At Culina, we are passionate about what we do.
Our committed team of expert professionals has the proven experience and know-how to source the finest produce the world has to offer, a flair appreciated by trade professionals and consumers alike.
General Manager, Culina Singapore
A two-time winner of the Austrade Business awards in 2004 and 2006, Leelyne's consummate knowledge and expertise extends across food, meats and wines. Backed by 25 years of experience, her stellar achievements include the impressive sale of half a million Australian eggs to local supermarkets during the 2004 bird flu outbreak. She was also instrumental in the start-up of the Culina butchery division – now Singapore's widest butchery network with its first outlet – in FairPrice Finest at Bukit Timah Plaza in 2008.
General Manager, Culina International Division
A childhood spent helping out at his mother’s delicatessen and distribution company in Tahiti has helped hone Aldo’s passion for fine food and his commitment to integrity. Born in French Polynesia, he holds an international business degree from Institut Supérieur de Gestion, a leading business school in Paris. Throughout his career spanning Tahiti, Singapore and Australia, Aldo has enabled top chefs to perform optimally with quality equipment and ingredients. His understanding of the restaurant and food service industry underscores his ability to form firm partnerships with speciality food producers and leading chefs alike.
Jean Philippe Joye
Operations Manager, Retail & Bistro, Culina Singapore
A veteran of hospitality and restaurant management, Jean Philippe is a walking encyclopaedia of fine foods and wines. Educated in Lille in the North of France where he specialised in retail and distribution, and import and export administration, Jean Philippe has chalked up an impressive portfolio in his 30-year career, with stints at Club Med, Raffles Hotel in Singapore and Park Hyatt Tokyo. Currently the Operations Manager of Culina Singapore, this connoisseur with a profound interest in wines, liquors and new F&B trends is always ready to share his knowledge with customers who are keen for his recommendations.
Sommelier & Assistant Manager, Culina Singapore
From organic to biodynamic, New World to Old World, Ray knows his wines. An alumni of the British Wine and Spirit Education Trust, one of the world's leading providers of wine education in Malaysia, Ray boasts an impressive CV having worked as a sommelier for the Les Amis restaurant and the Tung Lok Group in Singapore, as well as the Hilton hotel in Kuala Lumpur. One of the pioneers who launched the Sky on 57 restaurant at Marina Bay Sands in Singapore, Ray has since earned a Grand Award mention from leading wine publication Wine Spectator.