As we celebrate International Chefs Day, FHA celebrates the individuals whose craft and leadership have shaped Singapore’s vibrant culinary identity. Kicking off our special three-part series, we turn the spotlight on Chef Eric Teo — a name synonymous with passion, perseverance, and mentorship in Singapore’s F&B scene. 

With over three decades in the culinary world, Chef Eric Teo has become a defining figure in Singapore’s F&B scene. From his early days at Grand Hyatt to becoming the first Singaporean President of the Singapore Chefs’ Association (SCA), his journey embodies passion, perseverance, and purpose. Today, as Honorary President Mentor of SCA, he continues to inspire and guide the next generation of chefs with his enduring love for the craft.  

In this exclusive conversation with FHA Insider, Chef Eric Teo reflects on his journey, proudest moments, and tips for aspiring chefs.

Q: Could you introduce yourself and tell us more about your culinary journey?

Hello, I’m Eric Teo, and I’m proud to say I’ve dedicated over three decades to this industry. My journey began quite simply: I joined because of my fundamental love for food—I love to eat! I launched my professional career at the Grand Hyatt in 1986. Initially, I didn’t take it too seriously, but as the years passed, it evolved into a true passion. I became driven by a relentless pursuit of excellence, setting a goal to become an Executive Chef in a five-star hotel, a goal I successfully achieved. 

Beyond the kitchen, I got involved with the Singapore Chefs’ Association (SCA), starting as a committee member. In 2005, I was honoured to become the President—in fact, I was the first Singaporean to take over the role from the legendary Chef Otto Weibel. I led the association for seven years.

Q: What is your first cooking memory or a childhood food experience that shaped your passion?

My earliest formative memory involves working as a part-time waiter in a hotel when I was young. I remember watching the kitchen staff prepare simple fried rice. They would meticulously dice the ingredients into small bits and fry the dish until it was incredibly fragrant—a simple, humble fried rice that captivated me.

I started trying to recreate it at home for my family and neighbours. Of course, the feedback wasn’t always positive! I heard comments like, ‘There’s no salt, no flavour, nothing.’ While initially negative, those critiques became my greatest encouragement; they pushed me to immediately improve. By the age of 17, I was able to cook a truly reasonable and acceptable fried rice, one that carried that highly sought-after breath of the wok, or wok hay.

Q: How has FHA evolved since your first time attending, and what does it mean to you now?

My first involvement with FHA dates back to 1988, where I competed in the restaurant platter category while I was a Chef de Partie. I recall that initial competition being held in the parking lot of the World Trade Centre—it was quite amazing! I put in tremendous effort and was rewarded with a gold medal. That win was deeply encouraging; it ignited a real passion for culinary competitions.

Now, more than 40 years later, I serve as the Deputy Chief Judge, assisting Chef Otto Weibel in the culinary competition. Together with FHA, we organise this monumental event, welcoming competitors and friends from all over the world to Singapore. I feel incredibly fortunate to be a judge, as it allows me to provide meaningful encouragement and feedback. Because I’ve been there and done that, I genuinely understand where the competitors are coming from. I hope my experience and shared knowledge can help them reach greater heights, potentially becoming the successors of our generation.

Q: What is your proudest career moment so far?

Throughout my career, my single proudest moment was serving as the President of the Singapore Chefs’ Association (SCA) from 2005 to 2013. Taking over the leadership of the association as a local chef was a significant challenge, especially because Chef Otto Weibel—a true giant in the industry—had left a substantial legacy. It was a big footprint to fit in, as they say. Chef Weibel guided me for three years before I took the reins, and being able to step into that role and lead the SCA was the absolute highlight of my professional life.

Q: What’s one advice you would give to the youths who aspire to be chefs in the future?

The strongest advice I can offer to any aspiring chef is simply this: do not rush. Don’t be in a hurry to achieve the title of ‘big chef.’ Your primary focus must be on building a strong and correct foundation first. Once that is established, you can choose your path. Go slowly, and you will get there.

I strongly encourage you that if you have any questions or any doubts along the way, find a good mentor. Seeking advice is crucial, and a good mentor will provide you with the answers you need. Before embarking on this path, ask yourself: ‘Are you sure you want to become a chef? Are you ready?’ If the answer is yes, then right on! This culinary journey is going to be incredibly interesting.  

Happy International Chef Day! 

Thank you, Chef Eric, for sharing the words of wisdom! His story reminds us of the spirit of mentorship and excellence that defines Singapore’s culinary scene. Join us at FHA 2026 to witness the next generation of chefs and industry leaders showcase culinary mastery, innovation, and inspiration on the world stage. 

Be part of the experience — join us at FHA 2026 here!