Sam Neoh

Corporate Executive Chef with 30 years of experience across luxury hotels, restaurants, banquets, and clubhouses. Proven track record in new outlet launches, culinary operations, and business development. Western-trained with a signature style blending traditional Asian flavors with modern Western techniques, focused on high-quality fresh ingredients.

Managing Director - Van Kafe - Singapore

(2025)

• Directed strategic initiative to enhance operational efficiency and customer satisfaction.
• Oversaw budgeting process, ensuring accurate financial forecasting and resource allocation.
• Led cross-functional teams to implement innovative service offering, driving market growth.
• Established performance metrics to evaluate team effectiveness and improve service delivery standards.

Co-Founder - Hygge Dining & Bar, Penang | Er Yi Tai Bar, Penang | LWG Peranakan Makanan, Melaka | Fu Lai Ju Chinese Restaurant, Melaka

(2019 - 2026)

• Developed a strategic vision, creating a unique concept that resonates with local community and attract visitor.
• Established business planning, including market research, concept development, and financial analysis.
• Marketing strategic to increase brand awareness and drive customer footfall.
• Collaborated with operations and management in opening new outlets, contributing to business expansion.

Culinary Associate Director - 1-Group - Singapore

(2020 - 2025)

• Managed day-to-day operations of 9 locations, providing leadership to a team of 120 culinary staff members.
• Overseeing recipe execution, food cost control, and maintaining consistent quality standards.
• Collaborated with operations and management in opening new outlets, contributing to business expansion.
• Supported management in kitchen operations, menu planning, innovation, cost analysis, and implementing strategies to optimize profitability.
• Trained and supervised kitchen staff, fostering a positive and productive work environment.

Corporate Executive Chef - Bocosan, Bangsar KL | Botanica+Co, Bangsar KL | Botanica+Co, Alila Bangsar | Botanica Deli, Bangsar KL | Komune Co-Working, Bangsar KL

(2016 - 2019)

• Implemented and maintained high standards of food service, quality, techniques, portion control, presentation and cost control.
• Oversaw day to day operation and managed a culinary team of 150 staff
• Drive sales growth of event by focusing on cost management, quality improvement and presentation enhancement.
• Successful spearheaded the opening of new outlets and contributed to business development initiatives.

Executive Head Chef - PS Cafe - Singapore

(2013 - 2015)

• Ensured high-quality food service, maintaining standards in technique, portion control, presentation, and food cost control.
• Supported management with catering proposal, menu pricing, innovation and purchase requisition.
• Trained and managed kitchen crew and overseeing culinary activities.
• Drive sales growth of event by focusing on cost management, quality improvement and presentation enhancement.