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Alvin Lee
Department : Banquet
Position : Chef Tournant
Starting his career path as a Leading Cook at The Brasserie of the old Marco Polo Singapore, Chef Lee steadily rose the ranks to Sous Chef at Long Bar Steakhouse, Raffles Hotel. He left to expand his culinary genre and has now returned to Raffles Hotel as Chef of the Banquet Department. His specialises in creating party and festive dishes. Learn the secrets of entertaining with confidence from Chef Lee with his simple yet impressive recipes. Especially enchanting are his beautiful hors d’oeurves and traditional holiday favourites.
Christopher Lau
Department : Empire café and Raffles Courtyard
Position : Chef de Cuisine
Aspiring Chef Lau started his career in the culinary industry as Chef de Partie at The Ritz Carlton (Singapore). With a wealth of experience and skills attained after many years of intensive training, he joined Raffles Hotel’s culinary team. He is now heading the culinary direction of Empire Café and Raffles Courtyard, as Chef de Cuisine. A specialist in Southeast Asia cuisine, his remarkable dishes are reminiscent of heritage recipes that have been passed through the generations. He has mastered the use of indigenous Asian spices and herbs in his cooking and is especially skilled in creating local favourites.
Denis Groison
Department : Raffles Grill
Position : Chef de Cuisine
Born into the third generation in a family of chefs, food was a constant and cooking was a natural calling. He has since confidently chartered his personal foray onto the international scene. Chef Groison’s culinary journey charted the culinary direction at Michelin-star restaurant Guy Lassausaie, Chasselay, helmed Le Dôme du Marais, Paris and has fulfilled stints at Le Café Doucet and Les Olivadews, both in Paris, France. His cuisine is light and innovative, a seamless harmony of the classic with a balanced touch of the contemporary. His amiable and lively classes are delightful insights into the world of French fine dining.
Gael Etrillard
Department : Pastry
Position : Executive Pastry Chef
A dedicated artist whose culinary direction began 18 years ago in the kitchen of a Michelin-star restaurant in France, Chef Etrillard’s journey has brought him to numerous Michelin-star restaurants in France and top hotels in France, England, and Japan. Chef Etrillard was also part of a team of chocolate artists who broke the world's record in building the world's tallest chocolate sculpture, which has also entered the Singapore Book of Records in 2008.
Gary Choy
Department : Raffles Courtyard
Position : Sous Chef
The rise of Chef Choy’s career started off as a Chef at Admiralty Seafood Restaurant. He later moved onto work for various hotels, first joining Ritz Carlton in the Chinese Kitchen. He next crossed over to Pan Pacific Hotel as Assistant Sous Chef. Slowly but steadily, Chef Choy moved up the ranks and joined Raffles Hotel holding the position of Sous Chef since October 2004.
Jeffrey Ngui
Department : Bar & Billiard Room
Position : Sous Chef
Born in Malacca, Malaysia, Chef Ngui began his outstanding career journey as a Trainee Cook right at his roots - Eden Floating Palace Chinese Restaurant in Johor Bahru, Malaysia. Equipped with relevant work experience, Chef Ngui came to Singapore and joined Raffles Hotel as Chef de Partie in 1999. After 6 years, Chef Ngui left for Le Meriden Hotel as Sous Chef. After gaining extensive experience Jeffrey returned to Raffles Hotel and is now Chef at Banquet.
Jeffrey Phua
Department : Doc Cheng’s
Position : Junior Sous Chef
Chef Phua has a genuine passion in cookery. He started off as a Trainee Cook at Raffles Grill. After perfecting his skills with the French fine dining kitchen at Raffles Grill, Chef Phua made a major move with a transfer to Doc Cheng’s in 2008. Currently, a Junior Sous Chef at Doc Cheng’s, Chef Phua has the ability and flair to deliver the perfect cooking class to fascinate and capture your culinary interests.
Jimmy Chong
Department : Cold Production (Garde Manger)
Position : Chef de Tournant
As Chef de Partie at Palace of The Golden Horses (Kuala Lumpur), Chef Chong has with him experience aplenty. Coupled with a Diploma in Hotel Management & Catering, he joined Raffles Hotel as Sous Chef for five years before moving back to Kuala Lumpur to work at Prince Hotel & Residence. Chef Chong later returned to Raffles Hotel as Restaurant Chef at Seah Street Deli, bringing to many regulars and guests favorites true to the American styled restaurant.
Joe Soo
Department : Doc Cheng's
Position : Sous Chef
Chef Soo’s first job in the culinary industry started off as Senior Leading Cook at Sloane Court Hotel. With 4 years of experience, Chef Soo later moved onto Raffles Hotel as Sous Chef at Raffles Courtyard, a key member of the team tastefully creating popular seafood dishes.
Joeanne Chao
Department : Pastry
Position : Junior Sous Chef
Armed with a Diploma in Pastry & Baking (Shatec), Chef Chao is the Sous Chef – Pastry, of Raffles Hotel. With a soul of an artist, she assists in the crafting of intricate patisseries available at Raffles Hotel. In her class, she will share the techniques of cake making as well as creative recipes for easy baking at home.
Lim Chong Jin
Department : Seah Street Deli
Position : Sous Chef
Chef Lim began his career at Man Jia Xi Chinese Restaurant (Malaysia) where he acquired a deep insight into the ancient art of Chinese cuisine. His fascination with Oriental cooking soon brought him to Raffles Hotel’s fames Empress Room. He is presently the Restaurant Chef of Doc Cheng’s, spreading the ceaselessly exciting menu of this modern Asian restaurant. A master trained in traditional Dim Sum making who is equally apt with the disciplines of Western cooking, Chef Lim is at his best creating cuisine that pans cultures. Learn the skill of merging the boundaries of East and West cooking from Chef Lim.
Muhammad Adam Bin Mahfod
Department : Empire Café
Position : Sous Chef
Chef Muhammad extensive experience working in various hotels has led him to where he is today. At Raffles Hotel, he has taken on the role of Sous Chef at Empire Café, creating Singapore’s heritage dishes daily to a crowd of regular fans. Learn how to prepare well-loved local delights and recreate hawker favourites at home.
Saiful Effendy Bin Saptu
Department : Raffles Grill
Position : Sous Chef
Holding a Diploma in Culinary, Chef Saiful started off as Chef de Partie at Saint Pierre Restaurant. His role as a “line chef” required him to be in charge of a particular area of production. This allowed him to nurture his culinary skills and gain much expertise after a year of practice. He then moved onto Outlet Chef at Nosh Café and after as Sous Chef for a short period at Pizza Walker (Food Art Pte Ltd). In 2006, Chef Saiful joined Raffles Hotel as Sous Chef at Raffles Grill.
Shunmugasundaram
Department : Pastry
Position : Assistant Pastry Chef
Graduating with a Diploma in Hotel, Catering and Tourism Management, Chef Shunmugasundaram started as Commis at Mandarin Oriental KL and soon decided on a career in pâtisserie. His devoted to perfecting his craft brought him to Singapore and he is now the Assistant Pastry Chef at Raffles Hotel. His artistry is evident in the many delectable desserts and pastries he designs at Raffles.
Tan Yee Hoo
Department : Banquet
Position : Sous Chef
Having an avid interest in culinary, Chef Tan began as Commis at Hotel Equatorial Hotel. He later carried on as Sous Chef at Raffles Hotel from 2000 to 2005, whipping up dishes with the flair of someone well experienced. Wanting to vary his culinary experience, he joined Grand Plaza Park Royal as Chef de Cuisine. Chef Tan has since returned to Raffles Hotel as Restaurant Chef at Long Bar Steakhouse.
Then Chui Foong
Department : THOS SB Raffles, Raffles Hotel
Position : Resident Chocolatier
As Resident Chocolatier, Chef Then personally creates and hand-makes both timeless classics and novel bonbons, guaranteed to delight chocolate connoisseurs and charm novice tasters. At Raffles Hotel since 2001, Chef Then skilfully marries her deeply rooted Asian heritage with the precision she was taught in the West. Sensitive to her customers’ penchants and also a star in the professional arena, she has won several accolades, including the Food & Hotel Asia Apprentice Four Course Gold Medal in 1992, the Gold and Silver medal at the 1993 Taste of Canada, a Gold and Bronze award at the 26th WACS in Norway in 1994, and the Bronze medal at Food & Hotel Asia 1996 Praline Competition. She impressed judges again during Food & Hotel Asia 2002, where she won the Gold medal in the Praline Competition. Chef Then most recently represented Raffles Hotel and Singapore in the 2006 World Pastry Team Championship held in Phoenix, Arizona, coming in third in the individual category, while the Singapore team was placed in fifth place. Her Asian-inspired creations include Pandan Kaya, Lemongrass and Szechuan Pepper. With a true soul of an artist, innovative flavours are consistently fashioned.
Timothy De Costa
Department : Bakery
Position : Baker Chef
With a natural flair for cooking, Chef De Costa kicked off his career starting as Commis at Renaissance Hotel (Malacca). He soon found his passion in pâte and decided to dedicate himself to the art of baking. As a Baker Chef, he creates the daily array of tantalising roll, bun, twist, Danish and muffin served in all the restaurants of Raffles Hotel. Discover the pleasures of baking from Chef De Costa with his clear and comprehensive step-by-step recipes.
Wilson Fam
Department : Raffles Courtyard
Position : Junior Sous Chef
Chef Fam Soo stepped into the vibrant culinary scene at Raffles Hotel as a Commis I, at Raffles Courtyard and Doc Cheng’s in 2005. Since then, he has swiftly arisen to his current position as Junior Sous Chef at Raffles Courtyard. Chef Fam shone in culinary skill, tastefully creating popular seafood dishes amidst the romantic settings of the alfresco restaurant.
Wong Wai Kay
Department : Tiffin Room, Western
Position : Junior Sous Chef
Chef Wong began his career at Raffles as the Chef de Partie in 2004. He then moved onto Junior Sous Chef at Grand Plaza Park Royal before returning to Raffles Hotel in 2007 to take on the role as Sous Chef at Bar & Billiard Room. Armed with a patient and willingly attitude to impart his culinary skills, it will definitely be an unforgettable learning experience through his lively classes.
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