Combat COVID-19 together with Singapore’s Michelin Star Chefs


Join our 9 Michelin Star Chefs in this StandUp & WashUp rally cry to fight COVID-19.

Experience and learn from the celebrity chefs on the best practices of washing hands and maintaining personal hygiene before handling food. Each chef puts their own spin and language on the message of washing hands, a seemingly simple and logical act which many (surprisingly) do not practice and are not doing it right.


This effort is fronted by At-Sunrice GlobalChef Academy, written and directed by Robert Gaxiola of Keller Media, with music originally written by award winning contemporary composer, Emily Wong.





The highly decorated French Chef Lepinoy’s uncompromising dedication to delivering a memorable dining experience to all his guests has not only earned him several Michelin stars, but also won him recognition from established institutions such as Asia’s 50 Best Restaurants and Forbes Travel Guide.

Chef Sebastian Lepinoy


Emmanuel Stroobant started his career at the age of 16 and opened his first restaurant in his hometown, Liege,Belgium, at the age of 23. After the overnight success, he continued his culinary journey in Australia. He then moved to Kuala Lumpur, but eventually settled down in Singapore with his wife in 1999, and founded Saint Pierre in December 2000.

Chef Emmanuel Stroobant


Originally from Italy, Chef Roberto Galetti was lured into the culinary world when his passion for the industry and for food bloomed at an early age. Chef Roberto perfected his culinary skills and developed his unique style and flair. In 2003, he set up Garibaldi Italian Restaurant & Bar in Singapore.

Chef Roberto Galetti


One of a selected handful of Singaporean chefs to have won a Michelin Star, which he has retained since 2016. Malcolm started off in the industry after winning a Miele-Guide At-Sunrice scholarship. After graduating from the At-Sunrice GlobalChef Academy, he worked his way from being a humble line cook to his current role as chef-owner of a Peranakan restaurant, Candlenut.

Chef Malcolm Lee


The foundation of Chef Chan’s culinary passion was based strongly on the belief that good food should be made simple and affordable. During his early years of apprenticeship under a Hong Kong chef, he learned and developed his now infamous soya sauce chicken recipe. In 2009, Chef Chan started Liao Fan Soya Sauce Chicken Rice & Noodle, culminating in the award of the first hawker stall with a Michelin Star.



Born in South West Britain, Chef de Cuisine Kirk Westaway channels his deeply rooted passion for natural flavours that are reminiscent of his childhood in England. Applying the philosophy of ’Reinventing British’, his perpetually evolving menu embodies a seasonal philosophy to showcase British dining in a modern, refreshing light.

Chef Kirk Westaway


Japanese Chef-Owner Seita Nakahara is an ambassador for the unique Tokyo Italian dining experience. His reverence for two of the world’s richest culinary legacies – Japanese and Italian– shine through his dishes. His 20+-year career has taken him through the Italian kitchens of Tokyo in Japan; Tuscany, Sicily and Piedmont in Italy; and ultimately here in Singapore.

Chef Seita Nakahara


Chef Sun Kim’s East -meets-West philosophy evolved from a decade of working experience, starting from Italian restaurants, along side with French culinary training. He also learned Japanese techniques, which were essential to shaping how he now helms the kitchen at Meta. In 2017, Meta received their first Michelin star and retained their star in 2018 and 2019.

Chef Sun Kim


Chef Manjunath Mural is the first Executive chef to earn a Michelin star for an Indian restaurant in Southeast Asia. A modern Indian restaurant that features regional flavours across India, The
Song of India was awarded one Michelin star in Singapore.

Chef Manjunath Mural

Homemakers and helpers can learn how to keep your kitchens safe and hygienic here

Diploma Programmes also available here   


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