:: Michelle Goh Wen Yi :: Michelle was born and raised in the small town of Kuching (part of Malaysia) on the Borneo Islands. Always passionate about cooking, when she turned 18 she went off to study at Le Cordon Bleu Sydney, where she did both her patisserie and cuisine training. Her career began doing both cuisine and patisserie in Sydney and Melbourne, exposing her first hand to modern Australian Cuisine at a time when it was up and coming. She trained under Anna Polyviou, the pastry superstar at the Shangri-La Sydney before then moving to work at the legendary 3-hatted Rockpool, now known as Eleven Bridge by Neil Perry, one of Australia’s leading and most influential chefs. In 2015, she moved to Singapore and started working in Pollen, under Jason Atherton. There she started off as a Demi but ended up running the pastry section and a team before finally moving to Bangkok. She worked at Sühring for 2 years and was put in charge of the pastry section at the age of 23. Sühring currently has 2-Michelin Stars and is No.4 in Asia’s 50 Best. :: Pongcharn Russell :: Pongcharn, also known as Top, spent his childhood living in Phuket before moving to the UK at the age of fifteen. Having being surrounded by different cultures he was exposed to multiple cuisines from an early age and a two week kitchen internship at the age of eighteen became the deciding factor for what he wanted to do in life. He was invited to be a part of the opening team at Gauthier Soho in London, which received its first Michelin star just eight months after opening. He then went on to train under London-based chef, Jun Tanaka at The Pearl before honing his skills with the legendary French chef Pierre Gagnaire at the two Michelin star Sketch. He knew that he would eventually return to the country of his birth but felt that Singapore would be a good opportunity as a transition before he did so, so he worked as Chef de Partie at Pollen under Jason Atherton, before being promoted four times in two years to Senior Sous Chef. Top then moved to Bangkok to become Sous chef at Freebird but was then promoted to Executive Chef. He was working there for the last 2 and the half years.