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

To produce well trained and global culinary and hospitality professionals who possess the skills and self-confidence to succeed in the highly competitive international hospitality and culinary industry.

VISION

To be amongst the best culinary and hospitality schools in Asia and to positively influence the quality of culinary services available in the market place today

CULTURE

We recognize people’s talents as our assets to be nurtured towards achieving their potential in a supportive and innovative environment.

OUR MANAGEMENT

PRINCIPAL

CLARENCE LING

ACADEMIC BOARD

CHAIRMAN

Dr NN LING, PBM

CLARENCE LING (Co-Chairman)

MEMBERS

SAKTHIVEL KARUPPIAH

IAN FAVACHO

TRICIA LIM

AMPROSE POH

EXAMINATION BOARD

CHAIRMAN

Dr NN LING, PBM

CLARENCE LING (Co-Chairman)

MEMBERS

SAKTHIVEL KARUPPIAH

IAN FAVACHO

TRICIA LIM

ANUP KUMAR

OUR AWARDS

WGS Awards of Excellence 2018

Hospitality Institution of the Year

Supported by Singapore Tourism Board

(Presented by Marrone)

OUR CHEFS

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.

Sakthivel Karuppiah

Executive Head Chef, COO

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

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

OUR FACILITIES

Our Students enjoy state of the art facilities in our new campus with individual cuisine focused classrooms allowing a more robust learning environment.