Edward Siew
Chef Edward Siew is an experienced culinary professional and consultant with a strong background in culinary operations, catering management, and venue business projects. His pas
sion for cooking began shortly after secondary school, leading him to pursue a Diploma in Culinary & Catering Management at Temasek Polytechnic, where he developed his culinary
foundation and technical skills.
He began his professional journey through an internship at Marina Mandarin, working at AquaMarine Buffet Restaurant and Garden Kitchen. During this period, he also joined the Singapore Junior Chefs Club, progressing from sub-committee member to main committee and eventually becoming President of the Singapore Junior Chefs Club.
After completing National Service as an officer, Chef Edward gained experience in several notable F&B establishments, including Alma by Juan Amador, where the restaurant earn
ed a Michelin Star, The Sapling by SHATEC, 3D Benocoolen by Bayview International as a Junior Sous Chef, and Singapore Expo as Executive Sous Chef.
Chef Edward is also recognised as the first Aussie Beef Mates Ambassador in Singapore, specialising in Australian beef demonstrations and industry education, helping profession
als and consumers better understand the versatility and applications of Australian beef in both hospitality and retail sectors.
In addition to his professional achievements, he has actively participated in culinary competitions throughout his career, winning a Gold Medal and Overall Champion in the Western Category at Food & Hotel Asia (FHA) and Star Chef Competition.
Currently, Chef Edward serves as a Culinary Consultant (Operations) with KIAM. SNG. DI. by 3S Food Group, focusing on venue business projects and leveraging his extensive ope
rational and culinary expertise to support F&B industry growth and innovation.