Satish Madaan
Director of Academy OperationsChef 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.
Pan Hua Gang Nick
Chef InstructorChef 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.
Sam Choon Mun
Faculty LeadChef 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.
John Oliveiro
Chef InstructorChef John Oliveiro was in media industry before deciding to join the At-Sunrice in the Diploma in Culinary Arts in 2009. He has since expanded his knowledge, skills and abilities from working in various hotels and restaurants serving different cuisines, including Japanese and French. He was the Sous Chef in the luxury W Hotel, and a Junior Sous Chef in the five-star resort, Capella Hotel. He is not only is experienced in cooking, but also in kitchen management and operations. While working in Capella Hotel, he was selected to be sent to Nanjing, China to assist in the setup, training of the staff and running the then newly opened Solis Hotel. He assists daily operations, maintains inventory, and even engineers and execute new menus in the hotels.
Clement Bazin
Senior Chef InstructorChef Clement Bazin is a specialist in pastry and bakery, learning and gathering key experiences by working in many establishments around the world such as Ladurée Paris. His culinary journey that started back in 2001, has brought him from his hometown in France, to Sydney and Brisbane, Australia and finally to Singapore.
He has held important positions in various pastry kitchens, working under many well-known chefs, such as Chef Pierre Hermé, Chef Éric Kayser and Chef Adriano Zumbo. He was the pastry sous chef of the 3 Michelin Stars Joël Robuchon and the 2 Michelin Stars Atelier Joël Robuchon Restaurants at Resorts World Sentosa for 3.5 years, before joining At-Sunrice as the Co-Lead for Pastry & Bakery in 2018.
Jason M. Fraser
Chef InstructorTrue 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.
Tan Tee Yong Alan
Senior InstructorMr 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.
Nordin Bin Mohd Yassin Dean
Chef InstructorMr Nordin bin Mohd Yassin Dean joined At-Sunrice in 2006 and has been recognised with the WSQ Best Trainer Award by the Workforce Development Agency in 2012 and the Instructor of the Year in 2011. As Restaurant Manager at The Tanglin Club for more than 10 years, Mr Dean was decorated with the Service Professional Award for Outstanding Conduct & High Level of Service in 1996. He also won the Best Table Display in the Meat & Livestock Australia (MLA) Black Box Culinary Challenge in 2007 and clinched the Silver Award in the Table Setting in Food & Hotel Asia in 2004.
He earned his NTC2 in Food and Beverage Skills in 1991 and his Certificate in Food and Beverage Management in 2000 from the Singapore Hotel Association Training Education Centre (SHATEC) and a Bachelor of General Studies from SIM University. Mr Dean also passed the Wine and Spirit Education Trust of Great Britain Certificate Examination and is a certified coffee sommelier with Nestle Nespresso. He holds the Advanced Certificate in Training and Assessment from the Singapore Training and Development Agency and the Industry Trainer Certificate from ITE Singapore.