Chef Lih Guah
Chef At Home in Singapore
A Culinary Institute of America alumni, I was most recently served as the Chef to the U.S. Ambassador, engaging in culinary diplomacy through state and cultural events. I previously led the team at Gozu SF (now The Wild) specializing in whole animal butchery and live fire cooking, trained at Michelin-starred O’ by Claude Le Tohic(meilleur ouvrier de france). Now running Journe in Singapore, bringing Californian perspective- ingredient-driven, intuitive cooking back home.
I adapt my techniques and seasoning to suit the ingredients, always striving to build balanced flavors and thoughtful textures in every dish. I believe in combining ingredients and flavors in a way that makes sense—never for the sake of flair or showmanship, but to create something honest and grounded.
More about me
For me, cooking is...
To me, cooking isn’t about having a signature cuisine or dish. It begins with a deep understanding of the ingredients. Cooking for me in intuitive.
I learned to cook at...
I worked at whole animal butchery and trained at Michelin restaurants in California
A cooking secret...
Tasting and tasting as I cook. Every layer has to taste good at each stage
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