Trained in classical French technique, highly acclaimed Chef Daniel Sia has worked in many reputable fine-dining restaurants in Singapore, London, Hong Kong and Shanghai.In Singapore, Daniel started his career at Les Amis and honed his skills at Au Petit Salut, Au Jardin and The White Rabbit. To gain international exposure, Daniel traveled to London to stage at La Gavroche with Michel Roux Junior and at The Oak Room with Marco Pierre White, both Michelin star chefs.
Daniel also set up and ran The Fourth Floor at Harvey Nichols (Hong Kong) and was Chef de Cuisine at Justin Quek’s Le Platane (Shanghai). In 2008, he was headhunted for the position of Head Chef for The White Rabbit (Best New Restaurant Bar – Singapore Tatler Best Restaurants Guide 2009).
As well as the restaurant, Daniel has launched a personal chef service that brings the entire fine dining experience, complete with butler service, to the privacy of your own home. Designed for a maximum of 16 diners, Dinner with The Disgruntled Chef adds a touch of elegance and plenty of flavour to the concept of entertaining at home.
For Daniel, being a chef is about focusing on the overall experience of enjoying food. “Food has the power to enhance one’s feeling of well-being, hence we are driven to create dishes that amuse and delight as many senses as possible. In its most simple form, food should make you happy,” he says.
Establishment: The Disgruntled Chef at The Club