Discover the journey of a local culinary talent who rose to fame in Copenhagen.
In our series ‘Singaporeans Abroad’, we highlight the inspiring stories of locals who have carved out successful paths across the globe, whether through career achievements, adventures, or personal connections.
Previously, we spoke to Mr. Ting, a Singaporean navigating the lockdown in Shanghai, and Charine, who left her successful career to embrace life as a nomadic sommelier. Now, we introduce Kenneth, a talented chef who has become the head chef at Noma, hailed as the best restaurant in the world, located in Copenhagen, Denmark.
Growing up in Singapore, Kenneth was more involved in the kitchen than most boys his age. His earliest memories are filled with moments spent cooking alongside his parents—whether it was chopping ingredients with his mother or baking croissants from scratch with his father. These experiences fostered a strong bond with his family and ignited his passion for culinary arts.
Initially, Kenneth aspired to pursue a formal education in jazz performance and dedicated himself to music. However, he began to question the practicality of a career in the arts. Realizing that he might not excel in music school, he decided to pivot toward a culinary career, a choice that felt more aligned with his passions.
In Singapore, where many pursue careers in medicine, law, or engineering, Kenneth’s aspirations often set him apart. Yet, he was fortunate to have a supportive family that encouraged him to explore his interests without focusing solely on financial gain. Despite facing skepticism from relatives and teachers who dismissed his dreams, he embraced his unique path, knowing that he wouldn’t be content with a conventional Singaporean lifestyle.
The Gift of New York
Kenneth eventually enrolled in culinary school in New York, where he spent six transformative years before returning to Singapore due to visa issues. While he appreciated his time back home, the vibrant energy of New York was hard to forget.
In Singapore, the environment is characterized by efficiency and order, which can stifle creativity. In contrast, New York’s chaotic atmosphere fueled Kenneth’s passion and drive. He found that the city’s unpredictability cultivated a thriving environment for artistic and professional growth.
Although returning to Singapore provided Kenneth with more responsibilities and opportunities, he felt a lingering desire for something greater. When his wife received a job offer in Copenhagen, they decided to relocate. Kenneth seized the opportunity to intern at Noma, the world’s top restaurant. His prior experience enabled him to rise quickly through the ranks, and within a year, he was offered the head chef position.
With this prestigious role came immense pressure. Kenneth grappled with self-doubt, questioning whether he could meet the expectations set by his predecessors. He contemplated whether he wanted to commit to this position for the long haul, as longevity is customary in Danish culinary culture.
Embracing New Environments
Life in Copenhagen contrasted sharply with his previous city experiences. Kenneth appreciated the unique blend of urban and natural landscapes; a mere 20-minute cycle could take him from the bustling city center to the serene wilderness.
Nature has become an essential part of his life, allowing him to disconnect and recharge in ways that were difficult in the concrete jungles of New York and Singapore. While he cherishes the beauty of Copenhagen, he also finds cultural similarities between Denmark and Singapore. Both societies are open and welcoming to foreigners, recognizing the opportunities that come from cultural exchange.
Facing Bigger Challenges
Stepping into the role of head chef at Noma was initially daunting. The expectations associated with such a title are immense. However, Kenneth believes that his journey would not have been possible without leaving Singapore.
Noma thrives on the diverse seasonal ingredients available in Denmark, a luxury not afforded to restaurants in Singapore, where options are limited. The opportunities for pushing creative boundaries are also more abundant abroad. Kenneth highlights how culinary arts are often undervalued in Singapore compared to more traditional professions.
New York provided Kenneth with a liberating experience. When he identified as a chef, the response was one of respect and interest, unlike the skepticism he faced back home.
Lessons Learned
Moving abroad taught Kenneth invaluable lessons in empathy, work-life balance, and self-acceptance. He learned the importance of recognizing that others may be facing challenges unknown to him. Working in a diverse kitchen environment fostered a strong sense of unity and purpose among colleagues, regardless of their backgrounds.
He also came to appreciate the significance of work-life balance. The belief that chefs must work long hours is slowly changing, allowing for a healthier approach to the culinary profession. Kenneth emphasizes the importance of prioritizing personal well-being to enhance performance in the kitchen.
Initially plagued by imposter syndrome as head chef, Kenneth learned that self-worth isn’t solely determined by accolades or titles. He discovered that true growth lies in striving to be a better person each day, beyond the expectations of others.
Ultimately, Kenneth believes that to excel in any field, especially in leadership roles, one must first focus on being a good human being.
