Across the globe, women supercharge society with the multiplicity of roles they play — paving the way for empowerment and evolution in the workforce as professionals, leaders, innovators; as nurturers, spouses, daughters.
To celebrate International Women’s Day 2024, we recognise figures forging paths forward in the F&B industry, deftly shaping the scene as luminaries and go-getters in their domains. They are:
- Industry Leaders
- Women in Wine
- Culinary Cognoscenti
- Up and Coming
INDUSTRY LEADERS
The change-makers who elevate and empower
KAREN CHENG
F&B Entrepreneur
Touring London, Hong Kong, and Asia Pacific, Karen Cheng spent close to two decades as head of marketing communications in the luxury brand industry. Her time abroad illuminated the delights of myriad food cultures, nurturing a passion for exploring the epicurean that she translated into her first project: The Travelling C.O.W., Singapore’s first mobile food truck business. Since then, she has breathed life and colour into Singapore’s restaurant landscape with a diverse portfolio of dining establishments spanning Sushi Kimura, The Gyu Bar, and Ichigo Ichie. Karen hopes to continue bringing to diners novel, high quality dining concepts that excite foodies like herself.
KORI MILLAR
General Manager, 67 Pall Mall
Kori Millar took a leap into the industry at 17, and forged a path to success with passion, drive for perfection, and dedication. Ranging from Michelin-starred fine-dining concepts to more casual ventures, Kori has opened 24 establishments in her lifetime, which include Sydney’s famed Rockpool Bar & Grill — awarded two hats within three weeks of opening — and her own restaurant in Singapore. Her presence is felt as a fixture of the local F&B scene, as she has had a hand in establishing and managing several well-loved destinations such as Osia, Sky on 57, and Bar-Roque Grill.
Kori is at the forefront of ushering in a new era of wine appreciation in Singapore. On the opening team of 67 Pall Mall Singapore, Kori lent rich expertise to the design of the Club’s space and experience before its launch. Previous roles in Sydney, New Zealand, the UK, the Caribbean, and beyond have shaped her uniquely global outlook on the world of wine and food; together with an instinct for excellent hospitality, she is the perfect fit for General Manager of the Club. She loves working with people, and seeing them develop to shine in their roles. At 67 Pall Mall, she seeks to empower her team by providing opportunities to perform on a global stage.
JASMINE WU
General Manager, Restaurant Born
Jasmine Wu did not initially dream of carving a name for herself in the world of gastronomy. She accompanied a friend for an interview, was shortlisted, and the rest was history. She has 14 years of experience running the front-of-house for several celebrated restaurants such as Jaan par Andre, Joel Robuchon Singapore — from opening through to closure, supporting the team when they made history as the country’s first three-Michelin-starred restaurant — and Les Amis. Along the way, Jasmine honed the skills that have lifted her to a coveted position available to few women in the profession. She manages the service experience at Restaurant Born. With keen enthusiasm and utmost sincerity, Jasmine nurtures the strengths of each team member, while working to indulge guests with phenomenal service and exceptional food.
WOMEN IN WINE
Certified connoisseurs: world-class sommeliers
BONNIE YAP
Wine Development Manager, 67 Pall Mall
Formerly a Singapore Airlines stewardess, Bonnie Yap found her calling while training in the carrier’s Sommelier Programme, with wine knowledge meant to supplement service. Beyond the satisfaction of sharing recommended pairings for patrons to savour, Bonnie was drawn to the act of inspiring guests to delve deeper into the world of wine. She went on to curate pours at Park90 Wine Bar, Le Club FICOFI and Sky Premium. Her prowess is recognised with accolades from the likes of the Wine and Spirit Education Trust, Court of Master Sommeliers, Sake Sommelier Association, and the French Wine Society. At 67 Pall Mall Singapore, Bonnie once again takes to the skies as Wine Development Manager, contributing to the curation of wines for 67 Pall Mall’s En Primeur membership launching in Hong Kong this year.
JACQUES CHUA
Assistant Head Sommelier, 67 Pall Mall
Jacques Chua stepped into the world of wine serendipitously. While on the service team of Osteria Mozza, an internal wine class revealed to her the joy of appreciating the complexities of wine. She took to the trade quickly, acquiring an Advanced Sommelier Certification from the Court of Master Sommeliers and accumulating a collection of noteworthy accolades — including three Singapore National Sommelier Competition awards. In 2014 and 2015, Jacques specialised as a Sommelier at 1855 The Bottle Shop and Restaurant Angeleno respectively, then became a full-time sommelier at luxury resort Galaxy Macau in 2016. In 2021, Jacques came home to join the opening team of 67 Pall Mall Singapore. As Assistant Head Sommelier, she works with the culinary team to curate food-wine pairing menus and presents informative wine talks to Members. Jacques continues to reach for new heights, most recently pursuing the Master Sommelier Diploma — notorious for being the world’s most difficult wine examination.
SHIRLEY TAN
Junior Assistant Head Sommelier, 67 Pall Mall
Shirley’s foray into wine began as a sommelier at resort Galaxy Macau. Leaving whisky for wine, the oenophile pushed herself to learn more about terroir and winemaking. Shirley niche interest in oxidative-style champagne, which flourishes as she manages 67 Pall Mall Singapore’s wine inventory and fine-tunes the selection of wines available by the glass. She is a Certified Whisky Ambassador, a title awarded by The Whisky Ambassador Programme. Further accreditations include Certified Sommelier Certification from the Court of Master Sommeliers, and Level 2 certification from the Wine and Spirit Education Trust.
YI YING YONG
Senior Sommelier, 67 Pall Mall
With seven years as a sommelier behind her and a background in boutique wine import businesses, Yi Ying’s expertise in the service and business of wine has set her apart as someone her team members and trade clients hold in high regard. Yi Ying first acquired a taste for wine while completing her Geography degree in the UK, before returning to Malaysia where she started pursuing a career in wine. She won the Best Sommelier Award in 2017. Exemplifying her ever-evolving skill, Yi Ying recently placed as first runner-up in the Singapore’s Best Sommelier in French Wines competition held by Sopexa.
CULINARY COGNOSCENTI
Chefs weaving gastronomic genius
AKANE ENO
Chef, Ichigo Ichie
Seeing cooking as a form of art, Chef Akane sought a career in F&B after completing a degree in art history at university. At Tsuji Culinary Institute in Osaka, a rigorous one-year programme allowed her to master foundations and explore her artistic gift. Thereafter, she spent over eight years under the tutelage of Master Chef Masaru Furusawa. In 2015, Akane travelled to Singapore for a position as head chef, then honed her expertise with fish at Sushi Kimura.
Chef Akane now helms Ichigo Ichie, where she melds experience reaped from years of working in sushi, kappo, and izakaya restaurants to seamlessly incorporate unconventional components into dishes with Japanese cooking techniques. Her contemporary take on kappo, which draws from her cultural roots and celebrates quality seasonal produce, lends different dimensions to familiar flavours and creates a kappo experience that is uniquely hers. With her food, Chef Akane wishes to render each encounter between guest and chef special — every meal carefully composed to embody the restaurant’s ethos of cherishing unrepeatable moments.
KIMBERLY LUI
Senior Sous Chef, The Marmalade Pantry
Chef Kimberly Lui discovered a passion for food in her early years, helping her parents at their hawker stall. She ventured further into the industry working front-of-house at db Bistro Moderne, where a chef quickly recognised her keen eye for food. This galvanised her into enrolment at The Culinary Institute of America, Singapore. After graduation, Kimberly’s love for travel took her to New York City, where she cut her teeth at The NoMad Restaurant and Michelin-starred Gramercy Tavern. Following, she set off to the United Kingdom for the position of Chef Manager at The Simply Group, running three successful food kiosks, before returning home to take on Sous Chef roles at various establishments such as Tapas 24.
Now, as Senior Sous Chef at The Marmalade Pantry, Kimberly leverages her extensive experience to effectively oversee kitchen operations across all outlets. Her wealth of skill and know-how, made rich with time spent working across the globe, blossoms in a hands-on leadership style. She finds great fulfilment in guiding her team to grow, leading by example to achieve excellence.
UP AND COMING
A rising star pushing to realise her highest potential
MARYJOY LIM
Maître Fromager and Sommelier, Restaurant JAG
At 25, Maryjoy is a driven young professional committed to developing in the field. Post-graduation from Polytechnic, a friend suggested taking on a barista position at Hathaway. There, Maryjoy fell in love with the joy of connecting with people and the ideal of making experiences memorable for every guest. She then joined Restaurant JAG. During her time on the team, she has pursued certification from the Wine and Spirit Education Trust (WSET), most recently completing the WSET Level 3 course. Maryjoy takes immense pride in her work, striving to acquire new skills that contribute meaningfully to the team and guests’ dining experiences. Beyond her knowledge of wines, she is also well-versed in cheeses — having memorised the entirety of the Oxford Dictionary of Cheese by heart, over the course of a year devoted to diligent study and daily tastings.
She is drawn to roles that demand attention to detail and precision, and cultivates a people-centric approach that seeks to deliver the utmost joy to guests at JAG. Dedicated to continuous growth, Maryjoy wishes to explore cheese cellars and vineyards across the globe, meeting winemakers and affineurs to deepen connection to her expertise.
We hope this has inspired you! This International Women’s Day, we celebrate the courage and determination of women who have redefined boundaries and forged paths ahead, for others around the world to learn, earn, and lead.
hey, it's denise 