Producing the next Gordon Ramsay in a Singapore hospitality school

The Republic should seriously explore offering top-class hospitality education to give this key sector a leg-up.

- Julien Cayla and Shane Pereira

One of the best French meals in Singapore can be found at Chez West, a hidden gem offering dishes like grilled octopus with Provencal vegetables or monkfish with a miso glaze.

Yet, chances are you've never heard of this restaurant. Chez West isn't located in a high-end mall but at the Institute of Technical Education (ITE) in Choa Chu Kang.

Here, apprentices enrolled in the culinary programme craft exquisite meals as part of their training. Whenever Chez West announces its annual opening to coincide with the school term, reservations sell out quickly.

Singapore has several pockets of hospitality excellence.

On the cocktail bar scene, establishments such as Jigger and Pony or Atlas consistently feature on the list of Asia's best bars. The city-state is also home to several Michelin-starred restaurants.

Singaporeans take immense pride in their local cuisine, and discussions about the future of hawker food leave no one indifferent.

The hospitality industry is also a cornerstone of Singapore's economy and culture.

In 2023 alone, it brought in $1 billion in monthly sales. Around 5 per cent of the workforce is employed in this sector, which is central to Singapore's identity, tourism campaigns and vibrant food culture.

Areas like the Central Business District showcase this transformation into a global culinary hub, blending multi-ethnic roots with expatriate influences.

Luxury hotels in Singapore are thriving, with occupancy rates nearing 80 per cent and revenue per room consistently on the rise.

Major events such as the Taylor Swift concerts and other high-profile performances are boosting hotel revenues, fuelling the growth of the hospitality sector.

CHALLENGES FOR THE HOSPITALITY INDUSTRY