The At-Sunrice GlobalChef Academy is located at Fort Canning Park where Singapore’s first spice garden was started by Sir Stamford Raffles in 1822. The academy was conceptualized in 1999 by our founder Mrs Kwan Lui and started its operations in 2001 with the aim of being an Asian Culinary Academy. By 2004, At-Sunrice has expanded its vision to embrace both Asian and Western cuisines.  Today, the academy is recognised by the Singapore Workforce Development Agency (WDA) as Quality Provider (QP) for its WSQ programs, is partnered with America's world class university Johnson & Wales University (JWU) and are members of the International Association of Culinary Professionals (IACP), the American Culinary Federation (ACF) and the French Culinary Institute (FCI).

History
2008
1. CEO Christophe Megel is conferred Chevalier (Knight) in Ordre national du Mérite (National Order of Merit) by the President of the French Republic
2. Accredited by WDA as Quality Provider (QP) for WSQ programs
3. Confers 2008 At-Sunrice GlobalChef^© Award to 4 recipients
4. Awarded WGS WSQ Approved Training Organisation of the Year
5. Awarded WGS Electrolux Culinary Institution of the Year

2007
1. Achieves Singapore Quality Class for Private Education Organisation (SQC PEO)
2. CEO Chef Christophe Megel is conferred French Master Chef status by Maitre de Cuisinier (French Association of Master Chefs)
3. Awarded next 250 WSQ culinary scholarships worth S$4.72 Million for DCCSE and DIPB programs, as well as Continuing Education programs
4. Confers the 2007 At-Sunrice GlobalChef^© Award to 6 recipients

2006
1. Accredited by WDA for WSQ programs and awarded the first 100 culinary scholarships for DCCSE and DIPB programs worth S$1.5 Million
2. Founder Mrs Kwan Lui receives World Gourmet Summit Awards of Excellence 2006 SPRING Singapore Lifetime Achievement Award
3. Opens new wing at the cost of S$1.5 Million, to include professional Asian and Western kitchens, a Pastry and Baking school as well as a Wine Academy, expanding the professional academy by twice
4. Starts the 15-month Diploma in Pastry and Baking Arts (DIPB) in Singapore.
5. Confers the 2006 At-Sunrice GlobalChef^© Award to 4 recipients

2005
1. Starts the one-year Diploma in Culinary Craft (DCC)
2. Starts the three-month Culinary & Service Excellence certificate course (CSE)
3. Achieves CASETrust Accreditation
4. Recognised as WDA Approved Training Centre (NSRS)
5. Becomes member of the French Culinary Institute (FCI)
6. Confers the first At-Sunrice GlobalChef^© Award to 8 recipients

2004
1. Starts the first two-year Advanced Culinary Placement Diploma (ACP) jointly offered with Johnson & Wales University (JWU) for Asian students
2. Develops the Culinary & Service Excellence Certificate (CSE)
3. Deploys the Study & Work pedagogy with top hotel and F&B outlets.

2003
1. Introduces SpiceOdyssey^® to the general public - a fun, experiential and educational alfresco event featuring the 10 Kingdoms of Spices
2. Becomes member of American Culinary Federation (ACF)

2002
1. Starts the first professional classes in Asian Culinary Arts (ACA) and Term Abroad (TA) for Johnson & Wales University (JWU)

2001
1. Starts the first class in leisure morning gourmet and corporate bonding.