Chef Kenneth Foong

I was born and raised in Singapore, where I began my culinary journey as a commis in the kitchens of Restaurant André.

In 2010, I moved to New York to pursue a degree in Culinary Arts and Management at The Culinary Institute of America. During that time, I had the opportunity to work at the three-Michelin-starred Eleven Madison Park before joining the opening team of Betony, where we earned three stars from *The New York Times* and one Michelin star.

In 2016, I returned to Singapore to rejoin Restaurant André as Sous Chef.

In 2018, I relocated to Copenhagen for what was initially an internship at Noma. I was later offered a full-time position as Chef de Partie and was promoted to Head Chef in 2020. During my time in that role, Noma was awarded its third Michelin star in 2021 and was named the World's Best Restaurant by *The World's 50 Best Restaurants* for the fifth time.

In 2025, I became Director of Fermentation at Noma, leading the restaurant's fermentation programme while exploring the intersection of culinary creativity, fermentation, and innovation.

My cooking is deeply shaped by my Singaporean upbringing and classical training. I strive to combine technical precision with curiosity, using food as a way to explore culture, create connection, and tell meaningful stories.