Executive Chef
Bachelor of Science Honours (BSc. Hons, First Class), Life Sciences (Biomedical Science)

Sabrina Chu is a certified Raw/Plantbased Chef based in Singapore. She believes that real, wholesome food is the key to health; from the way food is grown all the way to how it is presented on the plate. She is passionate about creating healthy, satisfying meals using sustainable, seasonal and ethical practices.
Trained as a scientist, Sabrina graduated with first class honours in Biomedical Science from the National University of Singapore in 2013. She then worked in the food and beverage industry in various capacities, including operations, marketing and product development. Later in 2014-2015, Sabrina pursued her passion for plant-based culinary arts, training at Matthew Kenney Culinary Academy, the world’s first raw and plant-based culinary school. Now, Sabrina fuses her background in biomedical health science and culinary arts with impeccable craftsmanship to create unique plant-based masterpieces.