An interview with renowned youngest Chef Mathew Leong, who twice represented Singapore at the Bocuse d’Or
The most well-known chef from Singapore, Mathew Leong (Instagram A/c: mathew_leong), is currently an executive chef at the three-Michelin-starred restaurant RE-NAA in Stavanger, Norway.
Q.) How did it all begin? Tell us about your culinary achievements.
Chef Mathew: I was born and raised in Singapore, but at the age of 21, I relocated to Norway to advance my culinary career. Before relocating to Norway in 2016, I developed my skills at The Ritz-Carlton and Park Royal Collection Marina Bay (previously Marina Mandarin) in Singapore, where I worked for more than ten years at prestigious businesses.
I had the privilege of representing Singapore for the second time in January 2025 at the Bocuse d’Or Final in France. This biennial world chef championship is known as the “Culinary Olympics” and is thought to be the most prestigious event in the culinary industry. I was ranked first in Asia and sixth globally, the highest ranking for Asia since 2015 and Singapore since 1989.
I was the first and only Singaporean to be included in the Arts & Culture section of Forbes 30 Under 30 Europe since the list’s launch in 2023. My experience and achievements to the culinary world were further acknowledged in 2025 when I was included on the Forbes 30 Under 30 All-Star Alumni list.
Q.) Why did you choose to enter the cooking competition when you were just 13 years old?
Chef Mathew: At the age of 13, I started the journey. My passion in the culinary arts began when I choose Food & Nutrition as an elective in secondary school. I can clearly recall my teacher choosing me to compete in my first tournament at that age. My first-ever victory in that competition turned into a pivotal event that ignited my love of cooking and my unwavering quest for perfection.
Q.) What does a Michelin star mean to you as a chef?
Chef Mathew: A Michelin star serves as a reminder of accountability rather than prestige, in my opinion. Acknowledgment for reliability, self-control, respect to ingredients, skill, and the whole eating experience. It symbolizes the confidence that visitors have in us each time they enter. As a chef, it represents the team’s combined effort—the long hours, mutual sacrifices, and enthusiasm that go into each dish. Being acknowledged has great significance, but for me, the most important things are to remain grounded, keep learning, and respect the ingredients, cultures that influence my cuisine. A Michelin star motivates me to keep becoming better and to cook every day with honesty, reliability, and decency.
Q.) How does it feel to be Singapore’s youngest and most successful chef?
Chef Mathew: It has a really humble feeling. I am honored and grateful to be the youngest Singaporean to represent the nation twice at the Bocuse d’Or, as it is a testament to the confidence and encouragement I have received along the way. I became more conscious of the duty of representing Singapore—its culture, its people, and its developing culinary identity—after appearing on a global platform.
I don’t think I’m the most successful because there are a lot of amazing chefs in Singapore who have established solid foundations and still motivate me every day. I consider my journey to be one of growth and learning. Every chance serves as a reminder to maintain my composure, show respect for those who came before me, and never stop challenging myself to perform better—not just for my own sake but also to honor my profession and the nation I represent.
Q.) What is the source of your culinary inspiration? Do you have a daily source of inspiration?
Chef Mathew: My surroundings are a major source of inspiration for my cooking. My perspective on food is greatly influenced by the culture, produce, and seasons of the area I live in.
Every day, I find inspiration in the little things: the people around me, the food I see and eat, and seemingly routine occurrences. It can originate from discussions in the kitchen, a meal shared with my spouse, or even something I see on my daily walk to work.
Outside of the kitchen, I also find inspiration in books, TV series, and time spent at home. These commonplace encounters assist mold my creativity and serve as a reminder that inspiration doesn’t always come from grand concepts but rather from being aware of and receptive to my surroundings.
Q.) Numerous Singaporean cooks are rising to the status of Michelin-starred chefs and promoting their nation abroad. What do you have to say about it?
Chef Mathew: The fact that so many Singaporean chefs are becoming well-known and carrying the flag high abroad and on a global scale is really positive, in my opinion. It illustrates the breadth of our talent and the progress of our culinary scene. Diversity, discipline, and strong foundations are the cornerstones of Singapore’s culinary culture, and it is admirable to see chefs embody this identity overseas.
Together, we’re demonstrating that Singapore is not only a location with delicious food but also a place that produces smart, diligent cooks. Each chef contributes their own voice and perspective. It’s encouraging to see, because it inspires the next generation to think that they, too, can confidently and authentically represent Singapore.
Q.) What do you think it takes to be a successful chef?
Chef Mathew: I think it takes discipline to be a successful chef—the commitment to show up every day, pay attention to the details, and appreciate the art. Remaining modest and showing gratitude for the people and chances that influence your path are equally crucial. Every experience, mentor, and colleague helps you grow, and recognising that keeps you rooted.
Developing your own personality as a chef is crucial, as is figuring out who you are and what you want to convey via your cooking. For me, success entails lifelong learning, maintaining humility, seizing every chance, and creating with integrity and intention.
Q.) Which food did you learn to cook first?
Chef Mathew: Seafood pasta was the first dish I actually learnt how to make. It has a particular place in my heart because I won my first school competition with it.
Q.) What, in your opinion, is the secret to making a food that people love?
Chef Mathew: Respecting the inherent flavors of the ingredients and products I use is, in my opinion, the secret for creating meals that people enjoy. In order to achieve harmony on the plate, I meticulously balance flavors and textures while letting each ingredient and produce speak for itself. Beyond technique, it’s about infusing each dish with passion, attention, and intention. I believe that people can taste my honesty, thoughtfulness, and inspiration from my surroundings when I cook from this place and that connection is what makes a dish genuinely unforgettable.
Q.) What guidance would you provide a young student of cooking?
Chef Mathew: I would advise a young student of cooking to put in a lot of effort, maintain discipline, and be prepared to make sacrifices and overcome obstacles. It takes commitment, perseverance, and a desire to learn from every encounter to succeed in the kitchen. At the same time, maintain your modesty, be inquisitive, and concentrate on creating your own unique cooking style. Be grateful for the people and opportunities that exist in your life.
By: Rida Khan (Aviation Author)
Instagram A/c: aviationauthor.ridakhan
