Ken Yap
Head Chef of Saint Pierre
Hailing from Ampang, Malaysia, Ken Yap’s culinary journey is a testament to determination and the invaluable guidance of exceptional mentors. What started in local kitchens has taken him to some of the world’s most prestigious Michelin-starred restaurants, with each step in his career marking continuous growth, and shaping him into the dedicated chef he is today.
At 18, Ken began his career at a hotel café in Kuala Lumpur. In 2019, he had the opportunity to work under Chef Michael Vrijmoed at the Michelin-starred Restaurant Vrijmoed in Ghent, Belgium. The following year, Ken joined Saint Pierre as a commis chef, where he honed his craft under Chef-Owner Emmanuel Stroobant, deepening his appreciation for precision, flavour harmony, and the art of storytelling through food.
In 2024, Ken returned to Saint Pierre as Head Chef, working closely with Chef Emmanuel, to oversee menu development, kitchen operations, and team management. His empathetic leadership fosters open communication and collaboration, ensuring a positive, high-performing kitchen environment. Driven by a passion for gastronomy, Ken continues to elevate dining experiences, with his focus always on delivering meaningful and memorable moments for his guests.