From Passion to Plate: Seow Tzi Qin’s Culinary Success at Brewerkz

Seow Tzi Qin, affectionately known as Chef TQ, may appear unassuming with his boy-next-door charm, but beneath that modest exterior lies a remarkable career in the culinary world. At just 36 years old, Tzi Qin holds the prestigious title of Culinary director – an achievement rarely seen at such a young age in the industry.

Since graduating in 2012 with a Diploma in Culinary Arts from At-Sunrice GlobalChef Academy, Tzi Qin has accomplished what many aspiring chefs can only dream of: he has established himself as a versatile chef with a wealth of experience. His culinary journey began unexpectedly at the age of 21, right after completing his National Service, when he joined Tung Lok Classics as Chef de Partie. It was there that he discovered a hidden passion for Chinese cuisine, mastering fiery woks and double-boiled soups.

Tzi Qin's journey continued with diverse experiences, including crafting tandoori and masala Indian thali at Singapore Airlines, creating French entrees at the acclaimed Le Saint Julien and Les Amis under renowned chefs Sebastian Lepinoy and Julien Bompard, and exploring intense Spanish flavors at La Taperia.
By 2024, Tzi Qin had risen to the role of Culinary Director at The Brewerkz Company, where he oversees nine outlets, including six Brewerkz locations, two Cafe Iguana locations, and most recently, Jiak Kim House. His bold decision to follow a less conventional path has resulted in a remarkable and fulfilling career in the culinary arts that many can only dream of.

His choice of At-Sunrice was intentional, drawn by two key features: the comprehensive exposure to various culinary techniques—from fundamentals to advanced Eastern and Western cuisines—and the unique study-work program. This approach allowed Tzi Qin to weave together the knowledge he gained in the classroom with hands-on experience, ensuring a seamless transition from classroom to kitchen.

Building on that foundation, Tzi Qin's apprenticeship in the Indian cuisine kitchen at Singapore Airlines, coupled with enriching experiences at the renowned Le Saint Julien and Les Amis, further broadened his understanding of diverse flavors and techniques. These experiences not only deepened his culinary expertise but also profoundly shaped his culinary philosophy, igniting a passion for creativity that continues to drive him in the kitchen. At Brewerkz, he has sparked a culinary revolution, infusing the menu with his distinctive blend of Asian-European flavours. Classic American favourites have been elevated with innovative dishes like Sakura Shrimp Pasta and Cempedak Chendol, celebrating Singaporean culinary heritage.

Achieving the role of Culinary Director at such a young age is no small feat. Tzi Qin attributes his success to the solid foundation provided by his formal education at At-Sunrice. He is passionate about crafting delicious, accessible food and emphasizes the critical role of culinary training. “The science of cooking and baking, along with familiarity with commercial kitchen equipment, forms the basis of a chef's craft,” he explains. “It’s not enough to simply follow recipes.”

When confronted with the common belief that a chef's career prospects are limited, Tzi Qin uses a gaming analogy to debunk this misconception. “Being a chef is like levelling up in a game. You start with fundamental skills—like peeling potatoes and filleting fish. Mastering these techniques allows you to progress through various stations, ultimately giving you the chance to express your artistry in plating.”

Chefs with the aptitude and appetite to move beyond the kitchen may take up management roles – this is where chefs become negotiators, balancing cost and quality with suppliers. Those with entrepreneurial aspirations take charge of menu planning and financial analysis, optimising their kitchen's operations. Ultimately, Tzi Qin believes in the philosophy of giving back to the community to truly become a successful chef.

Tzi Qin fondly recalls the influence of his mentor, Chef Dean Yassin, during his time at At-Sunrice. Chef Dean played an integral role in his learning and growth as a chef. Having a keen eye for identifying the best fit for each candidate in internship sites, based on individual skill sets and personalities, Chef Dean’s passion for the job and pride in preparing the batch for the industry was inspiring to Tzi Qin.  

As for aspiring chefs, TQ offers this advice: “The culinary industry will not disappoint you. Today, female chefs are too making significant strides, bringing unique perspectives and enriching the culinary landscape. The industry is vibrant and exciting because of the diverse personalities within each kitchen. For those looking forward to have a challenging and fulfilling experience, this profession as a chef will give back to you as much as you put in.”

We are proud to have played a role in launching Tzi Qin's culinary career and look forward to his continued success.
Brewerkz is Singapore's longest-running craft brewery experience. It all began in 1997, where the company started as a brewpub. After years of expansion and growing the brand, Brewerkz now operates restaurants on top of a brewery where we craft our own beers. In addition to our dining offerings, we also cater large-scale outdoor events, bringing our unique brewpub experience to a wider audience.