Chef Jeremy Choo joins Gobi

 

Since 1970’s, Chef Jeremy Choo has worked his way up from waiter to Chef. He is trained in France’s Culinary Institute of Toulouse to master the art of French cooking in 1981. In 1990, he set up Vis-à-Vis which ran for for about 20 years to become the oldest Singapore owned French. He left for Vietnam to join the Norfolk group where he was the executive chef overseeing brands like Six Senses Vietnam.

Chef Jeremy is designing food that meets Gobi’s food philosophy where meals should be nutritious, affordable, MSG free, low sugar, low sodium and as much as possible not dependent on the flesh of animals. Chef Jeremy, an accomplished sommelier, will fit tne menu to complements Gobi’s enzyme program. Gobi’s enzyme program engenders 6 dimension of healthy living:

Slide4

Check out new items in our menu: http://www.bricksncubes.sg/?p=75


Lif_11

Advertisements

One thought on “Chef Jeremy Choo joins Gobi

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s