In the culinary world, cuisine is often divided by region. Diners flock to restaurants that champion French pastries, authentic Ethiopian food, and classic American staples. Chefs train all over the world, bringing world-class techniques and fresh insight to small-town restaurants. For pastry chef Kelvin Chia, the best ingredients aren’t the ones imported from halfway across the world, but those found closest to home.
With a culinary journey that winds from Malaysia to Cape Cod to Singapore, Chia has turned French patisserie into a celebration of the flavors of Southeast Asia with his embrace of hyper-local ingredients. Chia’s one-of-a-kind approach to pastry has helped him make a name for himself as one of the most creative and boundary-pushing pastry chefs of his generation. Chia will soon return to the States with an upcoming venture as the Pastry Chef at Revell Hall, an ambitious new restaurant opening in the Burlington City Historic District in late June.
A Taste of Home
Chia’s philosophy is both groundbreaking and extraordinarily simple: luxury should taste like home. Every dish tells a story, and in Chia’s opinion, the best way to tell that story is with local ingredients. Growing up in Malaysia and experiencing the rich diversity of local flavors, this meant foregoing imported European berries in favor of Chitose strawberries from the Cameron Highlands. It meant sweet Malaysian coconut, Thai basil, pandan, and hibiscus. Why use vanilla or caramel when Gula Melaka (palm sugar) is both distinctive and flavorful? Why not switch up the classic apples in a Tarte Tatin in favor of Malaysian-grown pineapples?
“I adore ingredients that best embody a culture, like peach gum, makrut lime, lemongrass, spices, etc.,” says Chia. “I enjoy transforming these unique components into sophisticated dessert recipes… It makes people feel warm, surprised, and occasionally moved to tears!”
The use of regional ingredients not only introduces people to ingredients that are integral to Malaysian culture but also encourages smaller carbon footprints. Both sustainable and delicious, Chia’s signature methods of grounding high-end pastries in local flavors are a delight to both the palate and the soul.
A Winding Road, Mentorship, and Meaning
As a native Malaysian, the local dishes of his childhood have left a profound mark on Chia’s culinary style, but his career has taken him across the globe, giving him a worldly experience under a number of master pastry chefs. In 2012, Chia was selected to travel overseas for a year-long culinary apprenticeship in Cape Cod, Massachusetts, working under the tutelage of Executive Pastry Chef Stephen Jones. This marked Chia’s introduction to new pastry ingredients and methods that he’d never encountered in Asia.
After returning home the next year, he worked with local Malaysian chefs Johnny Fua and Sherson Lian at their restaurant, Elegantology by Martell. Chia also made a guest appearance on their cooking show “Reality Bites,” which aired on the Asian Food Channel. He continued his foray into cooking television by assisting Chef Sherson with cooking shows such as “Family Kitchen” and “5 Rencah 5 Rasa.” In 2015, he assisted in the opening of the casual dining restaurant “Hello!”, working with them on food styling projects for companies such as McDonald’s and Wall’s Ice Cream.
Eager to deepen his craft, Chia moved to Singapore in 2016, where he held pastry positions at Cé La Vi Restaurant & Bar before becoming Head Pastry Chef at 67 Pall Mall Singapore, a private wine club founded in London. There, he not only crafted signature desserts but also worked closely with Master of Wine Richard Hemming on the wine pairing series cookbook, “Wine & The Food of Asia,” which was released in October 2024.
Over the years, Chia has received expert training and invaluable mentorship from several renowned chefs, the chief among whom is Chef Joseph Sergentakis. It was he who served as the greatest influence on Chia’s unique patisserie style, sharing his comprehensive knowledge of ingredients and diverse flavor profiles. Above all, however, it was Chef Sergentakis’ appreciation for mistakes as a normal part of the job that helped Chia grow into the renowned pastry chef he is today.
New Ventures at Revell Hall
2025 marks an exciting year in Chia’s professional career as he spends more time collaborating with well-known industrial brands like Elle & Vire and Norohy Vanilla. Perhaps his most notable new venture is his role as Pastry Chef at the Upcoming Revell Hall in Historic Burlington, New Jersey. A cross-cultural, chef-driven dining destination set against the breathtaking backdrop of the Delaware River, Revell Hall will serve as the bridgepoint connecting culture to people, present to past.
It’s a perfect fit for a pastry chef who has made a name for himself blending local flavor with international technique. As they walk through the doors of Revell Hall, diners will be sure to expect a dessert menu full of offerings that showcase Chia’s signature blend of French technique and Southeast Asian soul. Whether he’s crafting dishes for wine pairings, food styling for global brands, or redefining dessert for a new audience, Kelvin Chia is certain to keep pushing the envelope every step of the way.
About Chef Chia –
Kelvin Chia is a pastry chef redefining modern desserts by celebrating Southeast Asia’s terroir through French patisserie.
His approach is simple: luxury should taste like home. By sourcing hyper-local ingredients—Cameron Highlands Chitose strawberries instead of imported berries, Malaysia coconut, and herbs like pandan, Thai basil, and hibiscus—he crafts desserts that are both nostalgic and groundbreaking. Picture a Choux au Craquelin with Thai Basil cremeux, date puddings soaked with Gula Melaka sauce, or a Tarte Tatin made with Malaysian-grown pineapples.
For Kelvin, sustainability is non-negotiable; every bite proves that world-class desserts can—and should—honor their origins. He will soon be the Pastry Chef at the upcoming restaurant Revell Hall in Historic Burlington, NJ, which will open late July. For more information, go to www.revellhall.com
