"The key to success is to love what you do and eat chocolate"
Chef Amanda blends passion with chocolate. From traditional Malaysian delights to contemporary creations and chocolate showpieces, her sweeping knowledge of the world of pastry has well positioned her in her present role as Head Chef of Chocolate Academy Singapore, Barry Callebaut’s international gourmet business.
Amanda’s early interest in pastry had its unfolding during her high school days when she found immerse joy in baking for her loved ones. Her formal career began more than 23 years ago in the pastry kitchen of the Shangri-la Hotel Kuala Lumpur. Since then, through conscientious pursuits at renowned hotels and restaurants in Malaysia, including Mandarin Oriental, Harrods, and TWG Tea, she has become distinctly adept in her skill set. IKA Olympics Germany and Asia Pastry Cup Singapore awarded her the bronze and silver medals respectively for her creations.
