Currently the Executive Chef and F&B Manager at The Academy Bistro, Chef Jimmy has designed and launched the menu at several restaurants such as Salt Restaurant Singapore and Coriander Leaf Restaurant. Chef Jimmy’s professional culinary experiences include Raffles Hotel, Restaurant Salzwaaga in Zurich, Switzerland, as well as Tower Club Singapore.

Chef Jimmy has participated in numerous culinary competitions and has walked away with achievements such as the Gold Medal at the Food Hotel Asia Hot Cooking in 1996, Gold Medal at the 3rd National Skill Competition in 1998 and the 2nd Runner Up in the Bocuse D’or Competition Singapore in 2003. Chef Jimmy was also the judge at the subsequent Food Hotel Asia competitions.

Chef Jimmy has also contributed to several cookbooks such as Crossroad Cookbook, Spa Style Asia Food, Inspirations, and Simple Cuisine Of A New Generation among others.

Chef Robert Chan has more than 13 years of professional culinary experience in directing high volume hotel, restaurant and catering operations. Currently the Executive Chef of Swissotel Merchant Court, Chef Robert has had the experience of managing busy kitchens in locations such as Pan Pacific Hotel, L’Aigle d’Or restaurant as well as Papa Joe’s and Hard Rock Cafe, Singapore.

Not a stranger to culinary accolades, Chef Robert was listed by UOB as one of the Top 20 Chefs in Singapore, and has brought the many restaurants he has managed and run to greater heights. Cafe Society was also awarded the Best Restaurant by American Express as well as Restaurant Of The Week by Asian Cuisine’s website under Chef Robert’s guidance.

Famed for his professional culinary expertise, Chef Robert has been constantly featured in the magazines and television. His many media features

In the course of Chef Petrine Fan’s exciting and international culinary career, she has had the chance of working with some of the world’s most notable chefs and in the kitchens of both Singapore and London. Chef Petrine’s experiences include those at the Ritz-Carlton Millennia Singapore, Raffles Hotel, and The Dorchester Hotel, London. Following on from her experiences in hotels, Chef Petrine decided to switch to education. She is currently a Culinary Instructor at Temasek Polytechnics cultivating culinary talents for the future of Singapore.

In 2007, Chef Petrine won the Otto Weibel Norwegian Seafood Competition and part of her prize includes a 2-week internship with 2 Michelin Star Restaurant, Bagatelle in Oslo.

Currently the Executive Sous Chef at the Singapore Airport Terminal Services Limited, Chef Anderson has held many positions in various busy kitchens in notable restaurants in Singapore such as Raffles Hotel, Fig Leaf Restaurant, and the Le Papillion Restaurant.

Recognised as an award-winning chef, Chef Anderson’s many culinary achievements include being 1st Runner Up at the inaugural World Association of Chefs Society’s Regional Black Box Competition held in Hong Kong in 2007. Chef Anderson was also acknowledged as the Most Promising Chef of the Year 2006 by the Hospitality Asia Magazine, and has been invited as a Guest Chef to attend the Moraira International Gourmet Festival 2001 in Moraira, Spain.

Not a stranger to culinary awards, Chef Anderson has won 2 Gold medals and 2 Silver medals at the Culinary Olympics held in Erfurt, Germany, as well as the Gold Medal at the 12th Food & Hotel Asia International Salon Cullinaire in 2000. Most recently, Chef Anderson was invited as a Guest Chef for the APEC Grand Finale Dinner in Singapore.

Chef Robin Ho’s passion from cooking came from his family of cooks, growing up in the kitchen. Upon graduation, he trained under Chef Justin Quek at the Les Amis Restaurant and was inspired to travel to France and London to work and train in the many Michelin Star restaurants there. Chef Robin’s culinary journey gave him the opportunity to train under Chef Francois as a baker at the Au petite Salut restaurant as well as the Les Amis Group venture Au Jardin before moving on to the Marmalade Group of Restaurants as Chef de Cuisine.

Having been nominated as a finalist for the Young Rising Chef for years 2001 and 2002 consecutively, Chef Robin has enjoyed the media limelight appearing in magazines, newspapers and television programmes. The latest addition to his hall of achievements is being certified as Head Chef Pro Level by the Culinary Institute of America.

An award winning chef in the international culinary scene, Chef Yen is currently the Regional Executive Chef with Unilever Foodsolutions Asia, Africa and Middle East. His career began at the former Westin Stamford and Plaza (now Swissotel The Stamford and Fairmont Singapore), followed by Givaudan, the world’s leading flavours and fragrances MNC where he was trained in research and development of flavours application.

A keen culinary competition enthusiast, Chef Yen has an outstanding record of achievements from both local and international culinary competition arena. As a Team Captain and Member for the Singapore National Culinary Team he has help put Singapore on the world culinary map through Gold medal successes in Culinary Olympics 2000 in Efurt, Germany, Salon Culinaire 2005 in Dubai, Culinary World Master 2005 in Basel, Switzerland as well as Restaurants of the Nations, Western Australia Oceanafest 2007.

Chef Pang Kok Keong has had a colourful culinary career. Currently the Executive Pastry Chef at the Canelé Pâtisserie Chocolaterie, Chef Pang has designed the menu at the various launches of Canele, Patisserie et Chocolaterie all around Singapore in the last few years. As the official caterer for international brands, Chef Pang has had the experience of designing menus and fanciful fine canapes for fashion houses and luxury brands.

Chef Pang has also held various positions in the kitchens of the Hilton Hotel, Singapore and Riz Carlton Millennia, Singapore. Chef Pang also trained under international notable chefs such as Master Pastry Chef Mr Francisco Torreblanca in Spain and Chef Eric Perez in Shanghai.

Chef Pang’s many culinary achievements include being named the PCB Pastry Chef of the Year 2009 and Cacao Barry Pastry Chef of the Year 2007 at the World Gourmet Summit, Singapore. In 2008, Chef Pang led the Singapore National Pastry Team to win the Asian Pastry Cup in Singapore.

In the last 20 years that Chef Jason Lee has been in the F&B industry, he has acquired culinary expertise that spans over the French, Italian, Latin American as well as Japanese cuisine. Currently Executive Chef of Seven On Club Modern European Cuisine in Singapore, Chef Jason has had the pleasure of working in the kitchens of Aubergine Restaurant in London, L’Oranger Restaurant, Langan’s Coq d’Or and The Chelsea Art Club in Luxembourg.

In his colourful culinary career, Chef Jason has had the opportunity of working alongside several Michelin star chefs such as Chef William Drabble and Chef Lea Linster. For 5 years, Chef Jason was the Group Executive Chef of Citystate Lifestyle running several kitchens at Shidong Bistro, La-Voix and Las Pampas.

Chef Jason is no stranger to culinary competitions, having represented Singapore in the California Raisin World Culinary Challenge in Las Vegas in 2004. He came home as the Winner for the Dining Category. A finalist for the Excellence Personality Western Chef by the Hospitality Asia Platinum Awards in 2003, Chef Jason was also named Singapore Chef of the Month in March 2005.

Chef Daniel Sia’s passion lies in the culinary world. Currently the Head Chef at The White Rabbit restaurant in Singapore which he had contributed in setting up; Chef Daniel leads its busy kitchen team to preparing delicious meals every day. Chef Daniel’s fascinating culinary career includes working in Le Platane Gourmet Services in Shanghai, Harvey Nichols in Hong Kong, Le Gavroche, Marco Pierre White’s The Oak Room in London as well as Au Petite Salut and Les Amis in Singapore.

Experienced in setting up new restaurants and developing new and creative menus to go with these restaurants, Chef Daniel is trained in fine and high-end classical French dining.

Not a stranger to culinary accolades Chef Daniel has been awarded the First Prize at the National Kiwi Fruit Cooking competition as well as the Bronze Award in the Salon Culinaire Food and Hotel Asia 1994.

Chef Christopher Tan is a Singapore-based writer, photographer, food consultant and cookbook author. He contributes articles, photographers and recipes to many periodicals and international publications including The Straits Times in Singapore, The Peak, Saveur, Food & Travel, among others.

Other than Wartime Kitchen, Chef Chris has authored and contributed to several cookbooks: Shiok!, a celebration of Singaporean food; Cooking with Asian Leaves; Cooking with Asian Roots; Slurp, a collection of soup recipes; Inside Southeast Asian Kitchen: Foodlores and Flavours, an ASEAN-commissioned volume celebrating the cuisines of its constituent nations; as well as 1001 Foods You Must Try Before You Die, a compendium of international ingredients.

Chef Chris has also presented talks, cooking demonstrations and tasting sessions focusing on cuisine and culture at Singapore’s National History Museum and Paranakan Museum, the Culinary Institute of America’s Napa Campus, the Sydney International Food Festival as well as other venues and events.