Brandon Foo
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My interest in cooking, which started at 10, led me to this career. I am behind Le Bistrot du Sommelier’s savoury dishes and I am in charge of our dynamic kitchen. Mentored by Chef Patrick Heuberger, I took my role as Chef de Cuisine in 2013. Autodidactic, hands-on, passionate and self driven, gleaned from my years of experience working with Michelin Starred Chefs. I moved around France, Switzerland and Australia before coming back to Singapore in 2010 and earned the “Rising Chef of the Year” award in 2014 from the World Gourmet Summit. While maintaining the restaurant’s classic repertoire of food, I leave a mark by giving the dishes a more refined touch, through adopting modern techniques for precision. I plan the promotions and seasonal menus, searching always for the best quality that season product markets can offer. Just about every item in our menu is made from the scratch, with some of the dishes taking 3 days to prepare. Even in 5 or 10 years, we will remain consistent with our food, wines and service. This is not a one-off business and there are no shortcuts. We serve classic French food with seasonal ingredients. Sometimes, we also spend sleepless nights brainstorming new ideas!! |
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| Establishment: | Le Bistrot du Sommelier |
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