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Bertram Leong


Always with a smile on his face, Bertram Leong is a happy-go-lucky people person who chanced upon the culinary world when he was 17 years old and has never looked back since. His first exposure to the industry began at the iconic Raffles Hotel Singapore where he trained under great mentors who helped shape his culinary career, paving the way to internationally renowned hotels such as Ritz-Carlton Millennia and Marriott Hotel, among others.

In 2013, Bertram embarked on a three-month apprenticeship at the 3-Michelin-starred Nihonryori RyuGin, where he trained under Chef Seji Yamamoto, one of Tokyo’s most revered chefs, and experienced firsthand his modernist approach to Japan’s kaiseki traditions.

Inspired by his surroundings, travels and interest in nature, Bertram joined SPRMRKT at STPI as Sous Chef in 2017, where he carved a niche through the outlet’s modern European-meets-Southeast Asian menu. He now leads the culinary team at Telok Ayer Arts Club as Head Chef, where he presents his rendition of French Mediterranean cuisine, flecked with rustic, comforting and occasionally Asian flavours to an all-day dining menu.