JEREMY CHEN’S JOURNEY
By ACCA
from Putian Apprentice to International Culinary Poet
JEREMY CHEN Chef
Jeremy Chen, the multifaceted chef whose motto is "Bringing joy to life through flavor, measuring the world with my footsteps," perceives the culinary arts as "a living cultural map" rather than merely a skill set. His career, spanning over two decades, testifies to the power of cuisine as a medium for cross-cultural storytelling.
Chen's journey began with a formal culinary apprenticeship in 1997 at 17 in a humble Fujian kitchen. He ascended rapidly, completing training in 2000 and becoming a chef. By 2003, he headed Genius Hotel's kitchen in Putian, Fujian, and by 2005, he was Executive Chef at Dongfang International Hotel's revolving restaurant in Putian.
His international career launched in 2007 when he led Putien Restaurant's flagship in Singapore, infusing Chinese cuisine with international flair. He captivated Southeast Asian diners with dishes like stir-fried mee sua and razor clams. In 2008, Chen won Singapore's King of Chefs competition, blending Fujian and Cantonese flavors with innovation, earning recognition from Singapore's Deputy Prime Minister.
Established as a global Fujian cuisine ambassador, Chen led regional dishes at Hong Kong Government House's 2014 Spring Festival reception for diplomats, honored by Chief Executive Leung Chun-ying. Michelin recognition marked his peak institutional success: Putien Singapore earned a star in 2015-2016, and Putien Hong Kong achieved a Michelin Recommendation in 2016, yielding the "One Star, Two Cities" accolade. He cooked for international star Brigitte Lin's private banquet.
"Eating Favs" Chef Jeremy Chen
Chen's Southeast Asian Culinary Philosophy embodies The Art of Fusion and Heritage. Immersed in Singapore since 2007, he absorbed regional classics like Malay satay, Indonesian rendang, and Thai tom yum, uncovering Southeast Asia's balance of sour, spicy, savory, and fragrant. "Southeast Asian food culture mirrors its diverse people – Chinese, Malay, Indian flavors collide into a unique life 'taste'," Chen says. He likens great chefs to geographers, mastering spice origins and precision use, seeking street market inspirations in Singapore's Chinatown, Bangkok, and Kuala Lumpur for street-refined cuisine blends.
His fusion ethos asserts "Food knows no borders – only evolution and fusion". Innovations include infusing Penang char kway teow wok hei into Chinese noodles, pairing Indonesian gado-gado peanut sauce with Chinese cold dishes, and adapting Filipino adobo vinegar-braising for red-braised pork. This philosophy earned him 2022's "Chef of the Year" at Shanghai Xing·Wei Annual Culinary Awards for Southeast Asian creations.
Chen embodies craftsman dedication beyond innovation. "Knife skills are technique, but mastering heat is life," he philosophizes. As manager, he promotes heritage via a Youth Culinary Talent Development Program, transforming kitchens into classrooms, inspecting ingredients personally each morning. As Deputy General Manager and Culinary Director, Sing Chow (Hong Kong) Catering Group, he pursues a Southeast Asian Flavor Lab for cross-cultural exploration, hoping Southeast Asian cuisine's depth and richness – beyond "just sour and spicy.
Jeremy Chen transcends Michelin-starred chef status; he's a cultural storyteller. Success isn't global acclaim but human connection. His handbook quote encapsulates his ethos: "Michelin stars aren't the destination — seeing guests leave with a smile is". Chen's journey reflects cuisine as a bridge between cultures, blending traditions with passion, earning him distinction among culinary leaders. His creations and philosophy weave gastronomic excellence narratives transcending borders, resonating globally.
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