Tai Chien Lin, Captain
Tai only started his pastry career in Singapore in 2004, after his bachelor degree in international hotel and tourism management. He has spent his four and half years working at Swissotel the Stamford Singapore, and promoted to Junior Sous Chef for Equinox Complex. He then joined Nectarie as a pastry chef by overlooking the operation and production for the pastry shop.
He has taken part and achieved gold medals in individual Praline category for FHA Culinary Challenge Singapore 2006, FHM Culinary Challenge Malaysia 2007, and FHA Culinary Challenge Singapore 2008. He was also the team assistant for Singapore National Team in Expogast Culinary World Cup 2006, Luxembourg and IKA Olympiade Der Koche World Culinary Olympic 2008, Erfurt, Germany. The team has achieved gold medals for both competitions.
Tai is currently the chocolatier for Raffles Hotel, producing pralines for in house guest and Thos S B.
Jaycent Lau Tse Kwang
Jaycent began his career in Malaysia as a apprentice in a pastry shop in 2001. After two fruitful years, he moved to Singapore, He joined a pastry shop for four and half years and was promoted to Assistant Chef. He then joined Raffles Hotel and he was quickly noticed as good team player.
He was selected for the title of Best Chocolate Showpiece to represent Singapore for both upcoming competitions, Asia Pastry Cup 2010 incorporated with Food & Hotel Asia 2010 held in Singapore Expo and World Pastry Cup Championship which will be held at United America, Phoenix.
Jaycent is currently the pastry artist, who in charge of all chocolate decorations and displays at the Raffles Singapore, which includes chocolate and pastillage work as well as wedding cakes.
Alex Chong Chi Hiung
Alex Chong Chi Hiung, holds a National ITE Certificate in Baking. He joined Swiss-Treat Pte Ltd as an Outlet Manager from 2005 to 2006. In May 2006, he decided to venture out in the Pastry and Baking industry and therefore requested to work in Swiss-Treat Pte Ltd pastry production factory.
He joined Hilton Singapore as an Assistant Chef De Partie from 2007 to 2009. He was the 2nd runner up for the “California Raisin Baking Competition 2008 Singapore - Plated Dessert Category” and also won a consolation prize in “Fronterra Pastry Challenge”. Currently, he is working at Equinox Complex of Swissotel The Stamford Singapore as a Chef De Partie.
Among his achievements, Alex was also selected for the title for Best Sugar Showpiece and Best Chocolate Cake category to represent Singapore for both upcoming competitions, Asia Pastry Cup 2010 incorporated with Food & Hotel Asia 2010 held in Singapore Expo and World Pastry Cup Championship which will be held at United America, Phoenix.
Alex is currently Chef de Partie at Equinox Complex Singapore.
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