Today, as Executive Chef of 67 Pall Mall Singapore and 67 on Scotts, François brings that experience to a broader kitchen. His cooking remains grounded in French culinary tradition, while his three decades in Singapore have given him a natural affinity for Southeast Asian flavours and ingredients. He is as comfortable making his own rempah for a fish curry or preparing nasi ulam as he is cooking a classic pot-au-feu — a reflection of a chef whose French roots have been shaped by the place he has chosen to call home.
At 67 Pall Mall, that perspective translates into food made with the same principle that has defined François's cooking throughout his career: seasonal, well-handled ingredients, sound technique and plenty of flavour — designed, above all, to be enjoyed with wine.
