[RECIPES] [R&D] [DEMOS]
Recipes, products and programmes that work in the real world.
For ingredient brands, manufacturers and hotels. Recipes that scale, demos that sell, programmes your team can run.
Services.
A chef's palate. An engineer's discipline. Food product development, recipe R&D, advisory, training and live demonstrations for FMCG ingredient brands, manufacturers, hotels and bakeries — from concept through commercialisation and scale-up. Documented, so your team can run with it.
Technical pastry expertise. Single recipe to full programme.
Recipe Development
Original pastry recipes formulated for your kitchen and scale. Balanced for flavour, texture and consistency. Documented with precise weights and methods.
Pastry Advisory
Ongoing or project-based advisory. Quality, consistency, ingredients, creative direction.
Staff Training
Hands-on training for pastry teams. Built around your recipes, equipment and skill level.
Product Demonstrations
Live demonstrations for ingredient brands, distributors and buyers. Products in context, professional technique, real buyer confidence.
For restaurants whose dessert offering should be as strong as the rest of the menu.
Dessert Menu Development
End-to-end dessert menu development. Concept, seasonal planning, recipe sign-off, kitchen flow, food cost.
Recipe Creation
Plated dessert recipes for a restaurant environment. Visually strong, operationally sensible, suited to your team.
Kitchen Team Training
Dessert technique and execution training. In your kitchen, on your equipment, with your recipes.
Practical, hands-on support for bakeries developing new products, fixing production issues, or growing their team.
Recipe Development & Scaling
Recipes formulated and tested for bakery and central-kitchen production, then scaled for commercialisation. Consistency, yield, ingredient cost and shelf life at commercial volume.
Product Testing
Rigorous evaluation against performance benchmarks. Written findings, not impressions.
Technical Support
Troubleshooting and ongoing advisory. Production issues, equipment, suppliers, quality consistency.
Team Training
Structured upskilling for bakery teams. Laminated doughs, entremets, chocolate work and more, tailored to your team.
Brand and website work for F&B clients. Strategy, copy and direction; design and build delivered with trusted collaborators.
Brand Strategy
Positioning, voice and messaging for F&B brands. Built on your product, your buyers and what makes you ownable.
Website Direction
Site strategy, structure, copy and look-and-feel direction. Design and build delivered with collaborators.
Content and SEO
Editorial systems, SEO and GEO built for how F&B buyers actually research today.
Not sure which fits?
Discuss your project →Simple process.
Real results.
Reach Out
Tell me about your project. A few lines is enough. I'll follow up with a call.
Scope & Proposal
Clear scope of work. What we'll do, timeline, cost. No vague retainers.
Kitchen Work
The practical part. Development, testing, training or demonstration, on-site with your team.
Handover
Everything documented and handed over. Recipes, training materials, test findings. Yours to use and build on.
Working together.
Three starting points. Custom scopes built from here.
Every engagement is different.
Tell me what you're working on and I'll propose an approach. No fixed packages, scoped to what you actually need.
Start the conversation →Selected work.
Recipe development, training, menu work and demonstrations. Across pastry, restaurant, bakery, and ingredient brand work.
Demonstration / Brand
Brand Product Demos
Live product demonstrations for ingredient brands at FHA Singapore and other trade events. Showing the brand's range in real culinary applications, with professional technique that builds buyer confidence.
Classes / Teaching
Hands-on Pastry Classes
Hands-on pastry and baking classes hosted at My Turn To Host and Bakestarters in Singapore. From foundational technique to laminated doughs and chocolate work, for home bakers and enthusiasts.
Bakery / Festive & seasonal
Festive & Seasonal Range
Festive Christmas lineup and Q1 to Q2 seasonal specials for Plain Vanilla, including Mother's Day, Father's Day and Easter. Seasonal pastry product development scoped for retail bakery production.
Bakery / Product development
Viral Shiopan & Cake Line
Recipe development for Shio & Sato's signature shiopan and cake line, the viral salt-topped bread that built the bakery's reputation. Formulated for consistent crumb and repeatable production at retail volume.
Catering / Product development & scale-up
Scalable Catering Dessert for Central-Kitchen Production
Developed Grain's signature dessert for catering, engineered for scalable central-kitchen production and delivery operations. Built to hold quality at volume, survive transit and assemble consistently across a high-throughput kitchen.
Restaurant / Bread program
Bread Program
Built the bread programme for Open Kitchen Concepts, from formulation through daily restaurant production. Recipes scoped to the kitchen's line, designed to hold quality and consistency under service volume.
Café / High tea
High Tea Selection
Full high tea selection developed for La Savoir's new café. Three-tier sweet and savoury programme, costed and documented for consistent execution by the opening team.
Own brand / Panettone
Levo Artisan Panettone
Created Levo, a Singapore-based artisan panettone label. Recipe formulation, brand build and a seasonal Christmas production cycle taken from concept through to retail.
Restaurant / Dessert menu
Donabe Nights Dessert Menu
Plated dessert menu developed for Paaru's Donabe Nights service. Multi-course desserts built around the donabe format, the restaurant's seasonal cadence and the kitchen team's rhythm.
Have a project in mind?
Start the conversation →Gail Ho.
Pastry chef who thinks like a product designer. Based in Singapore.
Background
- BSc Industrial Design Engineering, TU Delft (software minor)
- French Pastry diploma, Paris
- Le Cinq, Four Seasons George V Paris
- Hôtel du Palais Biarritz
- Four Seasons Seychelles
- LuMi Dining, Sydney
- Meta, Singapore
- Naked Finn and Magic Square, Singapore
- Mooi Patisserie, Singapore (opening team)
- Culinary advisor, Emborg APAC
- Based in Singapore
I'm a pastry chef who thinks like a product designer, because I trained as one. Before culinary school, I earned a BSc in Industrial Design Engineering at TU Delft, with a minor in software. The product process they taught me there, understand the user, prototype, test, iterate, scale within real-world constraints, is the exact process I now apply to food.
Over the past decade I've built pastry programmes across luxury hotels, fine-dining houses and casual kitchens in Europe, the Seychelles, Australia and Singapore. Le Cinq at the Four Seasons George V Paris. Hôtel du Palais Biarritz. Four Seasons Seychelles. LuMi Dining in Sydney. Naked Finn and Magic Square in Singapore. Head pastry chef at Meta, a Korean fine-dining restaurant in Singapore. Exec pastry chef on the opening team at Mooi Patisserie.
Today I consult under Hungry at Midnight, currently embedded as culinary advisor to Emborg's APAC team alongside independent client work. I help food businesses turn ideas into products people actually want to eat: concept development, recipe formulation, costing, scaling, and the documentation a team can run without me in the room. I also build websites for F&B clients, which is part of the practice, not a hobby.
What's hard to find together: the palate and craft of a fine-dining chef, the engineering discipline to make a concept repeatable, and enough digital and AI fluency to sit comfortably with technical teams. Single recipe to ongoing advisory. If you're developing a product, reformulating something that isn't quite working, or building food work that touches data and AI, send it over. Singapore base, global brief.
Recipes that hold up in a real kitchen, under a real service, at a real scale.
Collaborators.
I work with specialist partners when a project needs more than I can offer alone.
Specialist Partners
Outside my core focus, I bring in collaborators who are best in their field.
End-to-End Support
Concept to execution. My network covers the full scope of an F&B project.
Trusted Network
Every collaborator is personally vetted. I only recommend people I've seen deliver.
Project spans multiple disciplines? Get in touch.
Common questions.
A recipe developer creates and documents original, tested recipes that work at production scale. Gail Ho develops pastry and food recipes for ingredient brands, manufacturers, hotels and bakeries in Singapore and internationally, with full documentation so a team can reproduce them consistently.
At Hungry at Midnight, recipe development starts from S$600 per recipe and includes testing, documentation and production notes. Online consulting is S$150 per hour and in-house consulting is S$750 per day. Final pricing depends on complexity, ingredient costs and revisions.
F&B consulting is hands-on advisory for food and beverage businesses across menu development, recipe formulation, kitchen systems, product testing and team training. Gail Ho combines a fine-dining pastry background with industrial design engineering to make concepts repeatable and scalable.
Yes. Gail Ho is based in Singapore and available for international engagements, from short-term advisory and one-off projects to longer retainers.
Gail Ho is a Singapore-based pastry chef and F&B consultant, trained in industrial design engineering at TU Delft and in French pastry in Paris, with experience across luxury hotels and fine-dining kitchens in Europe, the Seychelles, Australia and Singapore.
Let's work together.
Based in Singapore. Working with clients anywhere.
Get in touch.
Clear brief or starting idea, I'd love to hear from you. Fill in the form and I'll come back to you.