DREW NOCENTE, 34, executive chef at 5th Quarter

(39 Syed Alwi Road, tel: 6291-1936,

www.5thquarter.com.sg)

You could say that chef Drew Nocente was born to do what he does. Growing up in Brisbane in an Italian family meant he had his rst brushes with charcuterie, fresh produce and the joys of cooking at a young age – and he channelled his enthusiasm into helping out in the kitchen.

His keen interest eventually translated into stints at Australian restaurants before his big break in 2008, when he was offered a chance to work under chef Jason Atherton (who was Gordon Ramsay’s protege at that time) at the Maze Grill in London – and later, at Jason’s popular Table No. 1 in Shanghai. It would take another three years at steakhouse Skirt before he ended up at 5th Quarter with what he grew up with (charcuterie and the grill), except that he was now armed with a repertoire of modern culinary techniques and tricks. A full-circle kind of moment, if you will.

Naturally, this isn’t just it for Drew. “We’re constantly sourcing for unique ingredients and uncommon premium cuts, but we also have plans to work on pop-ups and collaborations with overseas chefs, just to spice things up a little.”

The impressive Pork Collar, Radishes and Praline ($32), where the pork collar is brined before being done sous vide for astoundingly avourful meat. The Chocolate Salami, Salt Caramel Ice Cream ($16) is chef Drew’s cheeky chocolate tribute to the restaurant’s grill concept, and a fun, delicious way to end off a meal.