ANATTA Culinary Academy is an esteemed institute that champions novel yet authentic techniques and recipes with a ‘clean’ mindset, empowering lifelong culinary confidence.
We provide a welcoming, hands-on experience that equips both professionals and passionate individuals with the essential skills needed for a lifetime of culinary excellence – all through tailored pathways that range from interest learning to accredited diplomas and degrees. Beyond this, we also offer an extensive library of culinary classes available online and via subscription, enabling access to learning opportunities anytime, anywhere and ensuring continuous skill development and mastery at
one’s own pace. In essence, our focus is on fostering confidence and expertise in the kitchen, turning something that may be initially daunting and challenging into a delightful and rewarding journey.
It would be our pleasure to nurture a community of skilled kitcheners who warmly embrace ‘clean’,
delicious food with enthusiasm and expertise.
While we recognize that achieving complete purity can be challenging,
we aim to balance practicality with our ‘clean’ standards by emphasizing preservative and additive-free ingredients and techniques in our programmes.
This ensures our students acquire the best culinary knowledge and expertise for wholesome delicious food.
Our culinary academy emphasizes foundational skills and processes, equipping students with the essential techniques that serve as building blocks of creativity in the kitchen.
By mastering the basics, students gain the freedom to reinterpret and craft any recipes or dishes, allowing their individuality to shine through.
We believe that learning is most effective when one actively engages
and practises in the process.
Our intimate and interactive learning environment, guided by highly experienced and reputable chefs, ensures that each student receives tailored guidance and hands-on experience, allowing them to master essential skills in a supportive setting.
Our approach to recipes embraces fresh ideas while staying true to authentic culinary traditions and prioritizing ‘clean’, healthier ingredients.
Blending modern creativity with time-honoured techniques and ‘clean’ standards, we inspire and equip students with rich, combinative methods and skills that are professional and replicable.
True wellness is cultivated through conscious choices. At ANATTA, our multifaceted culinary experience celebrates food with a ‘clean’ approach that nourish and honour the body and soul.
We believe every ingredient tells a story and every meal is a moment that connects us to something greater. And this is why we are rooted in a deep commitment to ’clean’, where we prioritise bringing food that are as nourishing as nature intended, with a clear ambition to make ‘clean’ food choices accessible and impactful for people from all walks of life.
We embody integrity and introspection in every detail – from the finest ingredients to the unique products we feature and the unique products we
feature and the dining experiences we create, every step is carried out with a strong notion of ‘clean’, ensuring what we bring to the table is free of preservative, additives and unnecessary processing.
A little goes a long way – we encourage everyone to be present and mindful with every meal, to recognize that small deliberate dietary choices can have profound effects on one’s health, energy, and overall quality of life. By nourishing with ‘clean’, wholesome foods, we empower ourselves to thrive, one meal at a time.
At ANATTA, we pride ourselves as a driving force of ‘Clean’ that enables people to discover better and healthier ways of eating across 4 brands.
Our diverse team of chefs, instructors, and sourcing experts is dedicated to creating and curating authentic recipes and high-quality ‘clean’ brands and ingredients across all ANATTA brands.
It is our vision to inspire culinary excellence with creativity, integrity and a commitment to ‘clean’ principles. Join our team and be part of our journey in empowering ‘clean’ living for all through food.
Our diverse team of chefs, instructors, and sourcing experts is dedicated to creating and curating authentic recipes and high-quality ‘clean’ brands and ingredients across all ANATTA brands.
We provide access to high-quality ‘clean’ products, services and experiences that are dedicated to improving one’s overall well-being
We draw inspiration from ‘clean’ ingredients, experimenting with authentic recipes, inventive techniques, and diverse cuisines while staying true to our values.
We believe in the power of learning, and we strive to share our knowledge and expertise to empower our customers to make more informed food choices and cultivate a better lifestyle.
We uphold our ‘clean’ standards with integrity, ensuring transparency in our labels and communications by clearly sharing ingredients origins.
We strive to create a sense of community around living well, promoting a ‘clean’ mindset , and supporting events that bring people together around food and other shared interests.
From ethically sourcing imported products to reducing waste through recycling and composting, we remain committed to sustainability in every aspects of our business.
Real experiences from those who have learned and trained with us – see the impact firsthand.
Newly opened bakery and mini grocer so hidden you might walk right by it if you’re not careful! The first floor is a baking/cooking classroom and up a flight of stairs is their grocery shop with some prepackaged bakes available. I tried the curry bun, cheese bread and their brioche, which were all very fresh and delicious. Absolutely love the milky soft texture of the brioche!
I got to know that their freshly baked breads are made using Japanese flour. They are pre-packed so its easy to grab and go, and prices range from $2+ to $4-$5.
The best custard bun I have had in a long while. Custard was super fresh and bread was soft without that bitter-baking soda aftertaste that you get with “regular” bread stores.
Thank you for baking good quality items at decent prices.
Chef | Peranakan, Local
Choice of Cuisine: Peranakan, Local
An award-winning chef, Chef Ambrose has collaborated with culinary legends such as Violet Oon and Tony Khoo, and was the youngest executive chef at Singapore Turf Club, crafting menus for presidents Wee Kim Wee and S. R. Nathan, royalty, and other VIPs. His global experience extends to Australia, where he worked alongside with international chefs from around the world.
More recently, Chef Ambrose has been working with the Singapore Heritage Peranakan Museum, creating cooking workshops as an introduction to the Peranakan cuisine and culture to the public and overseas visitors.
Chef Ambrose has been featured The Straits Times, and has also worked with The Singapore Women’s Weekly Magazine to publish a list of recipes and video demonstrations on Singapore’s local dishes.
Besides creating recipes for brands like Thermomix, Novita, Food Magazine, and Prima Flour, Chef Ambrose was Recipe Consultant for the book Heritage Food of the Peranakan Indians.
Chef Ambrose always possessed a critical eye for food inspection, and has a penchant for focusing on details and taste to authenticity. This has enabled him to view cooking from a different perspective, allowing him to marry the health aspects of a dish’s ingredients and easy cooking techniques, to create the familiar flavours that Singapore loves.
Chef | Japanese
Cuisine of Choice: Japanese
Chef Amelia has close to two decades of experience in Japanese cuisine, from the luxurious, to the comforting, and is now an in-house chef with Anatta Culinary Academy researching and developing recipes, and teaching the delicate culture of Japanese cuisine to her students.
Chef Amelia first experienced the elegance of Japanese cuisine when she met and married her late husband from Kyushu, Japan. She began her culinary journey by reading Japanese cookbooks and watching cooking shows, and also by learning authentic and comforting recipes from her sister-in-law.
In 2010, Chef Amelia kick-started her career in Japanese cuisine when she first entered the world of private dining by curating and creating exquisite and authentic Japanese dishes for her clients. Her extensive experience in replicating Japanese dishes honed her skills and knowledge in the art of Japanese dining, right down to the cultural aspects, and brought her to her next stint as a guest chef in Palate Sensations Culinary School.
Stepping into the realm of planning for and teaching cooking classes allowed Chef Amelia to discover her affinity for instructing students, and she went on to broaden her horizon of culinary education by undertaking classes at other culinary schools like AllSpice Institute, Baker & Cook, at international, and even Ministry of Education schools. Chef Amelia is also a hot favourite among corporate team building clients for her engaging and clear instructional methods.
Chef | Multidisciplinary
Cuisine of choice: Multidisciplinary
Chef Andre has over a decade of experience creating and innovating recipes in various cuisines, from Chinese and Spanish, to Mediterranean and Pastries, and is currently Chef and Instructor with Anatta Culinary Academy.
Graduating from At-Sunrice GlobalChef Academy specialising in Culinary Arts, Chef Andre went on to advance his career in Asian cuisine as a Chef in Din Tai Fung, where he mastered the art of noodle-, broth- and dumpling-making. He then worked his way through various restaurants, where he expanded his expertise across diverse cuisines, from the rich flavours of Chinese and Spanish dishes, to the exotic allure of Mediterranean fare.
From 2015, Chef Andre was presented the opportunity to transition into creating and developing menus using only seasonal ingredients, where he returned to his roots of Singaporean cuisine to vitalise the local culinary scene and modernise how local food was viewed. He was also able to master skills in the very niche field of fermentation and aging ingredients.
In 2019, he was appointed overall in-charge of Brasserie Les Saveurs at The St. Regis Singapore, where he planned their menus and events. Chef Andre then found his calling in instructing when he joined Shatec as a trainer, where he developed lesson plans and conducted full Diploma courses for aspiring chefs.
Chef Andre’s milestones:
Chef | Chocolates, Pastries
Cuisine of choice: Chocolates, Pastries
Chef Leigh has been handling chocolates and pastries for more than 10 years, and is currently a Chocolatier at Anatta Culinary Academy.
Ever since graduating from school, Chef Leigh has been drawn to the allure of creating raw ingredients into masterpieces of chocolates and bakes, and being able to further craft and mould them into pieces of art. This led her to major in Pastry & Bakery Arts, and directed her career through various restaurants, which saw her in charge of researching and developing recipes and desserts for their menus.
Through her career, Chef Leigh has had time and opportunity to hone her skills in creating and decorating custom menus and orders, which has allowed her to experiment and expand her repertoire of recipes and techniques.
Further along in her career in recent years, Chef Leigh has transitioned to developing and instructing cooking and baking courses and workshops for adults and children alike in her dedicated craft.
Chef Leigh’s milestones: