Meet Grand Master Chef Patrick and his wife, Iris, the newly crowned Mrs Singapore Global Universe 2025. In a world saturated with fleeting trends and instant gratification, some stories stand out—not for their glamour, but for their grit, heart, and vision. Together, they are more than restaurateurs.
They are architects of change, a power couple redefining what it means to lead in the F&B industry with courage, compassion, and a cause greater than themselves. They’re not just building restaurants. They’re building a movement that blends heritage with innovation, culinary excellence with empowerment, and business success with social impact.
What inspired the two of you to open restaurants across such diverse cuisines—Western, Italian, Japanese, and so on?
Chef Patrick: Our journey began from private dining where it proceed on with a humble plate of fish and chips. But to us, it wasn’t just food, it was a message. As a full-time F&B equipment consultant, I saw countless kitchens still shackled by outdated methods. I knew there had to be a better way.
We wanted to prove that with the right systems and modern tools, anyone without prior experience could produce exceptional food. This wasn’t just about efficiency. It was about giving ordinary people extraordinary opportunities.
Iris: Patrick’s fish and chips had once helped revive countless restaurants. When we realised people are still searching for this taste, we knew we had to bring it back.
Not as a trend, but as a tribute to timeless quality. But this time, we infused it with a bigger mission: to democratise the F&B industry and give second chances to those who never had a first.
How do you balance authenticity with creativity when designing the menu for each cuisine?
Chef Patrick: We created a system where anyone regardless of age or background can be trained to deliver restaurant-level quality. We’ve had staff with zero experience rise to run full shifts with excellence. That’s the power of trust, structure, and belief.
Each dish we create balances four elements—taste, technique, technology, and trust. We adapt every recipe to suit our kitchen’s capabilities while keeping standards high. Because excellence should never be elitist, it should be accessible.
Iris: We aren’t just feeding customers. We’re feeding dreams. Every team member who steps into our space walks into an ecosystem designed to uplift, educate, and empower. Our restaurants are a living classroom where talent is grown, not bought.
We evolve with our customers. Every menu refresh is our way of saying, ‘We hear you. We value you.’ This relationship with our guests is what fuels our creativity. We’re not just business owners, we’re hosts, listeners, and lifelong students.
Our goal isn’t just to open more outlets. It’s to build a blueprint, a system that empowers people to join the F&B world with confidence, even without years of training.
What are the biggest challenges you face when running multiple F&B outlets, and how do you overcome them?
Iris: The F&B industry is unpredictable, especially in Singapore’s CBD, where work-from-home trends and economic cycles constantly shift footfall. But we don’t see volatility as a threat. We see it as a call to adapt, to innovate, and to lead with clarity.
Chef Patrick: Rising costs, saturated markets, policy changes, these are real challenges. But we’re not here to survive. We’re here to transform the game. By rethinking how restaurants operate, we’re proving that sustainability and success can go hand in hand.
What do you miss—or not miss—about being a chef?
Chef Patrick: I miss the fire of the kitchen, the camaraderie, the grind, the silent understanding between chefs. But I’ve found a new fire in mentorship. I no longer just cook meals. I build people. And that, to me, is far more meaningful.
What I don’t miss are the long hours—standing for 16 to 18 hours a day. Other than that, I’m still involved in the kitchen, so I’m still doing what I love in some way.
You were recently crowned Mrs Singapore Global Universe 2025. In what ways do you believe beauty pageants can empower women, and what does that empowerment mean to you personally?
Iris: I’m deeply honoured and humbled to be crowned Mrs Singapore Global Universe 2025 by Lumiere International. Alongside this title, I was also awarded titles such as Asia Pacific Queen of Substance 2025 – Diamond Queen Award and Mrs Empowerment Beauty.
But for me, this journey has never been about the crown, it’s about the cause. It’s about transforming a platform of beauty into a platform of purpose. To me, true beauty is not defined by appearance, but by courage, compassion, and the strength to uplift others especially those whose voices are often overlooked.
I’m especially passionate about advocating for women and children, with a particular heart for single mothers who face incredible challenges in silence. Many of them carry the world on their shoulders yet go unnoticed. Through mentorship, storytelling, and meaningful support, I want to be a voice for them, to remind them they are seen, heard, and capable of rewriting their stories.
Beauty pageants, when guided by the right intention, can be powerful vehicles for transformation. They offer women not just visibility, but credibility, and most importantly, a voice that carries weight. Winning this title gives me a seat at the table, and I intend to use it to create impact far beyond the stage.
Because the real crown we wear is not made of jewels, it’s made of purpose, empathy, and the will to empower others to rise.
What’s the vision for the company over the next five years?
Chef Patrick: Our goal isn’t just to open more outlets. It’s to build a blueprint, a system that empowers people to join the F&B world with confidence, even without years of training. We want to work with like-minded entrepreneurs to show that you don’t need Michelin stars to create magic. You need the right mindset, the right tools, and the right heart.
Iris: This is about creating a legacy. Every staff member who came to us with nothing and now walks with pride. That’s our success story. We’re building more than a company. We’re building futures.
What’s your vision for Singapore in the next five years?
Chef Patrick: My hope for Singapore is simple: that we grow together, not apart. I hope that opportunity reaches everyone, not just those already ahead. I want to see more support for the underdogs, the overlooked, the underestimated, the under-resourced. Because I’ve seen firsthand what people can do when someone finally believes in them.
Iris: If I had one message for policymakers, it would be this: support your SMEs. We are the heart of innovation, the soul of resilience. Yet too often, support is reserved for the giants. It’s time to rewrite that script and give smaller players a real chance.
If you could have a superpower for one day, what would it be and why?
Chef Patrick: I’d choose the power to bring peace, not just between nations, but within hearts. To give people the chance to breathe, smile, and feel truly alive, even if just for one day.
Iris: I’d want the power to make hope tangible. If someone is struggling, I want to turn their pain into strength, their fear into courage. Sometimes, all a person needs is someone who believes in their comeback. I want to be that someone.
Connect with Chef Patrick: Facebook and Iris: Facebook.
Chef Patrick and Iris are members of Rainmaker, a revolutionary movement that rallies like-minded people together based on the values of Love, Authenticity, Respect, Kindness and Youthfulness (LARKY).
