About Us

Our Instructors

Come meet and learn from our friendly and helpful resident instructors!

Cai Li Blakeman

Cai Li Blakeman works for Spoonful as the Chinese Cooking instructor. Cai Li was born and raised in China and has lived in Beijing, Washington DC and Singapore. She received her culinary training at the Le Cordon Bleu in Kuala Lumpur, Malaysia in 2014.  She is also a food consultant and blogger. She shares easy recipes and stories on homemade Chinese and Asian food on the Facebook page #sentosadough and her blog of www.lets-playdough.com.

Prior to pursuing her passion for cooking and culinary education, she was a PR and Communications professional and had held management positions in global firms including United Technologies Corporation (UTC), NEC, Edelman, Johnson Controls and Kimberly-Clark.

Madame Eiko Simon

Culinary Instructor Madame Eiko Simon lived in Paris for more than 15 years and mastered her skills at several culinary schools including Boulangerie (Baker shop in French). Armed with her very own homemade French cuisine recipes which were passed down by her mother-in-law, she now stays in Singapore with her French husband and works as a culinary instructor and an event coordinator at Spoonful. In Singapore, she teaches at the Japanese Association regularly too.
Cooking certification: Ryo-ken (Tokyo 2014) Master Chef Techniques, La Cuisine des Chefs (Paris 2013-4) French-bread making, MAISON LANDEMAINE (Paris 2015) Ecole de Boulangerie EBP (Paris 2014).

講師: シモン英子
15年間のパリ滞在時に、パリの料理学校、ブーランジェリーでパンの修業を積む。
現在シンガポールにてSpoonfulのパン、フランス料理講師として活躍中。フランス人の義母から受け継いだフランスの食文化のご紹介も、料理と合わせてクラス内でご紹介し、一度で2度美味しいクラスを実施中。 シンガポール日本人会でもレギュラー講師として日本のパンクラスを担当。
Ryo-ken (Tokyo 2014) Master Chef Techniques | La Cuisine des Chefs (Paris 2013-4)  | MAISON LANDEMAINE ( Paris 2015 ) | Ecole de Boulangerie EBP

Michael Lau

A distinguished chef in the industry, Chef Michael trained from a tender age in the art of Chinese cuisine. His expertise seasoned over decades of hard work- first as an apprentice, and then as a partner- to his father, one of the legendary 4 Heavenly chefs of Singapore. Together, they built their restaurant, Phoenix court, into a reputable eatery for people to enjoy exquisite Chinese cuisine.

Driven by his constant passion to improve his culinary art, Chef Michael came to a decision to close his restaurant after 10 years, and peruse courses in Washington State University and Seattle Culinary Academy. He distinguished himself, graduating with a more polished mind and broader skill set.

Upon his return to Singapore, Chef Michael discovered his passion for teaching. With his vast knowledge and experience gained from years of hard work, he quickly became a well sought-after trainer. Today, he guides countless students on their paths to becoming great chefs like him.

Mizuho

Mizuho is Spoonful’s instructor specializing in Icing & Cookie Decorations. In 2017, she attained her diploma in Icing and started to teach in Muchen, Germany.  Now she teaches her specialty - icing class - at Spoonful Singapore. She cares deeply for the taste, design as well as food safety of her cookies. Mizuho is a mother of two to a lovely boy and a sweet little girl. Her classes can be kid-friendly as she is also very interactive with young children. Please enquire separately about private lessons and the lesson at children’s schools.
Certification:JSA（日本サロネーゼ協会公認）Icing Diploma.

アイシングクッキー講師。1男1女の母。アイシングディプロマ資格取得後、2017年からドイツ、ミュンヘンでアイシングクッキー教室を開催。

2019年からSpoonful講師としてシンガポールでアイシングクッキークラスを担当。可愛さは勿論、安心して美味しく食べられるアイシングクッキーづくりを心掛けています。一般クラス以外にも、親子教室、プライベートクラス、学校での出張講師も努めます。お問合せ下さい。

資格：JSA（日本サロネーゼ協会公認）認定アイシング講師資格

Shoko

Being born into the family of a sushi restaurant in Osaka, Shoko grew up in an environment where food was always at hand and since youngs, she had always loved to eat. Under the influence of her father, she quickly learned about what it takes to be on the culinary road. And having an overachiever elder who is the head chef of one of the top luxury Japanese restaurants in Singapore only inspired her more and spurred her forward in achieving what she wants.

After graduating from university, Shoko went to a cooking college while working at a luxury hotel. She then started her a career in a large Japanese restaurant group, a high-class restaurant in Singapore, a confectionery shop, and also made a name for herself in the restaurant industry.  Shoko currently works as Spoonful's event coordinator and business trip chef. She is a proud mother of two young children, she is exceptionally good at healthy home cooking for children.

Credentials: Graduated from the cafe section of the cooking school |  Cooking License | Food handler Certification (Singapore) |  Tea ceremony, Omotesen family (Introduction, lessons, decoration)

大阪の寿司屋の娘として生まれ、幼少の頃から食が身近にある環境で育ち、食べることが大好きに。 父の影響を受け、飲食の道に。 兄はシンガポールでも屈指の高級和食店の総料理長。

大学卒業後、高級ホテル勤務をしながら調理専門学校へ。日本の大手飲食グループ、シンガポールの高級レストラン、製菓店勤務と飲食業界でキャリアを積む。

現在、Spoonfulのイベントコーディーネーターならびに出張料理人として活躍中。 2児の幼い子供の母である為、健康な子供向けの家庭料理が得意。

辻調理専門学校カフェ課卒業 | 調理師免許 | フードハンドラー（シンガポール）| 茶道・表千家（入門、習事、飾物）