ABOUT US
At Allspice Institute, we aim to bring together a holistic learning experience and environment for development and research in the field of Hospitality and Culinary Arts.
Hospitality includes its history, cultural nuances forming a basis for variation in salutations, and approach in human relations. Our approach is to provide a firm foundation to which one may continue to grow and build on and adapt, especially in the present dynamic, international hotels & resorts. Culinary Art is a craft that demands dedication, a keen passion, and desire to be the best in this diverse and rich field. Our native and international teachers and guest speakers, in our cooking school, will impart their experiences and love for this career.
With our new campus in the city center of Singapore, Allspice presents our students with a holistic all rounded programme that will develop your appreciation of our unique focus on heritage cuisine and international culinary philosophies, skills and traditions and introduce you to modern trends.
OUR PHILOSOPHY
MISSION
VISION
CULTURE
OUR MANAGEMENT
PRINCIPAL
ACADEMIC BOARD
EXAMINATION BOARD
OUR AWARDS
WGS Awards of Excellence 2018
Hospitality Institution of the Year
Supported by Singapore Tourism Board
(Presented by Marrone)
OUR CHEFS
Sakthivel Karuppiah
Executive Head Chef, COO
Trained in the cuisines of both Asia and Europe, Sakthi brings unexpected and exciting techniques and flavours together in fusion with local culinary taste. He oversees the administration and operations at Allspice, while also designing menus, and managing food and beverages.
Tadao Fujisaki
Sushi and Japanese Cuisine
A third generation Sushi chef, he was taught the traditional skills as they were passed down through the family. Fujisaki worked for over 12 years in the family Sushi restaurant chain. He was also a trainer for large Sushi chains in Japan and Singapore before joining Allspice Institute.
Ambrose, a graduate of the pioneer SHATEC in Singapore, is an award winning chef with over 20 years experience in banqueting, fine dining for local and international hotels, restaurants and resort casino. He worked with chefs Violet Oon and Tony Khoo and became the youngest executive chef at the Singapore Turf Club, in charge of creating menus for presidents, royalty and other VIPs. In Australia, he worked with 300 chefs from all over the world, while his more recent endeavours include setting up the company kitchen for Facebook’s new Singapore office.
Ambrose Poh
Peranakan and Heritage Cuisines
A graduate from Allspice Institute, Anup has since gone on to pursue culinary training and experience around Asia. He studied North Indian cooking in Delhi, creative Thai fruit carving and Thai cooking in Bangkok (Blue Elephant), plant-based raw food meal preparation certified by the Canadian Rouxbe. Back in Singapore, he learnt cake decorating at the Wilton School, worked in a Japanese kitchen and a cake factory under the Pokka food chain before rejoining Allspice to oversee and manage the School of Culinary, focusing on baking and pastry.
Anup Kumar
Baking & Pastry
Cindy started in the Construction Industry but then decided to follow her childhood passion for baking and became a home-baker. She subsequently trained under Meilleur Ouvrier de France Boulanger (2011) and completed her diploma in 2013. She has worked at the Conrad Hotel and under the guidance of Master Baker Christophe Grilo. Now at Allspice she is passing on her love and passion for baking to our students.
Cindy Sim
Pastry and Bakery
Albert Koo
Chinese Vegetarian Cuisine
Albert Koo has been a chef for over 17 years since he was a teenager. His love for cooking has taken him through Malaysia as a hawker and into Singapore. He specialises in Vegetarian Cuisine and is able to make even the humble vegetable into a high-class meal.
OUR COOKBOOK
