Our instructors are specially selected for their expertise, qualifications and passion for helping others to become lifelong learners in baking. They inspire their students by walking the talk and behaving like professional bakers and lifelong learners both within and outside the classrooms. Students have given our instructors the thumbs up and some have insisted that they would like the same instructors for subsequent courses.
Chef Walter Low Tian Heng – The Kungfu Chef
Chef Walter has accumulated more than 20 years of experience in various fields of baking in many countries such as Singapore, Malaysia, China, Japan, Britain, Belgium, etc. In addition to his training career, he also actively participates in research and development innovation, process optimization, plant or lab trials, consultancy and management work, product display and many other aspects of baking related work.
Chef Walter is a bread specialist. He has published articles for the Penal of Beijing Bakery Association Magazine for topics in flour, dough and bread.
He continues in his contributions in the baking industry by bringing his many years of experience to BITC as both an educator and a senior in the baking industry. Chef Walter is ACTA-certified.
Chef Mimi Wahadi – The Bubbly Chef
Chef Mimi found her passion for bakery & dessert-making early in her schooling years. Determined to pursue her passion and perfect the craft after achieving a Diploma in Pastry & Baking at SHATEC, she went on to intern with some of the world’s most celebrated culinary legends, including Chef Tetsuya Wakuda at his renowned Sydney’s Tetsuya restaurant; with Chef Paul Bocuse at L’Auberge Du Pont de Collonges, in Lyon, France; and Chef Tom Aikens in London.
After returning back to Singapore in 2001, Chef Mimi quickly worked and climbed up the culinary ranks among noted dining establishments and hotels including Au Jardin Les Amis, Riciotti Pastry & Deli, One15 Marina Club, Swissotel Merchant Court , and Goodwood Park Hotel.
Her first stance as Pastry Head Chef was with 1-Rochester Group, where she helmed the Pastry Team as Pastry Chef, providing creative directions for all desserts and pastries served at the group’s multi- awarded establishments, One Rochester and 1-TwentySix; and also at the renowned patisserie, 1-Caramel. Her ingenious creations at 1-Caramel, notably received many rave reviews from clients and the media alike.
Following that, Chef Mimi joined renowned Far East Organization as Executive Sous Chef, where she also served as Group Pastry Chef for KLPL. There, Chef Mimi played integral roles in cultivating and managing the Pastry Teams at Ochre Italian Restaurant, Village Hotel Katong and Dean & Deluca’s first flagship store in Singapore. Chef Mimi was the Halal Chairman for Kitchen Language; her knowledge in halal has facilitate the opening of Halal Restaurant and Café.
Chef Mimi is ACTA-certified.
• Best CheeseCake in town by Epicure
• Mad about Macaron by IS magazine
• Best restaurant to Impress by Readers Choice Award
• Featured in Berita Harian, Straits Times, Sunday Times, U weekly, 8 days, Cuisine & Wine, CLEO, Women Weekly, Her World, Singapore Tatler, FHM, Expat Living, Appetite.
Chef Lester Lee Wen Ming – Xiao Shi Fu
Chef Lester started work as a Junior Cook intern at Shangri-La Rasa Sentosa in 2011 as part of his Temasek Polytechnic’s Diploma in Baking and Culinary Science. He also went on a 3-week exchange program with Sichuan Higher Institute of Cuisine to study Sichuan cuisine.
In 2016, he became Sous Chef (Part-time) at “CulinaryOn” and a culinary instructor at the People’s Association (Senior Academy) the following year. Chef Lester was a freelance culinary instructor before joining BITC as a full-time Chef Instructor.
Besides his Diploma in Baking and Culinary Science from Temasek Polytechnic, Chef Lester is also an ACTA-certified trainer.