Filipino chef, Johanne Siy, currently helms the kitchen at Lolla, a restaurant in Singapore which reimagines Mediterranean cuisine through a modern, globalised lens. In 2021, she was named Female Chef of the Year by the World Gourmet Awards. She has extensive culinary experience, including working at Le Bernardin and Café Boulud in New York City and Restaurant Andre in Singapore. She also spent time in Scandinavian kitchens, farms, and forests, where she staged at Noma and Relae in Copenhagen, Denmark and Faviken in Sweden. Her time in Sweden helped her become aware of the importance of ingredients. Driven by her profound appreciation for their provenance, she has become a produce-driven cuisine champion. She often states her concern about some food trends nowadays that put so much emphasis on technique that they somehow overlook the ingredients themselves.
Chef Filipina Johanne Siy kini mengepalai dapur Lolla, sebuah restoran Singapura yang berinovasi dengan makanan Mediterania menggunakan pendekatan yang lebih modern dan global. Pada 2021, ia Chef Filipina Johanne Siy kini mengepalai dapur Lolla, sebuah restoran Singapura yang berinovasi dengan makanan Mediterania menggunakan pendekatan yang lebih modern dan global. Pada 2021, ia mendapat penghargaan Female Chef of the Year dari World Gourmet Awards. Ia memiliki pengalaman yang luas di dunia kuliner, termasuk bekerja di Le Bernardin dan Café Boulud di kota New York, serta Restaurant Andre di Singapura. Ia juga pernah menjelajahi dapur, ladang dan hutan Skandinavia, serta tampil di festival makanan lokal, yakni: Noma dan Relae di Copenhagen, Denmark dan Faviken di Swedia. Pengalamannya di Skandinavia menyadarkannya tentang pentingnya bahan-bahan makanan. Didorong oleh apresiasinya atas peranan penting mereka, ia kini giat menyerukan sistem produksi makanan yang menekankan aspek bahan pangan. Ia seringkali menyatakan keprihatinannya tentang beberapa tren makanan baru-baru ini yang terlalu menekankan teknik sehingga cenderung mengabaikan penggunaan bahan.
