OUR FACULTY

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.

 

Our Faculty Academic Director Sebastien Lefort

Sébastien Lefort

Director of Craft, Service Excellence and Partnership

After completing his education in culinary arts in 1997, Chef Sébastien apprenticed under mentor chefs at top hotels and resorts in Paris, Lyon and Maulevrier in France, London, Bora Bora, San Diego and Monaco, before moving to Tokyo where he helmed the kitchen of Restaurant Twenty-One in the Hilton Hotel and was responsible, together with consultant chef Stephane Gaborieau, for winning it two Michelin stars in 2007. In 2009 he joined the Yannick Alleno Group to work with the legendary chef, and over the course of four years, opened restaurants for the Group in Morocco, Dubai, Taiwan and ultimately the Restaurant 1947 in the Hotel Cheval Blanc Courchevel in France. In his four years of working as the right hand of Chef Yannick Alleno, he helped the Group win five more Michelin stars for two of its restaurants.

Currently the Director of Craft, Service Excellence and Partnerships in At-Sunrice, he will focus on nurturing students, establishing commercial incubator for outstanding young culinary talent and continue to build a strong relationship with the academy’s extensive network of commercial partners.

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Joshua Rosembaum

Director of Academics

Always passionate about the stories behind food, Chef Joshua Rosenbaum pursued his culinary studies at Johnson & Wales University in his home town of Norfolk Virginia. After completing his Associates in Culinary Arts and his Bachelor’s Degree in Foodservice Management, Joshua moved north along the East Coast of the United States to the rocky shores of Maine.

On Chebeague Island, he was the Chef and innkeeper of the Cheabeague Island Inn. During his tenure as executive chef, the CII was recognized by Conde Naste Traveller as a top boutique hotel in the US. Here Chef Joshua followed his love of fresh, high quality seafood to design a Contemporary American Casual-Fine dining experience. Relocating to Charlotte North Carolina, Chef worked for the Hilton Corporation as an executive chef, was consultant for an organic and all-natural grab-and-go concept in the CBD and opened ‘Nolia, an American Southern Bistro concept. 

Eventually the lure of the classroom called and Chef Joshua returned to his alma mater as Chef Instructor at Johnson & Wales University Charlotte campus. Here he coached the campus’ hot foods team to second place finishes in regional competitions. Specializing in cold food, Chef worked to revamp the Garde Manger program to become a more relevant program, reflecting the changes in modern gastronomic presentation. During this time Chef Joshua completed his studies earning a Master’s degree in Instructional Systems Technology with an emphasis in Online Teaching and Learning.

Chef Joshua is happy to have taken the position of Director of Academics with At-Sunrice Global Chef Academy where he can work with students, faculty and administration to deliver the most rigorous and relevant Culinary, Pastry & Baking and Food & Beverage Management programs available in Singapore.

Our Faculty Western Culinary Arts Sam Choon Mun

Sam Choon Mun

Senior Chef Instructor

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. 

Our Faculty Western Culinary Arts Lawrence Teo Mong Seng

Teo Mong Seng Lawrence

Chef Instructor

Chef Lawrence Teo, holder of Bachelor of Arts (Hon) Strategic Hospitality Management from University of Gloucestershire, began his culinary career as a cook, having been inspired by Martin Yan’s cooking shows as a child. He eventually managed his own F&B business for years and worked through the rank and file to be appointed Head Chef at The Stumps Kitchen in Brisbane. He obtained formal culinary training at the Shafston School of Hospitality in Australia and complemented this with a Diploma in Teaching and Training, an Advanced Certificate in Training and Assessment and a Higher Diploma in Hospitality and Tourism Management back in Singapore.

In 2009, Chef Lawrence moved into teaching, driven by a desire to share his culinary journeys and experiences to change the lives of young people. As Chef Instructor with At-Sunrice now, he imparts skills in western cuisines. Chef Lawrence has also hosted the Culinary Demonstration Workshop for the Singapore International Restaurant Show in 2012 and was a finalist in the Philip Johnson Food & Wine Presentation (Brisbane) in 2007/2008 and in the Asian Food Channel ‘The-Next-Celebrity-Chef’ Competition (Asia) in 2011.

Our Faculty Western Culinary Arts Kelly Lee

Lee Rong Feng Kelly

Assistant Chef Instructor

Chef Kelly Lee was a graduate of At-Sunrice GlobalChef Academy with a Diploma in Culinary Craft & Service Excellence. He served his apprenticeships as trainee cook at Iggy’s and SATS In-flight Catering. He has also worked as Junior Sous Chef at Absinthe (La Bella Epoque) Fine Dining, Chef de Partie at Caffe B and Junior Sous Chef at Brasserie Wolf.

In 2011, Chef Kelly steered his career towards culinary education by joining At-Sunrice as Assistant Chef Instructor with the Western culinary arts team. He holds an Advanced Certificate in Training and Assessment from the Singapore Training and Development Agency and a Diploma in Quality Assurance Engineering from Ngee Ann Polytechnic.

Our Faculty Western Culinary Arts Andreas Nauser

Andreas Nauser

Senior Chef Instructor

Chef Andreas Nauser has taught western culinary arts to At-Sunrice students since 2006, with a one-year sabbatical in 2011. Prior to that, his global culinary experience had taken him to hotels and restaurants in the USA, Sweden, Switzerland, Hong Kong, Bangkok, Malaysia and Singapore. He held Executive Chef positions with Swissotel Nai Lert Park Bangkok from 2003 and 2006, The Zon Regency Hotel by the Sea, Malaysia from 1999 to 2003 and The Prince Hotel, Hong Kong from 1996 to 1998. He earned his Certificate of Proficiency for Apprentice Cook from the Cantonal Office for Vocational Education St Gall in 1982 and the Certificate of Proficiency for Running a Licensed Establishment from the Department of Home Affairs Canton Aargau in his native Switzerland. As a qualified educator, Chef Andreas holds an Advanced Certificate in Training and Assessment from the Singapore Training and Development Agency and an Industry Trainer Certificate from ITE Singapore. He clinched a team Gold for best table setting and an individual Best Dessert award at the MLA Black Box Culinary Challenge in 2007.

Our Faculty Western Culinary Arts Song Wong

Song Wong

Senior Chef Instructor

Chef Song Wong completed his MA in Culinary Arts and Business Management from University of West London (UWL) back in 2013 in which his field of research majored in International Student Experiences.   Prior to At-Sunrice, Chef Song has spent most of his years working in London. During his time there, he helmed the position of a lecturer and Asian Adviser at London Geller College of Hospital and Tourism, University of West London. During his tenure, he was part of the Chefs team to lead a group of students to cook for Queen Elizabeth II at the Diamond Jubilee. Although Chef Song’s main strength lies in Western, he plays an active role as an advisor on Asian and Oriental Apprentice Qualification. Apart from teaching, Chef Song makes for a versatile Chef with a wealth of experiences in different aspects of the industry.    He made occasional guest appearances on media, taking part in cooking demonstrations and TV shows with celebrity chef. His public demonstrations extended to company product and equipment launches too. No stranger to writing, he has been a constant contributor to food magazines and books such Practical Cookery textbook, providing recipes on Asian and Oriental Cuisine. With his knowledge in the Culinary world, Chef Song placed what he knew into kitchen consultancy and was once a private chef as well. 

Our Faculty Asian Culinary Arts Ng Boon Kiong

Ng Boon Kiong

Assistant Faculty Manager

Chef Boon Ng built a career as a sous chef at a local hotel and by working at a food kiosk and catering company. He holds an Advanced Culinary Placement Diploma awarded by At-Sunrice GlobalChef Academy and Johnson & Wales University. He also attended ‘Foundations in Thai Cuisine’ at Suan Dusit International Culinary School, ‘Basic Cooking Techniques of French Cuisine’ at Alain Ducasse Formation and ‘Cornell Restaurant Administration Simulation Exercise’ conducted by Cornell University and At-Sunrice. He was a bronze medallist at the FHA Black Box Culinary Challenge in 2004. As Assistant Faculty Manager with At-Sunrice, Chef Boon overseas the culinary team of chef instructors and also teaches local Malay and Chinese cuisine. Committed to being an educator, he holds an Industry Trainer Certificate from ITE Singapore, Course Assessor Certification from PSP Corporation and Singapore Workforce Development Agency, Train the Trainer qualification from World Association of Chefs Societies and Advanced Certificate in Training and Assessment from the Singapore Training and Development Agency.

Our Faculty Asian Culinary Arts Huang Xihong

Huang Xihong

Senior Chef Instructor

From the delicate crafting of ‘dim-sum’ to the wielding of the fiery ‘wok’, Chef Huang Xihong teaches Chinese cuisine. She received her culinary training in her home city, Hunan in China, with a Diploma in Culinary from Zi Yuan Cooking School and an Advanced Certificate in Culinary Arts from Hongda Cooking Academy. She gained practical experience by working in restaurants in Hunan, eventually becoming Chief Cook at the Mediterranean Club in China. She joined At-Sunrice in 2002. Chef Xihong further obtained an Advanced Culinary Placement Diploma, awarded by At-Sunrice and Johnson & Wales University, and attended the ‘Cornell Restaurant Administration Simulation Exercise’, held by Cornell University and At-Sunrice, the ‘Basic Cooking Techniques of French Cuisine’, held by the Alain Ducasse Formation and various other courses in global cuisines. She holds an Advanced Certificate in Training and Assessment from the Singapore Training and Development Agency and an Industry Trainer Certificate and Certificate of Instructional Skill from ITE Singapore.

Our Faculty Asian Culinary Arts Chef Satish Edited BG

Satish Madaan

Chef Instructor & Incubator Manager

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. 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.

Our Faculty Asian Culinary Arts Navamas Lakanankoon

Navamas Lakanankoon

Chef Instructor

Chef Navamas Lakanankoon, a native of Thailand, decided to make a lifelong career out of cooking although she held a Bachelor Degree in Science from Sri Nakharinwirot University in Bangkok. Her culinary career has taken her to several restaurants in and beyond Thailand. She was Outlet Head Chef of Kaffir & Lime by Thai Express in Singapore, Chef de Partie on board the MV Orion in the Maldives, Senior Sous Chef at the award-winning Hilton Iru Fushi Resort & Spa in the Maldives and Chef de Cuisine at Conrad Hotel, Bangkok for Hilton Worldwide. Her first taste of teaching came in Chiangmai, when she managed the Jasmine Rice Village Boutique Resort and Spa and its sister cookery school and later founded the Thai Orchid Cookery School. Now a Chef Instructor with At-Sunrice, Chef Navamas is passionate about sharing the finer points of Thai cooking and food carving with her students. She holds an Advanced Certificate in Training and Assessment from the Singapore Training and Development Association.

Our Faculty Asian Culinary Arts William Lee

William Lee

Chef Instructor

An ethnic Chinese of Indian nationality, Chef William Lee has a wide repertoire of Asian cooking ranging from Indian curries to Chinese ‘la-mian’, which he demonstrates regularly to students and visitors to At-Sunrice. Hailing from a family of chefs, he has worked in mixed-Asian restaurants throughout India and in Kuwait before joining The Hyatt Regency at Delhi as Chef de Partie. From 2008, Chef William moved into teaching, first with the RIG Institute of Hospitality and Management in India and then as Chef Instructor with At-Sunrice. Chef William also distinguishes himself with an impressive array of qualifications. From diplomas in food production and human resource development, he advanced to a Bachelors of Commerce from Punjab University and a Masters in Tourism Management from the Indira Gandhi National Open University in India. He also holds an Advanced Certificate in Training and Assessment from the Singapore Training and Development Agency.

Our Faculty Asian Culinary Arts Mcdonald Eng

Eng Choon Hian McDonald

Chef Instructor

Chef McDonald Eng has got more than 8 years of experience in the field of hospitality industry after completing his Diploma in Culinary Arts with At-Sunrice GlobalChef Academy in 2008. It was during the same year that he was awarded the Bronze Medal in Ethnic Asian Meal Competition in Food Hotel Asia. Specialising in teaching international cuisine especially in Singapore, Thai, Malay, Chinese and New Asian cuisine, he has experiences in training and leading a team of front-line and backend service personnel. Apart from solely cooking, Chef McDonald is the man who often stands in during education fairs as the school’s demonstration Chef, spreading knowledge of Culinary Arts to potential chefs and the public.

Our Faculty Pastry and Bakery Arts Jason Tan

Tan Yirong Jason

Senior Chef Instructor

Chef Jason Tan is an award-winning chef and the Instructor of the Year 2015 with At-Sunrice. He obtained his Certificate III in Hospitality for both Pâtisserie and Commercial Cookery at Le Cordon Bleu Culinary Arts Institute, Australia, where he was presented with the ‘Dux Award’ for the most outstanding student in culinary arts. He also took first place at the Callebaut Chocolate Showpiece Challenge in 2011 and the ‘Best Chocolate Cake’ voted by Wine and Dine magazine readers in February 2013. Prior to joining At-Sunrice’s pastry and bakery arts team in 2013, Chef Jason worked with various hotels and food outlets in Singapore and Australia, including the Nick Vina Artisan Bakery where he was Pastry Chef. He holds an Advanced Certificate in Training and Assessment from the Singapore Training and Development Agency and is a Certified Carpigiani Instructor for the Carpigiani Gelato University. He mentors and groom students to be competitive and achievers in life. Recently, two of his students won in the Singapore World Junior Pastry Cup selection 2016.

saverio

Saverio Busato

Senior Chef Instructor

Chef Saverio Busato accumulated his wealth of experience by working in many renowned places in Italy and Singapore such as Caffe Cavour as Sous Pastry Chef, Marchini pastry saloon, Dal Vero restaurant (1 michelin star), Hotel Bauer 5-star hotel in Venice, Il Lido Restaurant in Sentosa and gastronomia Italiana in Singapore. Chef Busato is famous for his passion and his unique and stunning cakes and pastries for these well-known F&B establishments. He also became the Technical advisor to Martin Braun-Gruppe, a supplier of bakeries and confectioneries, and to Unigra Srl, a manufacturer / wholesale suppliers of bakery ingredients and chocolates. His stellar credentials include the Best Artisan Colomba in Singapore (2011), Pastry Chef of the Month from Singapore Tatler (2007) and Best Cake in an Italian Pastry Competition (2001). He was also a co-author of a cook book published in 2010 entitled “Una ricetta al mese leva il medico di torno”.

weiyi

Lee Wei Yi

Assistant Chef Instructor

Having graduated from Nanyang Technological University with a Bachelor in Electrical and Electronics Engineering, Chef Lee Wei Yi first worked as a failure analysis engineer for three years. Deciding that the kitchen would offer more interesting career prospects than engineering, she entered At-Sunrice GlobalChef Academy to obtain a WSQ Diploma in Pastry and Baking. During her time with At-Sunrice, Chef Wei Yi gained on-the-job experience as a pastry intern at The White Rabbit. Upon graduation in 2013, she worked as Pastry Cook at Madame Patisserie and Pastry Assistant at Niche Boulangerie before considering a career in culinary education. She joined her alma mater as Assistant Chef Instructor in 2015.

youming

Youming Yeap

Assistant Chef Instructor

Chef Youming Yeap is well-known for his fondant work and wedding cake decorations having honed his skills working as Cake Designer for The Fashion Chef New York from 2013 to 2014 and at Ron Ben-Israel Cakes New York as an intern in 2011. Prior to his National Service, Chef Youming already began building up his pastry and baking experience with Raffles Hotel and Cicada Restaurant. He graduated with a Diploma in Culinary Craft from At-Sunrice Global Chef Academy in 2006 and a Diploma in Baking and Pastry from the Singapore Hotel Association Training Education Centre (SHATEC) in 2008. He went on to The Culinary Institute of America Hyde Park, New York, where he earned an Associate in Occupational Studies (Pastry and Baking Arts) in 2012 and a Bachelor of Professional Studies (Pastry and Baking Management) in 2013.

Our Faculty Pastry and Bakery Arts Siti Aishah

Siti Aishah Binte Mohamad Lakhsani

Assistant Chef Instructor

Chef Siti Aishah was a graduate of Shatec, with a diploma in pastry and bakery in 2007-2009. Before she set out on her career, her apprentice year was with Raffles Hotel where she served as a Trainee. In 2010, Chef Aishah began working as a Commis 2 cook at a celebrity restaurant under Chef Justin Quek in Marina Bay Sands Hotel, “sky on 57”. A year later, she moved on to work for The Delicious Group and continued to eventually become the Sous Chef of the late group before its closure in 2014. After 7 years of being immersed in the industry, she felt the push to step out of her comfort zone and hence is currently one of the Pastry Instructors in At-Sunrice today.

Our Faculty Food and Beverage Services Alan Tan Tee Yong

Tan Tee Yong Alan

Senior Food & Beverage 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.