A significant portion of my childhood was spent travelling abroad (coming from a mixed heritage) and I was exposed to many different cultures and cuisines at a young age which sparked my interest in food.

This led to the beginning of my culinary journey as a meddling toddler in my mom’s kitchen, pestering about what’s on the stove. I recall waking up early to catch morning cooking shows and reading cookbooks from the Library, even asking for a cookbook on my 10th Birthday.

I pursued a diploma in Culinary Management from Temasek Polytechnic. Thereafter, I decided to gain exposure by working at various types of F&B establishments like Four Seasons, The Tanglin Club and Iggy’s at Hilton, with the intention of refining my culinary skills.

After serving 2 years of National Service, I decided to venture into other aspects of the Food Industry. This led me to explore a career in food styling with Chun Tsubaki. While learning the craft of food styling, I still wanted to connect with people through my food which leads to where I am now – a Private Chef.