Tey Chee Seng

Hon. Advisor

Lecturer

Tey is a qualified chef specialising in pastry making. He obtained his Le Grand Diplôme Le Cordon Bleu, a highly acclaimed passport to the Culinary World, from the United Kingdom.

He is taking his Certificate IV in Patisserie from Empyrean Education Institute, Australia, and also works as a chef at a local cafe there.

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He fell in love with cooking at the age of 6, and was the only one, out of five siblings, who stayed in the kitchen to help his mother prepare food for the family. Tey finds the kitchen de-stressing and a place where he can find and express his inspiration. Tey claims that food is the strongest language that he knows.

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His passion in the Culinary Art led him to pursue the Bachelors of Food Science and Technology in Malaysia, who later on also furthered his culinary studies overseas (as already introduced in the above).