Aeron Choo

An international chef with many honours to her name, Aeron Choo was named in Prestige’s 40 Under 40, counted among the industry’s top influential female chefs, and appointed Japanese segment instructor for the Culinary Institute of America.

Choo began her culinary journey at fourteen and spent more than a decade in Japan, training in three-Michelin-starred ryōtei, a world-renowned sushi restaurant and a ryokan. Inspired by nature’s seventy-two micro-seasons across the twenty-four solar terms, she developed the philosophy she is known for: original dishes built on traditional technique. A sommelier of both wine and sake, she brings the same depth to the marriage of food and drink, and is acclaimed as Singapore’s first female Japanese restaurant owner and chef.

At twenty-eight, she was named Best Japanese Cuisine Chef among non-Japanese chefs by Japan’s Ministry of Agriculture, Forestry and Fisheries. Since then she has committed herself to the environment and sustainability, and to inspiring the next generation.

In recent years, Choo has taken part in documentaries and reality television, adding to the diversity of the culinary world.