Jasmin Chew

Jasmin Chew

Young, creative and bold – Jasmin Chew is fast
becoming a force to be reckoned with in
Singapore’s tight knit circle of established pastry
chefs.
After starting her career in Shangri-La Hotel in
1999, she moved to Melbourne, Australia, where
she worked at the renowned Oriental Tea House
and Nooch Cafe for seven years. Along the way,
she took the opportunity to study Graphic Design
before returning to Singapore to pursue her formal
culinary education with At-Sunrice GlobalChef
Academy. She went on to master her craft in
some of Singapore’s top restaurants, including
Italian fine-dining stalwart Senso, before joining
Stellar at 1-Altitude at the top of her game. Most
recently, she trained at the prestigious l’Ecole
Valrhona in Paris to hone in on her techniques
with chocolate.

“As a creative person, I am drawn to colours, textures and flavours, all of which I believe bring a humble dessert to life,” said Jasmin. “There is a myriad of flavours yet to be discovered and I love experimenting with different ingredients to create flavours that are bold, contrasting yet complementary, and certainly distinctive to give the diner something to remember.”

Jasmin’s passion and dedication reflects in her various creations, including her signature Dessert Art selections – Bacon & Eggs, a sheep’s milk yoghurt mousseline with an elderflower honey ‘yolk’, topped with a smoky bacon soil; and a Volcanic Pavlova that encases fresh Mara de bois strawberries, salted dulcey, honeycomb crumbs and a dollop of chamomile ice cream. A finalist in the student category of the California Raisin Culinary Contest Singapore in 2009, and most recently a Pastry Chef of the Year Finalist in World Gourmet Summit Awards of Excellence 2017, Jasmin Chew continues to make waves in the Singapore dessert scene.