Toraik Chua is the current executive chef of Singapore's three-Michelin-starred Zén restaurant. With a background that brought him from Stockholm to lead one of Singapore's most prestigious restaurants, Chua is known for his ability to blend Nordic culinary tradition with an innovative twist, taking the dining experience to a new level.
Malaysian-born Toraik Chua began his culinary journey in top restaurants, gaining extensive experience that led him to work in some of the world's best restaurants. One of his first significant experiences was as an intern at the legendary Noma in Copenhagen, considered one of the best restaurants in the world. During his time at Noma, Chua delved into fermentation techniques and gained a deep understanding of the importance of local and seasonal ingredients, principles he has continued to develop throughout his career.
Chua later worked at the renowned Frantzén in Stockholm, the first restaurant in Sweden to receive three Michelin stars. Here he further honed his skills in Nordic culinary techniques, working closely with Björn Frantzén. This experience was crucial to his professional growth and prepared him for the role of Executive Chef at Zén in Singapore, Frantzén's first international outlet.
Under his leadership, Zén has retained its three Michelin stars, confirming its position as one of the finest restaurants in Singapore and Asia. His culinary philosophy is based on the enhancement of seasonal ingredients and the use of innovative techniques, while maintaining a deep respect for the quality of raw materials. In 2024, Chua and co-executive chef Martin Öfner launched a new summer menu at Zén. The menu includes dishes such as Choux Bun with Västerbotten Cream and Mackmyra Whiskey and Grilled Wagyu A5, demonstrating the continued evolution and innovation of Zén's cuisine.
In addition to being an expert in Nordic techniques, Chua integrates Japanese influences and local ingredients into his dishes, creating a unique and refined dining experience that has made Zén a landmark in the international dining scene.
