“I have a real passion for food and I enjoy cooking mouth watering dishes. I am constantly upgrading my knowledge about new food trends. 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 until December 2018. She is a Chef Lecturer facilitating the training restaurant La Rez at Nanyang Polytechnic. Brenda continues to teach and share her passion for pastry as a guest chef at Palate Sensations.