Born as a Peranakan, John started cooking at a tender age of 10 year old whom was lovingly taught by both his great grandmother and grandmother. Started as a little helper from making rempahs to exquisite Nyonya kuehs to traditional Tok Panjang later. He found his calling early and derived much joy in cooking for others. With this inclination toward culinary adventures, he enrolled into a Swiss culinary school to learn the finesse and formalities of the culinary profession. After graduation, he's cut his teeth in the kitchen of good dining establishments such as The Clan, Zafferano Fine Italian Restaurant & Bar, UNA, Four Seasons Hotel and Resort for 15 years which gave him the opportunities to work with various Michelin star and celebrity chefs. Blessed with a sweet tooth and discovering his obsession with tarts, he would spent his off-days indulging his passion, making tarts from home for his family and friends and experimenting new creations.
John's first custard fruit tart, made specially for his mother on Mother's Day. The custard fruit tart won her heart and that gave him the confidence and determination to embark on a new adventure - an overwhelming desire to create. From the first glance to the last bite, there is a little bliss as every bite is redolent of flavours and textures. Thats how John met LE ' TART - a place to treat tarts obsession and John's obsession fulfilled.
