Chef Bernard Seoh has exactly 10 years since he started working with us since June 1998 and his hunger and passion is still just as strong. Starting out at as a Demi Chef in 1998, he worked his way up to the Junior Sous Chef position, followed by becoming the Sous Chef within 4 years and is currently the Kitchen Manager for all Olio Cafés and Dôme Cafés in Singapore.
When asked about why he got into the culinary industry, Chef Bernard divulges that his first culinary experience was working for a Chinese restaurant in order to help out his family. Whilst working there, he realized his passion for cooking and decided to take a course in culinary skills to broaden his knowledge and gain expertise. After attaining a diploma in culinary skills, he went on to train and work further. Along the way, he also honed his management skills and is today the Kitchen Manager of all Olio and Dôme outlets.
He is in charge of coming up with all-new dishes for Olio and Dôme menus, liaising with the suppliers on pricing, products as well as training the kitchen staff when it’s time to implement new menus.
Being only 34 years young, his food creations are infused with a sense of youth, vibrancy and excitement. Everything looks delicious, and the constantly surprising nature and burst of flavour found in the foods truly reflects his infectious jovial nature.
Inspiration, Specialties & Challenges
Chef Bernard claims to get his inspiration for his dishes by reading books, watching cooking shows, from the internet and also by tasting other foreign cuisines.
Other than being able to sizzle up many international dishes, one of his specialties is fusion cuisine. He claims that the fusion style of cooking is one of the most interesting yet challenging culinary styles. He explains that people have preferences for particular styles and types of cuisine, however when you mix two styles of cooking, the end product is something that can appeal to the masses. For instance, by using local culinary flavours with a European style of cooking he creates an unbeatable combination of flavours and textures which are a real treat for your gastronomic senses.
When asked about other fusion ideas he has in mind, Chef Bernard says he is looking to experiment further with Thai and Western cuisine, as well as Middle Eastern foods.
Despite that, Italian food still remains his favourite. He insists that the ingredients are simple and easy to use, and it is easy to find fresh ingredients as well. This coupled with a home-style of cooking as well as the fact that it is healthier than many cuisines, makes it a much loved cuisine for him.
Despite having been in the industry for so long, Chef Bernard says that he is still learning every day. He states that every day is a new challenge, and refuses to be satisfied with his work in order to keep improving and growing.
Advice & A Final Word
When asked what advice he would like to give to all aspiring chefs or Kitchen Managers, Chef Bernard says that being truly passionate about cooking is the most important thing. Being able to face challenges and continuously improving yourself are also a large part of the job, he says.
He is also always grateful to the company as a whole, including the staff that he enjoys a good rapport with. His passion for cooking comes across so strongly and it really makes you wonder of the heights he is sure to achieve in the coming years. Not a man to get taken in by competitions, awards and accolades, Chef Bernard simply looks to satisfy himself and his customers. A simple man, with a flare for flavours, this is one chef you’re never going to get enough off!
