Miss Alice Sze is an established F&B consultant as well as cooking chef in Singapore. She was originally from Hong Kong and has been in the F&B industry for more than 12 years.

In 1992, Alice received her Diploma in Hotel Management in Hong Kong and was accepted into the Main Kitchen of the Margaux Restaurant at Kowloon Shangri-La Hotel.

In 1994, Alice received her Permanent Residency in Singapore and joined the Raffles Hotel's F&B Department. She then ventured into other F&B outlets whereby she held various positions as Chef, Restaurant Manager and F&B Consultant.

In 2002, Alice was accepted into the "Cuisine & Culture" program at the Ecole des Arts Culinary et de L'Hotellerie in Lyon, France whereby she received an intensive training in French Fine Dining.

Today, Alice works at Haute Cuisine Consultancy whereby she provides consultancy services to clients who invest in the setup of Cafes and Restaurants. In addition to her consultancy work, Alice also occasionally writes feature articles for the "Se Xiang Wei" and "Gourmet Living" Magazines.

In December 2003, she was featured in an F&B program on Channel U whereby she appeared as a Guest Chef. She also conducts cooking classes for prospective clients keen on setting up their own food businesses.

施雅荔小姐目前在 Haute Cuisine Consultany 任职为饮食业顾问和担任烹饪导师，专门提供筹划新餐庁服务、设计菜单和食谱、培训员工等等。她出生於香港，在饮食业已工作十二年多。

1992年，她毕业於香港酒店管理系，受聘于九龙香格里拉酒店。

1994年，她取得新加坡永久居留权后，便加入萊佛士酒店工作，其间担任过主厨、餐庁经理和饮食顾问。

2002年，她在法国里昂修读高级法国烹饪课程。除了顾问工作外，她也为饮食杂志"色香味"和"食尚品味"写食谱。

在2003年的十二月，她受邀在"优频道"担任客藉烹饪嘉宾，她现时也为那些有意在饮食业发展的各界层人士开课授艺。

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