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145 Pandan Loop Unit D, Singapore 128455 +65 6727 5599

Our Chefs

Confinement Food Head Chef

 

OurHead Chef

Chef Eugene, has been considered by many as a chef with a fervent passion for culinary. Chef Eugene’s passion in culinary started at the mere age of 17 where he had his first real culinary experience by helping out at his mother’s local food outlet located in Ang Mo Kio.

After receiving his certificate in Information Technology from Nanyang Polytechnic, Chef Eugene returned to the culinary industry and began his training in York Hotel’s Kitchen, Singapore. He received training under the lead of the Head Chef in York’s Hotel. Even with challenges he faced, it gave him more determination to reach greater success in the industry. His aim was to evolve and gain knowledge on other aspects of dining especially international cuisines. With that, he decided to leave his full-time job and pursue a diploma in culinary craft. Subsequently, Chef Eugene was nominated to represent SunRice in the Young Chef Challenge.

The training granted him an opportunity of being widely involved in the development of the menu and pre-opening of “The Knolls” in Capella Hotel. Being a part of these events has exposed him to a variety of foods, namely Mediterranean and Asian cuisines. He represented Capella in various competitions such as Chef Apprentice on Channel 8, Tabasco Hot Chef Challenge, MLA Black Box Challenge, and FHA Challenge.

At the age of 27, Chef Eugene’s culinary skills were recognized by a distinguished guest, requesting to meet with him. He was offered the opportunity to work as a private chef. Knowing that with this opportunity, he would be able to travel the world and gain inspiration in culinary exchange, Chef Eugene jumped at the opportunity. This experience allowed him to find a creative balance through exploration and simplicity.

With all the experience he has garnered, Chef Eugene will be setting paths to explore deeper into confinement cuisines. Chef Eugene has always been a strong believer that confinement food should be creative and flavourful. Customers can anticipate his dishes to be served with a touch of Mediterranean flavour.

 

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