From Singapore to France and now Vietnam, Chef Baobab Audouard has journeyed through flavours, terroirs, and traditions that shaped his voice. At Clay, he unites his Singaporean heritage with French training, creating a cuisine that is plural, poetic, and deeply human—crafted to be shared, savoured, and remembered.
Chef Baobab Audouard’s story is one of crossings—of cultures, landscapes, and traditions. Born in Singapore, his earliest memories were marked by the vibrancy of hawker stalls, where sizzling woks and fragrant spices spoke a language of comfort and connection. Food, from the beginning, was never just sustenance for him, but an expression of belonging.
His culinary journey ignited upon his return to France, where he immersed himself in the country’s diverse terroirs. From the vineyards of Bordeaux to the bouchons of Lyon, from Parisian elegance to the rustic heart of Toulouse, he discovered that each region carried its own rhythm of flavour. It was here that he built his philosophy: food must reflect place, season, and soul.
Audouard honed his skills alongside Michelin-starred masters Eric Frechon, Davy Tissot, and Michel Sarran in prestigious establishments across Paris, Lyon, and Toulouse. These kitchens demanded both discipline and imagination, teaching him not only technique but also the artistry of balance—flavours in harmony, textures in dialogue, and presentations that elevated without excess.
The defining chapter of his French career came when he became Head Chef, launching Ma Biche sur le Toit in Toulouse with Executive Chef Michel Sarran. High above the rooftops, he shaped a cuisine that was precise yet generous, refined yet warm, translating the lessons of terroir into experiences that lingered in memory.
Now in Saigon, Chef Baobab Audouard has found a new canvas along the riverbanks of Clay. Here, his cooking becomes an invitation to gather: lamb glazed with black garlic and caperberry, shoulder tender in pastilla, dishes designed not only to delight but to connect. His plural identity—Singaporean roots, French mastery, global perspective—emerges in every composition, creating a culinary language that is at once rooted and open, timeless and new.
For him, cuisine is storytelling, a bridge between past and present, East and West, tradition and imagination. Each plate he serves carries more than flavour; it carries memory, generosity, and a quiet poetry that makes dining an experience of connection. From Singapore to France to Vietnam, Baobab Audouard continues to craft moments that endure far beyond the table.