About us

A successful entrepreneur by the young age of 20, Shanmugan set up Singapore’s first Indian pub in 1992 and his first restaurant, Gayatri, in 1996. Between 2004 and 2011, he took on the role of the President of Singapore’s Indian Restaurant Association. He is also an avid organiser of fund-raising and food sponsorship events, and has been involved in various community and welfare organisations. In his spare time, he enjoys playing golf.

Mahenthiran discovered his passion for the F&B industry at the tender age of 14. To further his interest and knowledge in this area, he pursued a BBA in International Hotel Management with Finance (Honours) in Switzerland. Since his return to Singapore, he has immediately established Gayatri @ OCC and taken up the position of COO at Catering Solutions.

Mahenthiran strongly believes in integrating food and technology, and is determined to bring the company to a new level of efficiency through best-in-class food technology and automation.

Edward Heng joined Catering Solutions Pte Ltd on 2 May 2022 as its Chief Operating Officer. His main focus is to develop and lead the institutional catering business across multiple segments to ensure continued performance improvements, client-engagements and compliance.

In his career spanning more than 28 years, Edward has worked with multiple global service organisations.

Over the years, he has volunteered and served in the Technical Committee of the Food Standards Council (FSC) of Singapore and was part of the SFA’s Work Group that reviews cleaning performance for the F&B establishments in Singapore.

Edward holds a Master of Science in Business Administration and is a Certified Hotel Administrator (CHA) and Foodservice Management Professional (FMP). In his spare time, he likes to read and dabble in cooking for his family.

Certified human resource professional with over 11years of experience integrating HR initiatives with strategic business goals to ensure superior organisational performance and resolving critical human capital issues.

Experienced in managing personnel record management, compensation and benefits and employee relationship. Highly motivated human resources leader who has improved operations and reduced costs in challenging environments including manufacturing and corporate business units.

Offering an array of skills in accurate employee job coordination, consultative relationship building, schedule planning, crafting effective training and developmental skills and. Proven ability to successfully multitask in a dynamic fast-paced environment meeting all deadlines. Challenges the status quo and produces success through new initiatives, innovative processes, and change.

Ponsaravanan has been chief financial officer since 2009. With a career spanning over two decades, he has led various functions and finance across Asia & his duties include tracking cash flow and financial planning as well as analyzing the company’s financial strengths and weaknesses and proposing corrective actions

Playing a fundamental role in driving the company’s financial strategy. Saravanan has been a driving force behind the company’s purpose- to commit to make food safe and available everywhere and to protect.

Saravanan is based in Singapore, originally from India. He has a master’s degree in finance from Madras University.

With over 35 years of experience in Culinary Production and Management, Chef Ignatius Lam has built an esteemed career across Singapore’s top healthcare and hospitality institutions. A proud alumnus of SHATEC, he holds a Diploma in Hotel Management and an NTC 3 in Food Production. His culinary journey began with Dnata (Air Emirates) as Production Head Chef (Western), followed by distinguished roles as Executive Chef at National University Hospital (NUH), Gleneagles Hospital under the Parkway Group, and Thomson Medical Centre. He currently serves as Chef Manager at Ang Mo Kio Thye Hua Kuan Hospital (AMKH) under Sodexo. Chef Ignatius Lam is also a decorated competitor, having earned 2 Gold, 2 Silver, and 3 Bronze medals at Food & Hotel Asia 1996, a testament to his skill, creativity, and leadership in the kitchen.

With 34 years of experience in Kitchen and Banquet Operations, Chef David Low has cultivated a dynamic and versatile culinary career across both hospitality and healthcare sectors. A graduate of SHATEC, he holds an NTC 3 in Food Preparation (1989) and a Diploma in Culinary Arts. Chef David Low has held key positions including Senior Sous Chef at Grand Hyatt Hotel Singapore, where he specialized in Western Banquet operations, and Executive Sous Chef at Sentosa Golf Club. His leadership extended into education and healthcare, serving as Head Chef at EtonHouse International School and Executive Chef at National University Hospital (NUH) under Sodexo Singapore Pte Ltd. He also contributed significantly as Sous Chef 1 at Mount Alvernia Hospital and Assisi Hospice. Chef David Low’s extensive background reflects his dedication to excellence, efficiency, and innovation in large-scale culinary operations.

Albert Ngoh is a seasoned Senior Executive Chef with over 35 years of experience spanning fine dining, hospitality, food manufacturing, and business development. A SHATEC Culinary Arts graduate, he has led kitchens at top establishments including The Westin, Swissotel, Traders Hotel, and Hilton Singapore Orchard.

His leadership roles at PS.Gourmet, Stovve, and Condiments Food Pte. Ltd. reflect his strength in culinary innovation and team development. Beyond the kitchen, Albert has driven growth as GM and partner at Eng Kee Chicken Rice and as Business Development Manager at Toh Thye San Farm. Passionate and versatile, he continues to shape Singapore’s food landscape with skill and vision.