Amy Lee is a Pastry Chef Consultant for several years. Chef Amy has vast experience in pastry and confectionery work. She is also a certified trainer for pastry, baking and confectionary . Specialized workshops have been held for individual or professional. Additionally, classes are conducted regularly for groups and coporate bondings in Singapore. Her experiences include working in 5 star hotels and large production. She has managed to horne her skills from European chefs. With her European trainings, she is able to impart the most authentic skills and knowledge to her students. Apart from just working in Singapore, she has also done several opening projects for factories and cafes in other countries.

She first received her diploma in pastry from Houston, Texas. Subsequently, she was trained in France with famous Chefs like Emmanuel Ryon and Gérard Taurin for ice-cream technology. She was the winner for Cacao Barry Scholarship in year 2002. That had enabled her to train under Meilleurs Ouvriers de France Thierry Atlan at L'ecole Lenotre and Jean François Castagne for chocolate confectionery and sculptures. Her fond interest in chocolate work brought her for further trainings over the years under many other Chefs, especially Ewald Notter. She had the chance to train under Sugar Artist Stephane Klein in Belfort. Her exposures in competitions include participation in Food & Hotel Asia under category Sugar Showpiece year 2004 and a Finalist in Chocolate Sculpture Competition organized by Food Fiesta in year 2004.