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 Rapeepat

Rapeepat Boriboon

Senior Chef Instructor

Chef Repeepat 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..

Chef Kelly

Kelly Lee RongFeng 

Senior Chef Instructor

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 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 Le Qi

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.

Wilson Tay
Huang Xi Hong
Pang Nyuk Yoon
Eng Coon Hian Mcdonald
Pan Hua Gang Nick

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.

Chef Jaycee

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.

Chef WeiQiang

Lim WeiQiang

Chef Instructor

Chef WeiQiang has an impressive culinary background, starting his career as a Cook in 'O' Coffee Club Pte Ltd and Regent Hotel Four Season Singapore. Over time, he worked his way up to become a Senior Chef De Partie at The Ritz Carlton Millenia in Singapore.

His expertise lies in baking production, where he has gained extensive experience handling a wide range of baking products. Chef WeiQiang excels in overseeing large-scale production operations to ensure consistent quality standards across all products. Additionally, he showcases his creativity by developing new menus for pastry outlets and specializing in 3-D cake designs and construction for various festive, event, and themed displays.

Furthermore, Chef WeiQiang has taken on the role of a learning coach, mentoring, and instructing new trainees. He motivates and inspires them by sharing his innovative creations and techniques, contributing to their growth and development in the culinary field.

Pang Nyuk Yoon
Lee Wei Yi
Kenny Tan     
Nurain Binte Saip
Teo Shi Jia Carissa


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

Samuel Sng

Crystal Wong

Low Poh Sing Jeffrey


Associate Instructors

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