Mimi Wahadi

Mimi Wahadi

Why do we order dessert even when we’re already full? What is it that makes a dessert desirable? It’s that lure to all things sweet, warm and cool at the same time, and to make decadent works of art that Chef Mimi Wahadi first forayed into the world of pastry and dessert-making.

Chef Mimi found her passion for bakery & dessert‐making early in her schooling years. Determined to pursue her passion and perfect the craft after achieving a Diploma in Pastry & Baking at SHATEC, she went on to intern with some of the world’s most celebrated culinary legends, including Chef Tetsuya Wakuda at his renowned Sydney’s Tetsuya restaurant; with Chef Paul Bocuse at L’Auberge Du Pont de Collonges, in Lyon, France; and Chef Tom Aikens in London.

After returning back to Singapore in 2001, Chef Mimi quickly worked and climbed up the culinary ranks among noted dining establishments and hotels including Au Jardin Les Amis, Riciotti Pastry & Deli, One15 Marina Club, Swissotel Merchant Court, and Goodwood Park Hotel.

Her first stance as Pastry Head Chef was with 1‐Rochester Group, where she helmed the Pastry Team as Pastry Chef, providing creative directions for all desserts and pastries served at the group’s multi-awarded establishments, One Rochester and 1‐TwentySix; and also at the renowned patisserie, 1‐Caramel. Her ingenious creations at 1‐Caramel, notably received many rave reviews from clients and the media alike.

Following that, Chef Mimi joined renowned Far East Organization as Executive Sous Chef, where she also served as Group Pastry Chef for KLPL. There, Chef Mimi played integral roles in cultivating and managing the Pastry Teams at Ochre Italian Restaurant, Village Hotel Katong and Dean & Deluca’s first flagship store in Singapore.

Chef Mimi spends her free time surfing the net & reading pastry books for recipes, often improvising these for new tantalizing creations; besides baking, she loves to cook and experiment new dishes for family and friends. She also loves to travel to find new inspirations for her creations.

Chef Mimi currently ventured into Education which include teaching and consulting on a free lance basis.

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