Mr Eyen Chew
Mr E-yen Chew starting cooking in his early years while living in a British boarding school where the food served to students were uninspiring. That sparks his initial interest to advance with more knowledge about food and cooking. After a stint as a marine biology student, he started training in Hilton Singapore to pursue food and cooking.
While attending Le Cordon Bleu in Adelaide, he worked at The Grange in Hilton. During his stay in Australia, he has led the kitchen of Montepellier at Glenelg, South Australia. Returning to Singapore, he worked at the Raffles Hotel in various roles from fine dining with various Michellin starred guest chefs to banqueting operations. After Raffles Hotel, he joined Mimolette Restaurant and was the Executive Chef.
He went on to his entrepreneur track in opening a restaurant in Chiang Mai, Thailand. Right after, he went back to Australia and served as the General Manager and Executive Chef of Mai Thai group in Gold Coast.
In recent years, he has returned to Singapore and was a Restaurant Culinary Manager at Fish & Co’s new concept restaurants. He then went on to serve as a Culinary Lecturer at Institute of Technological Education (ITE) and later as an Executive Chef at Singapore General Hospital (SGH).
E-yen has accumulated extensive experience in numerous food concepts and has worked with stakeholders of different cultures and backgrounds over the years.