About Chef Kumi King
Kumi King graduated from the hotel management school in Switzerland Les Roches and spent almost 10 years in the hotel industry based in Switzerland, Tokyo and Singapore. During that time, she had the opportunity to work in professional kitchens as a trainee, and was exposed to a wide variety of cuisines which spurred her interest and love for international cuisine. It also gave her ample opportunities to practice her English such that she is now fluent in reading and writing; in addition to her mother-tongue language, Japanese.
She has lived in 6 countries in the last 20 years and has a deep belief that good food brings people closer together, and food made with love and care nourishes the body and heart. Being away from her home country of Japan for so many years, she has also spent a great amount of time in her own kitchen to recreate the familiar and authentic flavors from her childhood, relying on ingredients she finds at her local Japanese supermarket in Singapore (Isetan and Medi-ya).
She relishes cooking for her family, entertaining friends at home and enjoys creating everything from simple, to more complicated, Japanese home cooking, katei ryori (家庭料理). She believes that a good understanding of Japanese ingredients, techniques (as her mother taught her and from reading many cookbooks), and respect for the ingredients are what make delicious Japanese cuisine.