Portfolio

Hi, my name is Roman Singh. I was born in 1966 and Nepalese by ethnicity. I started as a steward in the F&B industry but destiny had other plans for me. I realized that cooking was what I wanted to do. It was in my heart and so I jumped into the kitchen. Since then I have worked as a chef in Nepal, India, Germany, Muscat, China, and Macau. Now, I find myself in Hong Kong with 33 years of culinary experience.

I’m 30. I’ve been working in a restaurant business for 11 years, 7 of which as a chef. Now I work at SEREBRO (Silver) Restaurant & Music Bar. This place is dear to me, because here I can bring into life my most outstanding culinary fantasies, and our guests like it. The first time I got to the kitchen, when my father worked at one of the metropolitan restaurants. He wanted to occupy me with something and offered to work at one of the simplest processes. I was responsible for peeling and cutting vegetables. That’s how it all started… With time, I started taking interest in products, technology of cooking and combination of taste. For 4 years I worked in «my» first restaurant, I was involved in all the processes and I made my way from a person dealing with vegetables to sous chef. It was a really huge experience…

I’m 36. I was born in Italy, in Roncade, which is not far from Venice. My professional path began when I was a child. My family was always good at cooking. My father worked at a restaurant, and when I was six I started helping him at weekends with such big events as weddings and christening parties. At that age I already knew what I would do in the future. Then I studied for 5 years in the Hotel Business School in Italy and got Professional Chef Diploma. Then for two years I worked and trained in Dubai in a 5-start hotel Le Meridien Forte Grand, which at that period had already been named Best Airport Hotel Worldwide, and Italian restaurant of which had been already acknowledged as the best Italian restaurant abroad.

I was born 1978. I’ve been working as a cook for 12 years. I think it’s my vocation. My parents were totally against this, but I chose this path all the same. I’ve made the whole way from a cook’s helper to a chef and worked as a cook, head cook, sous-chef and became a chef in the end. In other words, I know my job inside and out. Contrary to young cooks: they start working as cook apprentice, work for 5 years and think they are professionals. But one shall try to walk the whole path.

My name is KRAJANG Thongjan, you can call me Sam. I was born in 1964 and I’m Thai by ethnicity. When I came to Hong Kong I found myself working in a Thai kitchen. In 2000, I then joined Saigon at Stanley, and even after 30 years in this industry, I still think that the art of cooking is fascinating. I love Vietnamese and Thai cuisine both for its balanced taste and aesthetics.

I’m 40. For 25 years, I’ve been working as a cook of different cuisines. After 10 years of my career, I became an executive chef at a small hotel. I looked for jobs in newspapers from time to time and I found one — “Kitchen Commis”. That job status was more significant than the job description I had. I decided to change my job. Meaning from “Executive Chef” to “Kitchen Commis”. I thought it was a break point of my carrier. But I was wrong. I worked just in a breakfast department for 1.5 years. I felt like a vampire at the end of these 1.5 years.

I was born in 1960, so I’m 52 now. I first joined InterContinental Hong Kong in 1980 when the hotel first opened. I worked my way up the culinary ladder in the hotel’s Chinese Banqueting Kitchen. Then I was in the opening team when the hotel’s Cantonese restaurant first opened in 1984. I have been an Executive Chef of YAN TOH HEEN since 2001. And I’ve been working as a cook for over 30 years. First of all, I love to eat! Although there are no chefs in my family, I started cooking at 14 when I became an apprentice in a famous Cantonese restaurant in Hong Kong.

I’m 33. I’ve been working as a cook for 14 years. In Klarabara restaurant I’ve been working since 2003 with small breaks. I became a cook thanks to my parents. When I went to school, my mother noticed that I liked cooking, and decided to put me on this way. All children reveal interest to certain things. I liked to cook at home. For example, I fried potatoes by myself and decorated it, and my mother decided that I could be a cook.

I’m 52, and I remember those dormitories. I’ve been involved with the kitchen for 34 years. Deeply involved. And I don’t regret about this. After all, my father worked as a cook for more than 50 years! By the way, my son has been cooking for more than 10 years as well. So, I can say that we are cooks by birth. I try to avoid any preferences. I try to cook and teach others to cook so that our work can bring happiness and pleasure to people. So that people coming to our café feel homey and gladly come to us again.

I’m 28. I’ve been working in Tantuni business since 1999 and I’ve been a chef for the last 7 years . I always talk to my customers so there is no distance between customers and me. I treat them as a friend in Kadikoy Tantuni that’s why the work is always a fun. But the most interesting moment was about my mistake when I was cooking. Instead of oil I put some juice in tantuni by accident. Although I put the wrong ingredient I didn’t realize it. After I served it, the customers understood my mistake, but they ignored it because we are like friends with customers. They just wanted to be kind. I cannot forget their faces when they were eating :)