Chef Chua Hock brings with him more than 30 years of culinary experience, and will be leading the team in overall kitchen operations, conceptualisation of menus, banquet and events, as well as positioning Atrium Restaurant, the hotel’s all-day dining restaurant as one of the preferred restaurants in Singapore.
Starting his career as an apprentice in 1982, Chef Chua moved his way up with utmost dedication, enthusiasm, and creativity. 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.
