Chef

Jimmy Chok is best known for his innovative recipes that blend Asian ingredients with western-style cooking. 

A graduate of the Institute of Hotel Management in Kuala Lumpur, Malaysia, Jimmy was introduced to French cooking when he undertook a 14-month stint at the Salzwaage Restaurant in Switzerland. In 1994, he joined the Raffles Hotel in Singapore. From the famous bar and billiard room to the Raffles Grill, and then Doc Cheng’s, this is where he discovered his passion for fusion. Looking to broaden his culinary skills even further, Jimmy chose to work in select restaurants serving different cuisines - Fig Leaf Restaurant, Tung Lok Group of Restaurants, House of Mao, Club Chinois, Tower Club Singapore, Butterbean Bistro and Coriander Leaf.

In 2001, Jimmy became the proud owner of Salt, noted for its unique brand of fusion cuisine. After fronting Salt for three years, Jimmy decided to take a break from the business side of things and joined The Academy Bistro as Executive Chef. In August 2010, he opened Bistro Soori.

After Bistro Soori, Jimmy has been doing consulting work and has opened 20 restaurants since 2011, including 7 Adam, Pies and Coffee, Club Street Social, Platters, Two Blur Guys, Lolla, Flock café, Royal Cafe and East 8.

Jimmy’s fusion cooking is featured in several cookbooks, including Soy Signatures, Crosswords and Inspirations (bamboo shoot recipes) and Simple Cuisine of A New Generation.