Ivan Brehm

Chef Brehm pioneered the concept of 'Crossroads Cooking'—a culinary philosophy exploring the interconnectedness of global food cultures. Drawing on his diverse heritage (Italian, German, Brazilian, Spanish, Russian, Lebanese, Syrian), he creates dishes that blend familiar flavors from around the world. The menu evolves seasonally based on research and cultural exploration.

Career

• Chef-Owner at Nouri, Singapore (2017-present)
• Chef de Partie at Mugaritz, San Sebastián (2012-2014)
• Commis at Per Se, New York (2010-2012)
• Stagiaire at The Fat Duck, Bray (2009-2010)

Mentored by Heston Blumenthal, Thomas Keller, Andoni Luis Aduriz.