Our Bakers & Trainers
Chef William Woo is a passionate baker who loves baking bread using the best available ingredients minus the artificial ingredients and additives. He loves to talk about ‘dough manipulation’ to get the best from the recipe and bread dough.
He started his career as a manager in a fast food chain. This involvement has help to set his mind for a challenging and exciting journey in the F&B industry. Moving from the fast food chain operation, he further challenge himself in other parts of F&B that exposed him to industrial catering company and also cafe operations.
As he progressed in his career, he landed himself as an operation manager in a local bakery chain in Penang, helping to manage two outlets. As a hands-on manager, he was quick to pick up the bakery management skills, which includes production planning, quality control, purchasing, merchandising, product costing and selling price of products, recipe creation, marketing, HR management and also in charged of the company bottom line.
He is also an WDA ACTA certified trainer and very much involves in teaching EM in Secondary schools where he hope to impact and impart the fun and exciting journey of culinary skills.
Chef Kel Lim has been working in the F&B industry for more than 10 years. He was formally trained in At-Sunrice Globalchef Academy specialising in culinary. He has worked in some of the renowned chefs and restaurants in singapore.
He was part of the opening team for many establishments. He was previously sous chef of one of the rebellious kitchen in singapore and has been a head chef of a bakery.
He is passionate about bread baking and decided to challenge himself to work in bakeries to learn the skills of a baker, until he met Chef William Woo, his mentor, who decided to give him an opportunity to take up a role as an instructor.
Infusing his culinary knowledge into bread making, creating and pairing flavours together.
He is ACTA certified and MOE Registered trainer.
Chef Syed Omar graduated from a local college with Advance Nitec on Pastry and Baking Module while still serving in National Service simply shows his passion and desire to pursue this trade and is indeed inspiration to many.
Despite his initial disappointment in trying to gain more experience after his education, and due to lack of hands-on and proper working experience, he had thereafter work in some distinguished hotels in Singapore namely Grand Hyatt, and Shangri-La.
In 2013, with full determination and willpower, Chef Omar pursued and graduated with Diploma in Patisserie from BITC. Besides exposure in the hotel industry especially in the pastry department, Chef Omar had also worked with renowned cafés and restaurants across Singapore. Being a creative chef himself and his good experience in the hotel, café and restaurant industry, he had developed the passion to share and teach, specifically in making creative and innovative pastry.
Chef Omar believes in flavours and textures, loves to combine classical pastry techniques and recipes; and infused with his great creativity using local and balance pairing of both Eastern and Western ingredients to make the pastry uniquely East-West Fusion. Some day, he hopes to own a setup of his own, serving dessert degustation to all.
Chef Francis Kay has had an illustrious career spanning over thirty-eight years in the baking & confectionery industry.
He has worn the Pastry Chef hat at Shangri-La Hotel, Fairways Country Club, Fort Canning Country Club and Singapore Turf Club managing the creative aspects of these establishments.
In January 2001, he decided to embark on a different aspect of the industry. Having been at the helm for that many years, Francis marched bravely into the world of education. Taking his many years of "pâtissier" experience with him, he took up a challenge to become a bakery instructor/trainer at Phoon Huat & Co. Here he spent 15 years enabling home enthusiasts and professionals alike acquire the necessary skills to create mouth watering cakes, pastries and related food items.
At the Academy, Francis is the chief trainer for all things cakes and cakes decoration. His eye for detail in decorating cakes with fondant, butter cream and/or royal icing is a sight to behold. Don't take our word for it; sign up for one of his classes and experience it yourselves.
Chef Priscillia Wong started her pastry journey in 2013, working her way from a self taught hobbyist baker to one of the best cake artists in Singapore.
She has baked for established corporate brands such as Standard Chartered Bank and Nanyang Inc. Her cakes are renowned for being gravity defying yet structurally stable. Her skillful, clean and neat fondant work also adds a polished touch to her creations. Her cakes have also been featured on newspapers - the Straits Times and Wanbao. She is able to deliver the complete package for cake decoration as her numerous satisfied customers can attest.
She is a ACTA certified trainer and a MOE registered instructor. She graduated from At-Sunrice Global Academy and has worked in 3 Star Michelin restaurant specializing in Pastry and Bakery.