|Tan Hsien Wei|
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!).
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
Jeremy graduated from the University of Adelaide with a Master of Arts in Gastronomy – studying consumer behavior with regard to food and wine. He also holds a Bachelor of Business in Restaurant and Catering Management from the renowned Le Cordon Bleu in Adelaide.
Jeremy’s 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 Professional Level French Wine Certification from SOPEXA.
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 developed his love for cooking while working at the Grange Restaurant under Master Chef, Cheong Liew, at the Hilton, Adelaide.
The courseware designer and coordinator for the Professional Wine Studies Certificate Programme also teaches Wine Studies at the Polytechnic and the Culinary Institute of America (CIA) in Singapore.
Tel: 6780 6176
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
Goh Hock Quee
Hock Quee started working in the food and beverage industry in 1985 and has participated in or managed the opening of over a dozen food and beverage outlets both locally and overseas. He also previously taught at SHATEC and has been with Temasek Polytechnic since 2006.
As Head Coach of Temasek Polytechnic’s team of staff and students in the biennial Dream Team Challenge at Food & Hotel Asia (2008, 2010 and 2012), Hock Quee trained all 3 teams which won Gold Medals and were awarded the overall Championships in their respective years, an unprecedented achievement..
Hock Quee holds a Higher Certificate in Wines and Spirits (awarded with distinction) from the United Kingdom’s Wine & Spirits Education Trust (WSET) and conducts wine and spirits training for Temasek Polytechnic’s Professional Development Centre.
His 16 years of industry experience before joining Temasek Polytechnic in 2005 included stints in sales and marketing within the wines and spirits trade, as well as at 5-star hotels, where he managed restaurants, bars and the hotels’ Wine & Beverage programmes. Daniel has also managed the opening of two independent restaurants, one in Singapore, and the other in Shanghai, China.
Daniel was the Principal Lecturer for the SHATEC Australian Wine Education Awards (SAWEA) Program for 6 years. He also ran certification programs for l’Ecole du Vin de Bordeaux in Singapore and taught the inaugural run of the undergraduate Wine Studies program for the Culinary Institute of America (CIA) in Singapore. He now conducts wines and spirits training for Temasek Polytechnic’s Professional Development Centre.
Since 2001, Daniel has been contributing to the local wine scene’s understanding of wine communication. As a panelist in local magazines, he was one of the pioneers to use local flavour descriptors to describe the sensory qualities of wine. He also co-developed the ‘Asian Wine Lexicon’ to help new wine consumers in Asia describe wines in their own context.
Tel: 6780 5819
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!"
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
Timothy Kao is a Chemical Engineer by training but he made a career change to the hospitality industry in 2004 when he pursued a Le Cordon Blue Culinary Diploma in Sydney.
His wide-ranging work experience includes working at Melt Kitchen in Mandarin Oriental, fine-dining with Les Amis, research and development in flavour applications for Firmenich, restaurant management with RedDot Brewhouse, and institutional catering management for the National University of Singapore.
In 2011, with his accumulated knowledge and skills from the Kitchen and Front of House, Timothy set up his own cosy 60-seat Gastro-pub, pairing home-styled comfort food and premium craft beers with friendly service. The experience gave him the opportunity to handle restaurant brand management and social media marketing.
A craft beer enthusiast, whisky lover and wine drinker, Timothy is always keen to engage in discussions about his favorite drinks, new restaurants, trends in the Food & Beverage industry, new recipes, food science and nutrition.
Tel: 6780 6349
Vincent graduated from the University of Sunderland with a Bachelor of Science with Honours in International Hospitality and Tourism Management. His other qualifications include a Higher Diploma in Hotel Management from Hotel Institute Montreux, Switzerland, and a Higher Diploma with distinction from the American Hotel and Lodging Association, with specialisation in the areas of Food & Beverage Management and Convention Service Management. Vincent is also ACTA (Advanced Certificate in Training & Assessment) certified.
Vincent began his career at the fine dining restaurant of Hotel Walliserhof in Saas Fee and honed his culinary skills at the Hotel Nova Park in Zurich, Switzerland. He worked in the food and beverage industry in Europe while immersing himself in cultural studies at the University of Vienna and the Goethe Institute in Austria.
After his return to Singapore, Vincent joined the Mandarin Oriental Hotel Group, where he was Restaurant Manager, Duty Manager and Guest Service Manager before assuming the position of Food and Beverage Manager in charge of 7 Food & Beverage Outlets and the Banquet Department.
In 2000, Vincent entered the field of education and joined Shatec Institutes, where his portfolio included conducting courses and consultancy work in Thailand, Myanmar, Malaysia, Vietnam, Nepal, Mauritius and Seychelles. Vincent was also the Vice-Principal of the Institute of Food & Beverage, overseeing the instructional and managerial processes of WSQ and Non-WSQ Food & Beverage Programmes.
In his leisure, Vincent treasures spending time with his family, golfing as a ‘range warrior’, travelling and reading.
Tel: 6780 6242
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
Tel: 6780 6350
|Fum Piang Yan|
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
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 where he 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
|Lua Chang Yung|
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
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
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
|Nicholas T Malik|
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