Eric Neo, executive chef of InterContinental Singapore, shares his first order of business as President of the Singapore Chefs’ Association (SCA).

At the Singapore Chefs’ Association’s recent Chinese New Year Lo-Hei celebration, Eric Neo, executive chef of InterContinental Singapore, officially took over the helm of the SCA, replacing chef Edmund Toh who had been in the role since 2014. The 2019 executive committee of the SCA (list below) was also inaugurated.

Chef Eric Neo

Chef Eric Neo

Having been vice president of the association and a key member of the annually-renewed Exco, chef Neo expects the leadership transition to be a seamless one. He will continue to work towards objectives such as nurturing chefs to take part in international competitions such as the Culinary Olympics at Erfurt, Germany in 2016 and the most recent Culinary World Cup in Luxembourg in 2018.

SCA executive committee 2019 New President and SCA Exco 2019

SCA Executive Committee 2019

In his words, the top five priorities for his tenure are:

1) Boosting membership

I would like to boost our membership (which currently stands at close to 1000 in total) and attract more professional chefs to our association so they can share their expertise and knowledge with the younger chefs. We have also recently launched the SG Chef app that allows professional chefs to register themselves and make payment immediately, hence streamlining our recruitment drive to make it a seamless process. Our members can also set up alerts on the app and stay updated on our upcoming events and seminars and register themselves for classes.

2) Nurturing young chefs

We plan to offer young chefs scholarships and the opportunity to be mentored by our Singapore National Team members and professional executive chefs through the masterclasses and events we plan to organise. This also gives us the chance to recognise our past members and their great contributions to our association and the industry.

Yellow Art - 2016 Culinary Olympics dish - - Eric Neo New President SCA

Yellow Art – 2016 Culinary Olympics dish (Photo: Edmond Ho Fotographie)

3) Building good platforms for corporate members

I think it’s important to create a sustainable and mutually-beneficial platform for our corporate members, so that they will have confidence in the SCA and work with us to showcase their products to the F&B industry. I will adopt a proactive approach and visit my current corporate members to find out how they think the SCA can assist in their business and how they can help the SCA become to a better organisation. There’s so much the SCA and its chefs can work with the companies on, such as assisting with product launches.

4) Improving professional standards

We also want to play a major role in the training of chefs and of helping to improve the standards of the culinary profession through our partnerships with the local culinary institutes.

5) Engaging government agencies

We plan to engage with the tourism board and government agencies to support our community of chefs and the culinary profession through competitions and the learning opportunities we provide.

Forest Cherry - Eric Neo New President SCA

Forest Cherry (Photo: Edmond Ho Fotographie)

 With these plans, chef Neo and the 2019 Exco have their work cut out and we won’t be surprised to see them making their presence felt at F&B events throughout the year.
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SCA Executive Committee 2019

President
Eric Neo
Executive Chef
InterContinental Singapore

Vice President
Kong Kok Kiang
Executive Chef
Sentosa Golf Club Singapore

Secretary
Milind Sovani
Corporate Chef
Rang Mahal Restaurants

Treasurer
Leons Tan
Culinary Instructor
Temasek Polytechnic

Culinary Arts & Education
Jorg Behrend
Lecturer
Culinary Institute Of America

Lifestyle & Social Activities
Elvin Chew
Executive Chef
SingEx

Competitions & Team Coach
Louis Tay
Executive Chef
Swissotel Merchant Court

Membership
Matthew Yim
Executive Chef
SATS Food Pte Ltd

Webmaster / Vice Chair – Young Chefs Development (WorldChefs)
Jasper Jek
Chef / Owner
Super Simple Anson Pte Ltd

Public Relations & Communications
Jenny Tan
Food & Beverage Communications Specialist
FoodCult Pte Ltd

Special Projects
Chan Tuck Wai
Executive Chef
Marina Mandarin Singapore

Singapore Pastry Alliance
President:
Gary Lim
Lecturer / Consultant
Temasek Poly

Singapore Junior Chefs Club
President:
Ong Jing Qin
Sous Chef
SingEx

Vice President:
Edward Siew
Sous Chef
SingEx

SCA Honorary Ambassadors
Otto Weibel
Director, Ottscott Pte Ltd
Honorary President Emeritus

Eric Teo
Culinary Consultant, ET Culinary Arts
Honorary President Mentor

Edmund Toh
Vice President, Culinary, SF Group Pte Ltd and Advisory Chef for Sapling, training restaurant for SHATEC Institutes
Honorary President

Ernst Huber
Chairman, Huber’s Pte Ltd
Honorary President 

Kenny Kong
Executive Pastry Chef, Resorts World Sentosa
Singapore Pastry Alliance
Honorary President

Tony Khoo
Corporate Executive Chef, Pan Pacific Hotel Group
World Chefs without Borders (WACS) – Representative
Honorary Committee Member

Peter A Knipp
CEO, Peter Knipp Holdings Pte Ltd
Honorary Ambassador

Alan Palmer
Competition / Events Planner
Honorary Ambassador

Moses Lim
Gourmet Connoisseur / TV Celebrity
Honorary Ambassador

Ben Yeo
Celebrity & Restaurant Owner
Honorary Ambassador

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