What started as a basic baking course in studies ignited his interest in baking. To meet the continual demands at work for new flavours and creations for the menu, he works closely with his team and often let the younger chefs and bakers provide their own inputs and ideas for a recipe rather than tell them what to do. He often takes a step back during such times and only offers tips and advice as guides rather than as instructions.
He is happiest during such R&D opportunities as it not only provides him a platform to share with the younger team members, but also affords him the chance to continue learning and discovering new things. Amongst his successful and popular creations are the Gula Melaka Bun, the Coffee Chocolate Crumble, the Hei Bee Hiam Bum, and the Sourdough Baguette. He is known amongst the team as someone who demands not just productivity but also efficiency. It is also his way to encourage and spur them on to do better. Although he has been in the profession for 14 years, he still finds that he has a long way to go and much more to learn.
Bakery Artisan Original (B.A.O) Sous Chef
Sheraton Towers Singapore NA
Chef De Partie
June 2005 – August 2014