- Lynette FooThe BossLynette FooThe Boss"This 14 year journey has been such a rewarding experience, firstly starting the school from my home and then moving twice to bigger premises. I have seen thousands of participants improve their culinary and baking skills during this period. I am happy that Palate Sensations and the chef instructors continue to shape the changing landscape of Singapore’s culinary scene." Lynette holds a Diplome de Cuisine (French Cuisine) and a Thai Cuisine Certificate from Le Cordon Bleu; a Level 3 Raw Food Chef Certification from Pure Joy Culinary Academy, and a Certificate in Asian Pastry from BITC. She chose the chef profession as part of her high school career experience and spent one week working in the kitchens of the famous Summit Restaurant in Sydney, Australia. That week turned out not quite as disastrous as she had predicted and she actually did well enough for the Executive Chef to consider her for an apprenticeship. When it came to career choices, Lynette pursued a career in Accounting & Finance more out of the fact that she received a scholarship to attend university rather than for her love of all things analytical. However, throughout her corporate career, Lynette’s passion for cooking and food continued to grow as she traveled the world. She started to amass a sizable collection of recipes and never stopped entertaining her family and friends wherever she set up home. After working more than 12 years in the corporate world in Australia, Asia and Switzerland, she decided to follow her true passion and in January 2005, Palate Sensations was born in Lynette's home kitchen. Lynette’s cooking has been heavily influenced by her family while growing up in an Aussie household and from her travels around the world. Lynette’s philosophy on cooking is that it should be fun, simple and fuss free. Lynette believes everyone can cook - it just takes a bit of practice. She encourages everyone to learn how to cook as it is a skill that will stand them in good stead and the benefits last a life time. In 2006, realising that interest in food and cooking classes were growing in Singapore, she decided to search for and build a dedicated cooking studio to better facilitate the classes which are always conducted on a hands on basis. Taking a back seat to teaching, she now works with a team of ever changing chef instructors who bring their international and local culinary expertise to the school. Lynette now focuses on the PR, Marketing and Business Development side of the business. Epitomising the modern, sophisticated woman, her aim is to bring together a wide range of cuisines and make them accessible to all who love to cook or eat by showing them how easy, fun and fuss free it is. Her clients embody her image and are mainly professional working men & women and large multinational corporations who engage Palate Sensations for corporate team bonding events and private functions. In September 2010, due to popular demand and space constraints, Lynette decided to relocate the studio from leafy Wessex Estate to the sprawls of a commercial complex at Biopolis. Without losing the intimacy and cosiness of Wessex Estate, the Biopolis studio takes the concept of cooking classes to the next level as it aims to bridge the gap between the sophisticated home gourmand and a professional chef. Designed with efficiency and equipped with both commercial equipment and domestic appliances, the Biopolis studio allows the participant to work with the very best and latest in the market. Lynette was born in Malaysia but grew up in Australia. She is an Australian citizen and a permanent resident of Singapore. She studied Chinese at Beijing Language and Culture University, Beijing, China. She graduated with an Accounting degree from University of New South Wales, Australia (courtesy of a scholarship from KPMG) and has an MBA from IMD, Lausanne, Switzerland. Lynette is also a qualified Chartered Accountant. She is a First Aider and has an Occupational First Aid Certificate from St John’s Ambulance. Lynette is a staunch supporter of animal rescue and the "adopt, dont shop" philosophy. She is a mother to 4 beautiful cats. Seeking a balance in life is key and being an outdoor person, she exercises 6 days a week and very often wakes up early in the morning to compete in half marathons, climb mountains, play tennis or practice yoga. So far, she has climbed Mt Agung and Mt Batur in Bali, Mt Rinjani in Lombok and Mt Kinabalu in Malaysia. In 2012 and 2013, she walked the spiritual path The Camino de Santiago in Spain. In 2014, she trekked to Everest Base Camp in Nepal. In 2017, she trekked The Overland Track in Tasmania and Larapinta Trail in The Red Centre in Australia.
- Brenda ChewExecutive ChefBrenda ChewExecutive Chef"I have a real passion for food and I enjoy cooking mouth watering dishes. I am constantly upgrading my knowledge about new food trends. As Executive Chef at Palate Sensations, I take great pleasure in sharing my culinary and pastry experience and I look forward to having fun in the kitchen." Influenced by her Peranakan grandmother, she was exposed to the sight, taste and smell of spices from an early age. After working in the corporate world for 6 years, she decided to pursue her passion in pastry. She graduated with a Diplome de Patisserie from Le Cordon Bleu and an Advanced Diploma in Hospitality Management from TAFE Institute, Sydney, Australia. She interned at Uccello and Café Sicilia while studying in Australia. Upon graduating from Le Cordon Bleu, she worked as a Pastry Chef at Jamie’s Italian, a restaurant in Sydney by Celebrity Chef Jamie Oliver. She was part of the Opening Team responsible for the setup of the restaurant. During the 5 years with Jamie’s Italian, she assisted with the training of new chefs and was appointed Cultural Ambassador for Jamie’s Italian International. During this period, Brenda was exposed to and developed a high level of competency in culinary techniques to compliment her pastry background. Returning to Singapore in 2015, she worked as a Pastry Chef at W Singapore before joining Palate Sensations as Executive Chef. Brenda is in charge of running the culinary and pastry programs and advising the Management Team on strategy and business development.
- Loreta ValdezChef InstructorLoreta ValdezChef Instructor"I have been working at Palate Sensations for more than 5 years and as a chef instructor, I enjoy teaching participants and working with different guest chefs. It is always fun and lively and there are always many opportunities to taste different types of cuisines and learn new techniques from the guest chefs." Although Loreta holds a Bachelor of Elementary Education from Urdaneta City University in The Philippines, she has always enjoyed working with food. In 2011, Loreta graduated from City & Guilds with a Diploma in Patisserie and followed that up with a Certificate in Asian Pastry Making from BITC. In 2017, Loreta graduated from Kaplan Higher Education Institute with a Diploma in Commerce (focusing on Hospitality & Tourism Management). We are pleased to welcome her to Palate Sensations as one of our Chef Instructors focusing on classes for domestic helpers, Asian Pastry, Thai Cuisine and supporting our Executive Chef in conducting classes. She is also in charge of the management of our kitchen.
- Rebecca TanOperations ManagerRebecca TanOperations Manager"The creation of any form of food always excites and intrigues me. It brings a joy that can only be experienced in cooking or baking. As Operations Manager, I hope to bring this experience to anyone who comes to Palate Sensations." Developing a passion for baking while growing up, Rebecca interned and worked part time at bakeries to brush up on her pastry skills. After graduating from Singapore Management University with a Business Management Degree, she worked as an assistant pastry chef. She returned to the corporate world before realising that her mind could not stop wondering about food. She joins Palate Sensations as Operations Manager to oversee all aspects of its daily operations.
- Alma GabrielOperations & ChefAlma GabrielOperations & Chef"It gives me great satisfaction whenever I see people enjoying the food that I prepared. Food for me is a celebration of life and culture which brings people together. I always cook like I am cooking for my loved ones. Food should always attract, satisfy and delight all our senses." Born in the Philippines, Alma was exposed to cooking and food preparation at an early age as she helped in her family food catering business. A licensed food nutritionist dietitian with 18 years of experience in the F&B industry, Alma has worked in both front end customer service and administration to the back end kitchen and production area as a chef, quality controller, culinary trainer and food hygiene officer. She was also part of the pioneer chef team working at Restaurant Tangerine at Resorts World Sentosa. Alma is a certified yoga teacher and aerial fitness instructor. She practices yoga 5-6 days a week. At Palate Sensations, Alma combines all her experience by splitting her time between front end service and back end kitchen as both an Operations Assistant and as a Chef Assistant.
- Chairman MeowGuest RelationsChairman MeowGuest RelationsChairman Meow joined Palate Sensations in January 2018 as our Guest Relations Director. He is in charge of greeting all our participants and ensuring our customers leave satisfied. He is extremely attentive and takes his work very seriously.. as long as he is appropriately fed and watered. When not working, he is often found napping at his "desk". Chairman Meow is a well loved stray cat that Palate Sensations is fostering. Our aim is to provide a safe home for him for the rest of his life. He is on a special diet and he is fed twice a day. He has been micro chipped, neutered, vaccinated, and dewormed. He makes regular visits to the vet to ensure that he remains in tip top condition. Do say Hi to him when you come for your class!
- Francois MermilliodFrench CuisineFrancois MermilliodFrench Cuisine"Being a pioneer chef at Palate Sensations, I have had the privilege to see the studio grow from a little-cozy-home like kitchen to a full size-well equipped cooking school. I have met many participants from completely different backgrounds. I have also witnessed so many life changing moments in the studio (some participants met and became couples leading to marriage, some found passion in cooking while some became full time chefs or run their own restaurants) I am just proud to believe that I might have influenced them for their love for cooking." Francois trained at Lenotre school in Paris and the Valhrona School. Over the years, he has developed a penchant for simple, uncomplicated cuisine and incorporating both French and Asian techniques in his cooking and preparation methods. Having honed his craft as Executive Chef at Sanders, a modern Australian restaurant in Sydney, as well as previous stints at Duo restaurant in Club street, Au Petit Salut, Salut, Flutes at the Fort and Absinthe in Singapore, François hopes to entice the local palate with his unique brand of modern French cuisine at his new restaurant Bar-A-Thym. Despite his training in classical French cuisine, François has always been keen to evolve with the times. He said: “French cuisine has changed considerably lately, from typical, earthy dishes using local products to a more cosmopolitan cuisine with new flavours”. Apart from the seasonal produce, François also draws inspiration from his own dining experiences.
- Stephane IstelFrench CuisineStephane IstelFrench CuisineThe culinary mind – and soul – of Bar-Roque is Chef Stephane Istel. Born in Alsace, Chef Stephane has cooked his way across France to the Caribbean, USA, Canada and now Singapore. Chef Stephane has worked with Michel Royer, Marc Veyrat and most recently, with Daniel Boulud, where for more than 8 years he held key positions including that of Executive Chef at DB Bistro Moderne in Vancouver and then in Singapore. Drawing on deep traditional roots, Chef Stephane’s dishes are classic yet powerfully responsive to the times and geography in which he finds himself. As someone who’s cooked for 20 years, Chef Stephane would be the first to say that the dinner table is where people come together to eat, drink, love and live. Needless to say, having the chatty and charismatic Chef Stephane mingle with the guests, wine glass in hand, would undoubtedly be a common sight at Bar-Roque.
- Alvin SinghCocktail MixologistAlvin SinghCocktail Mixologist"Cocktails can be made by anyone and everyone, and I like that you can see an individual's personality in a glass. Here's to alcohol, the rose colored glasses of life." Alvin is the owner of Pocket Bar Concepts, a one stop mobile bar service provider in Singapore. Equipped with our own portable bar and our quirky team of bartenders, we aim to brighten up your event with our services. Intrigued by what goes on behind the bar and into your drink? Let us take you on a learning journey. One part knowledge, one part technique and with equal parts of fun. The workshop will focus on classic cocktails, done right with fresh fruits and ingredients. We will also cover the basic tools of the trade, bartending techniques and how to set up your own home cocktail bar to impress your guests. If we have managed to pique your interest, feel free to drop us a note and we can further discuss how we can bring the tipple to you!
- LeonardTheDietitianDietitianLeonardTheDietitianDietitianLeonard Yap is a qualified dietitian who graduated from the International Medical University in Kuala Lumpur, Malaysia. He has practiced dietetics both locally and overseas. A self taught cook, Leonard has worked in several fine dining restaurants. He now focuses his time on combining his dietetics, food science and practical cooking experiences into educating and preparing people to take care of their own health through diet and lifestyle changes to reduce the rates of non-communicable diseases.!
- Charlotte D’IsidoroItalian CuisineCharlotte D’IsidoroItalian Cuisine"You most certainly ARE what you eat. The next time you bite into something appetising, ask yourself whether you are respecting your body and your environment... if the answer is ‘no’ then step away."
Charlotte is a chef, a food strategist, an extreme globetrotter and quite the feminist. Her career started 15 years ago in her hometown Milano, working in both trattorias and Michelin starred establishments.
With a Degree in Film Studies, a Culinary Diploma from renowned ALMA and a Masters in Business Management, she’s as multifaceted as she’s resourceful, and the reason why she was awarded the ‘Young Professional Business Award’ at the 2013 Italian Chamber of Commerce Business Awards in Singapore.
Living in Singapore since 2011, she was Executive Chef at Palate Sensations Cooking School until 2014. Since then, she is a food entrepreneur passionate about the anthropology of food and the ethics of eating.
- Low Shih ErhAsian CuisineLow Shih ErhAsian Cuisine"I get a warm fuzzy feeling within when I am given the chance to impart to my students genuine traditional and sometimes long lost Asian cooking techniques and recipes learnt from my mum who much earlier on learnt it from her aunt. I am always in search for the next better recipe for the dishes I teach at Palate Sensations." Some of us were "born to eat" but Chef Low was "born to cook". Well, almost literally since this chef was already helping out in her family's Yellow Light Thai Food restaurant at the tender age of 6. She developed her ability to cook extraordinary Southern Thai dishes from her Thai born mother cum chef and a grand aunt who prepared dishes for the Thai Royal Family. Through the years, Chef Low has further surprised with and elevated the original cuisine she had learnt; integrating her own blend of new creations and twists without losing her ethnic roots and the cuisine's authenticity. Her regional influences and strengths have taken her to food consulting and teaching assignments in Thailand, Philippines, Malaysia and Singapore. The range of classes vary from instructing first timers in the kitchen to supervising whole teams of kitchen chefs. She is now adept at whipping up popular South East Asian fare ranging from spicy Thai Tom Yum to exotic Penang Laksa to the essential Char Koay Teow, just to name a few. Chef Low was previously a food consultant at George, a restaurant that specialized in serving Penang (Northern Malaysia) cuisine. She has also successfully helmed 2 Thai food restaurants in Singapore.
- Kingsley TanAsian CuisineKingsley TanAsian Cuisine"Seeing students completing their dishes after every class with a sense of satisfaction on their face really makes my day. Thats enough to make me stay in the teaching line for the past 5 years." Chef Kingsley Tan graduated from At-Sunrice Global Chef Academy with an Advanced Diploma in Culinary Arts. With 10 years of culinary experience, Chef Tan is trained in both Asian and Western Cuisine. His depth of experience includes 5 star establishments such as The Sentosa Resort & Spa to Korean family restaurant Hansang and Singaporean establishments such as TP125 Coffee Station and Chang Cheng Mee Wah. Chef Tan is currently a Culinary Consultant at Oriental Buds. Chef Tan joins Palate Sensations as a guest chef. He is predominately in charge of providing Singaporean cuisine classes for tourists and cooking enthusiasts alike.
- Amelia SekoJapanese CuisineAmelia SekoJapanese Cuisine"I have been teaching at Palate Sensations for more than 7 years. Within that period, I have strived not just to impart knowledge of authentic Japanese dishes and ingredients but the culture itself. I am ever grateful for all the positive comments from my previous participants. These feedback are a crucial source of motivation and inspiration for me to keep doing what I do." Chef AMELIA SEKO has been whipping up authentic Japanese food from home for the past 18 years. A desire to impart her knowledge and share her passion for the cuisine sees her joining Palate Sensations as a Guest Chef. Having been married to a Japanese and with 3 gourmet food-loving daughters, Amelia only produces the best from her kitchen at her family's insistence. Amelia believes that Japanese food must not only taste good but also be aesthetically pleasing to invoke all senses of umami (うまみ). So come and experience pleasure in this brand new series of classes by AMELIA SEKO, specially designed to tantalise and awaken your palate. Master the finesse of essential Japanese cuisine, with a step-by-step guide and an introduction of must-have ingredients in a Japanese kitchen.
- Hana MadanatMiddle East CuisineHana MadanatMiddle East Cuisine"My cooking is simple, affordable, yummy and from the heart." Born in Jordan, Hana Madanat remembers spending part of her younger years in the kitchen with her six sisters and mother learning how to cook. Sixteen years ago, she started traveling with her husband, leaving behind her family, her culture, and her mother’s food. She started the search for a taste of home, heading to different Middle Eastern restaurants, but she couldn’t find the authentic taste which is deep in her heart, the taste which could take her back home to her mother's kitchen. She started cooking in her small kitchen, and shared the food she cooked with her family and friends, and now, she would love to share it with more people. [video width="720" height="360" mp4="https://www.palatesensations.com/wp-content/uploads/2016/05/My-Movie-1.mp4"][/video]
- Kamal ChannaIndian CuisineKamal ChannaIndian Cuisine"With over 40 years of experience, I have worked my craft in hotels, fine-dining restaurants as well as hawkers. I now believe that people should be able to take the authentic crafts of North Indian cuisine to their own kitchens without relying on short-cuts and mixes. See you at Palate Sensations." Chef Kamal Kumar Channa is the only Singaporean chef specializing in North Indian cuisine with over 40 years of international experience. He has successfully earned accolades as a chef and a business owner and he understands the needs of the kitchen, manpower management and the economics of being in the food & beverage industry. Upon graduation from Delhi University with a Bachelor’s Degree in The Arts, Chef Channa excelled in a 3-year apprenticeship program with the Indian Tourism Development Corporation, passing in the trade of "Cook General". Fueled by his passion, he learnt skills in various sections such as the pantry, bakery, super-club (western hot kitchen) and production kitchen at the Ashok Hotel in New Delhi. Chef Channa has worked in Calcutta, Jaipur, Hyderabad, Abu Dhabi, Saudi Arabia and Australia. In 1987, he moved to Singapore and worked in hotels. Currently, as a freelance chef instructor for Indian cuisine, Chef Channa enjoys sharing his vast knowledge and international experience in both theory and practical classes to private groups, F&B diploma students and corporate teams.
- Jean Philippe LandryBakerJean Philippe LandryBaker"After all these years, baking is still magical for me. I always look forward to seeing the excitement on my participant’s faces as they take something as basic as flour and after learning the various techniques, be able to create artisanal bread out of their own hands. This to me, is what teaching is all about." Jean Philippe Landry has been baking bread since he was 16 years old. Hailing from Annecy in the Alps, he horned his artisan bread making skills with Kevin Le Meur, a 4th generation master artisan baker. Jean Philippe now lives in Bangkok and runs Maison Jean Philippe, an artisan commercial bakery suppling sourdough breads and pastries to the best hotels, restaurants and cafes in Thailand. Jean Philippe is passionate about his craft and loves to share his skills with like minded individuals who are hungry to learn and enjoy the pleasure of turning simple ingredients into the most amazing pastries and breads. He currently offers consulting services to start up bakeries and teaches at several schools in Bangkok including Le Cordon Bleu and PBA. He runs the 5 Day Bread & Pastries program at Palate Sensations several times a year.
- Paula TanPastry ChefPaula TanPastry Chef"I take pleasure in seeing great food served on home dining tables." Unrelentless passion for baking since college years away from home in the Canadian allure, and throughout 25 years of raising a family, Paula took her culinary aspiration to greater heights at BITC and was trained in various kinds of dough preparation for asian pastries. She went on to pursue her Trainer License in the art of Japanese Bread Making @ ABC Cooking Studio located in Ngee Ann City. Her profession as a realtor of 20 years rewarded her numerous flexible hours in the kitchen, experimenting different kinds of pastries recipes she adored. She takes great joy and pride in serving her steam baos, assorted mooncakes , asian breads , huaiyang pastries and asian popular snack foods to friends and family. Whenever some stolen time is endowed on her, she takes pleasure in sharing several of her favourite recipes at her humble blog and Youtube channel @PaulaCookingFingers . Autumn Festival 2015, she pioneered some new flavoured tea-infused snowskin mooncakes for 1872 Clipper Tea Co and conducted a workshop for their distinguished patrons at their new launch of the Timeless Earl Grey. She also introduced her Rainbow Snowskin Mooncakes to EDBI in their staff bonding session. Besides conducting group workshops, she conducted a private class for the staff of a Vietnamese bakery in mooncake making .
- Shalu AsnaniVegetarian CuisineShalu AsnaniVegetarian Cuisine"I love teaching as it allows me to help people transition to plant-based eating and open their minds to new ways of eating. I believe in down-to-earth good food, using the best produce and imparting loads of flavor through fresh herbs and spices." Born into a family of great cooks, Shalu was exposed to the art of cooking at a young age and picked up many family secrets along the way, but is constantly reinventing her style to keep things fresh and modern. Her niche is healthy vegetarian cuisine panning all styles – Asian street food to contemporary Western cuisine, and her goal is to disprove the myth that vegetarian food is boring, the dishes she creates are bursting with flavour and tantalising to even the most extreme of carnivores. After a successful stint teaching at a The Hutong school in Beijing, Shalu is back in Singapore and has introduced her creative style of teaching here and has written a comprehensive guide to Singapore vegetarian restaurants. Apart from cooking, her other passion is travelling which she combines with her art by getting inspiration from exciting food around the world, and attending courses overseas to broaden her repertoire. Shalu recently acquired her professional diploma in vegetarian cuisine from Cordon Vert Cookery School in the U.K. which has added a new dimension to her creative cooking skills. Due to her in-depth knowledge and passion for food, Shalu was featured in the Lonely Planet Singapore 2012.
- Alicia TiveyIndonesian CuisineAlicia TiveyIndonesian Cuisine"The secret of a successful life is to eat and cook what you like. As Thomas Keller said “a recipe has no soul, you as a cook must bring soul to the recipe.”
After completing her formal training at Frankston TAFE in Victoria, Australia, Alicia embarked on a long career working in restaurants, bakeries, board rooms and cooking schools across Australia, Singapore and Indonesia. In the early days Alicia was privileged to work with and learn from several award winning chefs in their Australian restaurants such as Tetsuya Wakuda (Tetsuya’s, Waku Gin), Stephanie Alexander (book author and chef at Stephanie’s) and Greg Brown (Paysan & Brown’s).As an Instructor at Black Pearl Epicure Cooking School in Brisbane, Alicia supported numerous celebrity chefs, such as Curtis Stone and Damien Pignolet, for their cooking demonstrations and book releases. Moving to Singapore in 2009, Alicia was Executive Chef at Palate Sensations Cooking School and has contributed as a Consulting Chef since then. In 2011, Alicia took on the challenge of Executive Chef at The Moluccas Room at the Marina Bay Sands complex in Singapore. Inspired by my classical French culinary training and her Indonesian heritage, she gave a modern interpretation of Indonesian cuisine by adopting western cooking techniques to bring out the best flavours in authentic Indonesian food. From 2014 to 2016, Alicia was a guest chef at Jakarta Fashion and Food Festival. Her current projects involve setting up her own cooking school and pop up restaurant at the family farm in Lembang (Indonesia) and at Narrawong (Victoria, Australia) to promote healthy produce, cooking, eating, and sustainable living. At her Indonesian and Australian homes, she has a small but rewarding fruit, vegetable and bee operation.
- Hayedeh SedghiPersian CuisineHayedeh SedghiPersian Cuisine"With my passion for cooking Persian food, I can't wait to introduce this incredible cuisine and culture to food lovers who enjoy such delectables as the aroma of saffron flavored rice and stews.”Born and raised in Shiraz, Iran, Hayedeh Sedghi spent her formative years immersed in a culture that celebrates food. Iranian cooks, usually women, pride themselves on serving lovingly home cooked, thickly nourishing and irresistibly tasty meals every day. Hayedeh grew up reaping the benefits of this practice. In 1989, Hayedeh moved to Singapore with her husband. She sought to conjure up a taste of home in the kitchen at every opportunity whilst studying computer science. At the time, however, some important ingredients were difficult to obtain, but she was determined. Over the years, she not only prepared a great many delicious dishes but she also found alternatives for unavailable ingredients. Hayedeh published her Feast Of Flavours From The Iranian Kitchen cookbook in 2007. Hayedeh is Muslim and does not use pork or lard in her menus. All her ingredients are halal.