Chef Bios

With one section as a café serving sweet treats and another offering hearty crab fests in a casual setting, plus an interactive space with a fully equipped kitchen for individuals and groups to try their hands at cooking under the guidance of our chefs, Sessions looks set to be the new hub in dining.
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Kelvin Lim
Chef de Cuisine

To consistently prepare scrumptious crabs, seafood dishes and tantalizing local hot wok require skills masterfully honed in the kitchen. None does it more perfectly and deliciously than Chef Kelvin Lim who has more than 30 years of experience under his belt.

He began his career as a humble 2nd cutter at Goodwood Park Hotel back in 1982 and steadily rose through the ranks in the kitchens of other esteemed hotels and country clubs in Singapore. 

His career highlights include introducing the Lobster Laksa during his time at Chatterbox Coffeehouse (Meritus Mandarin) – where the dish quickly became one of the best-sellers in the famous eatery. 

Now the Resident Chef of Sessions, he brings his vast experience and recipes to the restaurant, ensuring that every dish on the menu or buffet is worthy of a thumbs up.
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Kenny Kong
Executive Pastry Chef

Resorts World Sentosa welcomed award-winning Chef Kenny Kong as its Executive Pastry Chef in 2011. 

Harnessing his decades of experience in the pastry kitchen, he will be elevating the standards of pastry-making to a whole new level at RWS. He currently leads the resort’s talented pastry team and is responsible for the many stunning cakes and petit fours that are showcased at RWS restaurants. 

Starting his career as a humble junior pastry chef in his native Hong Kong, Chef Kong’s personal philosophies of uncompromised beauty and style are strongly reflected in his works of culinary art. Chef Kong devotes the same energy and passion into his craft as he has done over the years, building upon his experiences in countries such as France, Switzerland, Hong Kong and Singapore. 

Chef Kong was recognized as the Most Stylistic Pastry Chef for three consecutive years at the prestigious Hospitality Asia Platinum Awards (HAPA) from 2008 to 2010. Winning this award three times in a row adds to Chef Kong’s long list of awards and accolades under his belt, and are testament to his extraordinary skills and great ambition. In 2012, Chef Kong clinched two honourable Mentor Chef Awards from At-Sunrice GlobalChef Academy and Singapore Workforce Skills Qualifications (WSQ). His impressive line-up of awards continued to grow with The Macallan Lifetime Achievement Award presented to him at the 14th Edition of the World Gourmet Series Awards of Excellence held in 2014. In addition, Chef Kong won the title of Best Pastry Chef of the Year at the World Gourmet Summit Awards of Excellence in 2017. That same year, Chef Kong received the Special Awards of Professional Contribution from the 21st FHC China 2017 World Association of Chef Societies.

More recently in 2016, Chef Kong was invited by the German Chefs Association to be the Chief Pastry Judge at the IKA Culinary Olympics competition which is one of the most prestigious international culinary competitions in the world. In the same competition, he mentored the pastry team to create the dessert menu. The successful collaboration led the Singapore team to edge out 29 national teams from other countries to emerge as the overall champion with the highest score and the Gold award in the Cold Display (pastry) category. 

Ultimately, Chef Kong believes that it is very rewarding to inspire, nurture and educate future generations of pastry chefs, and to help promote Singapore’s culinary culture worldwide.

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