Master Chef's Story
A Flavourful Legend: from humble Kitchen Apprentice to Presidential
Banquet Chef.
Master Chef Joe Yap
The journey from the childhood kitchen of “Guan Hoe Soon” restaurant
on Joo Chiat Road in Singapore to an international competition
champion highlights a path of dedication, skill development and
self-motivation. His proudest moment had to be cooking for the
former President of the United States, President George Bush Senior.
Chef's 40-year culinary journey is a rich tapestry woven from
generations of flavors and a fearless spirit of innovation.
Growth Journey:
Refining Skills Amidst Smoke and Trophies
Childhood Immersion
Born into a Peranakan restaurant family, he started learning to chop ingredients at 8 and serving coffee to customers (when a cup cost just 7 cents), absorbing the secrets of traditional Peranakan spice blending and cooking techniques.
Born into a Peranakan restaurant family, he started learning to chop ingredients at 8 and serving coffee to customers (when a cup cost just 7 cents), absorbing the secrets of traditional Peranakan spice blending and cooking techniques.
Career Takeoff
Joe joined Ladyhill in 1968 as Chef de partie and was responsible for the Swiss and Continental cuisine. He broadened his knowledge of different cuisines and sharpened his culinary skills. Between 1971 to 1985, he was with Apollo Hotel where he introduced the Nonya buffet spread. The Luna Coffee House at the Apollo Hotel was famous for its Nonya buffets, which offered a wide spread of delicacies using traditional Nonya cooking methods. Joe was also involved in the pre-opening of F&B outlets at Westin Stamford, Marina Village and Fortune BlueWave, Bangkok. He worked with Holiday Inn Anrong in Chengdu and Holiday Inn in Guiyang. In these appointments, he had the opportunity to learn about Thai, Cantonese and Sichuan cuisine.
Joe joined Ladyhill in 1968 as Chef de partie and was responsible for the Swiss and Continental cuisine. He broadened his knowledge of different cuisines and sharpened his culinary skills. Between 1971 to 1985, he was with Apollo Hotel where he introduced the Nonya buffet spread. The Luna Coffee House at the Apollo Hotel was famous for its Nonya buffets, which offered a wide spread of delicacies using traditional Nonya cooking methods. Joe was also involved in the pre-opening of F&B outlets at Westin Stamford, Marina Village and Fortune BlueWave, Bangkok. He worked with Holiday Inn Anrong in Chengdu and Holiday Inn in Guiyang. In these appointments, he had the opportunity to learn about Thai, Cantonese and Sichuan cuisine.
International Vision
Attended a F&B Training programme conducted by Fraco Astori Ecole Hotelier in Lausanne - known for its prestigious culinary and hospitality programs.
Attended a F&B Training programme conducted by Fraco Astori Ecole Hotelier in Lausanne - known for its prestigious culinary and hospitality programs.
Peak Moments
Crafting Flavors Tailored for World-Class Experiences.
Presidential Recognition
Designed and executed an exclusive banquet for the President, who
personally praised the culinary experience and expressed his
appreciation with a handshake to the Chef.
"State Banquet" Menu
In 1994, Chef Joe Yap designed the "Sino-Western Fusion Banquet"
menu for former U.S. President George H. W. Bush.
Peak Moments
Cooking for the Former President of Singapore
Crafted an exclusive banquet for former Singapore President S R
Nathan, who praised the dishes and personally shook hands with Chef
Joe to express his appreciation.
Competition Glory
Represented Singapore in multiple international culinary
competitions, winning championships at the "Salon Culinaire – Asia’s
Premier Culinary Event" with Peranakan laksa sauce and satay sauce,
integrating competition-honed flavor-balancing techniques into every
sauce.
