Ken Zheng
Head Chef, Warehouse Hotel
Warehouse Room
Chef Ken Zheng

Currently the Head Chef of The Warehouse Hotel. Chef Ken was born in a family of hawkers, his passion for food nurtured since young while helping out at his family food stalls.  

Chef Ken’s professional culinary career took off in 2000 as an intern in Conrad International Centennial Singapore then travelled to Four Seasons Maldives as an Asian Specialty Chef and the opened The Amara Hotel in Nay Pyi Taw, Myanmar. He returned to Singapore in 2012 and joined The Fullerton Bay Hotel and helmed award-winning restaurant The Clifford Pier before moving to The Pan Pacific Singapore in 2015. During his tenure, Edge the all-day dining restaurant also won Wine and Dine the best buffet 2015- 2016 and The Peak Selections: Gourmet and Travels G Restaurants awards 2016-2018 for the Best All Day Dining.

In the Warehouse Room

Chef Zheng will be serving,
Simmered Barramundi Fillet, Tamarind &
Ginger Flower Sauce, Okra Chips