Why did you decide to become a chef?
At school I was always a little troublesome and could never sit still in the class room, but always enjoyed art and the creative side. I dropped out at school and started washing dishes for my older brother Lyndon, who was head chef in a hotel. He later got me into catering collage and I never looked back since. I love this game.
“I love this game.”
Did you go to culinary school? What credentials did you earn through your culinary studies?
Yes I went to GMIT collage in Galway, West of Ireland, and just about passed to be honest, haha. I was 16 and youngest in my class by 2 to 3 years. The other students even got me a fake ID card so I could go drinking with them in bars and clubs, and like all students we partied hard.
Is there a chef you admire the most? Who and why?
I admire many chefs around the world, who cook different styles of food from French to Asian to Italian, so really its to hard to answer without saying the usual answers like Rene or Heston… so really its all my peers. I always admire the chefs I’ve worked with, not just the usual suspects, but best food that inspired me – the most recent being Narisawa, Japan which was best for me with regards to technique, balance and flavor.
“I admire many chefs around the world..”
Can you describe the type of food you are making at the moment?
Cure is modern European, with tones of Asian influence (as we are in Asia of course), but the food on the plate is contemporary and best of what is in season. The approach to service is laid back and fun with care.
How do you describe the (Singapore) food scene at the moment?
Exciting and always gathering pace. I feel we need more casual style places still though that are value for money.
Besides your own – list five other restaurants in (Singapore) you absolutely love at the moment.
Do you have a sense of humour?
Course I do, I took this interview, dry sense I guess lol
What is your favorite cuisine to cook? Why?
I love making a great Indian curry at home.
“I love making a great Indian curry at home.”
What is your favorite wine? Why?
We do tastings at Cure, and most recent I’m enjoying the Jayer-Gilles cote de Nuits – a Burgundy with rich fruit and sleek tannic.
What trends are you noticing regarding wine and food pairings?
A lot natural wines and small plates that match up to bold flavours and I feel sake will gather more pace in the future.
“I feel sake will gather more pace”
What do you do to stay current on new trends? Describe two or three of the most interesting industry trends right now.
I guess ear to the ground and also big on reading and research and keeping that finger on the pulse and staying fresh not stale. With regards to trends: Health Food (always!), Middle Eastern and Pop-ups.
How involved are you with menu development and overall design?
Everything from start to finish, as it has to be the identity of the vision I’ve had for the restaurant.
“…has to be the identity of the vision I’ve had for the restaurant.”
Describe your last meal on earth.
Very sad of course and depressing – that’s why they should not have any last meals on earth.
Address: 21 Keong Saik Road Singapore 089128 Phone: +65 6221 2189 Email: firstname.lastname@example.org
Mon-Sat: Dinner from 6pm-10:00pm Wed-Fri: Lunch from 12pm-2:00pm