Jeslyn Chow

The University Of Melbourne, The Culinary Institute Of America
Baking, Pastry, Asian Cooking
  • With a decade of working in the food and beverage industry in both guest-facing roles and in the professional kitchen, Jeslyn has extensive experience in all things food.
  • In her senior and management roles in the kitchen, and her need to feed herself on off-days, Jeslyn has created delicious recipes for both professional and home use.
  • Currently residing in Singapore, the island nation which is arguably one of the biggest melting pots of global cuisine, Jeslyn enjoys the availability and exposure to a wide range of traditional and modern dining experiences.


Jeslyn is a professionally trained baker and cook with experience working in establishments all over the world. She has worked the pastry station at the now-shuttered, Michelin-starred restaurant, The NoMad NYC, learned the ropes of sourdough baking in Bali, and stepped into the role of Head Baker at a bakery in Singapore. She now writes across a variety of mediums, including blogs, features, scripts, and recipes. Her work in food writing has been featured in Taste Cooking, and now, The Daily Meal.


Jeslyn graduated from the University of Melbourne in Australia with a Bachelor of Arts, majoring in Media and Communications. She then attended The Culinary Institute of America, Greystone, graduating with an Associate's Degree in Baking and Pastry. She now combines her two passions by writing about food.
Stories By Jeslyn Chow