Super Chef

Chef Low Shih Erh was “born to cook” as she was already helping out in her family’s highly acclaimed restaurant in hometown Penang from the tender age of 6. Accumulated 30 years of experience in the Food & Beverages industry working in, with and owning companies and restaurants. She currently runs cooking classes which vary from instructing first timers in the kitchen to supervising whole teams of kitchen chefs. She also instructs children at the kindergarten all through secondary school levels for their CCA cooking /baking electives and holiday camps.

Chef Zeti managed her own restaurant, ZET’s for 2 years in Singapore before moving on to be a Pastry and Culinary Trainer.  She is very competent at baking and cooking various cuisines.  Chef Zeti co-owns two food outlets in Bali, Indonesia.  Prior to her own food businesses, she was in employment with renowned Hotel groups, such as, The Village Hotels, Millennium and Copthorne and The Meritus Group of Hotels, in the Sales and F&B departments.

Drawn by a love for art, craft, and sweet confections, Chef Chermaine began baking as a hobby alongside her day job, only to find her true passion.  In 2008, she became a Certified Wilton Method Instructor, later advancing through Squires Kitchen and masterclasses in cake sculpting, royal icing, and artisan bread with chefs like William Woo, Francesco Luigi Carusi, and Claudio Perrando.  From bean-paste flower cakes to traditional nonya kueh, her repertoire keeps growing, and what began as a pastime has blossomed into a calling she continues to pursue and and teach today.