Meet Mathew Leong: Singapore’s Culinary Under‑The‑Radar Warrior
Rocky, Not Ratatouille
When you think of “MasterChef” vibes, you probably picture a pastel kitchen brigade straight from Ratatouille. Mathew Leong, though, says his life feels more like an invincible comeback movie than a light‑hearted animated feature. At 26, the young chef, now calling Oslo his base, told us:
“If I had to pick a movie that captures my vibe, it’s Rocky.”
Don’t let that boyish grin fool you—beneath it lies a tenacious spark ready to chew through any obstacle.
From Zero to Michelin‑Star Hero
- Early Leap: At 21, Mathew threw his suitcase into the sky of Oslo after landing a spot at the two‑starred Michelin place Renaa. He even offered to work free for a month to prove his worth.
- Living on a Tight Budget: While the restaurant paid him a modest wage, rent and the hefty Scandinavian cost of living (think a $30 McDonald’s meal!) pushed him to split a cramped apartment with another chef. And yes, that apartment could’ve used a dose of paint.
- No Love‑Letter to Mom & Dad: Guilt‑free, he didn’t reach out to his dad, a sales & marketing director, or his mom, the homemaker, for support. He made sure he didn’t ask for a dent in his savings.
- Quick Rise: One month in, he earned a promotion. “I ran the fish and meat station solo at a Michelin‑starred joint,” he boasted. “Usually, at 21, you’re still peeling onions.” The head chef wasn’t shy about flying Mathew back to Singapore for a sentosa event—proof of the trust he had built.
- New Chapter: After a year at Renaa, he slid into the head chef role at A L’aise, another Michelin Plate restaurant.
Why Mathew Keeps Pushing
Between crooning on the beat of a Rocky soundtrack and relentless culinary pressure, Mathew’s mantra is simple:
“If you’re hungry for greatness, don’t wait for a helping hand—create your own path.”
His journey from a yo‑yo rent‑paying chef to a Michelin‑celebrated master is proof that perseverance can cut through the salted sea of hospitality. And if you ever need a life‑lesson, just ask him to whip up a stir‑fry while telling you how to dodge an iron‑clad coffee mug.
Mathew: The YoungKitchen Jedi Who Turns Burnout Into Bonfires
Everyone loves a success story, especially when it comes from someone who’s barely out of their teens. Mathew’s culinary journey is proof that a fresh-faced face can turn kitchen chaos into culinary gold.
From Chiller Cleaners to Master Flip‑Flippers
- It all started with the “sy” jobs: sweeping the floors, scrubbing the hodge‑podge of pots, and keeping the chiller humming.
- These humble beginnings were the only ticket to the bigger gigs—Tippling Club, Open Farm Community, and eventually his headline‑making move.
Age is Just a Number—Or Is It?
Being young isn’t always a badge of honor. “Haters are everywhere,” Mathew admits, referring to the snide comments that dance around the kitchen.
His reply? “Yeah, but when you’ve got the skills, nobody can scratch the surface.” That’s the mindset of someone who turns criticism into lifelines.
Work Hard, Hustle Harder
Mathew walks the path of a relentless work ethic. He prefers the “punishing” version of dedication over the mild.
- His mantra: “I’ll stay until the job is finished. If I’m working overtime, I get it done before I chase the sunset.”
- That means if the clock reads 3 am, and the kitchen’s still buzzing, he’s still sharpening knives.
Some might call it self‑punishment, but Mathew sees it as the engine that keeps his culinary ambitions charged.
“Beat Me If You Can”—The Motivation Mantra
“Getting beaten up (metaphorically) is nothing,” he tells us. “If someone pushes you and trains you, you can’t afford to quit. That’s the real test.”
Job‑hunt: The Chef’s Compartmentalized Checklist
Mathew’s criteria are as sharp as his knives. “If I hear a chef is super nice and says ‘you’ll have fun working here,’ I’ll skip that place.”
Chasing “fun” is a bad habit in the kitchen. The real love is in the taste, in the hustle, and in the sweat.
Word to Budding Chefs
He drops a golden nugget of wisdom: “Accept criticism and use it to grow.”
“If that’s what you’re after, bite the bullet. The kitchen is merciless, but it’s also the best teacher.”
Started cooking at 13
From Taekwondo to Times Square: Mathew’s Quest for Cooking Glory
Picture this: a kid with a knack for shoving opponents around on a mat, then arguing for the winner’s spot in a swimming race, and eventually dropping a kitchen knife.
At just thirteen, the Pioneer Secondary School sophomore was already on a mission. “I wanted to be a sportsman,” he told us, “but my dad told me that athletic careers can be short-lived.” That conversation pushed the young athlete to think long‑term, and he turned his attention to the sizzling world of culinary arts.
From School Kitchen to Celebrity Chef
- A school cooking contest in Secondary 1 landed him first place—no prior experience, no experience.
- He followed up with a second contest, where he met the legendary Jimmy Chok. The veteran chef pulled Mathew behind his professional kitchen door for a day.
- He left the apartment smelling of basil and determined that a career in the kitchen was his new dream.
Dream Big, Cook Hard
Over the last decade, Mathew’s headline has been the same: “I’ll win the Bocuse d’Or.” He wants to become the youngest chef to take home that trophy.
The Bocuse d’Or is like the Olympic Games for chefs—meticulously planned, fiercely competitive, and carried over two days in September. The event will bring together 24 chefs from around the world for a five‑and‑a‑half‑hour marathon, presenting 16 plated dishes and a signature platter. Judges will taste, score, and decide.
History That Sparks Ambition
Mathew first heard of the Bocuse d’Or in 2009 when Geir Skeie of Norway won at 28. “I stayed shocked,” Mathew said, “and I promised myself to beat that record.” A career that started from taekwondo to swimming to cooking‑kept track record, he now wants to be the unexplored story in 2025.
Road to the Final
- Win the national competition.
- Place in the top five at the regional finals.
- Earn a ticket to the global finals.
The year before, the Asian-Pacific competition in Guangzhou was cancelled because of COVID‑19, so finalists were chosen based on qualifying rankings. Mathew rose above the rest.
What It Costs to Dive into the Chef’s Pub
The cost to train for the Bocuse d’Or is near half a million dollars. That includes food, materials, and the overhead of practicing your dishes 200 times. Mathew told us, “Even a simple platter can command a stunning $700,000.”
He built his personal kitchen to mimic the exact layout of the time‑of‑competition arena, ensuring that, when the lights cut on the final day, he’d have no trouble finding the right pot or searing rack—he said, “I can close my eyes and I’ll know exactly where every single thing is.”
So, 2025’s Bocuse d’Or will host a chef who can’t just cook, but can also make the world gasp at his plating prowess, all while sipping coffee like a pro. We’re rooting for a success that will shake the culinary world and, maybe, finally give that boy with a competitive streak a lasting place in history.
From Wheelchair to the World‑Kitchen: How a Bold Chef Secured His Spot at Bocuse d’Or
Picture this: a week‑long whirlwind of sponsorships, brand deals, and a dash of heroism. The funds that put Mathew on the official list of Bocuse d’Or hopefuls didn’t come from a secret lottery—most of it came from nifty endorsements and strategic partnerships.
Hey Coach, What’s Your Take?
When Mathew approached his boss, Ulrik Jepsen—who doubled as his personal training partner—he was a startled surprise. Ulrik had only been handling the culinary gears at the restaurant for two months, and the sudden request to dive into the prestigious Bocuse contest threw him off his board.
“It’s a Wild Ride, But I’ve Got You!”
- Initially skeptical, Ulrik confessed, “I was taken aback,” but he eventually threw a wholehearted cheer.
- He proudly dubbed Mathew “one of the most pertinacious and persistent chefs I’ve met.
- Now, this mentor‑coach combo is sizzlin’ with support, ready to hit every mark at the grand stage.
In a candid interview with a culinary magazine, Ulrik tipped his hat to the adventurous spirit of Mathew—a young, bold cook determined to prove that muscles of the kitchen can outshine any odds. And now, with the sponsorships humming and the coach’s back, there’s no challenge too steep for this unstoppable duo.
No less than a podium finish
Mathew’s Prowess: The Never-Ending Chase for Culinary Glory
Why a Podium is the Holy Grail
Mathew never settles for anything less than the top spot. “Top five or ten in the world? That’s great, but it ain’t enough,” he says with the fire of a seasoned chef.
Singapore’s best to date, chef William Wai, snagged a bronze in 1989. Since then, the country’s been chasing that elusive podium. Mathew feels the pressure—and the excitement—inside his whisking heart.
Every Day is a Kitchen Lecture
For three years, the Bocuse d’Or has become Mathew’s second home. He uses his off‑days like a golden ticket to work his tricks and polish his chops. In his test kitchen, complacency is a foreign concept.
“We had a killer cook‑out for practice,” Mathew recalls, “and everyone was high‑fiving, claiming they did a good job.” Then he broke things. “If this is good enough, how about tomorrow? One win isn’t the finish line. You gotta out‑pour yourself every single day.”
He even told his coach to shut up about good time trials. “No more celebrating the small wins,” he barked, because even a delicious dish can be a stepping stone, not an endpoint.
Emotional Armor: Crying in the Kitchen Hides Behind a Laugh
Mathew’s reputation almost feels like a double‑edged sword. “I’ve made an encyclopaedia list of people—both women and men—crying in the kitchen,” he admits with a grin. “The strong survive.”
He believes that his staff respect his intense drive, knowing he has their backs. “At home, I might shed a tear, but in the kitchen, I keep my composure,” he declares, smoking a quick joke about giving his chopping board a stern look.
It’s a habit that sprouted from childhood, where after each kitchen disaster, he’d jot down the mistakes and brainstorm ways to improve. That old notebook is now a cookbook of resilience.
Critic, but Also the Best of Himself
“I’m my own harshest critic,” Mathew confesses. “When I set a goal, I make sure I nail it.” He’s not just chasing perfection; he’s chasing “exceptionality.”
He wants to be the one who goes beyond the 90‑percent norm. The big promise? He says his hard work is already reaping rewards—but he still says, “hard work equals success.”
One Day a Michelin Star
Beyond the Bocuse d’Or, Mathew’s sights are on launching his own restaurant and snagging a Michelin star within the year. “I always chase the next big thing,” he says.
With his relentless spirit, every whisking continent feels like tomorrow’s challenge. So if you’re culinary aspiring, Mathew’s story proves: dream big, work harder, and keep the kitchen flame burning.
