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Claire Marie Chang

11
Jul

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Claire Marie Chang

Claire has been a huge foodie since young. As a child, she would tiptoe and check out what people were enjoying on their tables. During her teenage years, her mum introduced her to Mrs Field’s cookies. And that was it! She had to recreate them in her kitchen. Armed with her very first recipe book, Claire begins her baking journey.

After Junior College, Claire moved to Kuala Lumpur to study Hospitality. Being brought up by Malaysian parents, Claire felt the need to explore her roots despite being a true blue born Singaporean. She graduated with a Bachelor’s Degree of Hospitality and Tourism Management from Taylor’s University & Universite de Toulouse le Mirail.

When she returned to Singapore, the F&B sector was it for Claire. She has worked as a fromagère, a supermarket manager and a business manager in the wholesale industry. She was featured in a video by WDA Singapore.

Over the years, Claire’s baking skills are almost entirely self-taught with guidance from her mother. Once the teacher, her mum now takes advice from Claire herself. While Claire cooks pretty well, she enjoys creating beautiful centrepiece cakes for her friends and family more. Inspired by Australian bakers like Bakedown Cakery and Unbirthday Bakery, Claire’s specialty bakes are the decadent chocolate drip cakes topped with delicious treats.

She goes by the motto that “Cake should always taste as good as it looks! “ If she can create such beautiful and tasty cakes at home, so can you.

June School Holiday Special : 1-for-1 | Home Style Pizza and Chocolate Brownies
June School Holiday Special : 1-for-1 | Home Style Pizza and Chocolate Brownies
Thu | 11 Jun 2026 | 11:30am to 2:30pm
ToTT @ i12 Katong
$168.00
More Details
June School Holiday Special : ToTT Junior Chef: Mac & Cheese and Oreo Cheesecake
June School Holiday Special : ToTT Junior Chef: Mac & Cheese and Oreo Cheesecake
Thu | 11 Jun 2026 | 4:30pm to 7:30pm
ToTT @ I12 Katong
$158.00/1child+1parent
More Details
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Dan Segall

11
Jul

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Dan Segall

Joining as Group Executive Chef of The Big Idea (TBI) which includes a stable of notable and exciting dining establishments including Kinki, Fat Cow, Bedrock Bar & Grill, The Pelican Seafood
Bar & Grill, The Marmalade Pantry, The Marmalade Toast and Oriole Coffee, Boston-born Dan is well-recognised for opening some of the most respected restaurants in Asia including Rainer Becker’s London-based Zuma in Hong Kong in 2006 and M1NT Shanghai, a modern day members club which instantly topped the charts as one of Shanghai elite’s favorite eateries in 2009. His latest creation before joining TBI was as opening Executive Chef at KU DÉ TA Singapore atop the iconic Marina Bay Sands Integrated Resort in 2010.

Dan began his career in the United States at the age of 16. His culinary adventures have taken him to nearly 20 countries over five continents. Besides helming acclaimed restaurants, the enterprising chef also set up Umami Concepts, a management firm providing innovative hospitality solutions throughout Asia since 2009.

Under his leadership, Zuma Hong Kong received prestigious accolades from Condé Nast Traveler’s coveted “Hot List” to San Pellegrino’s “50 Best Restaurants in the World”. Dan is also no stranger to the media, having appeared on Channel News Asia, CCTV10, Hong Kong’s TVB, a weekly cooking segment on China Radio International and was the subject of a 52 minute film which aired on the Food Network in Asia, United States and the United Kingdom. The documentary was titled’ “A Culinary Coup: The launch of KU DE TA”.

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Chris Ng

11
Jul

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Chris Ng

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.

He aims to combine fresh ingredients with a balance of classic and modern techniques. His current home in Singapore means his dishes can be based on classical Western cuisine with the occasional Oriental twist.

Chris holds a degree from the London School of Economics and has also completed a Diploma in Culinary Arts from at-Sunrice. Additionally, he has trained under Bruno Menard, a three Michelin star chef.

Having successfully managed Ah Bong’s Italian, he is currently the chef and owner of Ah Bong goes to school – a food stall located in his daughter’s primary school that aspires to provide home-cooked healthy meals to young children.

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Andrea Lim

11
Jul

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Andrea Lim

As F&B Director and Chef of 5 Senses Bistro, Chef Andrea found his culinary calling at the young age of 17. Inspired by his father, also a Chef, he has been passionate about food since young, and exposed to a slew of different cuisines, techniques, and dishes.

In 2011, Chef Andrea enrolled into Institute Paul Bocuse where his skills in French cooking were honed. Upon graduation, he worked and trained in reputable restaurants such as Raffle’s Grill, Les Amis, and working alongside with Michelin Stars Chefs for their events. Chef Andrea has also taken part in some cooking competitions and won some awards throughout his culinary journey.

In August 2016, Chef Andrea opened his very first restaurant, 5 Senses Bistro at Bedok Point, which serves dishes that are pure, simple and affordable. With his group of passionate teammates, they strive to deliver quality food and service to their valued customers.

With the opening of 5 Senses Bistro at ToTT Store, Chef Andrea hopes to be one step closer towards his vision of an inclusive social culture where fine dining seeks no distinction between social classes in Singapore.

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Alexandre Lozachmeur

11
Jul

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Alexandre Lozachmeur

“I love the fast, almost frantic pace and action in the kitchen – there is never a single dull moment. And I love the passion and creativity of preparing food that looks amazing, smells inviting, tastes divine and most importantly, nourishes the body and soul!”

Chef and owner of Fleur De Sel, Alexandre Lozachmeur’s philosophy towards food is always to respect the ingredients and create gourmet dishes with love and care. Born in Massy, just outside of Paris and raised in the South of France, he developed a life-long love for French cuisine when he was in his teens. Now, he is relentless passionate about sharing this love for fine food and wine with his customers, many of whom have since become his friends.

Prior to coming to Singapore in 2006, Alex spent six years working under world-renowned chef-extraordinaire Alain Ducasse at his Spoon restaurants and the three Michelin-starred Alain Ducasse au Plaza Athénée Restaurant in Paris. Working in the challenging environment of the kitchens, Alex refined his culinary skills, grasping the delicate processes and intricate nuances of excellent French and Mediterranean cooking. In Singapore, Alex first worked as a Chief Instructor at At-Sunrice Cooking School. After the brief stint, he helmed the kitchens at Restaurant Dolce Vita in Mandarin Oriental Hotel, Harbour Grill in Hilton Hotel, Au Petit Salut and Brasserie Les Saveurs at St Regis Hotel.

With the open-concept kitchen at Fleur De Sel to call his own, Alex now enjoys what he loves best – preparing dishes in front of his customers with the best and freshest seasonal ingredients, and sharing his knowledge and deep love for the French cuisine with them.

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Nixon Low

11
Jul

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Nixon Low

A graduate from Temasek Polytechnic with a diploma in Hospitality Management, Nixon found his passion in the kitchens when he chose to be attached to The Scarlet Hotel as an apprentice. The hours did not seem long to him although he was working at least 14 hours every day at the age of 20.

Nixon left National Service as an Artillery Battery Sergeant Major, with awards such as Best trainee, Best Knowledge and Awarded “The Golden Bayonet”; a leadership prestige that only the best specialist can attain. When Nixon was presented with an offer to run his kitchens and showcase his concept and philosophy, he seized the opportunity and was employed in Crescendas Hospitality Management as a Head Chef at the age of 27.

During concept planning and development, Nixon believes that there is a need to expose the art of food and dining experiences to the masses. This is because fine dining is only affordable to individuals with higher spending power or enjoyed during special occasions.

Nixon is currently the Executive Chef of Portico Restaurant Singapore. He oversees the entire kitchen operations as well as new projects and development. Portico serves unpretentious comfort food yet picture perfect for food photography lovers. It also houses a number of functions, including weddings, product launches and outside caterings. Portico has also a bar tasting concept where guests dine by the bar are not presented the menu and it requires 3 days reservation in advance. The Chef will cook and finish the dishes in front of the guests. The dishes prepared in this concept are much more complex and the level of finesse is way higher then what is served in the restaurant. The team in Portico is very much fine dining based, this satisfies their hunger to showcase their ideas to guests.  Portico is also preparing herself for a new outlet in Dempsey Hill which is called Portico Prime.

In November 2013, Nixon served as Team Captain to Dubai World Hospitality Championship. The team did Singapore proud when they beat 11 other countries (including Australia, Brazil, Canada, Germany, Hong Kong, Russia, Slovenia, South Africa, UAE, USA, and Wales) and brought home the championship. Nixon was also part of the National team that clinched defending world champion at the Luxembourg Expogast in December 2014.

Mimi Wahadi

Mimi Wahadi

11
Jul

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Mimi Wahadi

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.

She inspired to impart her skill and knowledge and teaching ability to inspire future chef.

She used to helm the Pastry Team of 1-Rochester Group, 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.

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.

Back in Singapore in 2001, she quickly worked and climbed up the culinary ranks among noted dining establishments including Au Jardin Les Amis, Riciotti Pastry & Deli, and One15 Marina Club.

Chef Mimi spends her free time surfing the net & reading pastry books for recipes, often improvising these for new tantalizing creations. She also loves to travel to find new inspirations.

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Eric Low

11
Jul

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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. His experience spans from dabbling in various local F&B organizations to holding executive appointments in the glamorous kitchens of various luxurious mega yachts based in the Mediterranean, Middle East, Caribbean and the USA.

Since 2007, Eric has also been an Executive Committee member with the Singapore Chefs Association. Eric is also a visiting Chef Instructor and speaker at the People’s Association gourmet cooking workshops, events at other local culinary institutions and the Association of Home Economists Singapore (AHES).

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Audra Morrice

11
Jul

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Audra Morrice

Audra Morrice is a cook and a mother, best known as the finalist in MasterChef 2012 who produced some the most consistent and amazing dishes on the show. Acknowledge for her ability to both cook and bake, she was a favourite in this series of MasterChef.

Born to a Chinese mother and Indian father, Audra spent her formative years in the culturally rich heritage of Singapore.

“My childhood days were filled with visits to Kuching, Sarawak with my aunts and cousins. Each morning my uncle would walk about 7 or 8 of us three blocks to have what I believe to be the best laksa. Till today, I can still taste the beautiful flavours and picture the little coffee shop we would go to.”

Audra graduated from Canterbury University in Christchurch, New Zealand, with a Bachelor of Arts in Economics and Japanese and spent the past 19 years working in telecommunications in Singapore, New Zealand and Australia. Despite a very successful career in telco, winning multiple sales award over the past several years, Audra’s passion was clearly in food and decided to follow her dream. In 2012, she took a break from work to compete in MasterChef.

Audra currently runs a catering business for private dining events and corporate functions, corporate cooking workshops, keynote sessions and private cooking classes.

Her style of food is eclectically Asian drawing influence from her Chinese Indian heritage. Her mother is her biggest inspiration. Through her upbringing as part of a large extended family on her mother’s side, she cooks with generosity and heart, food being an integral part of life.

“Some of the best times for me have been with friends around the dinner table. It’s immensely gratifying to cook and eat with your loved ones.”

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Charlynn Gwee

11
Jul

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Charlynn Gwee

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. She has since started her own blog My Baking Cottage and is working as a pastry chef and baking instructor. She is also the ambassador of Kitchenaid in Singapore and conducts regular classes for Mayer Marketing.

She loves to dabble with ingredients and techniques to create new recipes for all kinds of pastry, including tarts, eclairs, cakes, macarons and of course, breads. She draws most of her inspiration from family recipes, reading cookbooks, watching Food channels and other food blogs.