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shalu20.“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.

Alicia Tivey