Chef  Wee Bin is a familiar name in the local culinary scene.

He is a true culinary artist, who has trained for more than 30 years.  With his constant attention to details and understanding of quality of ingredients, he offers both traditional and modern dishes that will make your event truly memorable.

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He started his culinary apprenticeship with Master Chef Hooi Kok Wai at the age of 19 to learn Chinese cooking.  He later joined Chef Arnold Michel for the  opening of his first stand-alone French dining bistro in Singapore as an apprentice pastry cook.

 

Wee Bin is a well-traveled chef who has worked and trained in some of the best restaurants in the world such as Spago (Chicago), Chef Charlie Trotter at Trotter Restaurant (Chicago), Michel’s French Restaurant (Hawaii) and with Chef Markus Greiner at Huku’s (Hawaii). In addition to his experience, BeWilder is also one of the pioneers in Molecular Gastronomy in Singapore.

 

With his wide culinary exposure, he has developed a strong foundation for high-level culinary skills, and has been recognised as a leader in his field through national and international competitions while working both on the corporate side and in the fine dining realm.

 

He was also the SQ inflight Chef with SATS for the development of in-flight cooking processes and menus planning for SQ’s First Class Cabin passengers.

 

Later part of his career,  Chef  Wee Bin has dedicated his time into teaching and training ex convicts, as well as being the National Coach of the Singapore Culinary Team that have won numerous international awards.

 

This year, he seats in the panel of judges for the renowned FHA culinary competition.

 

With extensive experience in some of the best restaurants throughout his career, his knowledge and dedication to his craft ensure that every aspect of food quality and presentation will meet your expectations.