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Louis Tay
General Manager - Product Development at AstonsChef Louis, Lifetime Honorary Member and Advisor to the National Culinary Team, has gained numerous awards, culinary medals and recognition from both local and international competitions. He led the Singapore team to victory in the Culinary Olympics (2016 in Erfurt, Germany) and the Culinary World Cup (1998 and 2014 in Luxembourg) . He was awarded World Gourmet Summit Award of Excellence 2018 Halton Executive Chef of the Year.
In his 38-year culinary career, Louis gained a wealth of exposure, knowledge and experience from establishments including the Westin Stamford and Westin Plaza, Raffles Hotel, The Fullerton Hotel, The Tanglin Club and the Swissôtel Merchant Court Singapore.
Matthew Yim
Executive Chef at SATS Food Services Pte. Ltd.Chef Matthew Yim is the Executive Chef of SATS Food Services. He helms the kitchen operations of Institutional Catering, Hospital Catering, Events Catering, Manufacturing and Culinary Research and Development for SATS Food Solutions. He is highly involved in key innovation and culinary projects to extend SATS into diverse channels for food solutions.
Chef Matthew is also an Executive Member in the Singapore Chefs Association and is the in-charge for Global Competitions. He also serves as a committee member in the World Chefs Association for Military Catering.
Gary Lim
President at Singapore Pastry AllianceChef Gary is the President of Singapore Pastry Alliance, WACS Approved Continental Judge and Senior Culinary Leads Instructor, School of Applied Science, Temasek Polytechnic. He has over 30 years of extensive experience in baking and culinary industry in Singapore and Australia. He also has also won numerous gold awards in many international competitions. Chef Gary has also been the advisor and trainer to many pastry chefs and students and has led many teams for regional and international competition, winning numerous accolades. Chef Gary was conferred the “National Day Efficiency Award 2020” by the President of Singapore for his contributions at Temasek Polytechnic.
In his philosophy. He believes that a pastry chef is not only an artist and tradesman, but also a scientist. A distinguish pastry chef is not just about learning the foundation of pastry art, building good character and attitude toward his profession, but having a strong background of food science, put him at an advantage in achieving accuracy and meeting high standards.
Ben Goh
Executive Pastry Chef at Angliss SingaporeChef Ben Goh is the Executive Pastry Chef of Angliss Singapore. His love affair with pastries began at the age of 12 in his grandmother's kitchen where he first made Kueh Lapis for Chinese New Year.
Taking his passion to the professional level, he joined Swissotel The Stamford in 2006. Chef Ben worked his way up the ranks and through the kitchens of world-renowned institutions and hotels in the past 16 years, most notably helming the positions of Executive Pastry Chef at InterContinental Singapore, and at Shangri-La Guangzhou in China.
Highly-lauded across the industry for his culinary prowess and proficiency in management and operations, Chef Ben is well-versed in all aspects of pastry creation including crafting elaborate chocolate showpieces and sugar art pieces in addition to the quintessential pastries and desserts.
His creativity and exceptional culinary skills have won him multiple international awards such as the Gold Medal in the IKA Culinary Olympics 2020 and Pastry Chef of the Year at the World Gourmet Awards in 2019.
Wee Pai Hau
Pastry Junior Sous Chef at InterContinental SingaporeChef Wee Pai Hau began his journey in the world of pastry at 18 years old in the Academy of Pastry Arts, landing himself a role at InterContinental Singapore upon his graduation.
As a Junior Sous Chef at the hotel, he plays a key role in the pastry kitchen and has lead his team in catering for key events such as the Singapore F1 Grand Prix for over a thousand guests.
Outside the workplace, Chef Wee is an active member of the Singapore National Pastry Team where he represents the country in the international pastry competition arena. Not only was he instrumental at the IKA Culinary Olympics 2020 in Stuttgart, Germany as the main assistant member, his culinary expertise and creativity helped the team clinch 2nd runner up at the World Junior Pastry Cup 2019 in Rimini, Italy. This year, Chef Wee also joined the Singapore National Culinary team and clinched two gold medals for the Chef table’s category and Best Showpiece Award.