 | 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: hqgoh@tp.edu.sg | |
 | Kwok Bing Senior 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 | |
 | Daniel Chia He has also spent time in the Wines & Spirits trade, with stints in retail, trade distribution and brand management. Daniel has also provided specialist operations management support to wine events in Singapore, Beijing and Shanghai, and has worked with many top names in the wine industry at these events. Daniel’s qualifications include; a dual NTC-2 Certificate in Food & Beverage Service from VITB and SHATEC, a Higher Diploma in Hotel Management from SHATEC, a Certificate in Food and Beverage Management from Ecole Hoteliere de 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 currently an International Bordeaux Wine Educator accredited by the Bordeaux Wine School (l’Ecole du Vin Bordeaux), 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: 6780 5819 | |
 | Geoffrey Tai Subsequently enriched his working experience at The Regent Hong Kong, The Fullerton Singapore, InterContinental Singapore, Crowne Plaza Shanghai, Hotel Victoria Switzerland and The Hilton Adelaide, Australia. He held various management positions in Rooms as well as Food & Beverage divisions; all of which provided him a holistic exposure to the culinary and related industry. Geoffrey is the author of "Revenue Management for the Food & Beverage Industry". His current research interests include business revenue optimization, strategic marketing and food & beverage management. Geoffrey holds the Le Cordon Bleu Master of Business Administration from the University of South Australia, Adelaide. He also received his Professional Certificate in Restaurant Revenue Management from Cornell-Nanyang Institute of Hospitality Management, Singapore. He is 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!" | |
 | 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 Zainal also holds a Masters degree in Hospitality Administration from the University of Nevada, Las Vegas. | |
 | Chan Kwee Jin Roger Roger Chan holds a Certificate in Hotel Skills in Food and Beverage Service (SHATEC), Higher Diploma in Hotel Management (SHATEC) and a Bachelor of Applied Science in Hospitality Studies from the Royal Melbourne Institute of Technology, Australia. He is also a trained SAC HACCP Internal Auditor from PSB Singapore. Roger has held various management positions that include Banquet Manager, Beverage Manager, Senior Restaurant Manager and Food & Beverage Manager while working at the Pan Pacific Singapore, Orchard Hotel and the Marina Mandarin Singapore over the past 11 years since 1998. He also helped train and lead the F&B Department towards a successful ISO 9002 conversion at Marina Mandarin Singapore. He was also tasked to take charge of all F&B outlets during a major hotel renovation at the hotel in 2005 which included updating of all Standard Operating Procedures used in the departments. A member of ABSS (Association Bartenders & Sommeliers Singapore) & FBMA (Food & Beverage Managers’ Association), Roger is also a certified Court of Master Sommelier specialising in wine from Singapore Institute of Management . Roger was a nominated finalist the World Gourmet Summit (WGS) Awards of Excellence 2009 under the HEPP Food & Beverage Manager of the Year category. Tel: 6780 6987 | |
 | Alan Tan Alan Tan graduated with a BSc in Hospitality and Tourism Management from the University of Massachusetts at Amherst, in the United States of America. He also has a Higher Diploma in Hotel Management and an NTC-2 Certificate in Food Preparation from SHATEC, where he was crowned Champion in the 1997 SHATEC Australian Wine Education Award (SAWEA). Alan joined Temasek Culinary Academy from The Tourism Academy@Sentosa. Prior to joining Temasek Polytechnic, he was a Section Head with the Institute of Technical Education (ITE), leading a pioneer team of lecturers to spearhead the NITEC in F&B Operations and the NITEC in Culinary Skills courses for ITE. He also spent 5 years teaching Food & Beverage related subjects to young F&B professionals and future hoteliers at SHATEC. Here, he led a student culinary team representing Singapore at the World Exposition 2000 in Hanover Germany. Alan’s last position in industry was as the Kitchen Operations Manager at the Marmalade Group of Restaurants, leading a team of professional chefs in food production operation. His Food & Beverage experience include marketing various F&B projects, developing food service concepts and product development. Having run his own business, Alan believes that all students must be inculcated with a sense of entrepreneurial spirit. In his leisure, Alan enjoys watching movies, and, caring for his aquarium. Tel: 6780 6349 | |
| Instructors | ||
 | Lilian Lim Section Head/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
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 | Desmond Ngoh Tel: 6780 6350 | |
 | 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: 6780 6383 Email: petrinef@tp.edu.sg | |
 | Travor Tan Culinary Instructor Travor Tan was a graduate of Temasek Polytechnic’s Diploma in Hospitality Management. He was trained in pastry at the Ritz Carlton Millennia, followed by The Shangri-La Singapore. He then joined Chef Anderson Ho for the opening of his fine dining restaurant, Le Papillon @ Red Dot, heading the pastry department wherehe further honed his skills and creativity. His last destination was Seafood International@Big Splash, heading their pastry kitchen, producing desserts for their 4 outlets. His other interest is sports, so if you happen to see him sweating it out at the gym or running at the reservoir, please feel free to join him. Tel: 6780 6989 Email: travort@tp.edu.sg | |
 | Lua Chang Yung Culinary Instructor Chef Lua started off his career with Raffles Hotel after graduating from SHATEC in 2003. He worked in various outlets, including, Doc Cheng’s, Raffles Grill, Banquet Kitchen as well as learning skills, cooking techniques with Michelin-starred Chefs from around the world during food promotions. Chef Lua actively became involved in competitions early in his career, competing in many prestigious competitions, including, ones involving Norwegian Salmon, the “Two to Tango” category at Food & Hotel Asia, and, the Meat & Livestock Australia’s Black Box, amongst others. His persistence and passion, finally paid off when he clinched the Gold Medal during the “World Gourmet Submit - Otto Weibel Norwegian Salmon Scholarship” organized by the Norwegian Seafood Export Council, winning an all expenses scholarship trip to Norway and an attachment to Bagatelle Restaurant for 2 weeks. In 2008, he assisted Chef William Tan in the prestigious “Bocuse d’Or” competition in Lyon, France and was attached to 2 Michelin-star rated restaurants in Paris and Lyon, and spent 2 weeks at the 3 Michelin-starred Alain Ducasse au Plaza Athénée. Prior to joining Temasek Polytechnic, Chef Lua worked as a Junior Sous Chef at Gunther’s Restaurant, as well as the Cliff @ the Beaufort Sentosa Resort & Spa. Thus, with much experience in competitions and overseas attachments, we believe that Chef Lua will be able to impart his knowledge to students in competitions and guide them along the way to achieve their dreams. Do come by TCA, Top Table Restaurant if you want to watch him in action… Tel: 6780 6348 Email: cylua@tp.edu.sg | |
 | Xu Tianmu After completing his Diploma in Culinary Skills, Tianmu continued his education at SMa and obtained his Diploma in Business Administration. Tianmu was fortunate to have been mentored by renown celebrity chef, Sam Leong, who gave him numerous opportunities to assist him in food promotions and food events all over the world. Amongst the many restaurants he worked at, Tianmu most fondly remembers his time at top restaurants such as Tung Lok’s Jade Restaurant at the Fullerton Hotel and My Humble House at The Esplanade. He also enjoyed working at more intimate places such as The Academy Bistro at the Supreme Court. In 2010, he was given the opportunity to take up the helm as Chef De Cuisine at ToTT (Tools of The Trade) Bistro. Tianmu has performed well in culinary competitions, winning gold medals in prestigious culinary events such as Food Hotel Malaysia 2007 and Food Hotel Asia Singapore 2008. He was also awarded the Silver Medal in Food Hotel Indonesia 2009 and was the 2nd runner up in MediaCorp’s Star Chef Competition in 2007. Tianmu is actively involved with the Singapore Junior Chefs Club and is currently a member of their Competitions Committee. He has also assisted the Singapore National Culinary Team in many prestigious local and international competitions. On a personal note, Tianmu loves nature and enjoys various sport and outdoor games. Tel: 6780 4105 | |
 | Jason Koh Chef Jason Koh has worked in resorts, luxury hotels, restaurants and catering services in the Maldives, Bermuda Island, China, Thailand, Taiwan and Cambodia. His 29-year career has given him a wealth of culinary experience and exposure to cuisines from all over the world. As the Executive Chef of the luxury five-star Sokha Angkor Hotel & Resort in Siem Reap, Cambodia, Chef Jason helmed the kitchens, conceptualised menus and had personally cooked for the Cambodian royal family, dignitaries and other important guests. Chef Jason was also Executive Sous Chef at SATS Catering, where he headed the team to plan and prepare premium passenger meals for Singapore Airlines s, as well as meals with special dietary requirements. As a student, he achieved the top prize with his team in the International Student Competition at the World Culinary Arts Festival held in Vancouver in 1987. Throughout the span of Chef Jason’s career, the numerous medals he clinched in various categories in many international culinary competitions are testaments to his outstanding culinary talent. Prior to joining Temasek Polytechnic, Chef Jason spent 2 years at Shatec Institutes teaching Culinary Skills at the Diploma level. In his free time, Chef Jason enjoys traveling, photography and appreciates art. Tel: 6780 6384 | |
 | Pang Yew Hwa A graduate of SHATEC, Chef Pang has close to 20 years of experience in the culinary field; with his first. 10 years at the pastry and bakery kitchens of the Marina Mandarin (Singapore) and at Shangri-la Hotel, (Singapore). Chef Pang expanded his repertoire of skills by switching to the hot kitchen when he joined the North Border Bar & Grill, a modern South West American restaurant specializing in prime beef, seafood & whole roasted carcasses. He also assisted in the setting up of The Venetian Macao, an overseas branch in Macau. Chef Pang likes travelling, fishing, reading culinary books and spending his leisure time with his wife and 2 children. He also enjoys sports like badminton and swimming. Tel: 6780 6383 | |
 | Mark Fong Kim
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 | 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, has moved from the Restaurant in the Square (RITS) located at The Tourism Academy@Sentosa, to join us here at Temasek Culinary Academy. Prior to joining Temasek Polytechnic, Iggy taught Food & Beverage subjects at the Institute of Technical Education (ITE). 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 unwinds by going on motorbike tours, prawn fishing, swimming, or simply relaxing with a good book and aroma coffee. Tel: 6780 6385 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 | |
 | Leonard Chong |
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