Andre Kam
Cuisine of choice: Multidisciplinary
Chef Andre has over a decade of experience creating and innovating recipes in various cuisines, from Chinese and Spanish, to Mediterranean and Pastries, and is currently Chef and Instructor with Anatta Culinary Academy.
Graduating from At-Sunrice GlobalChef Academy specialising in Culinary Arts, Chef Andre went on to advance his career in Asian cuisine as a Chef in Din Tai Fung, where he mastered the art of noodle-, broth- and dumpling-making. He then worked his way through various restaurants, where he expanded his expertise across diverse cuisines, from the rich flavours of Chinese and Spanish dishes, to the exotic allure of Mediterranean fare.
From 2015, Chef Andre was presented the opportunity to transition into creating and developing menus using only seasonal ingredients, where he returned to his roots of Singaporean cuisine to vitalise the local culinary scene and modernise how local food was viewed. He was also able to master skills in the very niche field of fermentation and aging ingredients.
In 2019, he was appointed overall in-charge of Brasserie Les Saveurs at The St. Regis Singapore, where he planned their menus and events. Chef Andre then found his calling in instructing when he joined Shatec as a trainer, where he developed lesson plans and conducted full Diploma courses for aspiring chefs.
Chef Andre’s milestones:
- Graduated from At-Sunrice Globalchef Academy
- Worked at Absinthe as Chef de Partie
- Sous Chef at Esmirada for European & Mediterranean cuisines and Life Cycle Concepts for Teochew & Local cuisines
- Operated the kitchens of 4Fourteen, Kepos & Co, and Vessel Italian in Australia under their owners and head chefs
- Overall in-charge of operations and menu-planning at Brasserie Les Saveurs at The St. Regis Singapore
- Developed courses and lesson plans as Trainer at Shatec