I’m a young professional chef currently working as a head chef at The cave by Chef Ryan Clift. Our team dishes out a total of 500 plus plates a day in a planned out time frame. The cave operates like a ticketing event serving 70 pax a day in 3 different sessions where every guest will dine at the same time.

The menu changes every quarterly and I always try to incorporate traditional flavour with modern cooking technique. To me, curiosity and inquisitiveness is the key to improvement and never take things for granted from what we have in hand. I am currently filled with a lot of ideas and questions where I am waiting to test if out and execute. I am also trying to let people understand that food isn’t just about eating but also a canvas for history, culture and inspiring stories about the ingredients, flavour & combinations and fun facts.

While food needs to be delicious, it also should be fun, memorable and inspiring. As an advocate, I am also trying to let people know what chef is like and being a chef is a calling, not just for fun and glamorous acts. It’s a job which requires a lot of discipline and dedication. A chef is not just a person who cook food but a storyteller, an artist or an advocate who shares his vision and belief, then tries to make a difference.