Chef Profile
Chef Peter Lum  

Chef Peter Lum began his culinary career nearly 5 decades ago, as an apprentice cook at the Hotel Inter-Continental Singapore. Four years later, in 1969, he became part of the opening team at the Hotel Equatorial Singapore in the capacity of Pastry Cook.


In 1971, he joined Hyatt Hotel as Chef de Partie, quickly rising through the ranks to become Executive Pastry Chef the following year, a position he held for the next 10 years. He next joined the Imperial Oberoi Hotel Singapore as Executive Pastry Chef for the following two years.

In 1984, he joined the SATS In-flight Catering team as Executive Pastry Chef, a position he would hold for the next 27 years. Here, he oversaw the catering of 50,000 in-flight meals for 43 airlines each day. He also planned and oversaw the opening of the SATS In-flight Catering Centre 2 in the areas of pastry and baking in 1996, as well as the opening of Beijing Airport In-flight Kitchen (BAIK) in China in 1996 and the opening of EVA In-flight Catering Kitchen (Sky Catering) in Taipei in 1997.

Chef Lum joined hospitality school SHATEC as Senior Mentor in 2011 until early 2014.

During his accomplished career, Chef Lum achieved some noteworthy milestones, including making the tallest free-standing cake in the world in 1982 and the tallest wedding cake in the world in Bangkok in 1985, which earned a place in the Guinness Book of Records. In 1991, as part of Singapore Tourism Board’s 21 Anniversary Celebrations, Chef Lum mobilized the help of 11 hotels and coordinated the creation of the largest cake in Singapore. In 2012, he was part of the team that saw the creation of the world’s largest cupcake mosaic of 22,000 cupcakes, which earned Singapore a Guinness World Record.

With his wealth of experience, Chef Lum has regularly been invited to join judging panels for Chefs Associations throughout Southeast Asia. In 2009, he conducted pastry and baking classes for the PIA In-flight Kitchen in Pakistan and the Maldives In-flight Kitchen, as well as sugar art at At-Sunrice GlobalChef Academy.

Chef Lum was a finalist for WDA’s Most Supportive Mentor Pastry Chef in 2010, a title which he deservedly won the following year. He has also been conferred the title of Pastry Mentor Chef at At-Sunrice and is WSQ Advanced Certificate in Training and Assessment (ACTA) certified.


 

Steven Ong  

Steven Ong is the pastry chef owner of the established and well-known patisserie and confectionery boutique shop, Centre Ps which has garnered wide accolades for its finely customized desserts and exceptional pastries and chocolates.

Prior to his setting up his confectionery boutique shop, he has helmed the pastry kitchens of The Intercontinental and Conrad Centennial Singapore collectively for 12 years. He has also helped shape the creative efforts of other leading hotels where he worked in Singapore such as the Four Seasons, Shangri-la and The Mandarin.

Chef Patissier Steven Ong is a well-respected and prominent pastry chef who has represented Singapore to compete in numerous regional and international competitions namely Food & Hotel Asia and World Pastry Championship as well as been on the panel of judges for other competitions.