Chef Katherine Froggat

To grow up in Singapore is to know and love food. For most, this obsession stops at the act of eating. For Katherine Froggatt-Ong, good food is her life.

A passion nurtured from childhood, Katherine first learnt to pick and select fresh produce from weekly wet market outings with her mother. At home, her food knowledge grew watching her mum experiment with meals, never failing to turn out a healthy, delicious feast regardless of time or budget. Her interest in the cooking world flourished further when she chose a career path working with food magazines. It was here she took on a voluntary stint at a fine dining restaurant in Singapore to hone her culinary skills, and there met her husband, professional chef Paul Froggatt, executive chef of Taupo luxury lodge Huka Lodge and member of the prestigious Relais & Châteaux and Les Grandes Tables du Monde.

Katherine runs her own kitchen, where her mission is to provide cooking lessons to young and old, inspiring them to create fresh meals with the best locally-sourced produce.

As a proud Singaporean she also hopes to share a part of Singapore's inimitable food culture and contribute towards its growing importance on the global world food stage.