Oliver Truesdale-Jutras

Oliver Truesdale-Jutras is the Director of Culinary at Potato Head and has spent over two decades working where food, place and ecology meet across North America, Australia, Europe and Southeast Asia, continually exploring how food systems can do more than feed people. He trained under Robert Clark, Peter Gilmore and Jonathan Barthelmess before co-founding Stovetrotter, a nomadic dining project working with hyper-local ingredients across more than a dozen countries, and later helped build one of Singapore’s first urban farm programmes at Open Farm Community. He has since led culinary and sustainability work across Spa Esprit Group and Re:Growth Regenerative Hospitality, advising hotels and restaurants across ASEAN on regenerative food systems. At Potato Head, he oversees culinary direction with a focus on traceability, seasonality and the resort’s own produce, turning its sustainability goals into tangible expression on the plate.

Oliver Truesdale-Jutras adalah Director of Culinary di Potato Head, dengan pengalaman lebih dari 20 tahun di berbagai negara seperti Amerika Utara, Australia, Eropa, dan Asia Tenggara. Ia banyak bekerja di persimpangan antara makanan, lingkungan, dan tempat, dengan fokus pada bagaimana sistem pangan bisa memberi dampak lebih luas. Ia pernah belajar dari chef seperti Robert Clark, Peter Gilmore, dan Jonathan Barthelmess. Ia juga mendirikan Stovetrotter, proyek makan nomaden yang menggunakan bahan lokal di berbagai negara, serta terlibat dalam pengembangan salah satu program urban farm pertama di Singapura melalui Open Farm Community. Selanjutnya, ia memimpin berbagai inisiatif kuliner dan keberlanjutan di Spa Esprit Group dan Re:Growth Regenerative Hospitality, serta memberi arahan kepada hotel dan restoran di Asia Tenggara terkait sistem pangan berkelanjutan. Di Potato Head, ia mengarahkan konsep kuliner dengan fokus pada asal bahan, musim, dan penggunaan hasil kebun sendiri, menjadikan prinsip keberlanjutan terasa nyata dalam setiap hidangan.