Food for Thought: discover UltraLuxe 2025’s culinary talents who are redefining dining

Juanjo Carrillo helps bring a slice of Catalonia to Singapore. Founded by Michelin-starred chef Nandu Jubany and a group of Spanish culture enthusiasts, FOC is celebrated for its authentic flavours and playful spirit, with interiors inspired by Catalan festivities. “We honour tradition through the plate while creating a melting pot where everyone can come together to enjoy a fun-filled experience,” says Carrillo. The restaurant’s signatures—from vibrant tapas to its cast-iron pan paella crowned with the coveted crispy socarrat—embody both authenticity and a bold, contemporary edge.

For Carrillo, food is inseparable from community. As FOC’s executive chef, he values connection, warmth, and the joy of bringing people together around a table—principles that have guided FOC’s journey from its roots on Hongkong Street to its new home on Keong Saik Road. The relocation marks a new chapter for the group while reaffirming its original spirit: to be a place where Catalans feel at home and everyone else is invited to discover the soul of Catalunya.

For Bonnie Wong, dining is as much about hospitality as it is about flavour. At Sarai Fine Thai, she works with a team of Thai chefs who bring the richness of their homeland’s culinary traditions to the table, pairing authentic dishes with the warmth of true Thai hospitality. “We wanted to bridge the gap between casual Thai dining and the elevated, authentic experience that traditional Thai food can offer,” she explains. Every dish is presented with meticulous preparation and cultural respect, creating a space where Thai cuisine can be experienced in its truest form.

Beyond the restaurant, Wong’s life is grounded in the same values of care and connection. She treasures painting as a creative outlet and prioritises close ties with family and friends. Among her proudest milestones is building a family of her own—a journey that echoes the philosophy behind Sarai, where food and togetherness are inextricably linked.

Clinton Ang leads CornerStone Wines, a pioneer in Singapore’s wine and spirits industry, which is now into its third generation. Under his stewardship, the company has maintained its reputation as the oldest independent wine merchant in Southeast Asia, with a portfolio that includes over 2,500 premium vintage wines—some dating back to the early 1900s. What differentiates CornerStone Wines’ offering isn’t just its breadth, but also its sense of purpose: Ang ensures that each bottle represents craftsmanship, provenance, and integrity. Whether matching wines to Asian cuisine or curating rare vintages for collectors, he is committed to excellence and authenticity.

For Ang, wine is not just a business—it’s a legacy and a lifelong passion. He values health, happiness, and time well spent with family, drawing strength and inspiration from his roots. Among his most memorable moments were marrying his wife and welcoming his children; milestone events that put into perspective the long game: building something enduring for the next generation. His family-first philosophy extends into his professional life: “Whatever we do, we do for the next gen,” he says.

Wagyu is more than an ingredient to For Shingo Iijima; it is a lifelong passion and a living expression of heritage and craftsmanship. The head chef of Fat Cow works closely with prefectural farms across Japan to bring prized cuts like Matsusaka, Ōmi, and Kobe to Singapore. His menus are designed to highlight wagyu’s versatility, whether as a refined omakase centerpiece, a delicate sushi bite, or a creative preparation using secondary cuts. “Each cut of Wagyu carries its own identity,” he says, “and my goal is always to showcase its character while honoring its legacy.”

Iijima’s philosophy goes beyond technique to storytelling, connecting diners to the producers and traditions behind every cut. Milestones such as becoming head chef at Fat Cow and mentoring fellow chefs underscore his belief that leadership is about more than technique; it is about inspiring others, sharing knowledge, and creating experiences that linger well beyond the last bite.

At Hiryu, Raymond Tan crafts a dining experience which marries heritage and modernity. His restaurant on Tras Street offers a contemporary interpretation of Japanese cuisine—one that honours tradition through omakase artistry while pushing boundaries with inventive donburi bowls and signature small plates. “I wanted to offer more than meals,” he shares. “At Hiryu, I harmonise classic techniques and modern creativity, presenting dishes that celebrate both tradition and innovation.” This philosophy guides every detail, from sourcing seasonal produce to designing dishes that embody elegance and emotion.

Tan’s journey was shaped by his formative years training in Tokyo, where he developed a deep reverence for precision and craftsmanship. That discipline now underpins Hiryu’s philosophy, while his creativity gives it modern resonance. For Tan, the artistry of Japanese cuisine is not just about technique but about creating moments of connection, where each course becomes a story shared between chef and diner.

With Capasso, Linnda Chuang brought a long-held dream to life: creating a space where food, wine, and community come together in perfect harmony. Nestled in the heart of Singapore’s business district, the contemporary European restaurant offers a truly distinctive experience under one roof: an open-kitchen dining space, an elegant wine and whisky lounge, and an intimate cigar room. The result is more than a restaurant; it is a lifestyle destination that redefines fine dining with flair, sophistication, and a spirit of conviviality.

The concept of Capasso grew from Chuang’s deeply personal vision of dining as a way to connect and celebrate life with others. “Dining isn’t just about eating; it’s about creating connections, sharing stories, and celebrating life together,” she shares. This philosophy informs not only Capasso’s design but also her approach to life, where family and health remain her anchor. Among her proudest milestones is seeing Capasso evolve from an idea into a thriving reality—a testament to her passion for building meaningful ventures and her belief that food and wine are best enjoyed when they bring people closer together.

Dining, to Jessica Lim, is most meaningful when it is intimate and personal. Salut Culinary Studio is a collaborative endeavour between Lim and resident chef Karl Dobler, where they offer bespoke private dining experiences for small groups of six to twenty. Everything—from the menu to the décor—at Salut Culinary Studio is customised to suit each guest’s preferences. With a BYO, no-corkage policy, the focus is on joy, connection, and creating memorable moments. It’s a model that reflects Lim's adaptability as much as her passion, born from years of experience running acclaimed restaurants such as Salut Restaurant & Wine Bar, Au Petit Salut, and Le Binchotan. When rising rents challenged the industry, Lim pivoted, embracing a small-scale, home-based concept that brings the pleasures of fine dining back to the people.

Her philosophy is rooted in balance and freedom. She values health and financial independence as the foundation for time spent with loved ones, while her passions — spanning food, art, décor, and real estate — continue to inspire her creativity. Among her proudest milestones are the launch of her first restaurant in 1996, which marked the realisation of a culinary dream. For Lim, food is not just a career but a lifelong journey of reinvention, always grounded in family, purpose, and the joy of gathering.

Grace Kee has transformed her passion for Peranakan heritage into a modern culinary venture that marries tradition with contemporary flair. What began as intimate private dinners in her own home has grown into a highly coveted experience that includes party feasts, Peranakan open-fire BBQs, and meticulously styled grazing tables—all infused with the rich, spice-laden flavors that define Good Graces. Kee’s fascination with spice pastes—their aroma, texture, and depth of flavor—drives her playful experimentation in the kitchen, allowing her to reinterpret classic recipes while staying true to the heart of her grandmother’s cooking. Her background, from working at MTV Asia and Resorts World Sentosa to running her own events company, informs her meticulous attention to detail and her ability to create memorable dining experiences that delight both the palate and the eye.

Beyond the kitchen, Kee’s life is shaped by a love for adventure, animals, and her role as a mother, which she describes as one of her most transformative experiences. She credits her daughter as a source of inspiration and motivation, fueling her drive to grow both personally and professionally. For Kee, time is the most precious commodity, and she channels it into crafting experiences that celebrate connection, creativity, and joy. At Good Graces, every meal is more than sustenance; it is a story, a celebration of heritage, and a reflection of her belief that great food, shared with the right people, is one of life’s greatest pleasures.

At the helm of VUE, executive chef Sam Chin brings over a decade of experience in modern European cuisine, crafting a rooftop dining experience that is as visually stunning as it is gastronomically unforgettable. Vue, perched atop OUE Bayfront, combines artfully binchōtan-grilled dishes with Singapore’s first rooftop spritz bar, offering guests both impeccable flavours and panoramic city views. Every dish reflects Sam’s philosophy of taking diners on a journey—encouraging them not just to enjoy, but to truly understand and appreciate the story behind each flavour.

Chin's passion for food is matched by his curiosity for the science behind it, from microbiology to soil health, all in service of creating memorable and authentic dining moments. He views his career as a series of pivotal milestones that have shaped his approach to cooking and leadership, each one informing the meticulous care that defines Vue. For Chin, life’s finest pleasures are simple: good food, thoughtfully paired wine, and the company of others.

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