We recognise the people who have made significant contributions to the local F&B industry and celebrate the impact they make in bringing Singapore to the world.
PETER TEO
Executive chef, Bistro du Vin, Hong Kong
A graduate of SHATEC, the International Hotel and Tourism School, Singapore, chef Peter Teo spent most of his formative years moving up the ranks at two-Michelin-starred French restaurant Les Amis, Singapore. He moved to Hong Kong in 2018, taking up his first executive chef role at Bistro du Vin Hong Kong. A deep believer in giving back, he takes time out of his schedule to represent Singapore at international events and to mentor emerging local chefs, such as Singapore’s representative to the Young Talents Escoffier (YTE) Asia competition in 2018.
How was it like adjusting to working as an executive chef in Hong Kong?
It took me quite a while to understand the culture and palate of the locals. I find that the locals prefer a more robust taste compared to diners in Singapore. In terms of eating habits, they can have dinner as early as 5pm or as late at 9 or 10pm. Managing a new team in a foreign country, adjusting to each other’s working styles, and speaking and understanding Cantonese were also some of the challenges I faced initially.
How did your training at Les Amis, Singapore prepare you for the role?
Les Amis and chef Sebastien Lepinoy in particular, groomed me to be a leader. Chef Lepinoy taught me the importance of being well-planned and ready, not only in managing the operations of the restaurant but in mentoring my staff well. These skills have proved crucial for me in my current position.
How well do you think a ‘made in Singapore’ chef holds up on the international stage?
This story is from the July - August 2019 edition of WINE&DINE.
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This story is from the July - August 2019 edition of WINE&DINE.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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