Our Chefs

Chef Judy Koh (Baking,Asian Cuisine and culture,Healthy Baking and Cooking)

Chef Judy Koh holds a Diploma in Hotel Cakes, Breads and Pastries (Singapore), European Cakes and Pastries (Culinary Institute of America), Entremets (Cakes and Pastries) in Leonotre and Bellouet Conseil, France. She also holds a Diploma in Baking Science and Technology, (US Wheat Associates and American Baking Institute of Baking), Steamed and Fried Products, Frozen Dough (US Wheat Associates). She has worked in Hotel Otani (Singapore), Novotel Hotel (Thailand).

Chef Judy is the Managing Director of Creative Culinaire, a cooking and baking School and Caffe Pralet ,a cafe which features not only her cakes,pastries, breads and creations, but also Western and local food.She has also been featured very frequently in famous food magazines, local press, radio and television and is also a food writer for many magazines such as Wine and Dine, Gourmet Living, Pastry Art and Design, Appetite, CuisineAsia .She has also been a judge for TV culinary events, and publications such as Simply Dining and Wine and Dine,She has also participated in major events such as in the Pastry and Baking exhibitions in Lyon, France , Food and Hotel Asia, Singapore ,among  others. More recently, she was invited to particpate in the Singapore Food Festival, where she taught local dishes and shared the Singapore Food culture with the public and tourists .

Known for her clear, detailed and dedicated teaching, Chef Judy is a very popular instructor among her students.And she has been a consultant to her students , as well as to food companies such as Hara Tim Sum,Liquid Kitchen, Singapore,HUB Supermarket,Canberra.Chef Judy Koh has also also served as consultant and trainer for Nayati and Gourmet House, Indonesia. She is a member of Women Chefs and Restaurateurs, International Association of Culinary Professionals, Singapore Bakery and Confectionery Trade Association, Member of Singapore Chef's Association and The Restaurant Association of Singapore

Our Other Chefs

	Chef Richard Aw Hock Chuan (Western Cuisine) Chef Richard Aw is a very experienced chef with a string of professional diplomas in the F&B industry such as Diploma awarded by the Educational Institute of the American Hotel and Hotel Association, Food Service Certificate(City and Guilds of London Institute),Food Preparations and Food Production Principles, Food and Beverage Management and Service(Ministry of Education, Singapore). He has worked in Hilton Hotel Singapore, Orchid Inn, American Club, and Shangri-la Hotel as executive chef. Chef Richard has also worked as a training officer in Hotel Catering School, Singapore. Chef Richard has also run his owns his own food company, Aw Catering and training school. Amiable and humorous in a subtle way, he is a well liked and respected teacher among his students.
	Chef Keong (Chinese and Asian Cooking) Chef Keong has worked as chef in charge of the Chinese restaurants in Marriot and Hyatt hotel and private clubs. He is also a well respected teacher in the Art of Asian cooking. Passionate, sincere and enthusiastic about his craft, he has the admirable reputation of being very precise and exact in his recipes so that his students will be successful every time they try the dishes their own kitchens. He believes strongly in sharing the secrets of Asian cooking with all who are willing to learn. Chef Keong has also served as a consultant to people starting restaurants ,designing food menus and the purchase of the right equipment for the kitchen so that it is functional and efficient. He has also spent some time working in Thailand as a chef.
	Chef Yeo Poh Soon (Chinese Tim Sum) Blessed with a gregarious, lively and friendly nature, Chef Soon has worked at top Tim Sum restaurants such as Tung Lok Restaurant, Jade Palace, Crystal Jade, Spring Court over a period of 20 years. His lessons are peppered with infectious laughter while at the same time, students pick up useful tips on the art of making Tim Sum. He is adept at making Hong Kong and northern and southern Tim Sum from China. Fried, steamed and baked tim sums are his forte.
	Chef Geert RENMANS Chef Geert is a Belgium Chocolatier who learned his profession in Belgium. As with all Belgians, he was brought up with chocolate… Chocolate is daily food for Belgians and everybody is a fine connoisseur. As a result we talk worldwide of Belgian chocolates… like we talk of Swiss Watches and French cheese. Belgians will never give in to the original and true flavor of chocolate and gourmet food. Chef Geert went to school in the famous institute ‘Ter Groene Poorte’ in Brugge. He took several classes in Switzerland, France and other European Countries. After his school years he went working for several pastries and bakeries in Belgian and the States before moving to Singapore. He worked for several restaurants here in Singapore before setting up his own business. He is dedicated to high quality and trains his staff in the original ways of chocolate production. He believes that only the best products with the highest quality will give the best products. He tastes and creates every product and can assure you that he stands completely behind every of his creations
	Chef Michael Koh Chef Michael Koh has done extensive work with both American ice-cream and Italian gelato, having done both formal courses and worked with ice-cream makers from US and Italy. In a recent renowned US course in Pennsylvania, Michael graduated among the top 10percent of class and went on working in creameries there and in Manhattan. Michael has also helped with the set-up of local gelatorias in Singapore.