Before entering the culinary world, Siy worked as a brand-builder for a major multinational corporation, Procter & Gamble. After she left the company, she went to the Culinary Institute of America to pursue her passion for food. 

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Since leaving her corporate position, Siy has wasted no time learning from the best of the best.  After enrolling at the Culinary Institute of America, she worked as Chef de Partie at Café Boulud and Le Bernardin, granting her invaluable tutelage from legendary chefs Daniel Boulud and Eric Ripert. Siy then joined Restaurant André in Singapore, where she helped the restaurant achieve its highest ranking (No. 2) in Asia’s 50 Best Restaurants 2017 and earn two Michelin stars in the same year. Before her current post as head chef of Lolla, Siy also spent some time in notable Scandinavian establishments, including René Redzepi’s Noma. 

In 2021, Siy was named MKN Female Chef of the Year by the World Gourmet Awards, a body that celebrates the remarkable contributions of key individuals and organisations in Singapore’s hospitality industry.

Read more: Lolla head chef Johanne Siy shares her adobo recipe

Recounting her earlier days in the industry with Yahoo Lifestyle SEA, Siy divulged some of her frustrations. “It was a time when technique was everything,” the star chef shared. “It got to a point where it was a technique for the sake of technique. Provenance and integrity of ingredients became secondary.”

However, with years of added experience and a global perspective, Siy “developed a profound appreciation and deep respect for producers in their unwavering commitment to quality” and puts produce at the center of her craft. To her, produce-driven cuisine is vital. Through her cooking she aims to let ingredients speak for themselves, captivating diners through flavour. 

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Though based in Singapore, Siy has her ear to the ground on developments in the Philippine restaurant industry. “My favourites are the ones elevating Filipino food to the global stage with their modern and innovative take on our cuisine—Gallery by Chele and Toyo Eatery by chef Jordy Navarra will always be on my list”, she shared with Tatler. In fact, just last month, Siy joined chef Miko Calo and Asia’s Best Female Chef 2016 Margarita Forés to present a six-hands dinner at Metronome titled Filipinas.

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