Food and cooking have always been a part of Chef Maira Yeo’s life. From a tender age of six, Maira has been helping at her parents’ hawker stall in Ang Mo Kio. It is this valuable experience that allowed Maira to witness her parents’ passion for food and understand the hard work and long hours involved in the food and beverage industry.

During her secondary school days, Maira was inspired by a cooking show that drew parallels between the basics of pastry and lessons in life. From then on, her interest in pastry grew exponentially and she decided to enrol herself into the Culinary and Catering Management course in Temasek Polytechnic.

After graduating with a Diploma, Chef Maira worked at Meta (one Michelin star) for 4 years before deciding to expand her horizons by staging at different restaurants and patisseries across New York City, USA; Montreal, Canada, as well as Oslo, Norway. Notable names include Aska (two Michelin stars) in New York, USA and Patrice Patisserie in Montreal, Canada.

Chef Maira returned to Singapore in 2020 due to the pandemic and looked for temporary work as she had no plans to permanently move back to Singapore at that juncture. However, what started off as a temporary arrangement to spruce up Cloudstreet’s pastry offerings grew into something bigger when discussions were made about the opening of the dessert lounge on the second floor. That was when chef Maira decided to accept the role of Pastry Chef and work at Cloudstreet full-time.

Armed with her exceptional ability of pairing flavours and her expertise and experiences from overseas kitchens, chef Maira looks forward to the challenges this role brings. She also enjoys the satisfaction of bringing her unique dessert creations to life and believes in continuing to offer innovative and interesting flavour combinations to Cloudstreet’s guests.

“I believe in keeping an open mind when creating desserts and not categorising ingredients as sweet or savoury. Instead, I allow the ingredients to inspire me and create around showcasing certain distinctive aspects of the ingredients.” – Pastry Chef Maira Yeo