A Culinary Star Shines Bright at 3-Star Michelin Zén Singapore

Le Cordon Bleu Malaysia takes immense pride in celebrating the accomplishments of its esteemed alumni. Among them, Chef Chua Tor Aik (TC), who graduated from the very first batch of the Cuisine program, has made headlines as the Executive Chef of Zén Singapore. Under his leadership, Zén has successfully retained its coveted 3-star Michelin recognition in the Michelin Guide 2024. This extraordinary achievement solidifies his place in the pantheon of culinary excellence.
 

TC's journey to culinary stardom began with a pursuit of a law degree in Penang, before discovering his true passion in the culinary arts. A distinguished graduate of Le Cordon Bleu Malaysia's pioneering Diploma in Cuisine class in 2012, T.C. earned recognition as a top student for his dedication and skill. His illustrious career includes an extended tenure at Noma, the iconic restaurant that has repeatedly been crowned the Best Restaurant in the World. Now at the helm of Zén Singapore, T.C. continues to inspire with his culinary expertise, leading the restaurant to uphold its prestigious 3-star Michelin distinction.

Below is an exclusive interview with Chef TC, where he shares insights into his journey, philosophy, and what it means to helm a 3-star Michelin kitchen.

Q: How did you feel when Zén Singapore successfully retained its 3-star Michelin recognition under your leadership as Executive Chef this year? Could you share the emotions and the significance of this milestone for you and your team?

TC: I learned about retaining the 3 stars through Instagram when a friend congratulated me. I was pleased but not too emotional. I believe if you do everything right, accolades will follow. The team was happy; proving that standards are maintained is rewarding, especially with a new chef.

Q: What does this achievement mean to you as an Executive Chef, and how does it reflect on your journey in the culinary world?

TC: There are only 145 restaurants awarded 3 Michelin stars, which is considered a significant achievement in the culinary world. When I first started cooking, my chef informed me that even being awarded 1 star is an impressive accomplishment. Receiving 3 Michelin stars is a notable recognition. Although my goals have changed over time, it is still satisfying to achieve the objective set by my younger self.

Q: Maintaining a 3-star Michelin rating is no small feat. What are the key efforts and commitments you and your team made to reach and sustain this level of excellence?

TC: Arrive at work with enthusiasm, consistently evaluate if tasks are being performed optimally, maintain consistency, taste all dishes to ensure quality. Treat your team with respect, and promote a healthy work-life balance. Train the team to match your level of proficiency. Encourage all chefs to put aside their egos. Remember, our focus is on cooking for every guest, not just for inspectors.

Q: Zén Singapore is known for its exceptional culinary artistry. Can you highlight some of the signature dishes that best represent your approach to fine dining?

TC: One of my favorite dishes to discuss is the signature Onion soup, which has been on the menu for five years. Sister restaurants Frantzén in Stockholm and FZN in Dubai also serve it. Consistency is key; it must taste the same every day. However, each batch of Roscoff onions may differ, requiring precise seasoning. This dish highlights the balance between consistency and the natural variations of produce.

Q: How did your education at Le Cordon Bleu prepare you for such an elite culinary journey? Are there specific skills or experiences from your time there that you feel were crucial in shaping your career?

TC: Skills and techniques are essential for a chef to perform their daily tasks effectively; however, one particularly important aspect is discipline required for the job. Le Cordon Bleu has thoroughly prepared me in both areas. I have acquired crucial culinary skills and am mentally equipped to manage stress and maintain organizational proficiency.

Q: Are there specific lessons or techniques you learned at Le Cordon Bleu that continue to influence your culinary philosophy and practices today?

TC: I continue to use the basic techniques I learned at Le Cordon Bleu. This includes making a cartouche when cooking stock, skimming off the scum from the stock, properly brunoising vegetables, sweating mirepoix correctly, and making a perfect souffle.

Q: As Executive Chef, how do you inspire and guide your team to consistently deliver at a Michelin 3-star level? What qualities do you believe are most essential for leading in such a high-pressure environment?

TC: Understanding the strengths of your team is crucial. Our aim is to bring out the best in each individual rather than changing them into someone else. Achieving a Michelin 3-star level is a collective effort. As the Executive Chef, it is essential for me to remain composed, think ten steps ahead, and have solutions ready before any problems arise. Additionally, I strive to be approachable and supportive so that my team feels comfortable sharing any issues they encounter before they escalate into major problems.

Q: With Michelin stars being synonymous with consistency, how do you ensure that every guest's experience is nothing short of extraordinary, day in and day out?

TC: We taste everything every day. Not just me but also my Sous Chefs and Chef de Parties. Everyone has the opportunity to raise their concerns, and we are constantly checking on each other.

Q: What advice would you give to young chefs aspiring to achieve Michelin stars or to lead in fine dining establishments?

TC: The goal should be cooking great food and working with excellent chefs, not just fine dining. Stay humble, and keep learning. You're not always right.

Q: What are your future goals for yourself and Zén Singapore? Are there new challenges or innovations you are excited to explore?

TC: At the end of the day, my primary role is that of a chef. My goal is to ensure the satisfaction of my guests. Most guests visit for their special occasions with loved ones, rather than for me personally. I am always prepared to face new challenges and may explore other opportunities within the industry.
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Being the oldest culinary institute in the world, Le Cordon Bleu Malaysia definitely lives up to the standard by having experienced culinary instructors, state-of-the-art kitchens, and the best quality and widest range of ingredients for the students. I am glad I did my Diplôme de Commis Cuisinier with Le Cordon Bleu Malaysia, as I was professionally trained and molded by the chefs to prepare for the international kitchen.

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Le Cordon Bleu Malaysia extends heartfelt congratulations to Chef Chua Tor Aik for his extraordinary achievement and dedication to the culinary arts. His journey from a budding culinary student to a 3-star Michelin Executive Chef is a testament to his passion, perseverance, and commitment to excellence. We hope TC's story continues to inspire current and future generations of Le Cordon Bleu students worldwide.

For more information, please whatsapp us at 019-305 2586 or email to malaysia@cordonbleu.edu