This new breed of chefs are out to change the face of Singapore’s ever-evolving dining landscape with their fiery determination, boundless creativity, and fearless approach to ingredients and flavors.
Andrea Da Paola, 32, Altro Zafferano
What sparked your interest in working in the culinary industry?
I used to spend my summer holidays with my grandmother. She was always cooking for the family and preparing preserved vegetables for winter. My favorite way to spend time with her was to stay together in the garden collecting vegetables and cooking with her.
I was inspired by the happiness my grandmother brought to the whole family by cooking for them. I wanted to do the same for the people I love. I was very keen and extremely determined to work in a restaurant. However, I recall my mom (tried to dissuade me from doing so), as she was working in a restaurant and knew how challenging the job would be.
At 13, I had a chance to work in a professional kitchen thanks to a chef who was a friend of my parents. That experience made me fall in love with the job.
As a young chef in a highly competitive place like Singapore, what is your greatest challenge and what keeps you going?
My greatest challenge here has been the misconception that most of the customers have about Italian food. Many expressed that Italian cuisine is only about ingredients and little techniques, and Italian food must be simple.
I agree that respect for ingredients is the key to Italian cuisine, but I also believe that an Italian chef should have the same creativity and the right to express himself by exploring other ingredients and experimenting with new techniques. The cuisine, like what we do at Altro Zafferano, should evolve with time, while respecting the traditions to create new and unique experiences for the diners. What keeps me going is the smile of the guests and their effort to stop by the kitchen to thank me and the team for the great experience they had.
Words of advice for young chefs who want to make their mark in the industry in the future?
My advice is to be humble, work hard, and study as much as you can. Read books about food, watch interviews of notable chefs in the industry, and dedicate your life to becoming a Chef as it requires a lot of energy, passion, and time.
Nicolas Tam, 33, Willow
What sparked your interest in working in the culinary industry?
My interest in working in the culinary industry was sparked by my passion for cooking and the joy it brings to others. While getting started in the industry, there was no one particular moment that occurred to make me realize that this is the right career path for me. It happened naturally as I grew and developed my skills. While working, I realized that cooking sparks a lot of joy in me, and then seeing diners enjoy my food is what cemented the idea that this is my calling.
What are your personal ambitions and what goals do you have for Willow?
My personal ambition is to continue growing and developing my skills as a chef. My goal for the restaurant is to achieve recognition for what we have done so far. I aim to elevate the dining experience of our guests by creating new and exciting dishes, continuing to source the best ingredients, and ensuring consistency in the quality of our food.
What’s one thing you wish to change in Singapore’s restaurant industry?
I wish to change the perception that fine dining is a stressful experience. Going out to eat should be fun! Come out with an open mind and you are bound have a good experience no matter where you choose to dine.
Shingo Iijima, 37, Fat Cow / MIYOSHI
As a young chef in a highly competitive place like Singapore, what is your greatest challenge and what keeps you going?
At Fat Cow, I am challenging myself with a new culinary approach that incorporates Wagyu beef into my Kappo and Kaiseki cooking styles, which I have developed through the years.
As a chef, I seek to broaden my horizons and explore new avenues by constantly setting new challenges to undertake. Recently, with the newly launched Modern Japanese concept, MIYOSHI by Fat Cow, I worked with Sous Chef Nigel Loh to curate new experiences for the Teppan Kaiseki and Sushi Omakase menus in addition to the A La Carte menu, which includes a distinctive range of ramen. A drive to fulfil my responsibilities and aspirations keep me going.
What are your personal ambitions and what goals do you have for both Fat Cow and MIYOSHI?
One of my ambitions is to collaborate with each prefecture in Japan and use Fat Cow and MIYOSHI as a platform to introduce Japanese ingredients and the culture to people living in or visiting Singapore. As I have only been working in Singapore for less than a year, I am still exploring how to further showcase the unique characteristics of Fat Cow and MIYOSHI for customers to appreciate.
Words of advice for young chefs who want to make their mark in the industry in the future?
Let’s say there are 10 restaurants, only 10 chefs can be the head chef – the role is sought after. So to get to this level, it is crucial to closely observe and work alongside the head chef, while always thinking of how to enhance your skills and to adopt a positive mindset. Putting in your best effort now is important because hard work is always rewarded.