conglomerate Shiseido. Since then, Philia has come a long way since her first charcoal stove butter cake lesson with granny.

A “Jill of all trades” is how Yeo Min would describe herself. A social worker by training, she started baking while pursuing her degree overseas. She continued baking as a hobby after her undergraduate studies, and started a page called ‘Pastories by Yeo Min’ to tell stories through her bakes. In 2020, amidst the Covid-19 pandemic, Yeo Min decided to make a formal career switch from social service to the food industry. She trained at the At-Sunrice Globalchef Academy and interned with Fullerton Hotel and Harrianns Nonya Table.