Zander Ng was the first winner of MasterChef Singapore in 2018. After winning MasterChef Singapore, Zander had a working stint at Oso Ristorante - an Italian fine-dining restaurant in Singapore. Since then, he has gone on to host On The Red Dot: Chef's Mission - a Channel News Asia documentary series and The Food Story on Food&HotelAsia (FHA) as well as being featured on several YouTube channels, alongside cooking workshops and pop-up dining events, working with brands such as Thermomix, Philips and Cold Storage.
Opened Singapore’s First Artisanal Sourdough Bomboloni, an innovative mashup of sourdough and Italian ‘Bomb’ shaped doughnuts in Dhoby Ghaut earlier this year. The 23-year-old runner-up of MasterChef Singapore Season 1 now sells up to 1,500 of her delicious Italian doughnuts everyday. Armed with a three-year plan, she hopes to open more outlets here and dreams of venturing overseas someday.
Started the Jiak Song chain of hawker stalls which sells hand-torn Mee Hoon Kway with it’s third outlet opening in September. Aaron, the top scorer of MasterChef Singapore Season 1 who came in fifth, plans to open up to 10 hawker stalls by the end of 2022.
Sharon Gonzago is an accomplished self-taught chef and entrepreneur. Sharon has since embarked on a culinary journey as Business Partner and Executive Chef for Opeum Bistro, Lloyd's Inn Bali, Executive Chef in upcoming Lloyd’s Inn KL and Resident Chef for House of Sub-Zero and Wolf (Southeast Asia) Pte Ltd. She manages her own F&B consultancy and regularly hosts private dining events in Singapore, Indonesia and Thailand. Her online store Savourlapis is a platform to further her passion in curating signature dishes for local SG consumers.
Teaches cooking classes at Baked by Wolf workshop, using Sub Zero and Wolf specialist cooking and cooling appliances. He specialises in teaching Japanese traditional Wagashi (Japan confectionery) and also teaches fusion cuisines and appetisers. He also conducts private dining for events.
Curated & launched a tapas-style Indian menu for Fennel by Komala Vilas alongside doing pop-up dining events with chefs, restaurants and brands in Singapore such as V-Dining by V-Zug, Fennel by Komala Vilas, Red Dot Brewhouse, Flying Monkey, Podi & Poriyal, Plentyfull and Saveagram. Working with Plant-based brands on R&D for product development and recipe creation. Featured on @abillion for working with restaurants in Singapore to champion plant-based, meatless dishes. Will be a judge for an upcoming cooking show “Un Samayal Araiyil” to be telecast on Vasantham, Mediacorp. Also appeared as a judge on cooking competition Suvai (S6 Episode 11) on Vasantham for their Vegetarian round.
Shamsydar is a recipe developer and food writer. After the Season 1 competition, she appeared on various programs on Suria such as Warna Ramadan and often organizes charity bake sales for a support group for breastfeeding mothers in Singapore. She even released her very own cookbook 'Spices and Lime' in 2020.
The winner of MasterChef Singapore Season 2 managed to get a gig in May 2021 as a commis chef at renown French Michelin-starred restaurant Mirazur's pop-up at the members-only Mandala Club. He also expanded his university dining venture Twelve Flavours to a full-fledged private dining and delivery business. Also opened an online store called Broux selling locally brewed kombucha. The material engineering undergraduate at Nanyang Technological University is on a two-year break to pursue his culinary dreams. He hopes to eventually set up his own kombucha manufacturing plant and a restaurant that offers food and kombucha.
The runner-up in Season 2 has since ventured into F&B and opened a bistro called Creatr. selling modern adaptations of local hawker-style food, in collaboration with a local ice cream specialty café Three’s A Crowd Café. The menu features his rojak roll with churro, which he made on MasterChef Singapore. He has kept his day job as the director of Chinese curriculum at tuition centre Minds@Work By Jeremy, and plans to run enrichment workshops for students to teach them about hawker food and culture.
Ganesh is the Sous Chef at Kinou, which serves authentic Basque cuisine which is of Spanish and French influence. Kinou specialises in Tapas style food and grilled meats, alongside a full French wine list and unique wines from Basque Country.
Has now fully taken over the running of her mother-in-law's Peranakan restaurant Rumah Bebe. She also curated a special Nyona Snacks Platter for the heritage store.
Curated a special home-delivered dinner for a fundraiser by T:>Care, in collaboration with an online theatrical performance, Ranasai: An Invitation To Appreciate. The livestreamed play aims to celebrate the lives, histories, and practices of the Singaporean Tamil woman.
Opened a pop-up microbakery called MELC BAKES selling bakes and pastries.
Will be launching her patisserie and tea retail concept in one of the most upscale malls in Manila in Q4 2021/early 2022. Was approached by Savencia Fromage and Dairy, a manufacturer for French dairy and gourmet products with well known brands such as Valrhona, to represent them as an ambassador for Elle & Vire Singapore. She is also working with Singapore Tourism Board to promote Singapore’s local cuisine and food culture in a number of upcoming events and projects catered to affluent individuals in the Philippines.
Dubbed the 'Soulful Cook', culinary artist Nor has worked with various brands as a guest chef for cooking videos, recipe development and product collaborations. She launched her own online patisserie business Poetry in Pastry featuring special edition dessert boxes, showcasing her original plated desserts from MasterChef Singapore Season 2. She has also been invited as a guest at numerous podcasts, virtual cook-alongs, corporate videos and even appeared as a speaker for a webinar on food plating and food photography.