A Michelin Chef Rethinks Food | On Zero Waste, Flavour + Creativity

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
Availability
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Host

Discover how a Michelin-trained chef is rethinking food, flavour and waste
[Only on 15 Mar 2026] What does the future of good food look like?This experience takes you inside the creative mind of Chef Russell, former Head Chef at Michelin-starred Nouri. After working at the highest level, he began asking a bigger question. How can that same creativity be used to tackle one of the biggest problems in food: waste - without losing flavour?That question led to Bricolage. Here, ingredients most kitchens throw away become the starting point for new ideas. Coffee grounds are turned into kombucha, shoyu and yummy sauces. Overlooked scraps are treated with the same care as premium produce, often resulting in deeper, more interesting flavours.This experience is your chance to see how that thinking works in practice.You’ll start with a short introduction to how Bricolage was designed (99% zero waste - one of the few in the world!). Then it gets more hands-on where you get to experience some of their cool techniques and preservation methods with common overlooked ingredients. You’ll then go behind the scenes of the kitchen to see how storage, organisation and preparation play a huge role in reducing waste.The experience ends with communal light bites, showing how ingredients we usually overlook can be turned into something genuinely delicious.The experience is interactive throughout. You’re invited to share what’s sitting in your own fridge or pantry, and Chef Russell will help you think through creative ways to cook with what you already have!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 💚 Running only from February 2026 to April 2026. Spots are limited!

Experience highlights

Learn from Michelin-trained chef

Explore the future of cooking

Taste yummy zero-waste dishes

What You’ll be Doing

Experience the future of food with Michelin trained Chef Russell

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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

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Who you’re supporting

Community Champion

Leave No Trace Steward

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Next Available Dates

Prices shown in USD

Select Time for 28 Jan 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

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Suitability / Accessibility

Vegetarian food available
Child Friendly (No Minimum Age)

Cancellation & other policies

Cancellation
Cancel 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

From

$118.45 SGD

/person

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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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