Innovation in cooking is important, to keep pushing boundaries, keeping this current, so a restaurant doesn't stand still or become stagnant. But ultimately it has to taste good, that is more important than innovation or how it looks.
1. Tell us about your background and journey?
I grew up and trained as a chef in Scotland, before moving to London at the age of 21. I worked with Gordon Ramsay for 8 years progressing from a young cook to head chef over 8 years. After my time with Gordon I wanted to travel and also how to plan and open a new restaurant, also learning and understanding how to run a business and not just run a kitchen.
So I reached out to Jason Atherton, who I knew from my time with Gordon. I worked with in London, supporting his restaurants and teams, as well as traveling to Hong Kong and New York supporting new openings.
During this time I was working on launching a restaurant with Jason in Dubai, I moved out in 2015 where I stayed for 3 years and I really enjoyed living abroad, the challenges and adapting to new situations and cultures. During my time in Dubai I cooked for Bjorn Frantzén and we kept in touch over Instagram. Once it was time to move on from Dubai, I reached out to Bjorn looking for advise on my next move.
I was invited over to Stockholm to discuss a new project he was working on, Restaurant Zen in Singapore. I then spent the summer of 2018 working at Frantzen in Stockholm, while planning the launch of Zen. I moved out to Singapore at the end of 2018 when we launched the restaurant and have been ever since.
2. What inspired you to become a chef?
My uncle was a chef, when I was a young kid, I always looked up to him and liked to meet him at work, see him in his chef whites was the coolest thing. Perhaps it planted a seed and I always thought about cooking.
I enjoyed eating food and cooking when younger. At 13 I took a part time job washing pots. I fell in love with the atmosphere, the energy and passion for kitchens. I was hooked, I left school at 16 to peruse a career in cooking and the rest is history.
3. How would you describe your style of cooking?
I like to keep food simple with minimal ingredients, not over work them and let the ingredients speak for themselves. Food has to be delicious and make people smile.
4. How important is innovation when it comes to cooking?
Innovation in cooking is important, to keep pushing boundaries, keeping this current, so a restaurant doesn't stand still or become stagnant. But ultimately it has to taste good, that is more important than innovation or how it looks.
5. What is the most challenging and rewarding part of working as a chef?
Perhaps the most challenging part of cooking professionally is the demands, stress and work load. But for me, it's the most rewarding, inspiring and stimulating job there is. Every day is a challenge, yet a lot of fun. I wake up everyday looking forward to going to work.
6. Which chef inspires you the most and why?
I would say, all the chefs I have worked for over my career have inspired me, learning from all of them has driven me to become better everyday and work hard. But what inspires me most, is a chef that is true to their craft, style and cooks with their heart.
7. What tips and advice would you give to aspiring chefs?
Find a good restaurant to work in, that cooks with good ingredients, produces delicious food and has a great energy. Stay loyal, work through the ranks, keep your head down and keep pushing.
Success in this trade doesn’t come over night. If you have an ambition, work hard for it and go for it. No one is going to hand it to you, go out there and go all in.
8. Which is your favorite book and why?
My favorite book is kitchen confidential by Anthony Bourdain. I read this as a young cook and was really inspired. I have read it 3 or 4 times.
Another favorite is setting the table by Danny Myers, a really inspiring book on running restaurants, training and looking after your staff and how to succeed in business.
Born in Kirkcaldy on the east coast of Scotland, Tristin attended Glenrothes College whilst working at the historic Peat Inn as an apprentice. After finishing his schooling and working at the Peat Inn for 4 years, Tristin had the opportunity to work for Andrew Fairlie at the two Michelin star restaurant in Gleneagles Hotel. In 2007, his passion for fine food took him to London where he worked at Gordon Ramsay at Claridges, starting as Chef De Partie. His talent, creativity and hard work were soon noticed and he was promoted to Sous Chef and staying at the restaurant for three years.
In September 2019, Tristin has joined Frantzen Group and opened restaurant Zen in Singapore as the Executive Chef. This is the only sister property of the 3 Michelin star restaurant, Fantzen in Stockholm. He has been working closely along side Bjorn Frantzen and Marcus Jernmark to develop Zen’s concept. A blend of both Nordic and Japanese cuisine, restaurant Zen promises to create memorable guests experiences.
Interviewed By - Serene Ingle
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