James Tan and Eric Chan, Co-founders

Mad About Sucre was established in 2015 by co-founders James and Eric. Prior to their careers as restaurateurs, James and Eric were successful C-suite executives in marketing, strategy, pre-opening and operations with a total of 5 decades worth of corporate experience. 


In 2014, the duo conceptualised and brought to life Mad About Sucre, a restaurant that champions clean eating and a natural lifestyle. Now with its roots established in Singapore, James and Eric hope to introduce Mad About Sucre’s brand of clean eating to more people around the world.


Lena Chan, Chef & Founder

Dubbed the “Confection Queen of Singapore”, chef-owner Lena Chan is a graduate of Le Cordon Bleu in Paris, France, and has spent the past two decades honing her expertise in French fine cuisine and pastries. Chef Lena’s keen eye for detail, steady hands, and abundance of creativity come together to craft immaculate desserts and pastries, including bespoke cakes for weddings and celebrations.


Her work has brought Mad About Sucre many awards, such as Singapore Tatler’s ‘Best Patisserie’ 2018 & 2019, Wine & Dine’s ‘Singapore's Top Restaurants’ 2019/20, and more. In 2018, she was also nominated for the Pastry Chef of the Year award by the World Gourmet Summit.


Kelvin Teo, Head of Operations

Kelvin is our Head of Operations and manages every aspect of Mad About Sucre's front-line operations. Prior to joining us in 2015, Kelvin was a trained chef who cut his teeth working for two fine-dining establishments in Singapore. Today, Kelvin leads the team in creating an unforgettable dining experience for our guests. His motto is to treat his guests the way he would treat his own loved ones.