OUR FACULTY

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 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.

Associate Instructors

Ang Chee Yong (Hong Zhi Yong)
Wilson Tay
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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.

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Rapeepat Boriboon

Senior Chef Instructor

Chef Rapeepat Boriboon graduated with First-class honors from the University of Rajabhat, Ubon Ratchathani in 2003 with a degree in English. His numerous certifications enhance his already stellar reputation as a culinary instructor, and include a certificate of Thai Food Cooking from the Institute for Skill Development Department in Thailand as well as a training certificate from Sofitel Metropole Hanoi in Vietnamese cuisine and kitchen operation. He further developed his culinary training in Thai cuisine and fruit carving skills at The Oriental Hotel School in Bangkok. Chef Rapeepat has spent his career focusing on the art of Thai cuisine. His most notable career achievements include having his recipes featured in “A Symphony of Taste” cookbook, which commemorated the 30th anniversary of the Singapore Symphony Orchestra. He organized and led a team responsible for the VIP luncheon and dinner for Her Royal Highness Princess Macha Chakri Sirindhorn of Thailand when she was visiting Singapore in 2007. Chef Rapeepat believes chef instructors should be creative and organized and should have the ability to work under pressure. He sees great value in strong communication and believes in always aiming to be the best – beliefs he puts into practice as Chef Instructor focusing in Thai cuisine with At-Sunrice GlobalChef Academy.

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.

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Cheng Xue Quan

Chef Instructor

Chef Cheng Xue Quan has been in the culinary industry since 1975. He has represented the Singapore Team for many international Chinese Cuisine competitions. The team won the silver medal and was awarded the gold medal for the individual events in the cold platter and hot dish category in the 4th World Competition of Chinese Cuisine competition in 2002. Chef Cheng Xue Quan also won the silver medal for the hot dish category in the International Cooking Competition in 2004.

He was also the International judge of the World Associated Chinese Cuisine in 2012. An expert in the Chinese Cuisine, he has also worked as a chef in the famous El Gezirah Sheraton Hotel in Egypt and an Italian Restaurant in Singapore. He is also WSQ Certified in Advanced Certificate in Training and Assessment.

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Pan Hua Gang Nick

Chef Instructor

Chef Pan Hua Gang is born in China, cooks excellent North Eastern Cuisine and have worked in many hotels and restaurants before coming into At-Sunrice GlobalChef Academy. He has attained the Chef of Chinese Cuisine / Senior Skill Certificate and the WSQ-Higher Certificate in Culinary Arts for Chinese Cuisine.

He is a true artist on the plate, using various ingredients to create many vibrant and colourful dishes. He even participated in the 6th and 7th FHC Culinary Arts Competition, winning the gold medal in 2004 and both the silver and bronze medal in 2005. His attentiveness and patience in presenting his dishes have helped him to design some one of a kind culinary creations.

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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. 

Associate Instructors

Ng Boon Kiong
McDonald Eng
Huang Xi Hong
Pang Nyuk Yoon
Wang Jing Lin Johnson
Chef Clement REAL

Clement Bazin

Co-Lead Pastry & Bakery

Chef Clement Bazin is a specialist in pastry and bakery, learning and gathering key experiences by working in many establishments around the world such as Ladurée Paris. His culinary journey that started back in 2001, has brought him from his hometown in France, to Sydney and Brisbane, Australia and finally to Singapore.

He has held important positions in various pastry kitchens, working under many well-known chefs, such as Chef Pierre Hermé, Chef Éric Kayser and Chef Adriano Zumbo. He was the pastry sous chef of the 3 Michelin Stars Joël Robuchon and the 2 Michelin Stars Atelier Joël Robuchon Restaurants at Resorts World Sentosa for 3.5 years, before joining At-Sunrice as the Co-Lead for Pastry & Bakery in 2018. 

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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. 

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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.

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Swathisree Venkatesan

Chef Instructor

Over the past two decades, Chef SwathisreeVenkatesan has built an extensive portfolio, setting up a boutique pastry venture in India, heading pastry kitchens at the Mosimann’s Club in London and teaching and serving on a team responsible for the pre-opening of a luxury Oberoi Hotel. Chef Swathisreehas a diploma in Hotel Management from the National Council of Hotel Management and a post-graduate diploma in food production from the Oberoi Center for Learning and Development. Additionally, she is certified as a Wilton Method instructor, specializing in cake decoration. One of her career highlights was serving as Head of Pastry Operations for the International Olympic Committee at three Olympic Games – the Beijing Olympics in 2008, the London Olympics in 2012 and the Sochi Winter Olympic Games in 2014. Chef Swathisreehas passion for reviving health and wellness recipes. When she isn’t baking or teaching, she enjoys walking, traveling, playing racquet sport and listening to music.

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Gn Ying Wei

Assistant Chef Instructor

Chef Gn Ying Wei, who has a diploma in Pastry & Baking Arts from At-Sunrice GlobalChef Academy, has returned to our school as Assistant Chef Instructor for the Pastry & Bakery Department. Chef Gn also has a Bachelor of Science in Accounting from the University of London and a Diplome de Patisserie from Le Cordon Bleu in Paris. After a brief stint as an accountant, Chef Gn pursued her passion for baking, making a successful career of the art. Her vast professional experience includes time with Shangri-La Rasa Hotels & Resorts as well as Butter & Bake LLP, where she oversaw the operations and production of desserts for wedding banquets. She has also served as an instructor on baking, theory and techniques. Chef Gn has participated in the Taste of Paris, Cuisine and Pastry Food Exhibition and has trained alongside renowned pastry chefs, including Chef Jean-Thomas Schneider and Chef Emilie Tabourdiau.

Associate Instructors

Yeo Soon Soon Martin
Lee Wei Yi
Kenny Tan
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.

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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.

Associate Instructors

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

Associate Instructors

Norizan Bin Aziz
Ong Guan Soon
Michael Lum Yan Meng
Koh Eng Seng (Gerry)
Pat Mun Fai
Heng Chee Leng Ebenezer
Tan Tiang Pong James