Audra Morrice is a cook and a mother, best known as the finalist in MasterChef 2012 who produced some the most consistent and amazing dishes on the show. Acknowledge for her ability to both cook and bake, she was a favourite in this series of MasterChef.
With formal basic Western culinary training from SHATEC and post-graduate education in kitchen management and wine & food pairing from the Culinary Institute of America (CIA), Napa Valley, Eric has carved a career of more than 20 years in the food industry.
Why do we order dessert even when we’re already full? What is it that makes a dessert desirable? It’s that lure to all things sweet, warm and cool at the same time, and to make decadent works of art that Chef Mimi Wahadi first forayed into the world of pastry and dessert-making.
Nixon is currently the Executive Chef of Portico Restaurant Singapore. He oversees the entire kitchen operations as well as new projects and development. Portico serves unpretentious comfort food yet picture perfect for food photography lovers. It also houses a number of functions, including weddings, product launches and outside caterings. Portico has also a bar tasting concept where guests dine by the bar are not presented the menu and it requires 3 days reservation in advance. The Chef will cook and finish the dishes in front of the guests. The dishes prepared in this concept are much more complex and the level of finesse is way higher then what is served in the restaurant. The team in Portico is very much fine dining based, this satisfies their hunger to showcase their ideas to guests. Portico is also preparing herself for a new outlet in Dempsey Hill which is called Portico Prime.
As F&B Director and Chef of 5 Senses Bistro, Chef Andrea found his culinary calling at the young age of 17. Inspired by his father, also a Chef, he has been passionate about food since young, and exposed to a slew of different cuisines, techniques, and dishes.
Chris’s style of cooking is a reflection of his East and West experiences. After spending his formative years in Singapore, he lived in the U.K and ate his way across Europe. His exposure to traditional and modern European food formed the foundation for producing food that warms the heart and soul.
Claire has been a huge foodie since young. As a child, she would tip toe and check out what people were enjoying on their tables. During her teenage years, her mum introduced her to Mrs Field’s cookies. And that was it! She had to recreate them in her kitchen. Armed with her very first recipe book, Claire begins her baking journey.
Joining as Group Executive Chef of The Big Idea (TBI) which includes a stable of notable and exciting dining establishments including Kinki, Fat Cow, Bedrock Bar & Grill, The Pelican Seafood
Bar & Grill, The Marmalade Pantry, The Marmalade Toast and Oriole Coffee, Boston-born Dan is well-recognised for opening some of the most respected restaurants in Asia.
David is the Executive Chef of Food for Thought, where he develops and oversees the culinary direction and kitchen operations of its restaurants. Having trained in Le Cordon Bleu Sydney, he had the opportunity to work in the varied culinary scene in both Australia and Singapore.
In August 2015, Chef Felix co-founded Divine Palate and has been helming the private dining kitchen since then. There are unlimited local talented chefs in Singapore and even Asia. Being an Asian, Chef Felix wants to make a difference and promote the recognition of our homegrown chefs.
Francois Mermilliod has been in the cooking industry for more than 25 years.
Born and raised in South of France, He started his culinary path at 14 years of age where he started work during his free time in the small town’s only restaurant.
Geeta Lachmandas is a well-known personality in the Cooking & Wellness arena in Kuala Lumpur. Owner of Culinary Capers which started as an ordinary cooking school offering classes in many innovative cuisines she ventured into the culinary health & wellness scene only in 2012 after she brought her own weight down by following a regime of clean eating comprising mainly of whole food & whole grains.
Chef Lin Weixian graduated with a Diploma in Pastry and Bakery from At-Sunrice Global Chef Academy in 2010, and decided to re-evaluate his original plans of assisting with the family business in order to pursue his passion in pastry arts.
Liza Kassim, a Singaporean who resides in New York has always loved to develop dishes embedding the best of Asian and Western cuisines. Her elaborate family heritage and far-reaching world travels inspire her passion for creating exalted indigenous and fusion food.
Philia has a special liking for baking since young. At a tender age, she would frequent bakeries to try out all their items and her favorite item is butter cake. She believes baking a good butter cake not only requires good ingredients.Good techniques and skills are vital to get the moist, fragrance and fluffy butter cake that she can serve and put a smile to all her friends and family.
Singapore-based celebrity chef Sarab Kapoor is the host of ‘Sarab Says, Make It Snappy’, a new television series airing on Zee TV throughout the Asia Pacific region. She has also hosted five seasons of the popular full-length cooking show, ‘Cook Love Eat with Sarab’, which aired regionally on Zee TV, and the short-content spin-off, ‘Cook Love Eat Bites’, which aired on Colors TV.
Thripti's interest in pastry started as a young girl when her mother baked breathtaking cakes for her birthday. She studied at The Hotel Academy, which is one of the most innovative and dynamic hospitality institutes in India.