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[SOLD OUT] A Michelin Chef’s Creative Kitchen | Food Waste to Flavour
The future of good food, through the eyes of a Michelin-trained chef
Group size
Up to 20 guests
DURATION
2.5 hours
Booking type
Join-in trip
MEET UP
At location
Group size
Up to 20 guests
- Experience highlights
- Itinerary
- Inclusions
- More Info
- Host
What does a Michelin chef do with “scraps” most of us throw away?
[SOLD OUT] If you're a foodie or love cooking, you'd love this experience. In this rare behind-the-scenes session, a Michelin-trained chef shows you how he turns the ingredients most kitchens throw away into bold, deeply layered flavours. If you’ve ever stared at your fridge and thought, “What can I actually make with this?”, this session will change how you cook.Step inside the creative world of Chef Russell, former Head Chef of Michelin-starred Nouri, for an interactive session that will completely change how you look at everyday ingredients. In his almost 99% zero-waste kitchen, nothing is dismissed too quickly. Coffee grounds become kombucha and shoyu. Vegetable trimmings are transformed into rich, layered sauces. What most of us call “scraps” become the starting point.This isn’t a sit-back-and-watch kind of session. You’ll taste throughout, try flavour-building and preservation techniques yourself, and see how fine-dining methods - fermentation, reduction, extraction- can unlock deeper, more complex flavours from ingredients you already have at home. Bring up what’s in your own fridge too! Chef Russell will help you rethink how to cook with what you already have.The experience ends around the table with shared bites created in the kitchen, so you can taste just how yummy “overlooked” ingredients can be.About Your HostAfter working as the Head Chef at Michelin-starred restaurant Nouri, Chef Russell wanted to explore something new; to go deeper into what he was passionate about: food waste. Not just in food, but in every part of the kitchen. Together with Sarah Shum, Chef Russell founded Bricolage, a pioneering zero food waste restaurant in Singapore - to rethink how food is used, valued and enjoyed. Here, nothing is wasted and everything is considered.What to ExpectLearn about the restaurant’s zero-waste philosophy and sustainable sourcingExperience sensory demonstrations of unique preservation techniques, like making soy sauce from spent coffee groundsA walk-through recipe demo, turning everyday vegetables into tasty dishesGet hands-on with spent coffee to make your own jar of kombuchaGet a behind-the-scenes look with a guided tour of the restaurant’s kitchen, storage, and preservation methodsEnjoy a communal sharing of light bites, showing off creative ways to repurpose leftoversEngage with the chef in an interactive brainstorming session on reducing food waste at homeGood to KnowThe experience lasts approx. 2.5 hoursFull meal is not included, but curated bites showcase the art of zero-waste cookingAll ingredients are sourced from small farms and surplus produce, supporting local communitiesParticipants will get the chance to ask questions and share ideas during the workshop, so come prepared!— Seek Sophie SG Exclusives: Singapore on the Wild SideAs 2026 kicks off, this exclusive series is our invitation to slow down and look closer. We worked closely with experts and conservationists to curate these experiences - for you to discover Singapore’s wild side and meet the inspiring people who are quietly rewilding Singapore - across land, oceans and food. We hope these experiences change how you see Singapore, and remind you that meaningful travel doesn’t always mean going far 💚
Experience highlights
What You’ll be Doing
Experience the future of food with Michelin trained Chef Russell
Show Details
What’s Included
Sensory showcase of various preservation techniques
Recipe demonstration
Your own jar of spent coffee kombucha
Curated light bites that demonstrate creative vegetable usage
Interactive brainstorming session with the master chef
Guided tour of the restaurant's zero-waste kitchen
Show Details
Who you’re supporting
Community Champion
Leave No Trace Steward
Show Details
Next Available Dates
Prices shown in USD
Select Time for 15 Mar 2026
Additional Information
Where we'll meet
Start Point
Meet-up at Bricolage, #01-03 The Arts House Annex Building(1 Old Parliament Ln, Old Parliament Lane, Singapore)
- 15 mins before selected timeslot
End Point
- End at Start Point(s)
Start & Ends
Select your preferred date to see timings.
Suitability / Accessibility
- Vegetarian food available
- Child Friendly (No Minimum Age)
Cancellation & other policies
- CancellationCancel 7 days before activity for a full refund
What to Pack
- (Optional) Bring along a food item from your kitchen that you'd like to use to brainstorm with Chef Russell
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Meet your host
Bricolage is a pioneering zero-waste restaurant in Singapore founded by Chef Russell Nathan and Sarah Shum, born from a shared vision of rethinking how food is used, valued and enjoyed. With deep experience in world-class kitchens - including Russell’s tenure as Head Chef at Nouri, where creativity and sustainability intersect - the team set out to build a kitchen that doesn’t just talk about sustainability, but lives it in every decision. At Bricolage, ingredients are respected from stem to seed: nothing is wasted, everything is considered, and even what many would throw away becomes a source of flavour or purpose.
Experience: 2 years
Speaks: Fluent English
Acceptance rate: 100%
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