Maira Yeo is one of the most talented figures in Asian haute patisserie. Born and raised in Singapore, she has turned her passion for desserts into an internationally awarded career, taking Southeast Asian flavors and ingredients to new levels of sophistication.
Maira Yeo is one of the most acclaimed pastry chefs on the contemporary Asian scene. Born in Singapore, she has been fascinated since childhood by the scents, colors and flavors that enliven the markets and hawker centers of her city, developing a deep connection with the typical ingredients of Southeast Asia. After attending some of the most prestigious cooking schools in Singapore and perfecting her skills in Europe alongside renowned masters, she returned to her native country to offer an innovative approach to pastry, blending classic techniques, a constant search for quality and cutting-edge creativity.
The turning point in her career came when she began working as a pastry chef in high-profile restaurants, gaining the attention of critics and enthusiasts thanks to her ability to balance exotic flavors and minimalist presentations. Maira achieved international acclaim in 2022, when she was awarded Asia's Best Pastry Chef by 50 Best Asia, a title that placed her among the most influential and promising figures on the world stage. During that time, her desserts are distinguished by a strong Asian flair, with the use of ingredients such as pandan, mango, coconut or calamansi, combined with surprising textures and aromatic notes from spices such as ginger and galanga.
Inspiration for her creations often comes from childhood memories and travel experiences, turning each dish into a tribute to Southeast Asia's culinary heritage. In his desserts, Maira preserves the traditional soul of native flavors, enriching it with the technical precision learned during his sojourns in the West. This approach, which combines memory, innovation and respect for local producers, attracts the attention of the culinary world and contributes to her winning major awards.
In 2025 Maira Yeo worked at the Michelin-starred EHB Restaurant in Shanghai, where she continued to experiment with new forms of expression in haute patisserie.
