Meet The Blue Lotus Team


Christophe Berg

Christophe, before diving into plant-based cuisine, had a background in project management, coaching and teaching. Having worked as an executive chef, he is also a culinary consultant and the author of cooking books in French. Now as the director of education, he still likes to teach by telling stories. Christophe, a passionate trail runner, is specialized in plant-based cuisine for active people.


Joyce Goh

Joyce is a classically trained chef with 14 years of experience as a Sous-Chef in restaurants in Australia and Singapore. Over the past 12 years, Joyce was dedicated to culinary education in Singapore. At Blue Lotus, she is now embracing her passion for plant-based cuisine to teach the next generation of green chefs. Joyce speaks Cantonese, Mandarin, English and is now learning Thai.


Ivor Madzar

Ivor, from Croatia, has a background in Physics and Nutrition, he worked in raw food and has been on a plant-based diet for the past 6 years. He’s bringing an interesting nutritional expertise to the culinary approach of Blue Lotus. The culinary instructor turns into a slam poet as the sun goes down. We are sure that you’ll be inspired to ask him questions about everything you want to know on healthy plant-based lifestyle.


Khun Pla

Nawini (Pla), our coordinator passionate about food and travel, has many years of event planning and team management experience. Thanks to her charisma, positive approach and “can do” attitude she will always make sure that you enjoy the best learning experience possible and have a memorable time with us in the land of smiles.


Khun Kruawan

Kruawan, our Thai assistant instructor, has been in the restaurant industry for most of her career including 10 years as Sous Chef specialized in Mediterranean cuisine at the Coast restaurant of Evason Hua Hin. Known by her colleagues to be generous, kind and a fun spirit, she is always keen to share her knowledge and cooking tips with the students. 


Khun Earth

Our cook helper, Earth is passionate about Japanese Sweets, inventive in his plating and has great knowledge about edible plants from Thailand. During class, he is attentive to the needs of the students, always with a smiling face and gentle nature.

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