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.

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.

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 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.

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.

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.

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.

Shalu Asnani is a plant-based chef based in Singapore. She conducts cooking classes, offers menu planning and private dining services.

Yeo Min has a passion for heritage pastries and hopes to preserve the craft of Chinese pastry-making by bringing it to our home kitchens. Her repertoire of bakes includes everything from East to West, from kuehs to buttercream cakes.