How long have you been a chef?
It’s been 13 years.
What inspired you to take up cooking?
Love for good food. Exposure to cooking shows since I was, especially watching Yan Can Cook with my grandmother.
What are you signature dishes?
From Shiro, sesame salmon with kabayaki sauce. From Trader Vic's and Mai Tai, it would be spinach and potato dip, served with garlic crostini and pita bread.
Biggest recent achievement in cooking
Just launched a huge menu change for Shiro by introducing forty five odd dishes as part of the new menu exercise.