Andrew-Left

The Baker

For his creativity and passion in cooking, Andrew was very fortunate to have been awarded with the Freeman Scholarship to attend a culinary degree at the New England Culinary Institute in the Essex Campus in Vermont, U.S.A. After graduating in 2006, he had the privilege to do his internship and work in several restaurants in Singapore, under the mentorship of great chefs and owners.

In 2017, Andrew developed an unconventional biscotti recipe that he would like to share with biscotti lovers and health-conscious people who want to enjoy this light and healthy snack. In 2019, he recreated another healthy snack ~ Florentine Coins!