Influential chefs from Singapore

Julien Royer is the Chef-owner of Odette in Singapore, a restaurant that has maintained three Michelin stars since 2019, solidifying its reputation on the global culinary scene. His approach to modern French cuisine, blending classic techniques with Asian ingredients and sensibilities, has set a new standard for excellence in the city.

Mano Thevar has redefined modern Indian cuisine in Singapore with his two-Michelin-starred restaurant, Thevar. His innovative approach blends his Malaysian Indian heritage with contemporary techniques, creating a sophisticated and bold culinary experience. Furthermore, he has been recognized with the Best Chef Award 2025 and the 3 Knives distinction for his vision and excellence.

Chef Han has redefined modern Singaporean cuisine through his restaurant Labyrinth, offering a sophisticated exploration of local culinary heritage. His focus on locally sourced ingredients and the reinterpretation of traditional flavors demonstrate profound passion and creativity in Singapore's gastronomic scene.

Chef Zor Tan has established a unique culinary brand in Singapore with his restaurant Born, which has garnered significant accolades, including No. 23 on Asia's 50 Best Restaurants. His innovative approach blends classic French techniques with rich Chinese and Malaysian culinary traditions, creating a distinctive and acclaimed dining experience.

Nixon Low is recognized for his innovative approach to cuisine, blending European techniques with traditional Asian flavors, which allows him to create unique culinary experiences. His role as Director of Culinary and Beverage Operations at Entrepôt, The Robertson House, and his past as team manager for the Singapore National Culinary Team, demonstrate his leadership and contribution to Singapore's gastronomic landscape.

Lee Boon Seng has demonstrated an exceptional ability to fuse modern European cuisine with refined Asian sauces, creating a distinctive culinary identity. His victory in the 2015 Global Chef Challenge and his leadership at Imbue, a Michelin Guide-listed restaurant, solidify his impact on Singapore's gastronomic scene.

Kazuki Arimoto has demonstrated remarkable influence by leading Omakase @ Stevens to its first MICHELIN star in the MICHELIN Guide Singapore 2025. Furthermore, he was recognized with the prestigious Young Chef Award 2025, solidifying his position as an emerging and talented figure in the city's gastronomy.

Ezekiel Tan is the Head Chef at Synthesis, a restaurant redefining modern fusion cuisine in Singapore by integrating Chinese herbal gastronomy. His innovative approach to 're-writing the tradition' of local culinary practices has established him as an influential figure in Singapore's food scene.

Kirk Westaway has helmed the two-Michelin-starred JAAN restaurant in Singapore for over a decade, transforming it into a benchmark for modern British cuisine. His ability to reinvent classic dishes with a refined touch and his commitment to seasonal produce have solidified his influence in the city's gastronomic scene.

Michael Wilson has demonstrated exceptional culinary vision by establishing Marguerite, a Michelin-starred restaurant offering innovative contemporary degustations. His collaboration with Unlisted Collection to launch concepts like Hortus and Marguerite underscores his ability to create distinctive, high-quality dining experiences in Singapore.

Jeremy Gillon has redefined French fine dining in Singapore with his innovative, vegetable-forward approach at his Michelin-starred Restaurant JAG. His ability to transform alpine herbs and seasonal produce into unique omakase experiences demonstrates a profound influence on the city's culinary scene.

Jason Tan is the first and only Singaporean chef to earn four consecutive Michelin stars at his Restaurant Euphoria. His innovative 'gastro-botanica' culinary philosophy and consistent presence on the Asia's 50 Best Restaurants list from 2016 to 2025 demonstrate his significant impact and excellence in gastronomy.

Willin Low is the originator and "godfather" of Mod-Sin (modern Singaporean) cuisine, a term he coined in 2005 to describe his unique culinary style. His restaurant Wild Rocket was instrumental in establishing this movement, blending traditional Singaporean flavors with modern techniques. Low has significantly influenced Singapore's dining scene, inspiring other chefs to explore and reinterpret the country's rich culinary heritage.

Stefan Kam has made a significant impact on Singapore's culinary scene through his innovative concept, The Dinner Club, which offers exclusive dining experiences. His background includes training in Michelin-starred restaurants and a unique fusion of European and Indonesian influences in his cooking, allowing him to create distinctive and highly sought-after dishes.

Bjorn Shen is an influential chef in Singapore, recognized for his bold culinary style and ability to challenge conventions with innovative flavors. His work as chef-owner of Artichoke and Small's, coupled with his role as a judge on MasterChef Singapore, has cemented his impact on the local gastronomy.