With over 18 years of culinary experience, Chef Din brings depth, discipline and quiet confidence to his role as Chef de Cuisine at Publico. His journey spans some of Singapore’s most acclaimed kitchens, including Restaurant Par André, Kuriya, Marina Bay Sands, Shangri-La and Novotel.
Formally trained at the Institut Paul Bocuse, Chef Din’s foundation blends classical technique with a sharp, contemporary edge. His entrepreneurial spirit also led him to run his own hawker, a testament to his versatility and grounded approach.
Since joining Publico as Senior Sous Chef, Chef Din has risen through the ranks to lead a brigade of 12, championing modern Italian cuisine that honours tradition while embracing innovation.
