Award-winning chef Anderson Ho is the Executive Sous Chef of Singapore Airport Terminal Services (SATS) Inflight Catering specialising in product development and innovation.

Trained by European master chefs such as Alain Ducasse, Alain Senderens and Gerard Boyer in contemporary French cuisine during his time at the world-renowned Raffles Hotel and well versed in the use of Eastern ingredients, Chef Anderson excites the taste buds with his unique recipes.

Internationally recognised for his inventive culinary skills, Chef Anderson was awarded an Individual Gold Award at Food Asia 2000. As Executive Sous Chef of the Singapore National Culinary Team, he helped the Singapore team garners its best ever placing in the IKA Culinary Olympics 2000. In recent years, he has been invited to international food promotion events like Festival Gastronomico International 2001 in Spain, where he was the only chef from the Far East, and Davidoff Gourmet Festivals in Sylt and Berlin, Germany in 1999. Most recently, Chef Anderson placed 2nd at the Global Chef Competition in Hong Kong and a finalist in the finals of the Global Chef Competition in Dubai.

Chef Anderson is also a cookbook author having published Menu Degustation: Tasting Menus of New Asia Cuisine (autographed copies available at our retail shop). It comprises a wide collection of New Asia recipes designed to be served as a tasting menu inspired by Japanese Kaiseki-ryori cuisine.

Executive Sous Chef
Singapore Airport Terminal Services (SATS) Inflight Catering