Patrick Siau completed his BTS Hotelliere (Academie de Toulouse) in 1997 as well as Bachelor of Hospitality and Tourism (Universite de Toulouse) in 2004.
Initially trained as a Cuisinier, Patrick Siau's interest and passion for the art of sugar started when he was trained under Chef Jean-François Arnaud (M.O.F. Pâtissier 2000) at Musée de l’Art du Sucre in France. He also had the opportunity to trained at the Le Jardin Des Sens in Montpellier, France under Jacques and Laurent Pourcel.
He has competed and won several awards, which includes Overall Champion in the prestigious La Classic Grand Prix for both 2004 and 2006, as well as part of the Malaysia National Team in the FHA Culinary Challenge in Singapore 2006.
Other achivements in Sugar Arts includes:-
Initially trained as a Cuisinier, Patrick Siau's interest and passion for the art of sugar started when he was trained under Chef Jean-François Arnaud (M.O.F. Pâtissier 2000) at Musée de l’Art du Sucre in France. He also had the opportunity to trained at the Le Jardin Des Sens in Montpellier, France under Jacques and Laurent Pourcel.
He has competed and won several awards, which includes Overall Champion in the prestigious La Classic Grand Prix for both 2004 and 2006, as well as part of the Malaysia National Team in the FHA Culinary Challenge in Singapore 2006.
Other achivements in Sugar Arts includes:-
- Diploma, Culinaire Malaysia 2005 (Pastry Showcase)
- Diploma, Malaysia International Bakery and Confectionary Challenge 2006 (Pastry Showcase)
- Bronze Medal, Penang Salon Gastronomique 2007 (Pastry Showcase)
- Bronze Medal, Culinaire Malaysia 2007 (Pastry Showcase)
- Silver Medal, Food Hotel Asia Culinary Challenge Singapore 2008 (Pastry Showcase)
- Silver Medal, Malaysia International Bakery and Confectionary Challenge 2008 (Pastry Showcase)
