Edmund Toh
Vice President of Culinary, Iron Chef F&B – Collin’s

Award winning Chef Javed Ahamad, the Corporate Chef at Punjab Grill, Singapore is probably the premier exponent of creating unique Indian dishes for the Singaporean palate.

Chef Edmund was previously the Assistant Vice President of Food & Beverage Culinary at Resorts World Sentosa for five years where he was responsible for more than 30 kitchens in Singapore’s first integrated resort, before moving onto Rasel Catering Singapore and Purple Sage Group as the Director of Culinary. He is also an Advisory Chef for SHATEC Singapore, an Honorary President of Singapore Chefs’ Association and a Mentor Chef for Singapore’s award-winning National Culinary Team since 2014.

Javed Ahamad
Corporate Chef, Punjab Grill Impossible Foods

Award winning Chef Javed Ahamad, the Corporate Chef at Punjab Grill, Singapore is probably the premier exponent of creating unique Indian dishes for the Singaporean palate.

Chef Javed has spent more than 11 years in various Indian restaurants in Singapore and has refined his skills after hours of arduous training and cooking. He is credited with introducing a variety of firsts to the Singapore market –including Singapore’s first Indian style champagne brunch, the first Ayurveda based menu and a variety of other themed menus. After an extended period of learning and mastering his creations in India, Chef Javed started his Singapore journey with Rang Mahal at PanPacific. He was later one of the initial chefs at the Song of India before taking over his current role at Punjab grill. Chef javed has trained and worked with a variety of noted chefs like Mr. Jiggs Kalra, Chef Milind Somani, Chef Vineet ͞Life is an ever changing journey of learning and creating ͞. His constant thirst for learning and perfecting has landed him a variety of accolades starting with his winning the Gold Award for Nestle Star Young Chef of the Year in 2001 with awards along the way from the restaurant association of Singapore, Sphere Culinary Challenge, WGS to name a few.

The Canada Pavilion will be presenting a Canadian Craft Beer and Food Pairing session conducted by International Beer Judge Don Tse and Chef Anand Kumar. The craft beer from British Columbia has been specially selected to pair with the finest Canadian Atlantic lobster and air-flown pork, with curated recipes to accentuate the unique taste profiles of the combined quality ingredients.

Don Tse
Beer Writer & Judge

Don Tse is an internationally recognized beer writer and beer judge. He has sampled almost 22,000 different beers in the 20+ years he has been working with beer. Don Tse has written for magazines and presented on beer around the world including, Canada, the United States, the United Kingdom, Australia, Ukraine and now, for the first time, Singapore.

Jimmy Mun
Application Chef, Welbilt

Chef Jimmy started his interest in the Culinary trade at the tender age of 14.  He was introduced to the Asian Cuisine back in old Hotel Phoenix in Singapore. He soon realized his passion for cooking and creative style and began work for restaurants like Olio Dome, Tango restaurants to name a few.

After his graduation from SHATEC, Chef Jimmy traveled overseas to Korea, Thailand & Australia as Chef de Cuisine in various restaurants. This experience gave him the knowledge and skill set of the various cuisines to fulfilled his creative curiosity in culinary. In 2011, Chef Jimmy made the leap and joined Manitowoc Foodservice APAC (known as Welbilt Inc. now) as an Application Chef. His role assisted the company’s customers in the development of their menu and cuisine into the benefit of Technological application such as the Convotherm 4 Combi Steamers.

Chef Jimmy enjoys products development the strategically combine these skills to deliver equipment solution to leading foodservice and restaurant brands across APAC region.

Vincent Ling
Corporate Chef,  Welbilt

Chef Vincent enjoys food innovation with different flavors and cooking techniques. In his past experience working in the frontline, providing excellent experience to customers is satisfying to him as his customers enjoy the food and trust that each time the meal experience consistently meets their expectation or beyond. He loves experimenting with different cooking techniques, and ingredients, and has  constantly imagine the blending of flavors in the mind and palate even before the dish is physically prepared.

Moving on to a Corporate Chef role in Welbilt, it was a further development into a different work experience. He have been imparting skills and sharing knowledge with chefs from different countries and serving different cuisine type. Chef Vincent believes that food is not just about coming up with menus and deliver good tasting food, it is a gourmet.

Sherine Lim
Chef, Hotel InterContinental

Sherine started her culinary journey at the age of 18, studying at a Culinary School, for the basic foundation of cooking. She liked cooking and food, and the science behind food. Throughout her culinary journey, Sherine has participated in many competitions to brush up her skills and knowledge with the guidance of her head chef, Nixon Low, who was her mentor for the competitions she has gone through.

The most recent competition was the Culinary World Cup Expogast in Luxembourg 2018, where Team Singapore managed to clinch second place and be among the top 3 in the world. The second most recent would be FHA 2018 where her team managed to clinched the overall champion.

Miller Mai
Head Chef, Ding Dong

Currently, in his role as Head Chef of Ding Dong, Miller brings his enthusiasm and existing skills and experience to manage his team at the restaurant, to bring to guests highest levels of gastronomic satisfaction. With his ardent passion for food, he hopes to continuously improve and offer guests a playful, inventive and unique take on modern Southeast Asian cuisine.
Currently, in his role as Head Chef of Ding Dong, Miller brings his enthusiasm and existing skills and experience to manage his team at the restaurant, to bring to guests highest levels of gastronomic satisfaction. With his ardent passion for food, he hopes to continuously improve and offer guests a playful, inventive and unique take on modern Southeast Asian cuisine.

George Ng
Chef, Fabristeel

Chef George is a Singapore born, who started his culinary career as a Professional Chef in 2014 with prior experience in the F&B scene since 2010. His passionate desire to be a part of the culinary scene in Singapore drove him to took up a Diploma in Culinary Arts from At-Sunrice GlobalChef Academy and has since worked in 1-Michelin Starred Chinese Cuisine Putien Restaurant, Prime Society at Dempsey Hill of Quality Australian Cuisine, and Accor Hotel’s Luxury Brand Sofitel SO Singapore.

Joining Fabristeel Singapore in February 2019, he strives in educating and deliver the latest Technological Advancements of Principal and Secondary Brands the company works with; to the masses looking to automate and streamline kitchen operations towards excellence.

Vincent Ling
Corporate Chef,  Welbilt

Chef Vincent enjoys food innovation with different flavors and cooking techniques. In his past experience working in the frontline, providing excellent experience to customers is satisfying to him as his customers enjoy the food and trust that each time the meal experience consistently meets their expectation or beyond. He loves experimenting with different cooking techniques, and ingredients, and has  constantly imagine the blending of flavors in the mind and palate even before the dish is physically prepared.

Moving on to a Corporate Chef role in Welbilt, it was a further development into a different work experience. He have been imparting skills and sharing knowledge with chefs from different countries and serving different cuisine type. Chef Vincent believes that food is not just about coming up with menus and deliver good tasting food, it is a gourmet.

Ahmadiskandar Akbarruddin
Head Chef, The Sampan

At just the age of 27 years, Chef Ahmad, is taking The Sampan diners on a uniquely Asian culinary journey. Growing up in Singapore’s rich cultural tapestry, Chef Ahmad was always fascinated by the depth of flavours and colours of Asian food. When offered to lead the kitchen at The Sampan and share a highly inspiring Pan Asian menu to his diners, Chef Ahmad was instantly excited.
As an Asian Chef, he believes that understanding and respecting the cooking methods and diverse flavours of the region is important. At The Sampan, he is able to do just that and share his knowledge and passion for incomparable dishes found only in Asia. Chef Ahmad hopes to take diners down memory lane with absolute iconic dishes renowned the world over, but most importantly, to introduce new techniques and flavour profiles that will get foodies excited.