 | Tan Hsien Wei Course Manager Tan Hsien Wei holds a Higher Diploma in Hotel Management from the Singapore Hotel Association Training and Educational Centre (SHATEC), a Certificate in Food and Beverage Management from Ecole Hoteliere Lausanne, Switzerland, and a Bachelor of Science degree specialising in hotel, restaurant, and travel administration from the University of Massachusetts, Amherst, USA. He is a Certified Hotel Administrator (CHA) with the Educational Institute of the American Hotel & Motel Association (AHMA) and holds a Higher Certificate in Wines and Spirits from the Wines and Spirit Education Trust of the U.K. His working experience was with the Shangri-la Singapore, the Marina Mandarin Singapore, YTL Hotels & Properties and the Meritus Mandarin Singapore where he had held positions as Management Trainee, Catering Sales Executive, Banquet Sales Manager, Convention Sales Manager, Regional Director of Sales and Assistant Director of Catering. Aside from lecturing, he has also developed and conducted external training courses and wine talks for companies and special interest groups. In his spare time, Hsien Wei is an avid wine appreciator and bicycling nut (however, he avoids doing both activities simultaneously for health reasons!). Tel: 67805873 Email: tanhw@tp.edu.sg | |
 | Bernice Wilson Section Head Bernice graduated with a BSc in Business from Colorado State University. She returned to Singapore and joined the Scotts Group of Companies where she enjoyed a highly successful career during her 10-year tenure. In 1997, Bernice pursued her culinary passion by enrolling at The California Culinary Academy, San Francisco, following which she worked in the highly acclaimed Campton Place Restaurant under Chef Todd Humphries. While in Northern California, she also visited wine appellations of Napa and Sonoma, food festivals and farmers' markets, gaining valuable specialty product knowledge. After her return to Singapore, Bernice joined Peter Knipp Holdings Pte Ltd as Business Development Manager. Subsequently she joined Coriander Leaf Pte Ltd as Business Development Director and played a key role in the design, construction and set-up of operations for this innovative restaurant. Her duties included business development, bistro operations and cooking school chef instructor. In 2003, Bernice set up Straits Bistro, a 25-seat restaurant in Bournemouth, UK with her brother. As Chef, Bernice's culinary emphasis was to harmonize Asian herbs, spices and seasonings with European produce and cooking techniques. Bernice's thirst for new experiences has spurred her to travel regionally and internationally. She also enjoys dining, Salsa, and the arts. Tel: 6780 6352 Email: bernice@tp.edu.sg | |
 | Goh Hock Quee Section Head Hock, as he likes to be known, was amongst the pioneer batch of diploma students to enrol SHATEC in 1983. Upon graduation, he went to work for The Westin Hotels at Raffles City, which were his sponsors for the course at SHATEC. Hock worked in various supervisory and managerial positions in various departments, from fine dining restaurants and a speciality Italian restaurant to room service. His last held position in the four-year stint at Westin Hotels was Manager of the Room Service Department, Westin Plaza. In 1990, Hock joined SHATEC as a Training Officer where he carried out practical-based as well as classroom-based training. It was also at this time that Hock started conducting regular wine appreciation workshops for the public. In 1996, as Head of Department, he became responsible for overseeing all classroom-based food and beverage trainers. He was also appointed to undertake training for all food and beverage subjects for SHATEC’s overseas part-time programmes and travelled extensively to Malaysia, Thailand, Mauritius, Myanmar, Nepal, The Philippines, and Vietnam. Hock left SHATEC in 2000 and joined the Emerald Hill Group as its Director of Operations where he led a team that supervised and directed more than 100 employees involved in the operations of the 7 beverage outlets managed and operated by the Group. Tel: 6780 6342 Email: hockquee@tp.edu.sg | |
 | Daniel Chia Lecturer Daniel is a long-time practitioner in Food & Beverage operations, as well as, a specialist in wine and beverages. His working experience includes stints at hotels like, the Marina Mandarin Singapore, The Regent Singapore, Grand Hyatt Singapore, and Raffles Hotel, where he has held positions managing restaurants, bars, wine, and beverage programs, and in the Wines & Spirits Trade, with stints in retail, and in trade distribution. Daniel has also provided specialist operations management support to wine events in Singapore, Beijing and Shanghai, and has worked with many of the top names in the wine world at these events. Daniel’s qualifications include; a dual NTC-2 Certificate in Food & Beverage Service from VITB & SHATEC, a Higher Diploma in Hotel Management from SHATEC, a Certificate in Food and Beverage Management from Ecole Hoteliere Lausanne, Switzerland, and a Bachelor of Applied Science in Hospitality Studies from RMIT University, Melbourne, Australia. He also holds a Higher Certificate with Distinction in Wines and Spirits from the Wines and Spirit Education Trust (UK) and the Advanced and Professional Level French Wine Certification from SOPEXA. Daniel is also a member of the Society of Wine Educators (US), and is a regular member of Appetite Magazine’s Wine Panel. To unwind, Daniel enjoys travel, wining & dining, classical concerts, long walks, photography, and experimenting with recipes from Shanghai, Sichuan and Hunan. Tel: 67805819 Email: danielkl@tp.edu.sg | |
 | Geoffrey Tai Lecturer After graduating from The Swiss Hotel Management School “Les Roches”, Geoffrey's talent was quickly recognized as he was hand-picked by The Four Seasons for an eighteen-month management attachment at “five stars, five diamond” rated property, The Regent Beverly Wilshire Hotel (featured in the movie, “Pretty Woman”), in Beverly Hills, Los Angeles, California. With a passion to meet and engage different people from varied backgrounds and culture, Geoffrey has never slowed down since then. He has worked in The Regent Hong Kong, The Fullerton Singapore, and The Hilton Adelaide & Holiday Inn Shanghai, China. His expertise allowed him to hold various management positions in rooms division and food & beverage operations ranging from housekeeping manager, bar & lounge manager, food & beverage operations manager in his professional career. Geoffrey also holds an MBA in Hotel & Resort Management from the renowned Le Cordon Bleu School in Australia. He is also a member of The Hotel & Catering International Management Association in UK and the Food & Beverage Managers' Association in Singapore. In his spare time, Geoffrey enjoys adventure travel, reading and food & wine appreciation. Geoffrey’s personal motto is “Life is beautiful, so just enjoy it!” Tel: 6780 6294 Email: taiph@tp.edu.sg | |
 | Shawn Tripp Lecturer Shawn comes from a family with a background in the hospitality business. Together with a passion for eating and drinking, Shawn was destined to enter the restaurant industry. After graduating from Cornell University, he managed restaurants in New York, Texas, Rhode Island and Ohio before returning home to Canada, where he spent the next four years at the ski resort town of Whistler, British Columbia, working at the renowned Nicklaus North Golf Course and then Val d'Isere, an award winning French Fine Dining restaurant. He came to Singapore in 2003 to work at The Fullerton Hotel, and was most recently with The Cellar Door as General Manager for their Restaurant and Retail operations before joining Temasek Polytechnic. Shawn is excited to share his experience and education with tomorrow's industry leaders here at Temasek Polytechnic, and enjoys travelling, photography, golf, squash, cooking and reading in his free time. Tel: 6780 6242 Email: satripp@tp.edu.sg | |
 | Jeremy Sim Lecturer Jeremy was a former student of Temasek Polytechnic. He graduated with a Bachelor of Business in International Restaurant & Catering Management from Le Cordon Bleu in Adelaide where he majored in Gastronomy – the art and science of good eating. Jeremy has worked at the former Compass Rose Restaurant in the then Westin Stamford Hotel, Coachman Inn Restaurant and Booze Wine Shops in Singapore. He further enhanced his love for food when he worked at the Grange restaurant, under the guidance of Master Chef, Cheong Liew at the Hilton, Adelaide. Some of his distinctive achievements include winning the SHATEC Australian Wine Education Awards (SAWEA), the Food and Hotel Asia Salon Culinare (FHA) hot cooking category in 1999 and attaining the Advanced and Professional Level French Wine Certification from SOPEXA. Jeremy is also the current courseware designer/coordinator for professional wine studies at the polytechnic. Tel: 6780 6176 Email: bssim@tp.edu.sg | |
 | Zainal Abiddin Bin Kassim Lecturer Zainal’s venture into the food & beverage industry began when he received a Swiss Hotel Association scholarship in 1998. With the scholarship, Zainal attained his Higher Diploma in Hospitality Management from Swiss Hotel Management School – Montreux, Switzerland. After graduation, he worked as Operations Manager with the HPL group before the study bug bit him and he packed his bag for University of South Australia, Adelaide where he received his Bachelor of Business Management (Hospitality & Tourism). Zainal was part of the pre-opening team for Changi Village Hotel – Le Meridien where he was the Assistant Director of Catering. Prior to joining TP, he was teaching Food & Beverage Operations with Institute of Technical Education. A qualified national referee with Football Association Singapore, it’s no wonder his favourite past time includes playing soccer. In addition, he also enjoys reading and travelling with his family. Zainal is also actively committed to grassroots and mosque activities. Tel: 6780 6241 Email: zainal@tp.edu.sg | |
 | Kwok Bing Lecturer Bing holds a BBA Marketing degree from University of Central Oklahoma and a BS degree in Hotel Administration & Restaurant Management from Oklahoma State University, and an Associate degree in Culinary Arts from Johnson & Wales University. He started his F&B management career with Windy City International, a Hong Kong based restaurant group, where he worked in Hong Kong, Taipei and Singapore over the course of 9 years. The group operates Dan Ryan’s Chicago Grill, Amaroni’s Italian American, Union Bar & Grille and METropolitan Café throughout the region. Bing started off as a Kitchen Culinary Manager for the Dan Ryan’s brand and worked his way up to become one of the senior managers of the group. He was actively involved in the company’s expansion plan, helped developed the Amaroni’s Italian American restaurant in Hong Kong and Taipei. He was appointed as Regional Manager for Singapore operations in 1999. Before joining TP, Bing was an independent consultant specialized in restaurant concept development, menu engineering, management training & development and multi-unit management. His clients included some of the top restaurants in Beijing, Shanghai and Jakarta. Tel: 6780 6353 Email: kwokbing@tp.edu.sg | |
| Instructors | ||
 | Jasmine Ng Section Head Jasmine has been a chef for the past 23 years, and has vast working experience in both hotels and educational institutions. She was also instrumental in the opening of Temasek Culinary Academy, She is a well recognised figure in the food & beverage industry, and has represented Singapore in many International Culinary Competitions. She was also the driving force behind the Singapore National Team on their recent win in 2006 when Singapore bagged the Overall Champions of the Culinary World Masters, at the Salon Culinaire Mondial at Basel, Switzerland. Besides teaching at the polytechnic, Jasmine is currently the Honorary Secretary in the Singapore Chefs Association and Chairman of the Junior Chefs Club. Jasmine still actively participates in culinary competitions, either as a competitor, or as a judge, but not both at the same time. Tel: 6780 6351 Email: sorkuan@tp.edu.sg | |
 | Eileen Phua Tel: 6780 6349 | |
 | Jason Low Culinary Instructor Jason is a graduate of SHATEC, and started his love affair with food in the kitchens of Shangri-La Rasa Sentosa Resort. He moved up the ranks and his last position before joining Temasek Polytechnic was as Sous Chef at Hotel Rendezvous. Along the way, Jason has garnered many impressive culinary awards and accolades, having participated in many culinary competitions. He has also represented Singapore as part of National Team which won the Gold Medal at the Culinaire Môndial Basel Switzerland. It is no wonder that he is highly recognised by his peers in the industry. Jason draws his inspiration from the culinary books that he reads and collects, and also likes collecting food pictures. With a motto of ‘keeping it simple and nice’, Jason looks forward to sharing his experience and passion in the culinary arts with students. Tel: 6780 6348 Email: jasonlow@tp.edu.sg | |
 | Fum Piang Yan Culinary Instructor Fum is the creative Pastry Chef behind all the fabulous cakes and chocolates at Sugarloaf Café at the Temasek Culinary Academy. Fum brings with him a wealth of experience, having worked in places like Marco Polo Hotel, Marriot Hotel and Grand Copthorne Waterfront Hotel. His passion in pastry arts has also seen him developing new chocolate flavours for Cocoa Plant, a chocolate manufacturer. Fum spends his leisure time travelling to exotic places for inspiration and to discover new flavours. He also enjoys flower arrangement. Tel: 6780 6345 Email: fumpy@tp.edu.sg | |
 | Petrine Fan Culinary Instructor Petrine is one of our Culinary Instructors at The Tourism Academy@Sentosa. She graduate from the Singapore Hotel Association Training and Education Centre, and continued to gain culinary experience at The Raffles Hotel and The Ritz Carlton Singapore. She also has international experience, working for several reknown establishments in Australia and London before settling back in Singapore. Petrine loves the Sun, Sand and Sea, basically anything to do with nature. In her spare time, she enjoys photography, swimming, wining and dining and chilling out. Tel: 6377 7938 Email: petrinef@tp.edu.sg | |
 | Derrick Lau Culinary Instructor Derrick is another one of our Culinary Instructors at The Tourism Academy@Sentosa. Derrick Lau graduated from SHATEC in 1986 with National Trade Certificate (Grade 2). He presently also holds a (AHMA) Diploma in Food and Beverage Management, and a National Trade Certificate (Grade 1) in Food and Beverage Operations. He is also an ITE Certified Industry Trainer in Coaching and Test Construction. Prior to joining Temasek Polytechnic, Derrick spent 14 years working in places like Hilton International Hotel and Kriston Food and Beverage Catering Pte Ltd, working his way up the ladder, starting as an apprentice, and reaching the rank of Junior Sous Chef before joining SHATEC as a trainer 9 years ago. Derrick enjoys travelling, planting, reading and spends his leisure time with his family. He also has a passion to share his knowledge and skills with students who would like to excel in culinary field. He is actively involved in the activities of the Singapore Junior Chefs Club, and currently holds the appointment of Treasurer. Tel: 6377 7937 Email: derlau@tp.edu.sg | |
 | Desmond Ngoh Tel: 6780 6350 | |
 | Lilian Lim Culinary Instructor Lilian obtained her Certificate in Hotel Skills (NTC-2) in Food Preparation in 1987 and went on for a Diploma in Hotel Management in 1989, awarded by the American Hotel and Motel Association (AHMA), which is now known as the American Hotel & Lodging Association. Always eager to improve her teaching skills and update her professional knowledge, Lilian went on to obtain her Higher Diploma in Hotel Management with SHATEC in 2005 and an Advanced Food Hygiene Certificate from the Ngee Ann Polytechnic and the National Environment Agency (NEA). Before joining TP, Lilian was working in the Pastry Department of the Westin Hotels and a Training Officer in SHATEC focusing in pastry training. Lilian has been in training and coaching students in both practical and theory in Pastry and Baking for the last 15 years. She taught subjects such as Principles of Pastry and Baking (Individual Station and theory), Menu Planning and Pricing, Food Knowledge and Catering Science. Apart from work, Lilian likes to spend time experimenting with cake recipes at home, reading a good book or novel, and cycling at the East Coast Park. Tel: 6780 6346 Email: lilian@tp.edu.sg | |
 | Joyce Goh Culinary Instructor Prior to joining the Culinary Team at Temasek Polytechnic, Joyce taught at the Raffles International Training Centre where she imparted skills and knowledge to the students who showed interest in this field. Joyce also brings with her a wealth of experience from her stints at the Raffles Hotel, The Four Seasons Singapore as well as The Regent Hotel in Sydney where she was involved with operations during the Olympics. She now hopes to share her knowledge, skills and experiences, to inspire today’s younger generation with the hope that they will excel in this field. Besides sharing her knowledge, she encourages and advises students on the importance of recycling and protecting the environment, which she practices on a daily basis in the kitchens as another learning subject besides Culinary Practical classes. During her free time, she gets actively involved in volunteer work, cycling, travelling, gardening, bowling and yoga. Tel: 6780 6347 Email: joyceg@tp.edu.sg | |
 | Darren Neo Service Instructor Before joining Temasek Polytechnic, Darren spent 14 years in the hotel industry, working his way up in the food and beverage division. His last position was with the Grand Old Dame – Raffles Hotel where he was Restaurant Manager in-charge of 3 outlets: Ah Teng’s Bakery, Raffles Courtyard and Empire Café. His passion in passing on his food & beverage service knowledge brings him to Temasek Polytechnic, where his contributions have earned him a few Teamwork Awards. During his free time, Darren enjoys nothing better than to sing his heart out at karaoke sessions. He also enjoys fishing, and feels a sense of satisfaction when the fish finally bites his line. Tel: 6780 6344 Email: kwanchye@tp.edu.sg | |
 | Ignatius Lee Service Instructor Iggy, as he is affectionately called, was teaching students at ITE and is now our Service Instructor at Restaurant in the Square (RITS) at The Tourism Academy@Sentosa. He graduated from the Swiss Hotel Management School in Montreux, Switzerland with a Diploma in Hotel Operations and Tourism and Certificate in Food and Beverage Operations and brings with him a wealth of experience, having worked in establishments like Pinetree Town and Country Club, Shangri-la Hotel Singapore, Raffles International and Montreux Palace (Switzerland). Iggy likes to unwind by going on motorbike tours, prawn fishing, swimming, or, by simply relaxing with a good book and a nice cuppa coffee. Tel: 6377 7927 Email: ignatius@tp.edu.sg | |
 | Nicholas T Malik Service Instructor Nick, as he prefers to be called, is no stranger to training service personnel. He was a Training Officer in Food & Beverage Service Operations in SHATEC as well as at the Hyatt Regency Singapore. He was also a certified trainer with Hyatt International Hotels. Nick is also a Certified First Aider. His wealth of experience includes being a personal butler to the Sultan of Brunei’s family, Chief Steward on board Euroyacht Vessel M/Y Golden Odyssey, and Assistant Human Resource Manager with Raffles Knowledge Pte Ltd, the training arm of Raffles Hotels and Resorts. Besides travelling, Nick is also a keen collector of annual stamp albums from Singapore and Hong Kong, and Hot Wheels die-cast cars. Tel: 6780 6343 Email: nmalik@tp.edu.sg | |
 | Mark Fong Kim Service Instructor Kim, as she likes to be called, graduated from American Hotel & Lodging Association (previously known as AHMA) with the Hospitality Management Diploma and Specialisation in Food &Beverage Management. She is also a certified NSRS Assessor and Certified Industry Trainer from ITE. Kim started off as a trainee with the Westin Stamford & Westin Plaza. She worked her way up to the position of Restaurant Manager at The Prego in 1997. Kim has also worked with the Tung Lok Group of Resturants, and The Hollandse Club, where she was put in charge of the various Food & Beverage outlets. Kim has also being a consultant for Turi Beach Resort in Batam, Indonesia, Sheshan International Golf Club, Shanghai, China, and Forbes Bank in Hong Kong. A food & wine aficionado, Kim naturally enjoys cooking for her family and friends. To balance off her indulgence for wining and dining, Kim plays volleyball regularly. Tel: 6780 6341 Email: fongkim@tp.edu.sg |
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