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Chef Divya Bakshi

Once you taste Divya Bakshi's food, there's no turning back. A trained biologist and teacher professionally, this chef's cooking journey began at a young age. As she began to share her food as an entrepreneur and cooking instructor, good reviews boosted her confidence and allowed her to venture into various cuisines. Her specialisations are vegetarian, vegan and gluten-free cooking.   Plant-based cooking is becoming popular in Singapore, and Divya believes that there are many undiscovered flavours within it. Her cooking style is fuss-free, zero-wastage and experimentative. She loves merging cuisines and creating fusion recipes; all her spices and pastes are made to maintain authenticity and flavour. Divya is also a dessert connoisseur and especially enjoys creating keto-friendly desserts. Being in the culinary industry for eight years...

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Chef Latha Chandrasekaran

Chef Latha Chandrasekaran grew up like most people: watching the bustle of her mother and grandmother in the busy kitchen of their home. As a child, she loved watching them cook tirelessly. She was always curious and would question them about the ingredients used and the flavours of different combinations. She finally put her interest in practice after moving to Singapore and found her passion for the craft, which led to her teaching cooking classes with over 135 people in Japan.   With the help of her grandmother and mother, she learned to make the dishes of her childhood and is now skilled in the cuisines; the Chettinad and Kongunadu cuisines have since become her speciality. The Chettinad cuisine, especially, is famous in India for its health benefits,...

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Chef Wendy Quek

Chef Wendy Quek has loved cooking since she was young. Being in the business for twenty years now, Wendy's interest in cooking began from watching Zi Char stalls. As she grew older, she continued to observe their cooking styles and techniques and added them to her personal style. She recalls her first dish being a Scallion Omelette during her upper primary school days, and her first taster being her father. After completing her Diploma in Culinary Arts, she entered into the F&B industry and began teaching classes. She taught group and private cooking lessons for a few years. The best dish she'd taught was the Crispy Roasted Pork, which was during a time when not many knew how to use...

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Chef KT Yeo

Known to Esseplore as the man blessed with the gift of taste, Yeo Kian Tiong is a highly accomplished chef in Singapore. After quitting his high-paying IT job, he enrolled in the prestigious Le Cordon Bleu Culinary Academy and has since mastered four of the toughest cuisines in the world – French, Italian, Cantonese, and Japanese. He has pioneered some of the most well-known restaurants in the country like Xi Yan, Sumi Yakitori, Cornerstone, Ramen Monster, and ran his private fine-dining service. He has also been featured in newspapers, magazines, local television, and radio talk shows, and released two cookbooks Cook Chinese with Chef KT, and Cooking Classics China which won the Gourmand World Cookbook Award. Currently, he is the Executive Chef and Head Culinary Innovation...

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Chef Bhuvana Andrew

Chef Bhuvana Andrew, lovingly called Buni, is a chef whose love for cooking brings you new tastes and diverse flavours. What began as a way to help her parents grew into a passion she couldn't ignore. Growing up, Buni was surrounded by good food. Her parents managed a small coffee shop in her hometown Chidambaram, Tamil Nadu that still has people queuing for a taste of their delicious idlis. It was from her father that she picked up a meticulous eye for detail and quality, and from her mother various family recipes. As she continued to hone her skills, her experimentative nature helped her turn simple recipes into flavourful fusion dishes that people around her loved. With the intent of...

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