In Celebration of Singapore 60th Birthday, FHA celebrates the nation’s vibrant multicultural culinary heritage and innovation. We sat down with Edward Siew, President of the Singapore Junior Chefs Club, whose dedication to mentoring young talent has made him instrumental in developing Singapore’s next generation of culinary leaders.
In this FHA Insider interview, Siew discusses the country’s culinary identity and Singapore Junior Chefs Club’s support of FHA’s new Rising Young Chefs Grand Prix —an initiative designed to discover and elevate emerging culinary stars from across the region.
Q: Could you introduce yourself and tell us more about your culinary journey and the Singapore Juniors Chefs Club?
My name is Edward Siew, and I am the President of the Singapore Junior Chefs Club. I’ve been in the culinary scene for 15 years. The Singapore Junior Chefs Club is 21 years old this year, having just celebrated our 20th anniversary. We are the oldest and the first young chef club to be established in World Chefs. The Singapore Junior Chefs Club works with seven culinary schools or courses, and we have about 300 young chef members every year. We consistently host events and extracurricular activities to help these young chefs expand their knowledge of the F&B scene.
Q: As Singapore approaches its 60th birthday, what does it mean to you, as a Singaporean chef, to contribute to Singapore’s vibrant culinary identity?
As a Singaporean chef, I always want to nurture many more young chefs in the culinary scene, especially as Singapore celebrates its 60th birthday. By inculcating and nurturing more young chefs, we can create a more vibrant culinary industry in Singapore. It’s a melting pot of cultures; we have different cuisines here, and because our young chefs are always keen to explore different flavours, I believe that is the vibrant identity each young chef possesses.
Q: FHA’s culinary competitions are a highlight for many. What specific role do you believe these competitions play in elevating culinary standards and inspiring innovation within the global chef community?
Food & Hospitality Asia is one of the biggest trade shows and competitions in Asia, gathering over 600 competitors each time. With so many participants, young chefs have the opportunity to grow, groom themselves, and network with counterparts from across Asia, as everyone gathers at FHA Singapore.
I encourage young chefs to always challenge themselves through FHA’s competitions. By doing so, you give yourself more room to grow, explore different flavours and techniques, and showcase your skills. Cooking within a set time in a competition isn’t easy; it requires multitasking and precise control over every ingredient. The judges, with their vast experience, offer invaluable advice, allowing many young chefs to learn from these great culinary minds.
Q: With the launch of our new competition aimed at spotlighting young chefs, how do you see FHA as a platform for nurturing the next generation of culinary talent and creating valuable connections or opportunities for them?
In my culinary journey, I’ve witnessed many young chefs, including myself, grow to become very established. Returning to FHA is always like a dream for me because I get to meet all my friends from around the world, especially those who competed in the past. Today, many of them are excellent chefs, and some are even judges.
I encourage many young chefs to seize this opportunity, challenge themselves, and try different competitions. I’ve connected with many chefs, both in the past and today, and these connections have often led to mutual opportunities within the culinary scene. These experiences and the friends I’ve made as chefs have opened doors for me in my own career, especially now that I travel more frequently. I have friends in different countries I can lean on, particularly in the F&B scene.
I believe cherishing these networks is genuine because chefs from different continents and countries can share their experiences from their hometowns. We are here to always share knowledge between each country, each person, and each chef.
Edward Siew’s palpable passion for Singapore’s culinary future and its young talent highlights the critical role FHA plays in shaping the next generation of chefs and enriching the nation’s gastronomic identity. His vision for a dynamic future, deeply rooted in tradition, culminates in his powerful statement: “Being a Singaporean Chef today means celebrating innovation while staying true to our heritage.”
Inspired by Edward’s insights and the vibrant future of the culinary world? Don’t miss out! Join our mailing list to stay updated on all the exhilarating developments leading up to Food & Hospitality Asia (FHA) 2026, our mega event happening from 21st – 24th April 2026.
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