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3 female chefs in Singapore you should know about

epicure 8 March 2018

This Women’s Day, we salute these these up-and-coming female chefs who are making their mark in Singapore’s culinary arena

While we often hear there’s a shortage of female chefs in kitchens worldwide, it doesn’t mean there aren’t women in the industry at the top of their game. We celebrate International Women’s Day by highlighting three of Singapore’s female chefs that we think are worth shouting about.

Jennifer Lee, head chef of Vasco

Jennifer Lee, head chef of Vasco
With over 20 years’ experience in the food and beverage industry, from bakeries to cafes and nightclubs to both front and back of house, there’s no denying Lee is one experienced chef. Currently heading the kitchen at the ever-popular Vasco, a Latin American bar and kitchen located on Hong Kong Street – which is also well-known for their pisco sour – Lee keeps the kitchen going.

The Australian-born chef draws upon her wealth of experience in the food and beverage industry around the world, having lived and travelled through London, Sicily and Mexico. Savour her culinary skills with plates such as the hearty El Cubano Sandwich with pulled pork, cheese and pickles; and the juicy Argentinian Rib Eye. You can also find the talented 36-year-old creating new recipes, while also working on her own range of clothing for chefs. 42 Hongkong Street. Tel: 8799 7085

Heidi Flanagan, chef de cuisine of Origin Grill & Bar

Heidi Flanagan, chef de cuisine of Origin Grill & Bar
Hailing from the Land Down Under, Flanagan runs a tight ship as chef de cuisine of Origin. The 44-year-old Sydneysider previously worked for COMO Hotels and Resorts as executive chef in two of the Bali properties and most recently in their sister property in the Turks and Caicos Islands.

The cuisine she presents at Origin reflects her respect for nature’s produce: the menu features line-caught sustainable seafood from Indonesia, New Zealand and the Philippines, while the restaurant’s bespoke beef programme includes the likes of a 35-day dry-aged grass-fed John Stone beef from Ireland, an award-winning 500-day Japanese Shiro Wagyu, and most interestingly, a Snow-aged Full Blood A4 Wagyu from Niigata in Japan that simply melts in the mouth. Shangri-La Hotel, Singapore, 22 Orange Grove Road. Tel: 6213 4959

Josephine Loke, sous chef of 665°F Restaurant

Josephine Loke, sous chef of 665°F Restaurant
Helming the kitchen at 665°F at the fairly new Andaz Singapore, the first steakhouse in Singapore that brings in halal-certified prime cuts, is Loke. The driven 27-year-old started her career at Pollen at Gardens by the Bay before working at Tippling Club, the two Michelin-starred Odette and the Open Farm Community. She was also instrumental in the opening of a cluster of restaurants called Alley on 25.

The highlights of her menu are the perfectly cooked Australian Lamb Chops, succulent till the last bite; and the scrumptious grilled Boston Lobster thermidor served with fine herb salad. Level 38, Andaz Singapore, 5 Fraser Street. Tel: 6408 1235

From m(int.) Network

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