Ryan Nile Choo’s culinary journey began unexpectedly at 17 when a chaotic shift at Per Se Bar and Kitchen in Singapore thrust him into the deep end of the kitchen. Originally studying design while juggling internships, Ryan found himself picking up the slack during a tumultuous night when the chef walked out. It was amidst the rush of serving customers, preparing food, and washing dishes that Ryan discovered an unexpected sense of calm—and a newfound passion for cooking. This serendipitous moment marked the start of a culinary career that has taken him from Singapore to California and back.
Ryan’s path is marked by key mentorships and experiences that have profoundly shaped his cooking philosophy. At Maven in San Francisco, Chef Isaac Miller taught him to embrace unconventional ingredients and see beauty in the “ugly produce” often overlooked by others. This lesson in creativity and resourcefulness continues to influence Ryan’s approach in the kitchen today. Another pivotal moment in his career came while working under MasterChef Koike San at Sushi Koike, an Edomae sushi restaurant, where Ryan honed his skills in handling seafood with the utmost care and precision, mastering subtleties like washing rice to perfection.
