This Singaporean Heads A 3-Michelin-Starred Restaurant In San Francisco | Singapore Hour

Benu: A Chef de Cuisine’s Journey

Key Concepts:

• Mise en Place: A French culinary phrase meaning "everything in its place." Refers to the setup and organization required before cooking begins.
• Chef de Cuisine: The head chef of a professional kitchen, responsible for overseeing all aspects of food preparation and service.
• Three Michelin Stars: The highest rating awarded by the Michelin Guide, signifying exceptional cuisine, worth a special journey.
• Rempah: A spice paste fundamental to Southeast Asian cooking, particularly Indonesian and Malaysian cuisine.
• Belacan: Fermented shrimp paste, a key ingredient in rempah, providing a strong umami flavour.
• Laksa: A spicy noodle soup popular in Southeast Asia, often featuring a coconut milk-based broth and rempah.
• Xiao Long Bao: Soup dumplings, a popular Chinese dish requiring precise technique.
• Jangjorim: Korean braised beef, often served as a side dish.
• Kombu: A type of kelp used in Japanese cuisine to make dashi (stock) and add umami flavour.
• Crosnes: A root vegetable, also known as Chinese artichokes, used in French cuisine.

I. Introduction & The Pressure of Maintaining Excellence

The video introduces Sebastian, the Chef de Cuisine at Benu, a three-Michelin-starred restaurant in San Francisco. He reflects on the unexpected trajectory of his career, stating, “I never thought I’ll be the head chef of a three-star restaurant that is like world-renowned.” The narrative immediately establishes the high stakes environment, with the producer questioning the potential loss of their three-star rating, framing the current period as “crunch time.” Benu is described as a “mise en place heavy” restaurant, prioritizing meticulous preparation to ensure speed and efficiency during service. Sebastian emphasizes the importance of a fast service pace to enhance the guest experience.

II. Benu’s Culinary Philosophy: Harmonizing Influences

Benu’s cuisine is characterized by its unique blend of Asian influences. The restaurant “exploded onto the scene” by executing Asian-influenced cuisine at a high calibre. The first dish served at Benu is presented as a prime example of this philosophy, combining local seafood with Korean seasoning and Chinese vegetables. The chef explains, “That dish is an example of how things can really harmonise together.” This highlights a core belief in the evolution of cuisine through cultural exchange, stating, “If you think about the history of cuisine it's always evolved and we've always been influenced by other people that come to our area.”

III. Teamwork and Systems: The Foundation of Success

A central argument presented is that a successful three-Michelin-starred restaurant hinges on a strong team. “If you don't have a team, you don't have the food,” Sebastian asserts. The video showcases the coordinated effort within the kitchen, detailing the precise timing required for the abalone course, involving multiple stations and components (“rice and condiments”). A brief disruption – a shortage of sablefish – illustrates the importance of robust systems to mitigate problems. Sebastian acknowledges his initial struggles adapting to Benu’s systems during his first year, highlighting the learning curve involved.

IV. Personal Journey & Culinary Roots

The video delves into Sebastian’s personal background, revealing his initial reluctance to pursue a culinary career due to traditional Asian parental expectations (“Asian parents always tell you ‘Don't be a chef, long hours, a lot of work.’”). He initially admired French and Japanese cuisines but now seeks to reconnect with his roots. He frequently craves Singaporean food and envisions opening a restaurant that reflects his personal identity and flavour preferences.

V. Singaporean Connection & Homesickness

A significant portion of the video focuses on Sebastian’s life outside of Benu, specifically his shared apartment with three other Singaporean chefs. The scene depicts them preparing laksa, a beloved Singaporean noodle soup. The process emphasizes the importance of a well-made rempah and the use of belacan for aromatic depth. The laksa serves as a powerful symbol of home and a remedy for homesickness, with Sebastian stating, “Reminds me of home, cures my homesickness. I feel I am most at home when I'm in Singapore.” The chefs’ use of Singlish (Singaporean English) reinforces their cultural connection. They also discuss the differences in work culture, noting the stricter labour laws in the US compared to the “hustle culture” of Singapore.

VI. Dedication, Mentorship & Growth

The video highlights Sebastian’s unwavering dedication to his craft, illustrated by anecdotes from his colleagues. They recall his relentless practice, even bringing xiao long bao home at 4 a.m. to perfect his technique. His colleagues emphasize the importance of hard work alongside talent and luck. Sebastian reflects on his growth, stating, “I now understand better how to manage a team how to develop recipes.” A pivotal moment is recounted where Sebastian over-ordered beef and froze it, leading to a private conversation with Chef Corey. This experience underscored the importance of accountability and demonstrated Chef Corey’s commitment to mentorship, as he “will never give up on somebody.”

VII. Leadership & Future Outlook

Chef Corey describes Sebastian as “immensely talented, but also very humble,” possessing the “fearlessness” and “humility” necessary for a Chef de Cuisine. Sebastian’s improved Chinese language skills are also noted, attributed to his interactions with the team. When asked about the possibility of losing their three stars, Sebastian expresses confidence in their approach: “If you operate your restaurant that is true to yourself make sure that the food and everything is right everything will just naturally fall in place you know.” He is currently working on a vegetarian option for a new beef set menu, demonstrating a commitment to continuous improvement. He meticulously examines ingredients, adjusting cooking times and temperatures for optimal results.

Conclusion:

The video portrays Sebastian’s journey as a testament to dedication, cultural identity, and the power of teamwork. It showcases the relentless pursuit of excellence required to maintain a three-Michelin-starred restaurant, emphasizing the importance of both culinary skill and strong leadership. Benu’s success is rooted in its harmonious blend of Asian influences, its commitment to meticulous preparation, and its unwavering focus on continuous improvement. Sebastian’s story is not just about achieving culinary accolades, but about finding a place where he can authentically express his identity and passion for food.