The Fullerton Hotel & The Fullerton Bay Hotel Singapore
Chef Woon grew up in Seremban, Malaysia and decided to start a career in Singapore at 19 years old. It was at his first job in Beaufort Hotel assisting with in-room dining where he developed an interest in baking. In 2001, Chef Woon joined Hilton Singapore’s baking team and was promoted to Chef de Partie, which further honed his love for the craft as he experimented with the myriad textures and flavours of various pastries. In 2004, he was approached by Chef Pang Kok Keong to head The Les Amis Group’s Canele Patisserie as Chief Baker. There, he led a team of four and created signature items such as Stollen and Hazelnut Almond Croissants. Chef Woon joined The Fullerton Hotel and The Fullerton Bay Hotel Singapore as Chief Baker in December 2013. He manages the bakery kitchen and creates pastries from traditional recipes. Chef Woon was awarded Baker of the Year at the World Gourmet Summit (WGS) Awards of Excellence Ceremony 2017.
A popular favourite on all our tiered afternoon tea sets, the buttery scones have become his calling card along with flaky croissants in assorted flavours. Especially for the festive season, Chef Woon also co-created The Fullerton Hotel’s signature panettone.