Our founders
Our chef
Louis
Chef Louis Chan’s journey to the kitchen is an unconventional one, shaped by a background in economics and finance before he pursued his passion for food. At Ingleside, he brings together precision and creativity, drawing on influences from fermentation, wood-fire cooking and seasonal produce to craft dishes that balance tradition with modern technique. Guided by curiosity, discipline and a respect for quality ingredients, Chef Louis approaches each plate as a form of storytelling, designed to surprise, delight and reflect a deep connection to season and place.
Our fermentation specialist
Jana
A graduate of NUS in Food Science and Technology, Jana’s fascination with fermentation began during her university years, where curiosity for microbial life first met a love for flavour. After graduating, she spent several years developing a fermented alcoholic beverage, honing her understanding of how time, temperature, and biology intertwine to shape taste. At Ingleside, she continues this pursuit of transformation — fermenting to uncover the hidden potential within ingredients, where science and intuition meet to create flavours that are alive, evolving, and deeply expressive
