At ANATTA, we are committed to connecting people from all walks of life to ‘clean’, wholesome food that is free from preservatives and additives at every stage – from sourcing to preparation to table.
We believe that true wellness begins with the food you choose to nourish your body. Our promise is to offer you, and our future generations, the opportunity to embrace health and excellence by choosing ‘clean’.
True wellness is cultivated through conscious choices. At ANATTA, our multifaceted culinary experience celebrates food with a ‘clean’ approach that nourish and honour the body and soul.Â
We believe every ingredient tells a story and every meal is a moment that connects us to something greater. And this is why we are rooted in a deep commitment to ’clean’, where we prioritise bringing food that are as nourishing as nature intended, with a clear ambition to make ‘clean’ food choices accessible and impactful for people from all walks of life.Â
We embody integrity and introspection in every detail – from the finest ingredients to the unique products we feature and the unique products we
feature and the dining experiences we create, every step is carried out with a strong notion of ‘clean’, ensuring what we bring to the table is free of preservative, additives and unnecessary processing.
A little goes a long way – we encourage everyone to be present and mindful with every meal, to recognize that small deliberate dietary choices can have profound effects on one’s health, energy, and overall quality of life. By nourishing with ‘clean’, wholesome foods, we empower ourselves to thrive, one meal at a time.
Our brand values collectively demonstrates our dedication to ‘clean’ integrity and quality of life.Â
We provide access to high-quality ‘clean’ products, services and experiences that are dedicated to improving one’s overall well-being
We draw inspiration from ‘clean’ ingredients, experimenting with authentic recipes, inventive techniques, and diverse cuisines while staying true to our values.
We believe in the power of learning, and we strive to share our knowledge and expertise to empower our customers to make more informed food choices and cultivate a better lifestyle.
We uphold our ‘clean’ standards with integrity, ensuring transparency in our labels and communications by clearly sharing ingredients origins.
We strive to create a sense of community around living well, promoting a ‘clean’ mindset , and supporting events that bring people together around food and other shared interests.
From ethically sourcing imported products to reducing waste through recycling and composting, we remain committed to sustainability in every aspects of our business.
Food products and practices that prioritise natural, minimally-processed ingredients with a focus on transparency, simplicity and safety, with quality tied strongly to their origins. In some ways, ‘Clean’ is also connected to the wider concept of sustainable and ethical sourcing and food practices.
For us, these are some, if not all, the aspects of ‘Clean’ that we are dedicated to adhering:
Made without synthetic chemicals that extend shelf life, enhance flavour or improve texture
e.g. Benzoate
Made with as little processing as possible, retaining as much natural properties without extensive treatments
e.g. Bleached white flour
Made with ingredients that are familiar and easy to understand, with no hidden chemicals or complex additives
e.g. Macadamia nut butter made with only real macadamia nuts and salt, no added hydrogenated oils
Made as unaltered as possible from their original form
e.g. Raw honey
Sourced in ways that support environmental sustainability and fair trade, ensuring responsible practices in farming, harvesting, and distribution
e.g. Local producers
Made with practices that prioritise integrity without short-cuts and deceptive methods
e.g. Substituting with something of different quality
Labelling with clear and accurate information to ensure no misrepresentation and fraudulent marketing
e.g. 100% extra virgin oil rather than blended oils
Made to prioritise nutritional value and support overall well-being
e.g. No added sugars
Our diverse team of chefs, instructors, and sourcing experts is dedicated to creating and curating authentic recipes and high-quality ‘clean’ brands and ingredients across all ANATTA brands.Â
It is our vision to inspire culinary excellence with creativity, integrity and a commitment to ‘clean’ principles. Join our team and be part of our journey in empowering ‘clean’ living for all through food.
Chef | Peranakan, Local
Choice of Cuisine:Â Peranakan, Local
An award-winning chef, Chef Ambrose has collaborated with culinary legends such as Violet Oon and Tony Khoo, and was the youngest executive chef at Singapore Turf Club, crafting menus for presidents Wee Kim Wee and S. R. Nathan, royalty, and other VIPs. His global experience extends to Australia, where he worked alongside with international chefs from around the world.
More recently, Chef Ambrose has been working with the Singapore Heritage Peranakan Museum, creating cooking workshops as an introduction to the Peranakan cuisine and culture to the public and overseas visitors.
Chef Ambrose has been featured The Straits Times, and has also worked with The Singapore Women’s Weekly Magazine to publish a list of recipes and video demonstrations on Singapore’s local dishes.
Besides creating recipes for brands like Thermomix, Novita, Food Magazine, and Prima Flour, Chef Ambrose was Recipe Consultant for the book Heritage Food of the Peranakan Indians.
Chef Ambrose always possessed a critical eye for food inspection, and has a penchant for focusing on details and taste to authenticity. This has enabled him to view cooking from a different perspective, allowing him to marry the health aspects of a dish’s ingredients and easy cooking techniques, to create the familiar flavours that Singapore loves.
Chef | Japanese
Cuisine of Choice:Â Japanese
Chef Amelia has close to two decades of experience in Japanese cuisine, from the luxurious, to the comforting, and is now an in-house chef with Anatta Culinary Academy researching and developing recipes, and teaching the delicate culture of Japanese cuisine to her students.
Chef Amelia first experienced the elegance of Japanese cuisine when she met and married her late husband from Kyushu, Japan. She began her culinary journey by reading Japanese cookbooks and watching cooking shows, and also by learning authentic and comforting recipes from her sister-in-law.
In 2010, Chef Amelia kick-started her career in Japanese cuisine when she first entered the world of private dining by curating and creating exquisite and authentic Japanese dishes for her clients. Her extensive experience in replicating Japanese dishes honed her skills and knowledge in the art of Japanese dining, right down to the cultural aspects, and brought her to her next stint as a guest chef in Palate Sensations Culinary School.
Stepping into the realm of planning for and teaching cooking classes allowed Chef Amelia to discover her affinity for instructing students, and she went on to broaden her horizon of culinary education by undertaking classes at other culinary schools like AllSpice Institute, Baker & Cook, at international, and even Ministry of Education schools. Chef Amelia is also a hot favourite among corporate team building clients for her engaging and clear instructional methods.
Chef | Multidisciplinary
Cuisine of choice: Multidisciplinary
Chef Andre has over a decade of experience creating and innovating recipes in various cuisines, from Chinese and Spanish, to Mediterranean and Pastries, and is currently Chef and Instructor with Anatta Culinary Academy.
Graduating from At-Sunrice GlobalChef Academy specialising in Culinary Arts, Chef Andre went on to advance his career in Asian cuisine as a Chef in Din Tai Fung, where he mastered the art of noodle-, broth- and dumpling-making. He then worked his way through various restaurants, where he expanded his expertise across diverse cuisines, from the rich flavours of Chinese and Spanish dishes, to the exotic allure of Mediterranean fare.
From 2015, Chef Andre was presented the opportunity to transition into creating and developing menus using only seasonal ingredients, where he returned to his roots of Singaporean cuisine to vitalise the local culinary scene and modernise how local food was viewed. He was also able to master skills in the very niche field of fermentation and aging ingredients.
In 2019, he was appointed overall in-charge of Brasserie Les Saveurs at The St. Regis Singapore, where he planned their menus and events. Chef Andre then found his calling in instructing when he joined Shatec as a trainer, where he developed lesson plans and conducted full Diploma courses for aspiring chefs.
Chef Andre’s milestones:
Chef | Chocolates, Pastries
Cuisine of choice: Chocolates, Pastries
Chef Leigh has been handling chocolates and pastries for more than 10 years, and is currently a Chocolatier at Anatta Culinary Academy.
Ever since graduating from school, Chef Leigh has been drawn to the allure of creating raw ingredients into masterpieces of chocolates and bakes, and being able to further craft and mould them into pieces of art. This led her to major in Pastry & Bakery Arts, and directed her career through various restaurants, which saw her in charge of researching and developing recipes and desserts for their menus.
Through her career, Chef Leigh has had time and opportunity to hone her skills in creating and decorating custom menus and orders, which has allowed her to experiment and expand her repertoire of recipes and techniques.
Further along in her career in recent years, Chef Leigh has transitioned to developing and instructing cooking and baking courses and workshops for adults and children alike in her dedicated craft.
Chef Leigh’s milestones:
Chef |Desserts, Pastries
Cuisine of Choice: Desserts, Pastries
Chef Sharon has years of experience and extensive knowledge in developing and creating new and innovative recipes that sprinkle a touch of fun into her classes.
Immediately upon graduating from the Academy of Pastry Art Malaysia with an Advanced Diploma in Patisserie, Chef Sharon joined ABC Cooking Studio, where she conducted classes through developed and engaging instructional methods.
After spending a year creating new recipes for TQ Enterprise, which honed her expertise and skills in creative pastries and cakes, Chef Sharon then went on to expand on her flair of creativity by designing fully customised cakes and pastries according to a whole suite of requests, pushing her skills and knowledge of pastry ingredients to the next level.
Since 2022, Chef Sharon has been developing recipes and lesson plans for baking classes to adults and corporates, making baking accessible to beginners and experts alike.
