As a professionally trained chef with comprehensive experience in overseeing all facets of café, restaurant, and bar operations, I bring a unique blend of culinary artistry and operational acumen to the table. My journey in the culinary world is marked by a deep understanding of diverse cuisines and a relentless pursuit of culinary excellence. This, combined with my hands-on experience in managing front-of-house and back-of-house operations, positions me uniquely in the industry.

My expertise extends beyond the kitchen, encompassing staff management, customer service excellence, inventory control, and financial management, ensuring a seamless and efficient operation. With a passion for creating exceptional dining experiences and a proven track record in operational management, I am well-versed in driving businesses to culinary and commercial success.

Notable Mentions:

• Diploma in Culinary and Catering Management, Temasek Polytechnic
• Villa Augusta, France
• The Locker Room, Bar
• Cafe Gavroche, Singapore
• Pan Pacific Singapore
• The White Rabbit, Singapore
• Ah Meng Restaurant, Singapore Zoo
• TOTT Bistro, Singapore
• Hilton Singapore Hotel

The Dream and the Reality: My Entrepreneurial Journey

Beyond my professional experience, I’ve harbored a dream of becoming a restaurant owner or a hawker-preneur. This dream was fueled by diverse experiences: working at a relative’s Roast Meat Hawker stall, helping out at Senoko Fishery Port from 11pm to 6am, selling Chinese New Year goodies, launching my own stall selling ramen at a friend’s bar, and even making ‘sio bak’ from home to sell to relatives. Each of these ventures was a step in exploring the vast culinary landscape and my place within it.

Turning Points and Reflections

However, my journey hasn’t been without its turning points. While working in a fine-dining restaurant in France, I faced immense challenges. The rigor and demands of the job made me realize the need for a solid educational foundation, prompting my decision to study hard upon my return. Moreover, working in the locker room as a chef, I encountered a senior chef whose lifestyle and work-life balance were not what I envisioned for my future. These experiences, coupled with the diverse personalities I met along the way, crystallized my understanding that the high-end restaurant life was not the path I wanted to pursue.

These experiences have shaped my current perspective, guiding me toward seeking an alternative path that aligns more with my personal values and life goals.

It all came to a halt during Army and the start of a new venture changed my life path.