Benjamin Fong

Benjamin Fong

Senior Innovation Chef, International at Leprino
Lives in Singapore

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About me

Experienced Chef with a demonstrated history of working in the food R&D world as a Senior Innovation Chef with the world's largest Mozzarella producer and also experienced in the food & beverage industry working in countries like Canada, Hong Kong, Taiwan and Singapore before the transition to the corporate world.

Skilled in Menu Development, Research & Development, Consumer Insights to innovate around new platforms and trends and Management with a strong business development mind through experiences working in multiple countries, with major brands & food establishments.


16 years

  • Senior Innovation Chef, International

    Leprino - Singapore

    May 2015 - Now · 5 years and 4 months

  • Executive Chef

    Belgasia Singapore - Singapore

    F&B kitchen
    October 2013 - May 2015 · 1 year and 8 months

    Joined Belgasia Hospitality group to helm their kitchen operations in Singapore for Seasons Bistro & The Belgian Beer Café, Taipei. Highlights of Contributions & Duties: • In charge of setting & building up the business in Singapore & Taipei. • Building of SOPs, training and work materials. • In charge of hiring new kitchen & front of the house employees. • Responsible for kitchen scheduling and labor cost. • Responsible for food purchasing and food cost. • Working with an external PR Company on hosting and building the Seasons Bistro brand. • Building a menu that is sustainable & seasonal. • Working on procurement for the company overall, working on purchasing cost for the company. • Overseeing Belgasia’s Hospitality Ltd’s Kitchen operations in Taipei. • Been highlighted and featured on the Straits times’s “Foodie Confidential”, Business Times, Simply Her Magazine, FlipTV Asia, Channel U & Epicure Magazine. • Handling and maintaining a good food cost for the overall company. • Working directly with the WWF Singapore on promoting sustainable seafood. • Working together with Clubvivre, an events company hosting private events and outdoor caterings. • Part of R&D team creating and building new concepts and menus for the company. A restaurant concept by Belgasia Hospitality Ltd.

  • Chef de cuisine

    Windy City International Ltd - Taiwan

    F&B kitchen
    July 2012 - October 2013 · 1 year and 4 months

    Joined Dan Ryan’s Chicago Grill Taipei, Taiwan a restaurant concept under the Windy City International Ltd group as a Chef de Cuisine. Based in Taipei to oversee their kitchens in Taiwan. Highlights of Contributions & Duties: • Supervising daily operations of the Kitchens in Taipei. • Responsible for maintaining food quality & standards. • Responsible for creating festive prix fixe menus. • In charge of hiring new employees. • Training of service staff on Food & Wine. • Training of Kitchen employees & Culinary School apprentices. • Responsible for kitchen scheduling and labor cost. • Responsible for food purchasing and food cost. • Planning and creating new dishes for up and coming menus and events. • Reworking on the recipes of the company’s base menu to fit the local palate. • Training the kitchen managers and kitchen supervisors to Hong Kong’s Requirements.

  • Executive Sous Chef

    Hummerstons - Singapore

    F&B kitchen
    May 2011 - July 2012 · 1 year and 3 months

    Joined Hummerstons Group as it’s opening / pioneer crew. Highlights of Contributions & Duties: • Supervising daily operations of the Kitchens. • Responsible for maintaining food quality & standards. • Responsible for food purchasing and food cost. • Responsible for kitchen scheduling and labor cost. • Oversaw the evolving of menu creations between 2 outlets. • Training of Kitchen employees, FOH & Culinary School apprentices. • Maintaining food cost to expectations without compromising on quality. • Responsible for daily specials. • Help achieved awareness of Poutine in Singapore, a Canadian national dish through Hummerstons. • Created the wine menu with wine pairings for entrees on the dinner menu.

  • Senior Sous Chef

    PS Cafe - Singapore

    F&B kitchen
    June 2009 - May 2011 · 2 years

    Assisted the Executive Chef in leading PS Café Harding Road as Lead Sous Chef from 6/2009 to 6/2010 & as Sous Chef of PS Café Palais from 6/2010 to the 5/2011. Highlights of Contributions & Duties: • Supervising daily operations of the Kitchen. • Responsible for maintaining food quality & standards. • Leading a brigade of over 20 cooks in PS Café Harding Road. • Training of PS Café employees & Culinary School apprentices. • Maintaining food cost to the Executive Chef’s expectations without compromising on quality. • Responsible for daily specials. • Help achieved increase of sales of both PS Café Harding Road, Paragon & Palais. • A food hygiene officer of PS Café. • Has assisted the Executive Chef in both menu changes for two PS Café outlets. • Responsible for P&L of kitchens in charged of.

  • Senior Sous Chef

    Gossip Restaurant - Toronto, Canada

    F&B kitchen
    August 2006 - May 2009 · 2 years and 10 months

    Trained and mentored under Silver spoon winner in Cleveland, Avaughn Wells. Ran high profile events like MLS all star game post party, Toronto Raptors and Denver Nuggets NYE party, IamIndy post party, etc. Highlights of Contributions & Duties: • Assisted in running major functions like, MLS All Star Post Game Party 2008, Canadian National Exhibition 2008, NBA Toronto Raptors NYE Party 2008, I am Indy post race party and NBA Denver Nuggets Post Game Party 2009. • Responsible for kitchen inventory. • Assisted in creating the restaurant’s fall & winter’s menu. • Led Pastry Chef in creating new bakery & dessert menus. • Weekly P&L for BOH. • Training of new employees.

  • Cook 1

    Oliver & Bonacini Hospitality - Toronto, Canada

    F&B kitchen
    September 2004 - September 2006 · 2 years and 1 month


  • Certificate - Wine Fundamentals 1 & 2

    International Sommelier Guild - Toronto, Canada

    December 2007 - June 2008

  • Diploma

    The Culinary Arts School Of Ontario - Mississauga, Canada

    September 2004 - June 2006


2 languages

  • English

    Native or fluent

  • Chinese

    Professional working

Personal information


  • Singaporean

Date of birth

June 14th 1982

Driving License


Competitions & Awards

2 competitions

  • Escoffier Society of Toronto Culinary Arts Salon

    Showplatter - Toronto, Canada

  • Singapore Civil Defence Force

    Commissioner's Commendation - Singapore



9 skills

  • B2B Marketing
  • B2B Sales
  • Consumer Behaviour
  • Consumer insights
  • Food Quality
  • Food Safety
  • Menu Deveopment
  • Research & Development
  • Restaurant Management
Geneva, Switzerland
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