Our Brands

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Our Symbiosis

 

Tong Chiang Group believes in that subsidiaries should work in synergy with one another to better the Group’s internal and external abilities. With unity and teamwork, we strive to achieve the following:

 

1. Provide customers with more choices through integration of various brand menus.

2. Increase efficiency and productivity in the office and kitchen through investing in technology systems.

3. Come up with new business ideas for the Group through inter-subsidiary brainstorming and interactions

 

4. Keep abreast of our competitors through sharing and imparting of each subsidiaries’ expertise

The Team

Tong Chiang Group is led by CEO Lisa Zou, who leads an experienced team of experts in their field that have been pushing the Group to new heights.

Lisa Zou

Chief Executive Officer

 

Lisa took over Tong Chiang Kitchen in 2007 and spearheaded the Group’s expansion to encompass more than 21 companies with catering interests spanning daily home meals to institutional contracts today. Known for her sharp business acumen and expertise in large scale catering, she was recently awarded Entrepreneur of the Year in 2016 in recognition of her contributions to the Group.

 

Holding firm to her vision of providing healthy meals to as many people as possible, Tong Chiang Group prospered under Lisa’s leadership, and currently employs 200 employees from Singapore and Malaysia.

 

Lisa is married with one son and two grandchildren.

Kelvin Loke

Group Executive Chef

 

Chef Kelvin brings to Tong Chiang more than 16 years of experience in the Food and Beverage business, including at 3 Michelin Star restaurant Les Muses at Hotel Scribe de Paris in France, led by Chef Jean Francois Rouquette.

 

An award winner of the Culinary Olympics IKA 2000 (Gold medal) representing Singapore, as well as a medallist of various cooking competitions like US Poultry, Black box culinary challenge and Food & Hotels Asia, he is a strong advocate of quality products and meticulous execution.

 

His 6-month stint at Le Cordon Bleu Paris as part of a scholarship from World Gourmet Summit Awards of Excellence in 2003 gave him even more exposure to the world of fine cuisine and reinforced his view of the importance of stringent and structured methodology of cooking. He believes in presenting only the finest menu that is pleasing in both aesthetics and palate.

 

At Tong Chiang, his current role is to oversee all culinary aspects of the Group, as well as its future development.