Johanne Siy is currently the head chef of Lolla in Ann Siang Hill. Her cuisine is mindful, produce-driven and reflects her culinary upbringing in modern European fine-dining. Previously a corporate brand-builder, she did a full 180 to follow her passion. She went for formal education to the Culinary Institute of America in New York and spent several years learning from culinary giants Chef Eric Ripert and Chef Daniel Boulud at Le Bernardin and Café Boulud in New York City.
Her biggest culinary influence is Chef Andre Chiang, who she considers a mentor - having worked alongside him at Restaurant Andre in Singapore for four years. She spent a lot of time in kitchens, farms and forests in Scandinavia, where she staged at world-renowned restaurants like Noma and Relae in Copenhagen, as well as Faviken in Sweden. During her time there, she developed a profound appreciation for the provenance of ingredients and a deep respect for producers in their unwavering commitment to quality in the midst of an extreme environment. She is a strong proponent of produce-driven cuisine. She champions positivity in the kitchen and the drive to contribute to elevating the hospitality industry as a whole.