Head Chef Nabil Taufiq Tan, 41, of Whitebait & Kale restaurant first started out as a pastry cook at ANA Hotel in 1990. In the past 17 years, he has honed his culinary skills at York Hotel, Club 211, B'BOSS, Grappa's, Carnivore and Capella.

Besides helming Whitebait & Kale, he is also the head chef of Aerin's, the sister restaurant to Whitebait & Kale.

The father of four counts travelling as one of life's pleasures, and draws inspiration from Mediterranean and Australian cuisines. His cooking style is defined by simplicity and freshness, irregardless of the type of cuisine he prepares. Chef Nabil loves to experiment with different and unusual ingredients to create a palate of fresh flavours and tastes.

The busy chef takes some time out from his packed schedule to have a chat with AsiaOne Wine, Dine and Unwind.

Who was your biggest culinary influence?
It has to be my former Executive Chef Etienne Perrin at ANA Hotel. His advice has inspired me from time to time.

When and why did you decide you wanted to become a chef?
It was during my army days. I was so fascinated by the art of pastry making that I tried making them at home. I have not looked back since.

What was your Big Break?
I started out as a pastry cook in 1990 and achieved the position of Junior Sous Chef five years later. My big break was the decision to venture into hot cooking - a step I found valuable as I wanted to excel in it as well as in pastry cooking.

What makes a good chef?
Besides being able to turn ingredients into delicious lip-smacking food, a good chef requires a lot of patience and the ability to tackle unforeseen problems. Of course a team of supporting kitchen staff is vital too.

How would you describe your cooking style?
Simple, contemporary and fuss-free. My cuisine is light and refreshing. I have a light hand in creating dishes, without overwhelming flavours that mask the main ingredients.

Do you have a signature dish?
I am always striving for improvement. A signature dish today might need improvement tomorrow. I have a lot of favourite dishes that I created - but no one signature dish!

What is your most essential kitchen tool?
The knife. What else? It cuts, slices, chops, minces, debones and even carves.

What are the must-haves in your fridge at home?
Fish, chicken and lots of vegetables.

When you do cook at home, what do you usually cook?
I would normally cook some comfort food like chicken soup, fish porridge, pasta, pizza or bake some muffins for my four kids.

What is your favourite type of cuisine to eat and to prepare?
I like the simplicity of Mediterranean cuisine, ranging from European Mediterranean to Eastern Mediterranean. I always incorporate Mediterranean ingredients into the menus at Whitebait & Kale.

What is your favorite local dish? Why and which stall do you go to?
I seldom eat out. If I do, I would go for a plate of nasi briyani with mutton. I like the aromatic spices used in the preparation. Zam Zam restaurant, opposite the Sultan Mosque, is one of my favourite places for good ole indian dishes.