Executive Sous Chef of Ash & Elm, InterContinental Hotel, Singapore
Philippe is the Executive Sous Chef of Ash & Elm at InterContinental Singapore. His childhood saw him helping grandparents with gardening fruits and vegetables. Leading to ‘chef-hood’, he has worked under veteran Alain Ducasse chef, Jean-Francois Piège, headed One & Only in the Mauritius and the 2 Michelin-starred SPOON by Alain Ducasse in Hong Kong as the Executive Chef.
Philippe’s stellar background and specialty in desserts and pastries bring a versatility to his creations. His expertise in French style cooking and foray into European dining will show his meticulousness in conceiving dishes that are well-rounded.