At-Sunrice faculty consists of chefs, food professionals and qualified instructors with vast backgrounds ranging from award-winning food authors, Michelin Star experienced chefs, English majors, magna cum laude graduates, service excellence professionals and executive chefs. Our staff are from many Asian and Western countries, supporting a global learning culture.


Our Faculty Western Culinary Arts Andreas Nauser

Andreas Nauser

Senior Chef Instructor

Chef Andreas Nauser has taught western culinary arts to At-Sunrice students since 2006, with a one-year sabbatical in 2011. Prior to that, his global culinary experience had taken him to hotels and restaurants in the USA, Sweden, Switzerland, Hong Kong, Bangkok, Malaysia and Singapore. He held Executive Chef positions with Swissotel Nai Lert Park Bangkok from 2003 and 2006, The Zon Regency Hotel by the Sea, Malaysia from 1999 to 2003 and The Prince Hotel, Hong Kong from 1996 to 1998. He earned his Certificate of Proficiency for Apprentice Cook from the Cantonal Office for Vocational Education St Gall in 1982 and the Certificate of Proficiency for Running a Licensed Establishment from the Department of Home Affairs Canton Aargau in his native Switzerland. As a qualified educator, Chef Andreas holds an Advanced Certificate in Training and Assessment from the Singapore Training and Development Agency and an Industry Trainer Certificate from ITE Singapore. He clinched a team Gold for best table setting and an individual Best Dessert award at the MLA Black Box Culinary Challenge in 2007.

Our Faculty Western Culinary Arts Sam Choon Mun

Sam Choon Mun

Senior Chef Instructor

Chef Sam Choon Mun attained two diplomas in hotel management and food and beverage operations from the prestigious Hotel & Tourism School ‘Les Roches’ in Switzerland before deciding to focus on becoming a restaurant chef. He went on to obtain further formal culinary and pastry training in the Academy of Paris in France and to launch a career that took him through various restaurants and hotels in Paris, London and Singapore.

His most recent appointments were in Paris, as Chef-in-Charge at the Restaurant Gallopin and as 1st Chef de Partie at the three-Michelin-star Restaurant Alain Ducasse at the Hotel Plaza Athenee. He joined At-Sunrice in 2011 to share his experiences and knowledge on Western culinary arts with aspiring young chefs. Chef Sam also holds an Advanced Certificate in Training and Assessment from the Singapore Training and Development Association. 

Our Faculty Western Culinary Arts Song Wong

Song Wong

Senior Chef Instructor

Chef Song Wong completed his MA in Culinary Arts and Business Management from University of West London (UWL) back in 2013 in which his field of research majored in International Student Experiences.   Prior to At-Sunrice, Chef Song has spent most of his years working in London. During his time there, he helmed the position of a lecturer and Asian Adviser at London Geller College of Hospital and Tourism, University of West London. During his tenure, he was part of the Chefs team to lead a group of students to cook for Queen Elizabeth II at the Diamond Jubilee. Although Chef Song’s main strength lies in Western, he plays an active role as an advisor on Asian and Oriental Apprentice Qualification. Apart from teaching, Chef Song makes for a versatile Chef with a wealth of experiences in different aspects of the industry.    He made occasional guest appearances on media, taking part in cooking demonstrations and TV shows with celebrity chef. His public demonstrations extended to company product and equipment launches too. No stranger to writing, he has been a constant contributor to food magazines and books such Practical Cookery textbook, providing recipes on Asian and Oriental Cuisine. With his knowledge in the Culinary world, Chef Song placed what he knew into kitchen consultancy and was once a private chef as well. 

Our Faculty Western Culinary Arts Kelly Lee

Lee Rong Feng Kelly

Chef Instructor

Chef Kelly Lee was a graduate of At-Sunrice GlobalChef Academy with a Diploma in Culinary Craft & Service Excellence. He served his apprenticeships as trainee cook at Iggy’s and SATS In-flight Catering. He has also worked as Junior Sous Chef at Absinthe (La Bella Epoque) Fine Dining, Chef de Partie at Caffe B and Junior Sous Chef at Brasserie Wolf.

In 2011, Chef Kelly steered his career towards culinary education by joining At-Sunrice as Assistant Chef Instructor with the Western culinary arts team. He holds an Advanced Certificate in Training and Assessment from the Singapore Training and Development Agency and a Diploma in Quality Assurance Engineering from Ngee Ann Polytechnic.

Adjunct Instructors

Ang Chee Yong (Hong Zhi Yong)
Wilson Tay
chef satish web

Satish Madaan

Senior Chef Instructor

Chef Satish, has a vast of experience in the F&B industry. He possesses a wealth of culinary expertise and innovation under his sleeves. The chef not only holds a formal qualification in Hotel Management (a three years Diploma in Catering & Nutrition) but also a Bachelor’s degree in Commerce from Delhi University, India. He has worked with chefs from around the world and developed a distinctive style of Indian cooking that combines traditional flavours with a modern style of presentation. This rare combination of passion for culinary art and commercial mind were instrumental in creating a uniquely light and modern Indian menu for D’Bell. During his career, he has cooked for the Former President of Singapore Mr. S R Nathan and Former Deputy Prime Minister, Prof Jaya Kumar and various other dignitaries and celebrities. His passion and dedication towards his profession have won him three Gold Medals in Culinary Competition at Food Hotel Asia, Singapore (2008, 2012 and 2014). FHA Culinary Challenge (FCC) is the region’s one of the most prestigious international competition for the promotion of culinary excellence. He has also received a lot of appreciations and rewards in his professional career. He has worked with several 5-star luxury hotel chains like, The Oberoi Group and Unison Group (The Grand). He has been a part of the team at SATS; one of the most-admired companies in Singapore, for the quality of its services. He has also worked for The Singapore Island Country Club, a prestigious club in the city. Indian cuisine is chef Satish’s forte. He uses his knowledge and exposure to his most creative advantage. Indian food has a lot of variety and flavours and the chef prefers to use fresh ingredients and authentic cooking methods to get the best results.


Tony Choo

Senior Chef Instructor

Chef Tony is hard to beat when it comes to passion and dedication in the food and beverage industry. With approximately 17 personally acquired culinary medals under his belt; such as being Awarded Gold Medallist in Best Poultry Category by Culinary World Tournament Representing Singapore Individual, this Singaporean-born Chef has a wide range of culinary skills gained over his 25years of cooking in Asia.

Spending majority of his chef years in prestigious restaurants across China, Chef Tony comes to At-Sunrice armed with knowledge picked up from 15 restaurants from large hotel groups, such as the famed Grand Millennium Hotel in Beijing and the Accor Group Sofitel Sunrich Hotel in Guangzhou. Students studying culinary arts in the At-Sunrice Academy will enjoy learning and experiencing a vast range of impressive skills, by which Chef Tony Choo has been able to also share with some of the biggest restaurants around Asia. 

Our Faculty Asian Culinary Arts Huang Xihong

Huang Xihong

Senior Chef Instructor

From the delicate crafting of ‘dim-sum’ to the wielding of the fiery ‘wok’, Chef Huang Xihong teaches Chinese cuisine. She received her culinary training in her home city, Hunan in China, with a Diploma in Culinary from Zi Yuan Cooking School and an Advanced Certificate in Culinary Arts from Hongda Cooking Academy. She gained practical experience by working in restaurants in Hunan, eventually becoming Chief Cook at the Mediterranean Club in China. She joined At-Sunrice in 2002. Chef Xihong further obtained an Advanced Culinary Placement Diploma, awarded by At-Sunrice and Johnson & Wales University, and attended the ‘Cornell Restaurant Administration Simulation Exercise’, held by Cornell University and At-Sunrice, the ‘Basic Cooking Techniques of French Cuisine’, held by the Alain Ducasse Formation and various other courses in global cuisines. She holds an Advanced Certificate in Training and Assessment from the Singapore Training and Development Agency and an Industry Trainer Certificate and Certificate of Instructional Skill from ITE Singapore.

Our Faculty Asian Culinary Arts William Lee

William Lee

Chef Instructor

An ethnic Chinese of Indian nationality, Chef William Lee has a wide repertoire of Asian cooking ranging from Indian curries to Chinese ‘la-mian’, which he demonstrates regularly to students and visitors to At-Sunrice. Hailing from a family of chefs, he has worked in mixed-Asian restaurants throughout India and in Kuwait before joining The Hyatt Regency at Delhi as Chef de Partie. From 2008, Chef William moved into teaching, first with the RIG Institute of Hospitality and Management in India and then as Chef Instructor with At-Sunrice. Chef William also distinguishes himself with an impressive array of qualifications. From diplomas in food production and human resource development, he advanced to a Bachelors of Commerce from Punjab University and a Masters in Tourism Management from the Indira Gandhi National Open University in India. He also holds an Advanced Certificate in Training and Assessment from the Singapore Training and Development Agency.

Adjunct Instructors

Lau Chan Keong
Ng Boon Kiong
McDonald Eng
nicholas web

Nicolas Vergnole

Senior Chef Instructor

Chef Nicolas is an absolute master of his craft, and his experience is a complete testimonial of this. Having held Chef positions at different 6 Michelin star restaurants, this French Chef has got an expansive range of techniques picked up not only by his own 5 years of culinary education in France, but also from some of the best Executive chefs in the world.

After an extensive amount of training, having studied all aspects of the industry from Pastry Diplomas in France to Hospitality and Catering Management to Degrees, Chef Nicolas began his career in the famous 1 Michelin star Restaurant Le Café Royal in the 5 star Evian Royal Hotel. His passion in the field eventually resulted in the opening of his own successful restaurant, De La Terre Au Vin, in France in 2012. Since then, Nicolas has lent his craft to two more Michelin star restaurants, including help Singapore’s own ‘Odette’ restaurant gain 2 stars in 2017. 

allain hebert web

Alain Guy Herber

Chef Instructor

Chef Alain’s love for food is evident through his history of constantly challenging himself in the industry. Just in his culinary education alone, Chef Alain has been constantly progressing, having studied at not 1, but 3 culinary schools back-to-back in France.

Specialising in Pastry, Chef Alain has already had an extensive career; with an outstanding range of restaurant workplaces under his belt; from adding his creative flair as Chef de Partie at the famed Pierre Herme in Paris, to Pastry Sous Chef at the St. Regis in Bora Bora, and Pastry Chef at the famous Restaurant Guy Savoy in Singapore’s own MBS, his constant string of impressive 5 star venues make him an incredible source of knowledge for students studying in the pastry arena. 

jason fraser WEB

Jason M. Fraser

Chef Instructor

True expertise in desserts is all in the details.  Chef Jason’s exceptional culinary skills are proof of this. From Australia, Chef Jason studied baking in the early 1990’s, and was quickly picked up by one of the biggest bakeries in country.

Always striving for excellence, Chef Jason claimed a position in Tahiti as Assistant Pastry Chef at M/S Paul Gauguin before being offered a role at as Pastry Chef at The Western hotel in Macau. 

His keen love of the industry led him to an Executive role with the opening team of the The Venetian in Macau, which was the world’s largest Casino at that time.

Our Faculty Pastry and Bakery Arts Siti Aishah

Siti Aishah Binte Mohamad Lakhsani

Chef Instructor

Chef Siti Aishah was a graduate of Shatec, with a diploma in pastry and bakery in 2007-2009. Before she set out on her career, her apprentice year was with Raffles Hotel where she served as a Trainee. In 2010, Chef Aishah began working as a Commis 2 cook at a celebrity restaurant under Chef Justin Quek in Marina Bay Sands Hotel, “sky on 57”. A year later, she moved on to work for The Delicious Group and continued to eventually become the Sous Chef of the late group before its closure in 2014. After 7 years of being immersed in the industry, she felt the push to step out of her comfort zone and hence is currently one of the Pastry Instructors in At-Sunrice today.

Adjunct Instructors

Yeo Soon Soon Martin
Lee Wei Yi
Our Faculty Food and Beverage Services Alan Tan Tee Yong

Tan Tee Yong Alan

Senior Instructor

Mr Alan Tan, who recently earned his Bachelor of Hospitality Management from University of West London, had more than 10 years of food and beverage management experience in a number of restaurants, hotels and country clubs in Singapore. He is a Certified Specialist in Spirits and Wines with the Society of Wine Educators and a Restaurant Association of Singapore Gold Award winner in 2010 for Overall Achievement in Excellent Service. He received his Higher Diploma in Hotel Management from SHATEC in 1994 and went on to obtain an Advanced Certificate in Training & Assessment from Sigma Solutions HRD Consultants and a Diploma in Adult & Continuing Education from the Institute for Adult Learning. He was Senior Manager in Training & Curriculum Development at Singapore Culinary Institute for three years before joining At-Sunrice in 2010 where he now instructs students on various aspects of food and beverage operations.


Nordin Bin Mohd Yassin Dean

Chef Instructor

Mr Nordin bin Mohd Yassin Dean joined At-Sunrice in 2006 and has been recognised with the WSQ Best Trainer Award by the Workforce Development Agency in 2012 and the Instructor of the Year in 2011. As Restaurant Manager at The Tanglin Club for more than 10 years, Mr Dean was decorated with the Service Professional Award for Outstanding Conduct & High Level of Service in 1996. He also won the Best Table Display in the Meat & Livestock Australia (MLA) Black Box Culinary Challenge in 2007 and clinched the Silver Award in the Table Setting in Food & Hotel Asia in 2004.
He earned his NTC2 in Food and Beverage Skills in 1991 and his Certificate in Food and Beverage Management in 2000 from the Singapore Hotel Association Training Education Centre (SHATEC) and a Bachelor of General Studies from SIM University. Mr Dean also passed the Wine and Spirit Education Trust of Great Britain Certificate Examination and is a certified coffee sommelier with Nestle Nespresso. He holds the Advanced Certificate in Training and Assessment from the Singapore Training and Development Agency and the Industry Trainer Certificate from ITE Singapore.

Adjunct Instructors

Meera Hussain Sahul Hameed
Neo Wee Kian, Alvin
Suresh Rau S/O Sagathevan
Tran Chi Trung

Adjunct Instructors

Norizan Bin Aziz
Ong Guan Soon