As part of our three-part International Chefs Day series, we feature Chef Ong Jing Qin, a rising star in Singapore’s culinary landscape and a passionate advocate for mentorship, diversity, and empowerment. Representing a new generation of chefs, Jing Qin brings fresh energy to the kitchen — combining youthful ambition with a deep respect for tradition and community. 

Her story is one of resilience and purpose. From honing her craft as a student and competitor to leading initiatives that uplift both veteran chefs and women in the industry, Chef Ong continues to pave the way for a more inclusive culinary future.  

In this exclusive conversation with FHA Insider, Chef Ong Jing Qin reflects on her culinary journey, proudest achievements, and her mission to empower the next generation of chefs. 

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

My name is Jing Qin, and my culinary journey began when I was 17 years old. Early on, I joined the Singapore Junior Chefs Club (SJCC), where I met my mentor, Chef Elvin Chew. He was instrumental in grooming me to become the next President of the SJCC. 

I started competing at 18 years old, representing Singapore in various regional and international competitions, eventually joined the National Culinary Team. This year, at FHA 2025, I captained the National Team Challenge, and we successfully emerged as champions. 

Currently, I serve on the Executive Committee (ExCo) of the Singapore Chefs’ Association (SCA), where I lead the Veteran and Women’s Community. This role allows me to advocate for both veteran chefs and women in our culinary field through masterclasses and sharing sessions — platforms where they can exchange experiences and showcase how they’ve overcome challenges. As this is a relatively new initiative, we’re still refining our approach, but I’m excited about what’s ahead. 

Q: What inspired you to pursue a career as a chef?

I’ve always loved food, though I didn’t initially plan on becoming a chef. In fact, I once wanted to study English language and literature — I excelled at it during my secondary school days and was even part of the debating team. So, it’s quite a leap from what I’m doing now. 

At 17, I enrolled in Republic Polytechnic’s Diploma in Restaurant and Culinary Operations, and that was when I truly knew I wanted to be a chef. Fourteen years on, that decision continues to shape who I am.  

What inspires me most is seeing the passion and determination across different generations of chefs — how deeply they love food and how hard they work to achieve excellence. It’s not an easy industry, but with perseverance and hard work, it is incredibly rewarding. Personally, I’ve come to embrace the challenges — I’d even say, I enjoy the pain. 

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

Ever since I can remember, I was in the kitchen with my grandmother. She is a Malacca-born Peranakan, always making rempah spice pastes, dinners, lunches, and breakfasts — anything that needed to be cooked.

My fondest memory is making Ba Zhang (glutinous rice dumplings) with her. I remember sitting at the HDB staircase, fanning the charcoal to boil the dumplings. I was her kitchen helper — mashing the tombok (a traditional stone mortar) and grinding rempah spices. To me, food was happiness; it was an escape and a way to express love. Watching her cook made me want to learn so I could carry those recipes — and that joy — forward for years to come. 

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

I first attended FHA in 2014, about eleven years ago. Back then, it was mainly a platform for me to network, observe competitions, and connect with industry partners.

This year, FHA holds a much deeper meaning. After the pandemic, it became more than just an event — it was where I proudly represented Singapore in the National Team Challenge, and our team emerged as champions. 

It was also my first time serving as Team Captain for the National Culinary Team, having previously led the National Junior Culinary Team. The journey was not without challenges — from tight timelines to coordinating team members’ schedules — but every obstacle reminded us of the importance of teamwork. Each of us played a crucial role, supporting and covering one another to achieve our shared goal. 

Q: What is your proudest career moment so far?

I’ve had many proud moments in my career, but my greatest satisfaction doesn’t come from my own achievements. It comes from watching the young chefs I’ve mentored grow, compete, and succeed through their own hard work. 

One of my proudest moments was when a young chef I trained from scratch — someone who started with no competition experience — went on to compete in one of the toughest solo events at the Global Chefs Asia Selection and emerged champion. Watching their growth reminded me why mentorship matters. 

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

My advice is to never stop learning and to never be afraid of hard work. Many people tend to overthink, weighing the pros and cons before even taking the first step. I believe in just diving in — take the leap, give it your all, and learn along the way. 

What incredible passion and sense of purpose we felt from Chef Jing Qin — a true reflection of the spirit that defines Singapore’s culinary scene.  

If you share her drive and love for food, take the next step in your own culinary journey at FHA 2026. Experience world-class competitions, live demonstrations, and mentorship opportunities as the region’s finest gathers to inspire the next generation of chefs. 

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