Meet the head chef of the soon-to-open PizzaExpress Singapore

He's a 36-year old Singaporean.

With over 50 years of history and more than 500 restaurants across the UK, Europe, Hong Kong and the Middle East, PizzaExpress is finally coming here in Singapore on July 29. Located at Scotts Square Basement 1, this popular brand will offer Singaporeans a mouth-watering menu of handmade pizzas, fresh salad, pasas, snacks and glutten-free options.

But before we delve into what it has to offer to Singapore food lovers, let's get to know the man who will make sure everything is served in the same fresh quality ingredients that they are renowned for.

PizzaExpress Singapore's head chef when it opens its doors will be the 36-year old Fey Foo Yung Wei. Realizing his passion in culinary after venturing into the industry, Fey enrolled in Baking Industry Trading Centre with a Diploma in Patisserie on top of his National Technical Certificate Grade 2 accreditation for majoring in Automotive Technology at the Institute of Technical Education, Singapore.

At the age of 14 years old, Fey started his career in the F&B line by working at Beaufort as a part time banquet.  At 16, he switched roles to work as a kitchen helper in a coffee shop’s Zi Char store selling Chinese home-style dishes, learning the ropes from chefs who’ve had years of experience cooking local cuisines.

When Fey was still a young chef at 25 years old, he moved on from the local hawker scene and ventured into the baking industry, and worked for Big Ben's Place - a local bakery serving authentic British short crust pastry pies - at Opera Estate. In a short span of a year at Big Ben’s Place, Fey rose up the ranks to become the co-owner of the bakery, where he stayed on for another 4 years. Fey has also had the honour of preparing his best dishes for Singapore’s Prime Minister and top local celebrities.

At the age of 30, he moved prospects and went on to work as a cook in Mandarin Orchard Singapore at the Triple Three Restaurant, where he found his passion in pastry and pursued it further with a Diploma in Patisserie offered by Baking Industry Trading Centre.

Fresh after graduating with his Diploma, Fey began work at Novus as a demi chef cooking modern European cuisine. He later went on to work at a diner called Lucky 13, serving American Latino cuisine as Chef de partie. Fey’s hard work at Lucky 13 paid off when he was promoted to assistant outlet chef at the Unilever campus outlet.

At the age of 34, Fey moved on to take on the role of Head Chef at gastro bar ‘Coq and Balls’. It was under his guidance that the Coq and Balls menu was redesigned to suit the business model.

When Fey turned 36, he came across the opportunity to join PizzaExpress Singapore as it opens its first outlet in the country.

Apart from his love for cooking, Fey is an avid animal lover who has a provided a home to a Labrador and two rescued cats - which he and his wife love as their own children.

Do you exhibit exemplary leadership and influence in your respective industry, or know anyone who does? Nominations for Singapore Business Review’s 2016 class of 40 and under is on going. Nominees will be featured individually online before we select those who will make it to the final list during the end of the year. For inquiries, send an email to Krisana at [email protected].