With more than 14 years of experience in the kitchen, Chef Alvin has a strong name in World of Culinary. He first started his culinary journey at 16 years old, at The Singapore Hotel & Tourism Education Centre, Shatec. With a deep hunger to learn, he also managed to secure himself a position as trainee at Singapore Marriott Tang Plaza Hotel.
Chef Alvin also had the privilege to work at Au jardin; a fine dining restaurant where he was mentored under Chef Galvin Lim who was trained in fine houses of Paris and London Gastronomy (the likes of Le Gavroch and Les Elysées du Verne). After which, he moved on to Fullerton boathouse where he was promoted from a cook to a sous/head chef within a short span of 3 years. He led the entire kitchen team, cooking for a full capacity of 300 diners in a night. He was then head hunted by Velassaru Maldives and relocated there for 2 years as the third in charge of the luxury resort.
In addition, Chef Alvin was at Xin Divine as an executive chef; a Chinese fine dining restaurant at Duxton Hill offering an electric medley of Chinese dishes - many originating from the Szechuan province combined with classic European techniques. he re-invigorated and redefined Asian food for the finer palates. He joined Tipsy Penguin in 2018 and quickly grew the team as Tipsy Collective expanded. Chef Alvin is the brainchild of all food concepts under Tipsy Collective such as Lady Wu, Takeshi Noodle bar, Tipsy Bird & Tipsy Bunny. His creations were lauded as the best food feactured on local food channels such as Food King and Eatbook Singapore.