Guest Chefs

Audra Morrice

Audra Morrice is a cook and a mother, best known as the finalist in MasterChef 2012 who produced some the most consistent and amazing dishes on the show. Acknowledge for her ability to both cook and bake, she was a favourite in this series of MasterChef.

Eric Low

With formal basic Western culinary training from SHATEC and post-graduate education in kitchen management and wine & food pairing from the Culinary Institute of America (CIA), Napa Valley, Eric has carved a career of more than 20 years in the food industry.

ToTT Chef-Instructors

Charlynn Gwee

Pastry Chef Charlynn Gwee is an enterprising chef who decided to pursue her love and passion for baking right after graduating with a Business degree.

Chris Ng

Chris’ style of cooking is a reflection of his East and West experiences. After spending his formative years in Singapore, he lived in the U.K and ate his way across Europe. His exposure to traditional and modern European food forms the foundation for producing food that warms the heart and soul.

Christine Lau

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 Marie Chang

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.

Clarielle Mansukhani

Clarielle started baking as a hobby and soon fell in love with it, taking a leap of faith by having a career switch mid-way. From cupcakes to French pastry, Clarielle loves the intricacies of decorating and makes everything as pretty and as unique as possible.

Darryl Lim

With over a decade of industry experience, Chef Darryl Lim is a big player in the F&B scene in Singapore.

David Low

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

Donovan Cheong

Donovan graduated with a Diploma in Culinary Arts at At-Sunrice Global Chef Academy. He strongly believes that with the right tools and setting, cooking can be educational, interactive and fun.

Francois Mermilliod

Francois Mermilliod has been in the cooking industry for more than 25 years. Born and raised in South of France, He started his culinary path at 14 years of age where he started work during his free time in the small town’s only restaurant.

Jason Tan

Jason Tan grew up in a small town called Tanjung Karang in Kuala Selangor, Malaysia. During his childhood, he was spoiled with the freshest seafood and local produce. In his teens, he moved to New Zealand to study.

Julie Yee

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

Lin Weixian

Chef Lin Weixian graduated with a Diploma in Pastry and Bakery from At-Sunrice Global Chef Academy in 2010, and decided to re-evaluate his original plans of assisting with the family business in order to pursue his passion in pastry arts.

Michele Ow

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

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, cookies, chiffon cakes, breads and steamed buns.

Philia Ng

Initially an accomplished marketing executive, Philia saw baking as a stress reliever. Even with 15 years 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.