No stranger to the culinary circle, Chef Terence Chew - a veteran in the art of western cuisine, has garnered more than 30 years of culinary expertise both in London and Singapore. After completing a Hotel Catering management program, Chef Terence later honed his culinary skills at London's Kitchen Management Slough College and the American Hotel and Motel Association.
He has worked in some of Singapore's best restaurants including Latour, a prominent French fine dining restaurant formerly at Shangri-La Hotel Singapore. Chef Terence has also had the opportunity to work with several of the world's best chefs including Terje Ness of Norway, Jean-Pierre Silva of France, Thierry Marx of Bordeaux and Cheong Liew of Adelaide at the Tower Club Singapore. He has been featured in various publications, including The New Cuisine & Wine Scene magazine and THE PEAK.
Chef Terence's love of food and his never ending search for new flavours and techniques has led him around the world, such as Napa Valley, USA, Perigord, France, Norway, Switzerland, and most recently to New York and London, where he visited renowned restaurants like Bouley, Atelier at Ritz Carlton, Daniel Bouloud, Jean Georges Vongerichten, Aquavit, Feledia, 3-star Michelin Gordon Ramsay, 1-star Michelin Cladrigies, Mossiman's Club, MJU Restaurant in London and Tetsuya's in Sydney, Australia.
An award-winning chef with 24 culinary medals -to his name, Terence's philosophy of food is simple and heartwarming - “My contemporary creations are a result of my commitment to using the freshest seasonal products supplemented with the best ingredients from around the world. Every creation must be the best it can be.”
