Singaporean Mathew Leong

At the tender age of 27, Singapore-born Mathew Leong made his mark on the world of gastronomy as chef emeritus of the prestigious RE-NAA restaurant in Norway, which was awarded two Michelin stars. He also assumes the role of executive chef for the other establishments of this renowned culinary brand.

Thanks to an active childhood spent practicing various sports, such as swimming and taekwondo, Leong developed determination and a strong sense of commitment from an early age, understanding the importance of self-discipline and concentration. At just five years of age, he earned his taekwondo black belt, demonstrating his dedication to hard work. Today, he is proud to wear a second-degree black belt, testifying to his progression and excellence in this martial art.

At the age of 13, encouraged by his teachers, Leong immersed himself in the world of culinary arts. He recalls with emotion: "I took my first steps in a culinary competition during my high school years, and I was proud to win my very first gold medal". Leong went on to enter other culinary competitions, one of which was judged by renowned Chef Jimmy Chok.

Mathew Leong shares his journey

"Even though I didn't win the championship title, Chef Jimmy Chok saw my potential and generously invited me to spend a day in the kitchens of his restaurant." He goes on to explain: "This experience ignited my passion for the chef's profession and for culinary excellence. I can honestly say that without this opportunity, I wouldn't be where I am today, about to embark on this extraordinary gastronomic adventure".

In addition to the invaluable opportunity provided by Chok, Leong's interest in the world of gastronomy was deeply awakened by the experience of culinary competitions in high school. He shares, "After taking part in so many competitions, I realized that I really loved cooking and was constantly motivated to create new and unique dishes." This growing passion for the culinary arts fueled his ambition and inspired him to embark on a career where he could express his creativity through exceptional dishes.

Mathew Leong developed a taste for competition.

Once he got his degree in culinary arts, he emigrated to Norway with $500 in his pocket. The RE-NAA restaurant answered the call and offered Leong a chance. Norway has also acquired expertise in the prestigious Bocuse d'Or artistic cuisine championship.

Since 2009, Norway has been absent from the podium only once: https://www.saga-bocusedor.com/v2/les-chefs/ (french article)

Eight years later, Leong fulfilled his teenage dream by entering the Bocuse d'Or at the age of 23, representing his country. He qualified and came 12th in the final: https://www.saga-bocusedor.com/v2/2021/09/26/raconter-une-histoire-bis/ (french article)

He then went on to head up the kitchens of Norway's most sought-after restaurant. Today, he is recognized as the best Singaporean chef of his generation.

In 2023, the shooting star will enter the Forbes ranking of the "30 under 30 who count".

His arrival in the Haiku world

In 2023/25 Mathew Leong returns to the Bocuse d'Or with the backing of a seasoned team and the support of the authorities in his adopted country. A budget of 500K€ was quickly secured for the start-up, including a fully-equipped training kitchen [photo].

We noticed him in 2021, and he impressed us with his drive and vision. From the same generation, starting from nothing in a daring gamble, he and Chroma France pursue their goals with perseverance. The two visions come together in a knife in the image of what Mathew stands for [photo]. A perfect match between his logo and the structured black look of Haiku Blue Steel, which suits him like a glove.

"We need men who can dream new dreams" (John Fitzgerald Kennedy, Dublin, 1963)