Kenny KongAcademy of Pastry Arts Malaysia Pastry Chef of the Year
Executive Pastry Chef
Resorts World Sentosa
Pastry Chef of the Year
Hugo & Victor
Chef Hugo practised excellent quality and food control where he removed all food colouring and replaced with natural colourings from dehydrated fruits and vegetables. There is a high level of productivity in Hugo & Victor as the chefs are trained to use hi-tech machines which highly supports the production. I would highly recommend our young pastry chefs to be attached to the lab kitchen if the opportunity presents.