Our Chefs

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’ 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.

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.

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.

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

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 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.

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 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.

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

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 has a special liking for baking since young. At a tender age, she would frequent bakeries to try out all their items and her favorite item is butter cake. She believes baking a good butter cake not only requires good ingredients.

Some of us were “born to eat” but Chef Low was “born to cook”. Well, almost literally since this chef was already helping out in her family’s Yellow Light Thai Food restaurant at the tender age of 6. She developed her ability to cook extraordinary Southern Thai dishes from her Thai born mother cum chef and a grand aunt who prepared dishes for the Thai Royal Family.

As a small child, Susanne fell into the cauldron in her grandmother’s kitchen in Switzerland and has been passionate about cooking ever since.