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.

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 1^st 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 Kelly is a versatile and experienced culinary professional, currently serving as a Research and Development Chef at At-Sunrice GlobalChef Academy since November 2020. In this role, Kelly refines recipes for mass production, reviews ingredients, and ensures compliance with food regulations, while supporting sales through sample preparation and troubleshooting production issues. From November 2019 to November 2020, Kelly was a Senior Chef Instructor at the same academy, focusing on Western culinary techniques and overseeing various research projects, including up-cycling and side streams. Previously, Kelly served as a Chef Instructor (2014-2019) and Assistant Chef Instructor (2011-2014) at At-Sunrice, educating students in Western techniques, organizing F&B events, and collaborating on innovative cooking projects like Note-by-Note cooking. Earlier in their career, Kelly held roles as Sous Chef at Brasserie Wolf, Chef de Partie at Daniel Boulud Singapore MBS and Caffe B, and Cook-Sous Chef at Absinthe. Kelly's foundational experience includes positions at Iggy's Pte Ltd and Shangri-La Hotel, along with a comprehensive internship at SATS In-flight Catering.

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 Le Qi is an accomplished culinary professional with a rich background in various high-profile kitchens. He served as a Sous Chef at Magic Square, where they planned a 9-course innovative Singaporean menu, managed food costing, and sourced ingredients.He was also a Chef de Partie at Restaurant Born, handling the meat and grill sections, and earlier contributed to menu development as a Demi Chef de Partie during the restaurant's pre-opening phase. Le Qi's experience includes assisting in food production at the Michelin-starred KOKS pop-up event at Grand Hyatt Singapore, managing the pastry station at Mandala Club with Gaggan Anand’s team, and working at the tapas station for the pop-up event of the world-renowned Restaurant Mirazur. His formative years included internships and roles at esteemed establishments such as Restaurant Zén, Bayswater Kitchen, and Restaurant Labyrinth, where they honed their skills across various kitchen stations and gained significant experience in menu preparation and kitchen operations.