“When I was a kid, I loved to eat chocolates and it inspired me to be a Pastry Chef.“
Born and raised in Singapore, she started her culinary path at 17 years of age where she enrolled in a 2year Pastry and Baking course in Shatec and did her training in “Shangri-La Hotel Singapore” (2005).
She then worked in a few other hotels like “Mandarin Oriental” and “The Raffles” before trying out the restaurant scene.
Her first restaurant was The French Kitchen, she liked the way small restaurants organize themselves. The family-like atmosphere in their kitchen was something that she immediately fell in love with.
She moved on to join Chef Francois in “Absinthe” in 2012 because he was a chef with a sophisticated palate and a knowledgeable mentor and now she came to “Bar A Thym”, a southern France style restaurant in Gemmill Lane also by Chef Francois Mermilliod.