"Chef Motivation"

“Creating food is a craft and nothing beats the satisfaction of customers relishing into the food that I have created. My obsession with creating and sharing the kitchen to table process with like-minded people is what I wake up for every day of my life”. Chef David has worked over a decade across established restaurants globally – Burnt Ends and Pollen in Singapore, Le Bernardin in New York City and Benu in San Francisco. Chef David moved to Hong Kong in 2016, headhunted to be the Sous Chef of 2-Michellin Star Restaurant Ta Vie, before returning to Singapore in 2018 and starting Cloud Nine Private Dining. Being low-key and yet rebellious, Chef David prefers to be remembered as the back-alley chef whipping up insanely good food, taking inspiration from the shinyashokudo, where he cooks in response to his interactions with customers, expertly utilising existing ingredients to cook a meal that is personalized and accessible.