Edward Siew discovered his passion for culinary arts shortly after Secondary School, leading him to pursue a Diploma in Culinary & Catering Management at Temasek Polytechnic. He gained early experience at Marina Mandarin’s AquaMarine Buffet Restaurant and became an active member—and later President—of the Singapore Junior Chefs Club. After serving National Service as a Combat Engineers Officer, he joined the Michelin‑starred Alma by Juan Amador, followed by roles at The Sapling, 30Bencoolen, and Singapore Expo as Executive Sous Chef. Now a Culinary Consultant with KIAM.SNG.DI by 3S Food Group, he has also earned top awards, including Gold and Overall Champion in FHA and Star Chef competitions.
