About Kenneth

Born and raised in Singapore, Kenneth began his culinary journey as a commis in the kitchens of Restaurant André.

In 2010, Kenneth moved to New York to pursue a degree in Culinary Arts and Management, eventually finding his way into the kitchens of the three-Michelin-starred Eleven Madison Park.

He later joined the opening team of Betony, which earned three stars from The New York Times and one star from the Michelin Guide.

In 2016, Kenneth returned to Singapore to work at Restaurant André as a Sous Chef.

In 2018, Kenneth relocated to Copenhagen for an internship at Noma. He was later brought on full-time as a Chef de Partie and soon after became Head Chef in 2020. During his tenure, Noma was awarded three Michelin stars in 2021. That same year, Noma was also named the Best Restaurant on the World’s 50 Best Restaurants list for the fifth time.

In 2025, Kenneth assumed the role of Director of Fermentation at Noma.

Kenneth’s personal culinary style reflects his Singaporean upbringing and classical training.