THE MODERN HIPSTERS’ “MASTER CHEF”: TIM ROSS-WATSON
Like with creative heads in fashion, the shelf life of a chef has become increasingly short. Following the closure of Garden Of Eden and Pyxiemoss – two restaurants that were arguably ahead of their time – this Brit is proving to be very much relevant though. (Uncannily, he studied at the London College Of Fashion, and has bag design and a now-defunct label on his resume.) His latest move: taking a non-conformist stab at the menus of Kilo – the trendy F&B-meets-lifestyle establishment that’s a favourite of the creative pack – where he’s been culinary director since end-January. Think dry-ageing brisket with sake – wagyu beef-style; turning flavours and textures on their head (try the umami bomb that’s the Salmon Roe Puri with oolong tea and pickled ginger panna cotta); and generally “bringing up the bar and style” across the company, which spans restaurants here and in Bali, as well as a thumping club. While mindful not to alienate Kilo’s loyal clientele, the Alexander McQueen fan is
determined to never put pasta on the menu, or wear Crocs in the kitchen.