%201.png "Timperio Gift (4) 1")
.jpg?width=4054&height=3243&name=20200717_Malcolm_10009%20(1).jpg)
PEAR TART WORKSHOP
Bake a classic Pear Tart with a professional chef in our hands-on pastry workshop | $22.05 | 4:30 PM - 5:45 PM
BOOK NOW
PAN-FRIED FOIE GRAS WITH CRANBERRY CHUTNEY WORKSHOP
Elevate your cooking with pan-fried foie gras and cranberry chutney | $22.05 | 4:30 PM - 5:45 PM
BOOK NOW
Course Discovery Session
Learn about Abundance Education Pathway and Funding | 5:45 PM - 8:00 PM
Chef Raju Karthikeyan
Meet Chef Raju Karthikeyan, widely known as Chef RK, an At-Sunrice alumnus whose career bridges culinary craft, food styling, photography, and F&B consulting.
A third-generation chef, Chef RK began his culinary journey at a young age before completing his culinary training with At-Sunrice GlobalChef Academy in Singapore and building experience across restaurant kitchens and creative food projects.
With work spanning food styling, television commercials, and film projects such as Annapoorani, Chef RK brings a unique perspective on how culinary skills can evolve beyond the kitchen.
Chef Chen Kairui
Gain insights from Chef Chen Kairui, also known as Chef Roy, Founder of Jin Guan Restaurant, Senior Food Service Manager, and Culinary Artist.
Trained across Johnson & Wales University, Alain Ducasse Culinary School, and At-Sunrice GlobalChef Academy, Chef Roy brings an international approach to culinary arts and food service management.
His experience spans restaurant founding, regional operations, menu development, kitchen standardisation, and supply chain cost control, guided by the belief that food knows no borders and flavour connects the world.
Chef Michael Chandra
Meet Chef Michael Chandra, an At-Sunrice alumnus and Brand Owner of Misumoo Patisserie.
With a foundation in culinary arts, pastry, and bakery from At-Sunrice GlobalChef Academy, Chef Michael has built a career across professional kitchens, patisserie, hospitality, and international business.
Through his journey from professional kitchens to building his own patisserie brand, Chef Michael brings a practical perspective on how culinary education builds more than recipes, shaping discipline, technique, creativity, and the real-world skills needed to grow in the F&B industry.
