Alumni Series with Chef Ammie Khoo on Unique Restaurant Ideas: Theme & Concept


Chef Ammie Khoo, currently the Chef De Cuisine of Rosemead Singapore is our very own alumni class of 2010. She shared her personal experience as how she and her culinary team manage the theme and concept of each restaurant that she works at, to 70 Bachelor of Culinary Management, Bachelor of Patisserie Arts and Bachelor of Science in Culinology® students through hybrid learning experience at our newest Taylor’s Virtual e-Xtended Learning Theatre.


Upon graduation from Taylor’s University, she left Malaysia in 2010 to cut her teeth at Pizzeria Mozza in Marina Bay Sands Singapore to Junior Sous Chef. Chef Ammie continued honing her skills at W Singapore – Sentosa Cove’s Skirt Restaurant as Junior Sous Chef, before taking the international leap to Dubai with CUT by Wolfgang Puck Dubai as Sous Chef. She eventually made her way back to Singapore as Sous Chef under the Wolfgang Puck Fine Dining Group, with stints at both Spago and CUT by Wolfgang Puck, a One Michelin Star restaurant at Marina Bay Sands.


Thereafter, she started another leap as Chef de Cuisine at the end of last year to focus on modern Californian fine dining restaurant Rosemead, where she works with ingredients in their peak season to create flavourful and elegant plates. Her lively sharing session was interactive in exchanging ideas on managing the restaurant post pandemic in maintaining the sustainability of local ingredients.

Note: Mask was removed only during photo session.