Chef Lamley Chua serves as Executive Chef and Head of Asian Cuisine Development at 1-Group. With over two decades of experience, his culinary signature lies in fusing refined technique with sustainability—a philosophy rooted in his Japanese culinary training and farm-to-table values.
His journey began at Shima, Singapore’s first teppanyaki restaurant, where he trained from the age of 16. He later broadened his repertoire through immersion in European kitchens, bringing a global perspective to his Asian craft. His thoughtful leadership has shaped modern Asian concepts like FLNT, a Japanese-Peruvian Nikkei dining experience; Oumi, where nose-to-tail cooking takes centre stage; and Kaarla, which highlights Australian coastal produce.
Lamley’s commitment to sustainable, seasonal cuisine has earned wide recognition. At the RAS Epicurean Star Awards, his concepts swept multiple honours in both 2023 and 2024—Oumi was named Best Japanese Restaurant and Best Farm-to-Table Restaurant; FLNT took Best Fusion Restaurant and runner-up accolades. As a culinary ambassador, Lamley also represented Singapore in Plating Up WA, promoting Australian produce in Asia.
At the Grand Champagne Brunch, Lamley will present highlights from Oumi, Kaarla, FLNT and FIRE, reflecting his ability to reimagine tradition for today’s palate.
