Self taught in the start, spent 3 years in the advertising & marketing sector before crossing over to culinary scene. Interested with discovering ingredients and cooking techniques that can be integrated into a new way of Asian cuisine.

Ace started his career in casual Japanese and Western restaurants. Subsequently, he went on to refine his skills in notable establishments like Pollen, Bacchanalia (1 Michelin star), and Les Amis (3 Michelin stars).

Soon after, he embarked on a tour of Asia to seek a better understanding of different Asian food cultures. Ace was in Korea as a consultant chef role and after as their Executive Sous Chef for a Michelin guide recommended restaurant, Flower Child in Seoul in 2018.

In 2019 onwards , Ace spearheaded a new project with 1-group, dubbed as 1-V:U, a hybrid of a restaurant serving progressive Asian cuisine and a rooftop day club, which created a communal style dining concept and evolving tasting menus.

When the pandemic hits shortly after the launch, Ace pivoted towards creating a pop-up concept with Asian related themed episodes showcasing this new form of Asian cooking which have since accumulated a followship of consumers towards the series

In June 2021, Ace then evolved the concept to a residency in one of the venues in the group with the name ‘AISA’ which took an avant garde approach towards working with local artists collaborations to create a highly interactive episode model.