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Guest Chefs

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.

Chilli Api Catering

Discover the Heritage, Flavours, and Heart of Peranakan Cuisine

Step into the vibrant world of Peranakan cooking, where Chinese, Malay, and Indonesian influences come together to create a cuisine unlike any other. In this hands-on workshop, participants will learn the fundamentals of Peranakan culinary traditions — from understanding key spices and rempah (spice pastes), to mastering cooking techniques that define this heritage cuisine.

ToTT Chef-Instructors

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.

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.

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.

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.

Philia Ng

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.

Elvin Chew

Chef Elvin Chew is recognized for his leadership, mentorship, international judging, and competition coaching. His career is marked by a commitment to innovation, youth development, and cross-industry collaboration, making him a dynamic and influential figure in the culinary world.

Chan Wei Peng

Chef Chan Wei Peng is a culinary consultant specialising in Research & Development, with experience in Michelin-starred kitchens, seasonal menu development, and luxury brand collaborations. He has worked at Aquavit New York and Chef’s Table by Stephan Zoisl, bringing expertise in innovative menu concepts and culinary experiences.

 

Edward Siew

Chef Edward Siew is a culinary consultant with extensive experience in F&B operations, culinary management, and venue business projects. He has worked with renowned establishments including Marina Mandarin, Alma by Juan Amador, The Sapling by SHATEC, and Singapore Expo, and currently serves as Culinary Consultant (Operations) at KIAM. SNG. DI. He is also the first Aussie Beef Mates Ambassador in Singapore and an award-winning chef in culinary competitions.