Graduated with distinction from the Singapore Hotel Association Training Education Centre (SHATEC) in 1995, John See further trained his culinary skills in Paris in the 90’s.

On his return to the garden city, he honed his skills in a number of exclusive institutions with stints in international F&B giants, including Grand Hyatt, Raffles and Four Seasons hotels, and the well-known Tower Club. Later, he opened a French fusion restaurant named Butter Bean Bistro. John’s next professional move was a bold one – he set up “Asparagus”, a restaurant consultancy to consolidate his skills and broaden his knowledge base. With his professional advice, he helped a number of companies with their businesses, including projects done for “Coffee Bean and Tea Leaf”, Fresh Origin, 25 degrees Celsius, private affair, fork and chopstick, Infusion, figo grail (travel concept bistro) and “Jing” – a fusion restaurant in Taiwan.

His passion towards entrepreneurship had been twisted by a very special opportunity— becoming the personal chef to the Australian High Commissioner. Over the next few years, John was responsible for developing creative and ever-changing menu for foreign head of states and dignitaries on a daily basis. This challenging experience has further turned John into one of the most experienced chefs in Singapore.

Besides gastronomy, John is also enthusiastic about giving back to the society with his culinary skills. He has worked with charities and NGO like Red Cross, the Cancer Foundation and Health Promotion Board on meaningful voluntary projects.

A dedicated educator who advocates “dining time is bonding time”, John’s cooking style is down to earth with much emphasis on simple, fuss free recipes that people will enjoy and feel comfortable trying at home after attending his culinary workshops.