“Being a pioneer chef at Palate Sensations, I have had the privilege to see the studio grow from a little-cozy-home like kitchen to a full size-well equipped cooking school. I have met many participants from completely different backgrounds. I have also witnessed so many life changing moments in the studio (some participants met and became couples leading to marriage, some found passion in cooking while some became full time chefs or run their own restaurants) I am just proud to believe that I might have influenced them for their love for cooking.”
Francois trained at Lenotre school in Paris and the Valhrona School. Over the years, he has developed a penchant for simple, uncomplicated cuisine and incorporating both French and Asian techniques in his cooking and preparation methods. Having honed his craft as Executive Chef at Sanders, a modern Australian restaurant in Sydney, as well as previous stints at Duo restaurant in Club street, Au Petit Salut, Salut, Flutes at the Fort and Absinthe in Singapore, François hopes to entice the local palate with his unique brand of modern French cuisine at his new restaurant Bar-A-Thym. Despite his training in classical French cuisine, François has always been keen to evolve with the times. He said: “French cuisine has changed considerably lately, from typical, earthy dishes using local products to a more cosmopolitan cuisine with new flavours”. Apart from the seasonal produce, François also draws inspiration from his own dining experiences.