At-Sunrice faculty consists of chefs, food professionals and qualified instructors with vast backgrounds ranging from award-winning food authors, Michelin Star experienced chefs, English majors, magna cum laude graduates, service excellence professionals and executive chefs. Our staff are from many Asian and Western countries, supporting a global learning culture.


Chef Satish

Satish Madaan

Director of Academy Operations

Chef Satish, has a vast of experience in the F&B industry. He possesses a wealth of culinary expertise and innovation under his sleeves. The chef not only holds a formal qualification in Hotel Management (a three years Diploma in Catering & Nutrition) but also a Bachelor’s degree in Commerce from Delhi University, India. He has worked with chefs from around the world and developed a distinctive style of Indian cooking that combines traditional flavours with a modern style of presentation. This rare combination of passion for culinary art and commercial mind were instrumental in creating a uniquely light and modern Indian menu for D’Bell. During his career, he has cooked for the Former President of Singapore Mr. S R Nathan and Former Deputy Prime Minister, Prof Jaya Kumar and various other dignitaries and celebrities. His passion and dedication towards his profession have won him three Gold Medals in Culinary Competition at Food Hotel Asia, Singapore (2008, 2012 and 2014). FHA Culinary Challenge (FCC) is the region’s one of the most prestigious international competition for the promotion of culinary excellence. He has also received a lot of appreciations and rewards in his professional career. He has worked with several 5-star luxury hotel chains like, The Oberoi Group and Unison Group (The Grand). He has been a part of the team at SATS; one of the most-admired companies in Singapore, for the quality of its services. He has also worked for The Singapore Island Country Club, a prestigious club in the city and Group Executive Chef while at FG Food Industry setting up the central kitchen for Indian cuisine, a chain restaurant in Singapore and also for wholesale supplies. Indian cuisine is chef Satish’s forte. He uses his knowledge and exposure to his most creative advantage. Indian food has a lot of variety and flavours and the chef prefers to use fresh ingredients and authentic cooking methods to get the best results.


Sam Choon Mun

Faculty Manager

Chef Sam Choon Mun attained two diplomas in hotel management and food and beverage operations from the prestigious Hotel & Tourism School ‘Les Roches’ in Switzerland before deciding to focus on becoming a restaurant chef. He went on to obtain further formal culinary and pastry training in the Academy of Paris in France and to launch a career that took him through various restaurants and hotels in Paris, London and Singapore.

His most recent appointments were in Paris, as Chef-in-Charge at the Restaurant Gallopin and as 1st Chef de Partie at the three-Michelin-star Restaurant Alain Ducasse at the Hotel Plaza Athenee. He joined At-Sunrice in 2011 to share his experiences and knowledge on Western culinary arts with aspiring young chefs. Chef Sam also holds an Advanced Certificate in Training and Assessment from the Singapore Training and Development Association. 

Chef Chris Huang

Chris Huang

Chef Instructor and R&D Chef

Chef Chris Huang started as a Trainee Cook in Novotel Clarke Quay Singapore from and moved up to become a Head Chef in Broun Café Pte Ltd.

He has vast experience working in restaurants and was also a Culinary Trainer.  His other skills include procurement and coordination of personnel for events, promoting efficiency and effectiveness of operations, planning and organizing a working kitchen and Menu Planning and design.

Chef Nick

Pan Hua Gang Nick

Chef Instructor

Chef Pan Hua Gang is born in China, cooks excellent North Eastern Cuisine and have worked in many hotels and restaurants before coming into At-Sunrice GlobalChef Academy. He has attained the Chef of Chinese Cuisine / Senior Skill Certificate and the WSQ-Higher Certificate in Culinary Arts for Chinese Cuisine.

He is a true artist on the plate, using various ingredients to create many vibrant and colourful dishes. He even participated in the 6th and 7th FHC Culinary Arts Competition, winning the gold medal in 2004 and both the silver and bronze medal in 2005. His attentiveness and patience in presenting his dishes have helped him to design some one of a kind culinary creations.

Chef Johnson Wang Jing Lin

Johnson Wang Jing Lin

Chef Instructor

Chef Johnson is a highly experienced and knowledgeable food and beverage manager with over 35 years of expertise in various culinary settings, including food courts, institutional services, restaurants, and fast-food centers. With a keen eye for concept development and implementation, Chef Johnson excels at providing excellent quality service to patrons while mentoring new staff in fast-paced environments.

With a background in culinary arts and extensive experience in commercial kitchens and catering, Chef Johnson possesses excellent communication, interpersonal, time management, planning, and organizational skills. Additionally, Chef Johnson is well-versed in health and safety guidelines and demonstrates exceptional problem-solving abilities, holding a Diploma in Culinary Arts, a Full Advanced Certificate in Training and Assessment (ACTA), and certifications as a Halal Officer, Food Hygiene Officer, and Basic Food & Safety Hygiene, Chef Johnson is committed to maintaining high standards of quality and safety. Furthermore, Chef Johnson is a member of the Singapore Chef Association and serves as a committee member of the Chinese Chef Association.

Chef Pannatat Bhandhumani

Pannatat Bhandhumani

Assistant Chef Instructor

Chef Pannatat (Tata) is a passionate and creative individual with a deep love for food. Having been born into a family-owned Thai restaurant, he grew up surrounded by the rich culinary traditions of his heritage. Under the guidance of his grandparents, Chef Tata honed his skills in Royal Thai cuisine and kitchen operations, accumulating over 10 years of specialized experience in this field. In addition to his expertise in Thai cuisine, he brings over 15 years of home baking experience and 4 years of professional pastry experience, with a focus on Classic French pastry, Japanese-styled bakery, and South-East Asian desserts. With a strong emphasis on productivity, initiative, and teamwork.

Wilson Tay
Huang Xi Hong
Fairos Salleh

jason fraser

Jason M. Fraser

Chef Instructor

True expertise in desserts is all in the details.  Chef Jason’s exceptional culinary skills are proof of this. From Australia, Chef Jason studied baking in the early 1990’s, and was quickly picked up by one of the biggest bakeries in country.

Always striving for excellence, Chef Jason claimed a position in Tahiti as Assistant Pastry Chef at M/S Paul Gauguin before being offered a role at as Pastry Chef at The Western hotel in Macau. 

His keen love of the industry led him to an Executive role with the opening team of the The Venetian in Macau, which was the world’s largest Casino at that time.

Chef Theodore

Theodore Aw

Chef Instructor

Chef Theodore is a resourceful and disciplined baking professional with a wealth of experience in lesson delivery, course material development, recipe creation, and Chef development. Specializing in French Pastry and Bread baking techniques, Chef Theodore excels in delivering engaging and informative lessons with excellent presentation skills. With a strong background in food cost calculation and Food Safety training,

Chef Theodore is adept at developing new recipes and ensuring high-quality standards. Proficient in both English and Mandarin, Chef Theodore can conduct classes effectively in both languages.

Pang Nyuk Yoon
Lee Wei Yi
Kenny Tan     
Nurain Binte Saip

Our Faculty Food and Beverage Services Alan Tan Tee Yong

Tan Tee Yong Alan

Senior F&B Instructor

Mr Alan Tan, who recently earned his Bachelor of Hospitality Management from University of West London, had more than 10 years of food and beverage management experience in a number of restaurants, hotels and country clubs in Singapore. He is a Certified Specialist in Spirits and Wines with the Society of Wine Educators and a Restaurant Association of Singapore Gold Award winner in 2010 for Overall Achievement in Excellent Service. He received his Higher Diploma in Hotel Management from SHATEC in 1994 and went on to obtain an Advanced Certificate in Training & Assessment from Sigma Solutions HRD Consultants and a Diploma in Adult & Continuing Education from the Institute for Adult Learning. He was Senior Manager in Training & Curriculum Development at Singapore Culinary Institute for three years before joining At-Sunrice in 2010 where he now instructs students on various aspects of food and beverage operations.

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Noor Faizal bin Zainudin

Senior F&B Instructor

Faizal is highly accomplished and dedicated professional with an exceptional background in the world of wine and beverages. With a strong foundation in both education and experience, he has cultivated a comprehensive skill set that encompasses various aspects of the industry. My journey began in the realm of Electrical Engineering and Telecommunications, where he earned a Diploma from Ngee Ann Polytechnic School of Engineering (2005-2009). His true passion for wine and spirits led him to pursue an impressive array of certifications and courses that have solidified his expertise in the field.Faizal’s dedication to wine and spirits education is evident through his extensive list of qualifications. Furthermore, his passion for exploration has driven him on professional wine expeditions to France, Australia, and Switzerland, enriching his understanding of diverse wine cultures.

Alvin Neo Wee Kian

Suresh Rau S/O Sagatheva

Samuel Sng

Crystal Wong


Associate Instructors

Norizan Bin Aziz
Ong Guan Soon Roger
Pat Mun Fai
Heng Chee Leng Ebenezer
Tan Kwan Hong