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.
Rapeepat Boriboon
SENIOR CHEF INSTRUCTOR
Chef Rapeepat is a seasoned Thai cuisine chef instructor with extensive experience spanning from 2006 to the present at Le Cordon Bleu Dusit Thani College's international program. He has taught both theory and practical classes in Thai and Indochinese cuisine, including professional and leisure courses on Thai desserts, fruit and vegetable carving. Repeepat has developed recipes and established food standards to uphold Thai cuisine's authenticity. His responsibilities have included preparing meals for VIP events, conducting market visits, and giving spice garden tours. Previously, he served as Executive Thai Chef, Head Chef, and Assistant Training Manager, overseeing kitchen management, staff supervision, food cost control, and training. His early career included roles as a receptionist and waiter, where he gained foundational experience in customer service and restaurant operations..
Liew Le Qi
CHEF INSTRUCTOR
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.
Franz Hofbauer
SENIOR CHEF INSTRUCTOR
Chef Franz Hofbauer is a certified Master Baker, renowned for his exceptional craftsmanship in artisan baking. With expertise in creating a diverse array of breads, rolls, and pastries—including exquisite Croissants and Danish pastries—he masterfully balances traditional techniques with large-scale production. His culinary journey has taken him from the picturesque landscapes of Austria to vibrant culinary scenes in Singapore, Canada, and Indonesia.
Chef Franz holds prestigious certifications, including ISO 22000:2018 and HACCP training, ensuring the highest food safety and quality standards. A persuasive communicator and visionary leader, he has successfully managed catering bakery operations for SATS Catering (Singapore Airport Terminal Services) as well as DNATA (Emirates Catering Company), who serve more than 50 Airlines together, solidifying his reputation as a key player in the culinary industry.
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.
Goh Jin Cheng | Jaycee
CHEF INSTRUCTOR
Chef Jaycee is a highly experienced pastry chef currently serving as Pastry Sous Chef at Wakuda in Marina Bay Sands, Singapore since April 2022. In this role, Jaycee supports the Executive Chef and Pastry Chef in daily operations, manages administrative duties, assists in menu preparation, and ensures food quality and hygiene standards. Jaycee previously owned JC Patisserie in Malaysia, where he created the menu, sourced suppliers, and managed production to maintain high-quality standards. He was also a Pastry Junior Sous Chef at Waku Ghin, a two-star restaurant in Marina Bay Sands, overseeing food production and training line cooks. His earlier roles as Demi Chef De Partie at The Ritz-Carlton and Grand Hyatt Singapore involved similar responsibilities, consistently ensuring high standards in food quality, hygiene, and safety, and training junior staff.
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.
Jeyakumar Henry
SENIOR ADVISOR
Professor Jeyakumar Henry is a leading expert in food and nutrition, having served as the founding Director of the Clinical Nutrition Research Centre at A*STAR, Singapore (2011-2023). He holds an MSc and PhD in Human Nutrition from the London School of Hygiene and Tropical Medicine.
His notable roles include Editor-in-Chief of the International Journal of Food Science and Nutrition and founding Director of the first Functional Food Centre in Oxford, UK. He has consulted for UNICEF, FAO, and WHO, and is on the Board of Directors for the International Life Science Institute South East Asia and the International Medical University in Malaysia.
Prof. Henry's accolades include the British Nutrition Foundation Prize (2010), the Niigata International Food Award of Japan (2018), and the NutraIngredients-Asia Nutra Champion Award (2019). He was named one of the 100 Most Influential Asian Scientists in 2019 and became a Fellow of the American Society for Nutrition in 2024.
With over 380 publications (H-index 70) and 440 international lectures, he is a prominent voice in the field and has appeared as a scientific commentator on the TV program “Food Detective.”
Dr. Jeremy Lim
MBBS, MPH, MRCS (Edinburgh), MMed (Surgery), CEO OF AMALI
Associate Professor Jeremy Lim is the CEO and Co-Founder of AMILI, a microbiome insights company based in Singapore. He also engages in health financing through academic and practice-focused work. With extensive experience in both public and private healthcare across Asia, he has served as a policy advisor for Singapore's Ministry of Health, the World Bank, and the World Health Organization.
In addition to his role at AMILI, he is adjunct faculty at the Saw Swee Hock School of Public Health, National University of Singapore, and Monash University Malaysia. Jeremy also serves on the boards of various healthcare organizations, focusing on migrant worker health, end-of-life care, and digital health interventions. He is a Senior Advisor at Boston Consulting Group, specializing in healthcare acquisitions and health insurance.
Jeremy holds postgraduate qualifications in surgery and public health from institutions in the UK and US.
Associate Instructors
Low Poh Sing Jeffrey
Norizan Bin Aziz
Ong Guan Soon Roger
Pat Mun Fai
Heng Chee Leng Ebenezer
Tan Kwan Hong