������������

Chef Josephine Loke is chef de cuisine at 665° F at Andaz Singapore, a luxury Hyatt Hotel with stunning views of Marina Bay and Singapore’s skyline.

Josephine came to the position empowered by her bachelor’s degree from The Culinary Institute of America and considerable career experience at Pollen at Gardens by the Bay, Tippling Club, two-Michelin-starred Odette, Open Farm Community—all in Singapore. “My education provided me with a strong foundation both in practice and theory,” says Josephine. “The diverse course modules helped increase my knowledge of the flavor profiles of different cuisine, which made it possible for me to adapt to various kitchens.”

“During my time at the CIA, we had to adhere to high standards while also maintaining a high level of professionalism. After a while, it became almost like second nature,” Josephine continues. “My connections at the CIA helped me get my first job as part of the opening team for Jason Atherton’s Pollen at Gardens by the Bay. My time there was filled with insights and I was exposed to many learning opportunities.”

“The CIA enables you to build a strong foundation of fundamental techniques—the building blocks that will support your career in the future,” says Josephine. “The stronger your base of knowledge and experience, the higher you can climb in the industry.”