How did you start your journey?
I started out as a fashion assistant at Vogue, and one day woke up to find myself in love with cooking. Thus beginning my journey of learning from books and eventually working in Villandry in London. Growing up in the cosmopolitan food hub of Singapore, I have a very strong understanding of various cuisines and their core favours. With this broad understanding of how different tastes work together, I then deconstruct and rebuild dishes So I would define my cuisine as eclectic and free, with influences from different cultures, cooking techniques and people. I love to play with my ingredients, break the rules, celebrate the results and then refine them.
Where is your cuisine inspired from?
I learnt from my mom's matriach apron strings although I did not know it at the time. Time spent at the kitchen table doing my homework under mom's nose enabled me to learn by osmosis - by smell, fragrance, learning about timing and watching how she prepped and organised etc. She had a thriving cookie business and I started out stacking cookies into small-necked recycled jars, gradually moving up the hierachy to crimping cookies and making jam fillings! I grew up wanting to be a fashion designer and was in the fashion industry for 10 years before waking up to loving cooking and wanting to run my own catering business. It all started with The Naked Chef TV series. So I quit my day job and worked as a junior chef in the kitchen and working my way up to Chef Manager. Every free time I had was spent pouring over cookbooks and then testing out ideas in the work kitchen. This learning adventure is still going on and it is as exciting as the day I began.
Chef | Own Business | 2013 - Now
I started my own business as a private caterer and as a consultant to companies on developing team spirit and skills.
Freelance Consultant | The New Club, Brighton | 2013
This was a startup restaurant in Brighton which is now a very popular haunt for the locals. I consulted on the idea, menu, hiring and preparation of an energetic team to fulfill the concept of the restaurant.
Cafe Manager | Dryland | 2010 - 2011
I came on board the team to help open the cafe at Dryland Business Residences on High Street Kensington. I loved the experience because it was every level of fun - sourcing crockery, designing menus, putting together a team to "serve from the heart", running the kitchen in the interim without a head chef and managing the front of house with my team of likeminded individuals.
Chef/Owner | Kitchen Therapy | 2005 - 2010
Together with another chef, we started a cafe on Lots Road, Chelsea. The menu is varied and international with a strong influence of Italian.
Chef Manager | Villandry | 2000 - 2005
I started as a junior chef in the kitchen, floating between the various departments - bakery, bar, main restaurant and delicatessan. I found my love and niche in the delicatessan department and worked my way up - doing catering and creating a daily changing menu of hot and cold foods for the delicatessen.
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?
Foodie Kishan | 5.0
Chef Marie was simply brilliant! Myself and my Fiance would like to thank you for organising a fun, tasty and inspiring cooking class and dinner for Valentine's Day. Chef Marie ...