Chan Wei Peng

Chef Chan Wei Peng is a culinary consultant specialising in Research & Development, with experience in Michelin-starred kitchens, progressive restaurants, and luxury brand collaborations. He adopts a research-driven and thoughtful approach to cuisine, focusing on seasonality, cultural understanding, and culinary innovation.

His professional experience includes working at Aquavit in New York, a two Michelin-starred restaurant under Chef Emma Bengtsson, and Chef’s Table by Stephan Zoisl, where he spent six years refining seasonal tasting menus and personalised dining experiences.

Beyond restaurant kitchens, Chef Chan has also curated immersive culinary experiences for luxury brands such as Chanel and Cartier. At KIAM SNG DI, he leads culinary research and development, creating innovative menu concepts and product-driven culinary solutions for brands and restaurants.