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Two Michelin Stars, Cooked for Singapore's Prime Minister, recognized as one of Hong Kong's '19 Greatest Chefs' in 2010 by the Heep Hong Society


Chef Paul Then is one of Singapore's most celebrated chefs. He's best known for his Peranakan cuisine, a mix of Malay and Chinese influences. Paul was born in a Straits Chinese family where he began helping his grandmother cook at a young age.  As an adult, he attended the prestigious French culinary school.  Since then, he's cooked all over the world.

In a career that has spanned over three decades, Chef Paul has risen through the ranks, starting as a trainee at the Oberoi Imperial Hotel, The Mandarin Singapore and The Oriental Singapore.During the ‘90s, as the Executive Sous Chef & Chef De Cuisine at Le Meridian Singapore, Restaurant De France, which was then one of the iconic restaurants in Singapore. He's cooked at special events in Germany, London, France, Italy as well as Australia at some of the most feted Michelin-starred restaurants in the world. He's collaborated with the Singapore Tourism Board and represented Singaporean cuisine in China, Germany, Thailand, Cambodia, India, Japan and Australia.

His own line of Asian sauces can be found in China and the U.S. under Baba Chef Paul.

And his resume continues for pages.  Skype Chef Paul Then into your kitchen. You'll never regret it.



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