Chef Derek Yap is the Executive Sous Chef of Swissôtel Merchant Court. He started working at the age of 16 as a dishwasher in a restaurant in California. He never dreamt of becoming a chef until his employer discovered his talent for cooking. Soon he rose quickly through the ranks and was able to work as a chef in countries like Australia and America.
His forte is in Sichuan-style delicacies. Derek also specialises in seafood, as it provides opportunities to experiment with different ways of preparation, be it raw or cooked.
In his words:
“One has to have love for food and must have the talent and passion for cooking. Being a chef is not easy. You have to learn things fast, be quick-witted and have a sense of urgency.”