Chef David Low
Chef At Home In New York
Get to know me better
I have a passion for cooking Southeast Asian Food! Especially cooking dishes using Claypots!
Chef David has worked over a decade across established restaurants globally – Burnt Ends and Pollen in Singapore, Le Bernardin in New York City and Benu in San Francisco. Chef David moved to Hong Kong in 2016, headhunted to be the Sous Chef of the now 3-Michelin Star Restaurant Ta Vie, before returning to Singapore in 2018 to open Cloud Nine Private Dining.
More about me
For me, cooking is...
a way to make friends
I learned to cook at...
Singapore, United States, Korea, Thailand, Hong Kong
A cooking secret...
is to be very meticulous with everything we do! Every ingredient and everything we do or use deserves our attention and respect.
Book your experience with Chef David
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