His love for cooking saved him from a troubled past. Now, Chef Enoch Teo hopes to help others like him through Garçons – a social enterprise that provides training and employment to youths-at-risk, in the hopes of inspiring them to pursue a culinary career.
In Singapore, chefs tend to only employ graduates from culinary institutes. We take in ex-offenders and youths-at-risk from boy’s homes, reformative training centre and off the street with zero experience and train them in French cuisine and cooking techniques, so that they are empowered with the right skills to pursue a culinary career and find jobs in the open market.
We believe that holistic support will help them flourish. Hence, our founders also mentor these youth and teach them life skills.
To date, we have trained over 20 youth and currently employ three at our restaurants. Some of the boys supported by us have gone on to work in fine-dining restaurants such as Esquina and Alkaff Mansion.
Chefs Enoch Teo, Immanuel Tee, Alexander Chong and Liew Gao Gi are the brains and creativity behind Garçons. With their diverse culinary backgrounds and experience, each brings something unique to the table. Customers can expect a well-balanced menu of classic haute dishes with a modern nouvelle touch.
A graduate of the Sunrice Global Chef Academy, Chef Enoch discovered his love in cooking during his short stint in a zi-char stall before deciding to pursue his interest in French cuisine. Enoch has worked at top restaurants in Singapore such as Restaurant Andre, Absinthe, The Ritz-Carlton Millenia Singapore, The Cliff, and Bistro du Vin (by Les Amis group). At a young age of 19, he was one of the winners of Concours Cuisine, an annual French Culinary Challenge organised by Sopexa with Disciples Escoffier.
Chef Immanuel has extensive experience in French fine dining, having worked at Jaan, Guy Savoy, Keystone, Le Bistro du Sommelier . Immanuel’s cooking style emphasises French classics with a modern twist and as well as 2 Michelin-starred Pastorale Restaurant in Belgium.
Chef Immanuel’s extraordinary palette and his great eye for beauty and elegance that 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.
Chef Alexander is a graduate of Shatec and has continued to hone his skills in French, Italian, British and modern European cuisine. He has had stints at Au Petit Salut, Garibaldi, Guy Savoy, Slata Argentinean Grill House, Keystone, as well as The Study.
Chef Gao Gi has over 8 years of cooking experience and has worked at restaurants like Sentosa Resort and Spa (Beaufort), The Cliff and Au Jardin (of the Les Amis group). He holds a diploma in Culinary Arts from Shatec. Chef Gi was a prize winner in the East Meets West Section of the Food Hotel Asia Culinary Competition in 2012.