Why did you decide to become a chef?
It was around when I was 14, when I was inspired by my grandfather who was running a delicatessen. Ever since, I have never once regretted my decision – there’s so much joy in cooking for others and seeing them happy and satisfied after a meal!
Did you go to culinary school? What credentials did you earn through your culinary studies?
I spent 4 years in Ecole Hoteliere de Paris, a French culinary school in Paris. It provided the fundamentals but I would say that most of what I learnt came from my over 25 years of cooking experience working in various kitchens around the world, and alongside other talented chefs
Is there a chef you admire the most? Who and why?
Yes many, and just to name a few – Mr Paul Bocuse, Robuchon, Gagnaire, Loiseau, Chef Camdeborde, Alleno… Some of my own good friends – Chef Fabrice Vulin (2*) in Macao, Richard Ekkebus (2*) in Hong Kong, Ideaki Sato, Yosuke Suga, and just one last special mention – the late Chef Michel Del Burgo. There’s too many to be named!
Can you describe the type of food you are making at the moment?
Traditional French Bistro cuisine. I try to keep my recipes and technique as simple and as traditional as possible, and to bring out the best flavours of traditional French bistro fare. For example if someone were to order a chocolate mousse, I would want them to be able to make one that brings out the simple taste of chocolate at its finest. That being said, I do allow myself some room to play around with flavours every now and then and to come up with something that’s more innovative and special.
How do you describe the Singapore food scene at the moment?
To be honest I have only spent a few weeks in Singapore thus far so I cannot comment much at the moment, but I’ve to say that I am definitely a big fan of Singapore’s hawker scene. My favourite dish is the Black Pepper Crab!
Besides your own – list three other restaurants in Singapore you absolutely love at the moment.
- Les Amis restaurant! Chef Sebastien was a good friend of mine back then when we were both in Hong Kong, so it was one of the first few restaurants that I had to go now that I am back in Singapore.
- Grignoter by Justin Quek
- Rabbit Carrot Gun – they do a really good beef wellington.
Do you have a sense of humor?
Yes sure! Off work, or even after service, I love interacting and sharing a joke with my guests, and hence I make it a point to come out after service to say hi and talk to them. But during service I tend to be much more serious, because a strong sense of discipline and focus in the kitchen is important, and that’s what made me who I am today.
What is your favorite cuisine to cook? Why?
French traditional, it is something that’s most familiar to and comfortable for me. However at home, or when cooking for family or friends, I do experiment with other cuisines, from Thai, to Italian, to South American, and so on.
What is your favorite wine? Why?
I love chateauneuf du pape (particularly Vieux télégraphe and Beaucastel, as they best complement my cuisine.
How involved are you with menu development and overall design?
Quite a bit. I worked very closely with our group director, Philippe, and also with the rest of the team to develop a menu that has a good variety of traditional French dishes, and also accompanying look & feel of the menu design. I believe strongly in teamwork, and working together with the team to give our guests the best dining experience.
Describe your last meal on earth.
Anywhere on earth, together with my wife and kids, with the following menu:
- Tin of Caviar, paired with Champagne Bruno Paillard rose (my wife’s favourite)
- French oyster, Japanese scallops and sea urchin, paired with Chablis
- A good Guinea fowl roasted with its own juice, ratatouille, paired with Chateau Ducru-Beaucaillou St Julien 2005
- A platter of assorted cheese, paired with Chaeauneuf du pape Chateau de Beaucastel 2003
1 Scotts Rd, #01-14 Shaw Centre,
Tel: +65 6733 7763
Lunch 12:00pm – 2:00pm
Dinner 6:30pm – 10:00pm