Andy Oh

Executive Chef, Pan Pacific Orchard, Singapore
Chef Andy joined Pan Pacific Orchard, Singapore in March 2010 and created the ever-popular “Plates of Pleasure”, where diners enjoy unlimited servings of three to five exquisite dishes in petite portions which evolve with the seasons. Under his leadership, 10 at Claymore, the hotel’s signature restaurant has won numerous accolades including the Epicurean Restaurant Award 2013. Chef Andy participates in numerous international and regional cross-exposure training stints and competitions where his culinary flair continues to be recognised with awards such as the 2012 Omni Hotels and Resorts’ Simply Street Food Award for his Famous Peddler’s Char Kway Teow. He has also helped to organise gastronomic events such as the Chaîne des Rôtisseurs and the 1st International World Chefs’ Day Parade.

Lai Tong Ping

Executive Chef, Hai Tien Lo, Pan Pacific Singapore
Chef Lai helms Hai Tien Lo, Pan Pacific Singapore’s award-winning Cantonese restaurant with more than 20 years of culinary experience under his belt. Passionate about experimenting in the kitchen to come up with creative and memorable dishes, Chef Lai believes that the culinary journey begins with the fundamental ingredients to bring out the overall textures and flavours of his dishes. Serving temperatures and immaculate presentations are also important elements that contribute to the overall culinary experience. Through persistence in this mantra, Chef Lai has steered Hai Tien Lo to become one of Singapore’s top Chinese restaurants. In 2013 and 2014, Hai Tien Lo was named ‘Singapore’s Best Restaurant’ by Singapore Tatler. Last year, the restaurant was further recognised by the magazine as ‘Regional Best Restaurant’.

Vincent Aw

Executive Chef, Pan Pacific Singapore
As Executive Chef, Vincent oversees Pan Pacific Singapore’s dining outlets – Edge, Pacific Club, Pacific Marketplace and Poolside. Under his guidance, Edge was recognised as Singapore’s Best Restaurant in 2014 by Singapore Tatler and received the ‘Best Buffet’ award on Wine & Dine’s 2015 list of Singapore’s Best Restaurants. Through his high-profile culinary stints at Michelin-starred restaurants, Chef Vincent honed his skills and gained recognition when he participated in competitions. He was first runner-up in “Star Chef 2” competition held by MediaCorp and won a Gold Medal and Overall Runner-Up title at Food Hotel Asia (FHA) in 2012, representing the Singapore Chefs Association and Singapore National Team. In 2010, Vincent led a team of five chefs from the Tower Club to a medal tally of one Gold, two Silver and two Bronze at the FHA, and was similarly awarded at the same competition in Kuala Lumpur in 2009.

Jackson Goh

Executive Chef, PARKROYAL on Beach Road
Chef Jackson joined PARKROYAL on Beach Road in 2007 and has been overseeing its kitchens with his creativity. Notably, he is credited for enhancing the ever popular Best of Asia buffet spread at the all-day dining restaurant, Plaza Brasserie. His exemplary skills have been rewarded by a number of prestigious accolades including Gold awards at the inaugural Singapore International Halal showcase (SIHAS) in 2008 where he blended Japanese, Chinese and European cooking techniques to create a distinctive halal menu, and another win at the 2003 Singapore Gourmet Hunt.

Low Hoe Kiat

Executive Chef, PARKROYAL on Kitchener Road
PARKROYAL on Kitchener Road appointed Chef Low to helm its kitchens last year and he brings on board more than 20 years of experience at restaurants, catering companies, business hotels and international cruiser liners. Adept at a variety of international and fusion cuisine, Chef Low oversees all culinary aspects of the hotel and will be looking to introduce innovative dining selections at the all-day dining restaurant Spice Brasserie.

Vijayakant Shanmugam

Executive Chef, PARKROYAL on Pickering
Chef Vijay’s 15-year career spans the kitchens of numerous luxury properties in Singapore and across Asia. From his humble beginnings as a Kitchen Steward in the hotel industry to his position today as an Executive Chef, Vijay is an example of how aspiring chefs can attain success as long as they let passion and motivation steer them in the right direction. Part of PARKROYAL on Pickering’s pre-opening team since 2012, Chef Vijay’s previous experiences working alongside renowned chefs around the world has helped to shape his culinary specialty – recreating classical European dishes with a modern Asian twist.

Peng Yi Chun

Master Dim Sum Chef, Si Chuan Dou Hua
Graduating from Sichuan Culinary School, Chef Peng acquired 10 years of dim sum making experience in Chengdu before joining Si Chuan Dou Hua in 2005. With over 20 years of experience under his belt, Sichuan-born Chef Peng firmly believes strong foundational skills coupled with passion and creativity is the key to creating exquisite dim sum items. He takes pride in challenging himself to breathe new life into traditional dim sum dishes through their flavours or presentation. In 2011 and 2012, Chef Peng was invited to appear on two Singapore television variety programmes ‘The Golden Age’ (黄金年华) and ‘Dessert Time’ (甜秘密), demonstrating how to make specialities like Deep-fried Custard and Aloe Vera Puff (奶黄香酥饺) and Homemade Fine Bean Curd (豆花).

Zeng Feng

Executive Chef, Si Chuan Dou Hua
Bringing you the authentic tastes of Sichuan is Executive Chef Zeng Feng who has helmed the Si Chuan Dou Hua kitchens since its inception in 1996. A native of Chengdu in the Sichuan province, Zeng Feng has 28 years of experience and is recognised by the Chinese government as a ‘National Advanced-Grade Master Chef’. Prior to joining Si Chuan Dou Hua in 1996, Zeng Feng had many accolades under his belt from various competitions in Asia. They include 1993 China Cooking Competition – Gold & Silver Medal, 1996 China National Technical Expert Award and 2005 World Golden Kitchen – Gold Medal. Zeng Feng has also been invited to conduct cooking demonstrations on national television programmes in China and Singapore, and numerous overseas promotions in Myanmar, Japan and Malaysia.