Executive Chef Chua Yew Hock brings with him more than 30 years of culinary experience, and will be leading the team at Holiday Inn Singapore Atrium in overall kitchen operations, conceptualisation of menus, banquet and events, as well as positioning Atrium Restaurant. the hotel's new ail-day dining restaurant as one of the preferred restaurants in Singapore.

One with utmost creativity, he aspires to bring diners an enhanced and sumptuous dining experience in Holiday Inn Singapore Atrium by presenting well-loved local dishes prepared with a modern twist. His signature dishes at Atrium Restaurant include: Chilli Crab, Laksa, Assam Fish, and Mussel Otah-otah.

Starting his career as an apprentice in 1982, Chef Chua moved his way up with greatest dedication and enthusiasm. He has gained a wealth of experience in the dynamic food and beverage industry with stints in 5-star establishments such as Grand Hyatt Melbourne, Hyatt Hotel Canberra, as well as renowned hotels in Cambodia, China, Myanmar, New Zealand, Singapore, and the Philippines.

Prior to joining Holiday Inn Singapore Atrium, Chef Chua was the Executive Chef at Grand Park Orchard.