Category Archives: Chef

Justin Foo

Justin Foo

At an early age of 16, Chef Justin Foo embarked on his cooking career and never looked back. His fierce love for French Cuisine was intensified after his training at Le Cordon Bleu Culinary Arts Institute in Ottawa, Canada.

Upon returning to Singapore, he focused that passion into working with Andre Chiang, at Restaurant Par Andre – currently 5th in 2015 San Pellegrino Asia’s Best 50 Restaurants. Following that, he landed himself in a classical French Fine Dining, Le Saint Julien. 8 Years on, he was the Head Chef of Senso Ristorante and Bar as he turned the age of 24. Dabbling with Italian Cuisine, he further developed his love for cuisine and produce.

When in Singapore, he is overwhelmingly enthusiastic about sharing his passion, knowledge and techniques with cooks both professional and amateur.

Throughout the years of work, he has travelled much and discovered the vast variety of produce available in different lands. Although his first love is French Cuisine, he has influences of flavours from the Asia Pacific.

Phay Shing Tan

Phay Shing Tan

With a postgraduate degree in Mechanical Engineering, Phay Shing’s experiments did not end when she left the lab. A stay-home mum, she continues to conduct experiments of a different kind in her home kitchen, where she bakes creative macarons, marshmallows, choux pastries, chiffon cakes and cookies. A firm believer in using natural sources of food colouring wherever possible, Phay Shing’s health-conscious baking philosophy has always been to create that delicate balance between aesthetics, healthfulness, richness in flavour and level of sweetness in her bakes. People who have tried her bakes often comment on the delicious taste, level of sweetness that is less than what is sold commercially, and looks that are too cute to be eaten.

Phay Shing has written four books, Creative Baking: Macarons, Creative Baking: Macaron Basics, Creative Baking: Deco Choux Pastries and Creative Baking: Deco Marshmallows, and is the co-author of Creative Baking: Chiffon Cakes.


Mimi Wahadi

Mimi Wahadi

Chef Mimi Wahadi currently helms the kitchen at BAKING INDUSTRY TRAINING COLLEGE (Tai Seng) as a Senior Chef instructor which specialized in WSQ courses. She improvised and create recipes which includes both Culinary and Pastry courses. She mentor, coach and guide in house Chef in training.

She inspired to impart her skill and knowledge and teaching ability to inspire future chef.

She used to helm the Pastry Team of 1-Rochester Group, providing creative directions for all desserts and pastries served at the group’s multi- awarded establishments, One Rochester and 1-TwentySix; and also at the renowned patisserie, 1-Caramel.  Her ingenious creations at 1-Caramel, notably received many rave reviews from clients and the media alike.

Chef Mimi found her passion for bakery & dessert-making early in her schooling years. Determined to pursue her passion and perfect the craft after achieving a Diploma in Pastry & Baking at SHATEC, she went on to intern with some of the world’s most celebrated culinary legends, including Chef Tetsuya Wakuda at his renowned Sydney’s Tetsuya restaurant; with Chef Paul Bocuse at L’Auberge Du Pont de Collonges, in Lyon, France; and Chef Tom Aikens in London.

Back in Singapore in 2001, she quickly worked and climbed up the culinary ranks among noted dining establishments including Au Jardin Les Amis, Riciotti Pastry & Deli, and One15 Marina Club.

Chef Mimi spends her free time surfing the net & reading pastry books for recipes, often improvising these for new tantalizing creations. She also loves to travel to find new inspirations.