Chef Enoch Teo started cooking professionally at the age of 15 at a zi-char stall. From this humble beginning, he subsequently graduated from At-Sunrice GlobalChef Academy in 2011. During his culinary education at the academy, he was also named second runner-up of the Sopexa Best Young Chef Award in 2010.
He has worked in Restaurant Absinthe, Restaurant Andre, The Cliff Bistro du Vin and Ritz-carlton Millenia Singapore. In 2013, Chef Enoch started Le Petit Paradis and Enoch’s European in 2014. He then merged with Chef Immanuel Tee to form Garçons in August 2015
Chef Enoch is also a social entrepreneur with a strong passion to help troubled youths. Disadvantaged young adults are given opportunities to work at his F&B concepts to be trained and developed for greater responsibillites.
Since graduating from At-Sunrice GlobalChef Academy, Chef Immanuel Tee has acquired more than seven years of culinary experience at top restaurants. From his stints at Michelin-starred Guy Savoy, Restaurant Andre, JAAN Par Andre, Keystone Restaurant in Singapore and two Michelin-starred Partosale Restaurant in Belgium, Chef Immanuel has hone his techniques from the best mentors to now go independent. He now runs not just one but four establishments, including Garcons at Timbre+. All his culinary outlets aim to make his fine food more approachable.
Chef Immanuel’s extraordinary palette and great eye for beauty and elegance is prevalent on the plates he dishes out. Moreover, his deep rooted passion for seasonal and locally grown products continues to inspire him to create new European dishes with a twist.
In 2015, Chef Immanuel was a nominee in the finals of San Pellegrino Young Chef Awards.