Daniel Sia is a Singapore-based chef known for modern Western comfort cooking, best known for the Lo and Behold Group and founding The Disgruntled Chef.
Modern Western cuisine, meat-forward, with a strong focus on comfort classics. This profile looks at Daniel’s background, career and signature approach.
TL;DR
- Singapore-based
- Known for the Lo and Behold Group and founding The Disgruntled Chef
- He debuted as founder and executive chef of The Disgruntled Chef in 2012.
- His sticky toffee pudding became a signature following after its 2001 debut.
- Modern Western cuisine, meat-forward, with a strong focus on comfort classics.
Daniel Sia key facts
| Name | Daniel Sia |
| Nationality / origin | Singapore-based |
| Known for | the Lo and Behold Group and founding The Disgruntled Chef |
| Location | Singapore |
| Style | Modern Western cuisine, meat-forward, with a strong focus on comfort classics. |
Background and career
He returned to Singapore in 2008 to become executive chef of The White Rabbit. He debuted as founder and executive chef of The Disgruntled Chef in 2012.
Recognition and legacy
He is a managing partner of The Coconut Club, which earned a Michelin Bib Gourmand. His sticky toffee pudding became a signature following after its 2001 debut.
Signature style
Modern Western cuisine, meat-forward, with a strong focus on comfort classics. It is an approach that has made Daniel a distinctive figure in the food world.
Daniel in context
Daniel Sia is one of the chefs featured on Pickup Table 4, alongside Woo Wai Leong and Chui Lee Luk.
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Daniel Sia FAQ
Who is Daniel Sia?
A Singapore-based chef known for modern Western comfort cooking.
Where is Daniel based?
Singapore.
What is Daniel known for?
The Lo and Behold Group and founding The Disgruntled Chef.
What is a notable fact about Daniel?
He returned to Singapore in 2008 to become executive chef of The White Rabbit.
What is Daniel’s style?
Modern Western cuisine, meat-forward, with a strong focus on comfort classics.
