Pollen

I was under Ca- um, Chef Karl Dubler, an Austrian guy, very towering chef, um, learning f- classic French food.

But I would say my real start when I took this seriously and got a full-time job, as in not a stage, my first full-time job was at, um, Gardens by the Bay, and it was at this restaurant called Pollen.

It was run by Jason Atherton, a British chef, and, um, it was, it was a very quick, it was a very quick, uh, school of hard knocks, let- let's say.

It was a brigade of 20 chefs, and we grew...

I didn't grow much as a chef.

Um, I just cooking for people in my dormitory and, um, just pot washing random stuff, like even restaurants like Pizza Express, which I don't think you have in Australia, but it's like, it's like their version of Capers or Slices Pizza.

Um, but in Pollen in Singapore at Gardens by the Bay, what really got me was there are all these foreign chefs in the kitchen.

My head chef of- was from Scotland.