Fernando Arevalo is the Executive Chef at Artemis, a contemporary Mediterranean-inspired rooftop restaurant in Singapore`s CBD, located on the 40th floor of the CapitaGreen building.

Born in Bogota, Colombia, Chef Fernando was raised in a family with Italian traditions. He found himself attracted to the culinary world while studying engineering. Early in his career his motivation was the peaceful feeling of a busy service. He found “calm in the kitchen chaos”, but his belief that food is the most basic way to achieve immediate happiness sustained his passion.

After deciding to take this career path, Chef Arevalo moved to New York City where he worked as a bartender and waiter while attending the Institute of Culinary Education New York in 2007. His experience started working alongside iconic chefs such as Daniel Boulud at DBGB and Bill Telepan at Michelin-starred Telepan Restaurant. Staying in theme with high profile establishments, he then crossed to Asia and joined Mario Batali at Carevino (Hong Kong).

Formerly the Executive Chef at Bistecca Tuscan Steakhouse in Singapore, Chef Arevalo has devoted many years to forging relationships with the finest sustainable and organic producers from around the globe. Now at the helm of Artemis, Chef Arevalo finds inspiration in the specific ingredients that he uses, always protecting their integrity and quality, yet creating each dish in a completely unique and interesting way.

“Cooking has everything to do with the way you feel while you are doing it” – Chef Fernando Arevalo