6 rising female chefs who are taking Asia by storm

Akane Eno, Head Chef, Ichigo Ichie, Singapore, early 40s

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Born and raised in Tokyo, Akane Eno initially studied art history at university, and later attended the Tsuji Culinary Institute in Osaka, one of the top cooking schools in Japan. After graduation, she secured an apprenticeship at a kappo restaurant in Tokyo in 2001. There, she met her mentor Master Chef Masaru Furusawa whom she worked with for eight years.

In 2015, there was an opening for a new head chef role in a restaurant in Singapore. Chef Furusawa encouraged Akane to gain working experience in Singapore. Subsequently in 2017, she joined Sushi Kimura as head chef, and worked alongside Master Chef Tomoo Kimura. The concept of Ichigo Ichie was launched at the start of 2019 as a Monday night pop-up at Sushi Kimura. In February 2020, it was unveiled as a full-fledged restaurant at InterContinental Singapore Robertson Quay.

What would you say are your biggest strengths as a female chef?

As a female chef in the culinary industry, I have never felt that my gender has defined or limited me in any way. I do not think about myself as a female chef. To me, being female is just one of many characteristics and it is not directly impacting my choice of career. I had never felt I was treated differently, whether at culinary school or in the professional kitchen. I believe that my biggest strengths come from my own experiences and my love for my job. I am a simple person who love what I do, and I approach my work with perseverance and a commitment to always doing my best.

If you had a choice to do something else in your career, what would it be?

I have never really thought about doing anything else in my career besides being a chef. Cooking has always been my passion, and I cannot imagine myself doing anything else. However, if I had to choose something else to do in my career, I think I would love to have my own coffee shop. I have always been a fan of coffee and tea, so it would be lovely to be able to serve my own specialty coffee (either single origin or original blends) to customers. This is just a dream for the far future. Right now, I am focused on honing my skills as a chef.

How do you elevate your culinary skills?

One of the ways I keep my skills sharp is by going out and enjoying food at all types of restaurants, even if they are not fine dining establishments. I love experiencing different cuisines and being inspired by new flavours and techniques. When I find something that is interesting, I will try to recreate in my own kitchen, and see how it can be applied in Japanese cuisine. This process can take some trial and error, but I enjoy the challenge and the opportunity to try something new.

Do you use your artistic creativity in your menus?

As a chef, I believe that my artistic creativity is innate and part of who I am. It is not something that I intentionally try to include in my menus; rather, it is something that comes to me naturally when I design a menu. While I believe that food should be visually appealing, taste, texture, and flavour are all equally important elements that should be considered when coming up with a menu.

One way I use my creativity in my menus is by combining unconventional elements with traditional Japanese cooking techniques. For example, I incorporate cream cheese, curry leaves, and maqaw peppers into a dish, lending different dimensions to familiar flavours and creating a kappo experience that is uniquely mine.

What do you hope to do in the next 10 years?

I love doing what I’m doing as a chef and want to continue for as long as I possibly can. I want to keep pushing myself to new heights and exploring new techniques and flavours in Japanese cuisine. I am always looking for ways to improve and elevate my skills, and I want to continue to do so for many years to come.

Ashlee Malligan, Head Chef, Nouri and Appetite, Singapore, 29

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Ashlee Malligan, head chef of one-star Michelin restaurant Nouri and Appetite worked with chef-owner Ivan Brehm when he launched the now-defunct Bacchanalia restaurant over 10 years ago. She started as a chef de partie and worked her way up the ranks. Today, she plays an instrumental role in his team.

The energetic and highly driven Sri Lankan-Australian grew up between Indonesia and Singapore. She later trained at the Institute of Culinary Education, New York City before securing a position at Nougatine by Jean-Georges in New York. She returned to Singapore in 2014 to work at Les Amis before joining Brehm in the same year.

What would you say are your biggest strengths as a female chef?

One of my strengths is my encouraging, supportive and positive mindset. We’re a 100 percent female team at Appetite — which is very different in F&B — and we’re very proud of it. We have a team of hard-working people and I’d like to acknowledge the dedication that everyone puts into delivering the experience we offer our guests every night. We are all very passionate about what we do, and I believe in being encouraging. We’ve cultivated a workplace where we want people to grow. I’m very happy and proud about that.

What are some of the most important lessons you’ve learnt in fine dining kitchens?

The big things I’ve learned working with Chef Ivan in a European fine dining kitchen are time management, organisation, prioritising tasks and paying attention to detail. Now that I’m the head chef for both Appetite and Nouri, it is essential that I consider how I manage my time between the two establishments while still remaining very much engaged in both at the same time.

I’m conscious of the workload at each kitchen station. Giving the team space to feel comfortable and letting them understand that I have their back is important. I value having strong relationships with the people that I work with. Our work is better for it. Part of this stems from putting extra time into learning to be a good communicator.

How do you elevate your culinary skills?

I set time aside for research and read a lot more cookbooks on food traditions. I also take more time to engage with Chef Ivan and the team. This gives us the opportunity to share new discoveries. Talking to suppliers also exposes me to new products, and I continue to experiment in the kitchen in order to discover the best way to cook things.

Away from cooking, I spend a lot of time on researching how I can become a better leader and learn to stay present — skills that will help me grow as a professional managing two spaces.

Where do you see yourself in the next decade?

I would eventually have my own place in the next decade, but the kind of place I have in mind changes all the time — it could be a coffee shop, it could be a fine dining restaurant, or something somewhere in-between. I get inspired from walking around different neighbourhoods in Singapore or when I travel.

If you had a choice to do something else in your career, what would it be?

I would probably be an event planner. I’m a creative person, and I love throwing parties. I grew up in a foodie family that hosted lots of big, amazing parties. It’s in my blood. I have an eye for detail, enjoy multitasking and am great with problem-solving. I love sourcing for intricate pieces that go with the theme of the event or adding little touches to create a better experience.

Asuka Matsubara, Chef Pâtissière, Kiyoka, Hong Kong, 37

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Born and raised in Kyoto, Chef Asuka Matsubara showcases both classic and inventive flavour combinations in her collection of decadent cakes, pastries and pies at Kiyoka, a Japanese French pastry concept in Hong Kong. After graduating from Tsuji Culinary Institute in Osaka, Asuka decided to pursue her passion for pastry, and worked for a number of pastry shops and restaurants in Japan. At Douze Goût, Kyoto, she met her mentors Chef Koshimo and Pastry Chef Suzuki, who inspired her to come up with her own signature pastry creations.

With their encouragement, Asuka decided to leave Japan for France to further perfect her pastry skills. In Paris, she honed her pastry techniques and creative skills while learning the art of French patisserie. She later returned to Japan to take up a pastry position at La Cime, the two-Michelin-starred contemporary Japanese-French restaurant and worked alongside Chef Yusuke Takada. Asuka moved to Hong Kong in 2014 and eventually launched Kiyoka in 2021.

What are your biggest strengths as a female chef in a male dominated industry?

There are strengths and weaknesses due to differences in our biological bodies. But I think the most important thing is how each individual thinks in a creative way, and has his or her own personality.

What are some of the most important lessons you learnt from your mentors?

Teamwork, motivation, cost management, and working in a happy/conducive environment. I try to ensure that my work environment is happy and beautiful for my team. Each person has a different goal, skill and character. I try to learn their pace as much as possible so I can teach them and entrust them with their work, and in turn they can make high-quality products responsibly.

What would make you feel fulfilled as a chef?
I want many people to enjoy my creations. I want my staff who work with me to grow and be happy.

How do you continue to elevate your culinary skills after all these years?

Just maintaining the same status only results in stepping back, so I’m always gathering new information, trying interesting food and drinks, searching for various discoveries to find the spark in me.

What else would you like to do beyond your pastry business in Hong Kong?

I like sweets from convenience stores in Japan – they are so delicious. I would like to work together with (or do a job related to) convenience stores. I also like Pikachu from Pokemon, so I would like to collaborate (with the creator /company). I see myself as a teacher or instructor in the next decade.

If you had a choice to do something else in your career, what would it be and why?
I love animals especially cats – and I have one myself. I want to be a veterinarian or work with animals. I also really love music so I would love to be a DJ!

Theign Phan, Executive Chef, Grand Majestic Sichuan, by Black Sheep Restaurants, Hong Kong, 41

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Born in Malaysia and raised in Singapore, Theign Phan studied journalism at the University of Wisconsin in the US. During those years, she would often visit her family in San Francisco, where she was exposed to different cuisines. The dining experiences ignited her interest in food, but it was during her graduation ceremony – and a speech by the late chef Charlie Trotter – that Theign decided to pursue a culinary career.

After staging briefly at Sydney’s modern Australian restaurant Ms.G’s, she went to Hong Kong in 2018. Then she helmed Saigonese grillhouse, Le Garçon Saigon. Three years later she took up the role as executive chef of Grand Majestic Sichuan in Alexandra House. At this luxurious restaurant, Chef Theign offers a line-up of new dishes curated in tandem with Sichuan food expert and culinary consultant to the restaurant, Fuchsia Dunlop.

What are your biggest strengths as a female chef?

Women are generally good at nurturing and mentoring the next generation of young chefs in kitchens. I am still in contact with many of my own past kitchen interns who have become sous chefs and even business owners, and they still reach out for advice from me.

I would say I am more tuned into the needs of the team. To me, it is important to cultivate a healthy work culture and be mindful of the mental health of my team. I focus on getting the work done versus over-stretching people for the sake of it.

What are some of the most important lessons you learnt since you started your career?
Early in my career, an executive chef once told me: “There are no men or women in my kitchen. You are all chefs”. That phrase is firmly instilled in my heart and a mantra daily in my kitchen.

Undoubtedly, the industry is still male-dominated, but I’ve always run my teams’ gender-blind. I assign responsibilities and tasks based solely on ability. Gender should not make a difference in what one can do. I know I am lucky to be able to think like this, and perhaps it is due to having grown up in Singapore, where there are a lot of women in the workforce. As a kid, I never once thought that being a woman would set me back in any way.

Do not compare yourself to your peers. Focus your energy on learning new skills and achievements. Working in Black Sheep, where there is a group of world-class and talented chefs whom I often collaborate and work with, I choose to focus on these opportunities so that I can learn from and grow with them rather than thinking that I am second.

What’s the most fulfilling part about your job as a chef?

First off, I value the opportunity to mentor young chefs and break the cycle and lousy reputation of kitchen work. We must work to create a safe and healthy work environment for our teams, and the front-of-house and change starts with those of us who lead our kitchens now. Secondly, as a chef, I am satisfied when I can bring friends and family together over a meal full of delicious food. What fulfils me the most is hearing when a guest leaves that they are happy, that their experience in our dining room brought them joy, and that they look forward to returning soon.

How do you continue to elevate your culinary skills?

You must keep practising. This is the most basic step, but they say practice makes perfect, and there can really never be enough. It is essential that while I stay grounded, I do my best to keep learning. I read many books, travel and taste food and then return to where it all starts: the kitchen.

What are some of your biggest dreams as a chef?

Like any other young, wide-eyed cook, I always dreamed of earning a Michelin star or achieving recognition and awards. As I grow and mature, my dream has changed, and I want to author a book about my experience and adventures with food.

If you had a choice to do something else in your career, what would it be?
Early childhood education. Over the past six years, I have watched my niece, and many of my friends’ children grow up. I am always inspired by them and enjoy spending time interacting with them.

I often wonder what goes through their minds and am amazed at how quickly they can absorb new things. I am often surprised how they can be so attuned to your needs and be so thoughtful at such an early age. To enrich and make a lasting impact on young children seems like meaningful work in life too.

ArChan Chan, Head Chef, Ho Lee Fook, Hong Kong, 37

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Hong Kong born and bred Chef ArChan Chan decided to pursue a career in the culinary arts and moved to Australia in 2008. While studying culinary management at William Angliss Institute in Melbourne, she staged at several top restaurants including Attica, Acme, Automata, Quay and Six Penny.

She later joined the renowned McConnell Group and worked with chef-owner Andrew McConnell for seven years. She was ultimately appointed as head chef at the group’s Ricky & Pinky, a restaurant named after the iconic Hong Kong tattoo parlour. Having spent a decade in Australia, ArChan decided to take a short break to refocus. She spent some time working in a friend’s modern Vietnamese restaurant, Anchovy, as well as continued learning and expanding her knowledge as a sommelier. After Melbourne, she had a stint in Singapore. ArChan finally returned home to Hong Kong, where she took over the reins of Ho Lee Fook, SoHo’s iconic contemporary Chinese restaurant, in mid 2020.

What would you say are your biggest strengths as a female chef in the male-dominated industry?

Most males may feel they cannot show weakness to others, so they often have a stronger ego. In opposition to that, it is easier for me because I can be open to feedback. It is essential to listen to the perspective of others, and you should not take feedback too personally. Throughout my career, I have learned that it is crucial to ask for help and to express when you are not okay; it is not a sign of weakness. This is an essential trait in this fast-paced, demanding industry, and it might be easier for females than males.

What are some of the most important lessons you learnt from your mentors, and how do you use those skills in your current role?

When I started, I was a cook in a fine dining restaurant, and I, along with many other line cooks, felt like I always needed to catch up on my prep. My head chef at the time would always prep his work quickly and then go around and help all the other sections. One of my early goals was to be the person in the kitchen who would be able to help those in need. I want to be the kind of leader and chef that others respect.

Another lesson I learned early on was that things should never be taken personally in a kitchen. There can be a lot of pressure in the kitchen, temperatures can rise, and often, the words used can be very unfriendly. But often, if you listen closely, the frustration is never directed at a person. It is often directed at the situation, and to survive in the kitchen, you need to know when you can just let something go.

What’s the most fulfilling part about your job as a chef?

Recently I have had the pleasure of being interviewed by a Chinese chef from Sweden. He dined with us at Ho Lee Fook and shared how much he loved our Double-Steamed Broth. He shared that it brought back memories from home, tasting exactly like the soup his grandma would cook for him. Being able to bring joy like this to guests, whether creating new memories or a sense of nostalgia for a time in their life they love, is really fulfilling for me.

How do you continue to elevate your culinary skills after all these years?

Learning never stops. I think this statement is very true – the more you know, the more you know how little you actually know. There is so much to learn about Cantonese cuisine, so I constantly challenge myself, stay curious and keep asking questions. Besides remaining curious, I love to read, dine out and have meaningful conversations with people in the industry. You must be involved in the world you love to learn more and keep growing. Excellence and knowledge are always active pursuits.

What are some of your biggest dreams as a chef?

I was recently awarded Local Champion by an esteemed local magazine, and it was an honour to receive it. Hong Kong is home and, of course, a place that is close to my heart and the work I’m doing at Ho Lee Fook is a nod to this fantastic, dynamic city. I am so grateful to be acknowledged in this way. I hope to be a voice for our local heroes – from farmers and producers all the way through to the new generation of chefs. I am dedicating myself to Cantonese cuisine and want to continuously research, study and carry on the legacy proudly. A shoutout to all the young adults working in the kitchen and following their dreams, especially the females; being a chef is a lifetime commitment. You are signing on for a life partner, so you must choose something you are passionate about.

If you have a choice to do something else, what would it be?

I think I would be a psychologist or social worker. I am fortunate enough to have a very positive mindset, and I want to help people through tough times. In some ways, I have an almost endless positive energy, and I always look at things from a different perspective. I love to challenge people to think differently with me and ask them, why not

Tam Chudaree Debhakam, Chef-owner, Baan Tepa, Bangkok, 30

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Tam Chudaree Debhakam was the first winner of ‘Top Chef Thailand’ and the youngest participant in the season one competition. After the show, she travelled and cooked her rendition of modern Thai cuisine in six different countries. As Chef Ambassador for Thai Harvest/ SOS and UNEP campaigns 2015 – 2017, she is an advocate of food waste reduction.

A graduate of The International Culinary Center in New York City, Tam worked for Chef Dan Barber at Blue Hill at Stone Barns, New York, from 2015 to 2017.  With her background in farm-driven cuisine combined with her knowledge in nutrition, Tam’s cooking focuses on responsibly grown and sourced local produce, woven with some traditional Thai flavours and modern flair.

Her restaurant, set in her grandmother’s converted two-storey house, serves progressive Thai cuisine. Baan Tepa was awarded one-Michelin star in the Michelin Guide Thailand 2023. 

What would you say are your biggest strengths as a female chef? 


I guess it would be the fact that people don’t really know what to expect from me, a young, Asian, female chef. So there’s an element of surprise when they come and see what we do at Baan Tepa.

I feel like I’m able to be quite mindful and compassionate to my staff about how we should treat one another. Also having worked in male dominated kitchens, I know how harsh it can be for women in the kitchen so I feel like I want to be able to create this safe and positive working environment for the everyone on my team.

What are some of the most important lessons you learnt when you were training (with your mentors), and how do you use those skills presently?

I learnt the lessons of discipline and perseverance. Cooking really is a skill – something you have to practise and hone daily to become good at what you do. I think I try to pass that on to my cooks – that you have to keep at it. I myself still have to keep practising running my kitchen and my business even in tough times. Or when you make mistakes, you have to brush it off and take it as a learning opportunity to keep on going.

What are some of your biggest achievements that you’re most proud of? 


Definitely opening Baan Tepa, and going through the whole process since conception, design and construction. It was definitely not easy! From having 12 seats and six staff to now having 40 people in my team, I am proud of myself and proud of what the team has achieved with this space.

What’s the most fulfilling part about your job as a chef? 


I love the fact that my job allows me to keep learning new things, discovering ingredients and techniques and sharing it with the team. That keeps me coming to work every day to work with my cooks and my service team. But also seeing happy faces of the diners and knowing that we have made a positive impact on their evening is something super fulfilling to me.

How do you continue to elevate your culinary skills after all these years? 


It definitely gets tougher when you have more responsibilities as a restaurant owner. But I try to make time to travel and eat, stage at restaurants when I can. I have to keep updating my knowledge. Luckily now with social media and the internet, it is much easier to learn and see new things that I can use and adapt to my cuisine.

What do you see yourself doing in the next decade? 


I want to dive deeper into how chefs can be more connected to agriculture and sustainable farming practices. So I would love to travel more around Thailand, discover more local ingredients and work with local communities. A dream of mine is also to take my cuisine abroad, I want to share more about what Thai food is about and the fact that it is much more than the common dishes people know to be Thai food.

If you had a choice to do something else in your career, what would it be? 

I would definitely be an organic farmer somewhere in the mountains of Thailand.

This article was originally published in The Peak.