Rounding out our three-part International Chefs Day series, we feature Chef Elvin Chew, a respected figure in Singapore’s culinary landscape and a driving force behind the next generation of chefs. As the 1st Vice President of the Singapore Chefs’ Association (SCA) and Culinary Director of Kiam Sng Di, Chef Elvin’s career spans fine dining, education, and entrepreneurship — all rooted in his belief that knowledge should always be shared and passed on. 

From his early beginnings at SHATEC and the Shangri-La Hotel, to launching his own consultancy that now partners with global brands, Chef Elvin’s journey reflects his deep commitment to innovation, mentorship, and the continuous evolution of culinary artistry. 

In this exclusive conversation with FHA Insider, Chef Elvin shares his reflections on mentorship, the evolving culinary landscape, and the importance of passing the torch to future generations. 

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

I’m Chef Elvin, the first Vice President of the Singapore Chefs’ Association (SCA), and the Culinary Director and Principal Consultant of my company, Kiam Sng Di. My career began after graduating from SHATEC and completing my internship at the Shangri-La Hotel Blue Restaurant. I gained broad experience across culinary schools, fine dining, and chain restaurants, with my last held corporate position being the Executive Chef at Singapore Expo. I now run my own F&B consulting company, working with various brands to ideate and create unique dishes. Besides my consultancy work, I’m actively involved with the SCA, previously serving on the Executive Committee and as the President of the Singapore Junior Chef Club. Mentoring young chefs is a great pleasure, as it allows me to both guide them and learn new techniques and ideas in return.

Q: Why do you enjoy mentoring the next generation of Chefs?

Mentoring the next generation is crucial in our industry because it is all about succession. We must pass down our knowledge, thinking, ideas, and, most importantly, the practical way things work in the kitchen. Crucially, by mentoring them, we also learn in return; we get to see the new ideas and trends the young people are exploring, ensuring we don’t become stagnant.

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

My first childhood cooking memory is watching my Hainanese grandmother cook. She was a fantastic cook who had worked for the British, giving her a fascinating blend of both Western and Asian techniques. Beyond watching her, I also loved going to the wet market, enjoying the intricate process of watching the hawkers butcher meat and fillet fish; that exposure helped path my way into the industry. One particular dish I remember is the Hainanese mutton stew, a long-lost recipe. I shared a version I had learned with my grandmother, and she would then improvise on it, creating a very unique family dish that she would serve to guests, who still remember its taste today.

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

I first attended FHA about 20 years ago when I was working part-time at a café, and it was truly eye-opening as a young chef to see so many different exhibits, food, and beverages. Over the years, I’ve seen FHA from many different perspectives: from a visitor to a competitor, to a committee member, and now as an exhibitor and event curator through my own company. This diverse experience highlights my growing career path. FHA has evolved significantly, focusing not just on food and drink, but also on technology and new trends. Attending in various roles gives you a great sense of belonging and provides invaluable professional advantages. It helps us with management and menu planning by exposing us to new suppliers and products. Most importantly, it’s a great platform to meet and network with regional chefs from around the world, allowing us to learn and adapt to new technologies and ideas for long-term career progression.

Q: What is your proudest career moment so far?

My proudest career moment is finally taking the step three years ago to start my own company, Kiam Sng Di, an F&B consultancy firm. We work with different brands on ideation, R&D, and event curation. One very important event we always anchor with our customers is the FHA show, where they need us to provide logistics support, booth curation, and bring in guest or demo chefs. Starting my own company is one of the moments I am most proud of. 

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

My advice to young chefs is this: if you have the opportunity to go overseas, to travel the world and learn from different cultures, you must take it. While Singapore is a melting pot, the exposure here is limited. It is only when you go beyond the border to learn from better chefs and more techniques that you can bring back that knowledge and genuinely contribute to the Singapore F&B industry. 

From the kitchen to the global stage, stories like Chef Elvin’s remind us how passion and purpose continue to redefine the culinary world. Join us at FHA 2026 to connect with visionary chefs, discover fresh inspirations, and experience the innovations driving the future of food and hospitality.   

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