I am Rohan Sureash. My passion for food and cooking started at a very tender age when I would watch my parents cook over the weekends.

 My Dad played a pivotal role in moulding me to the person I am, as he would encourage the reluctant me to taste different cuisines. This helped kick start my passion for creating different  dishes. Courtesy to my parents who took me travelling to different places, I became curious  to taste new dishes from all over the world as well as recreate them.

I constantly gain my inspiration through what my favourite chefs create and also by reviewing the menus of renowned restaurants, and most importantly browsing food photography on instagram.

I have now decided to translate my passion into a purpose.

How does it work

Food Enthusiasts / Clients can book my services and invite me to their home to prepare and cook them a 3-course meal to celebrate an occasion or just a cosy family evening during the weekend. Clients have to book my services using the booking form on my site and choose an option from my Italian, Asian, or Western Menu. On confirmation, I will come over to my Client’s house on the agreed date and prepare the meal in the Client’s kitchen so that they can enjoy a Chef prepared meal in the comfort of their homes. Clients will pay for ingredients purchased as well as my services to prepare the meal. Any help to clean up after the meal is most welcome. 70% of my service charge for the services will be donated to one of the food related charities below.

I will be happy to cook a meal for 2 to 5 guests and will be charging a nominal fee for my cooking services as follows

  • 2 Guests – S$70
  • 3 Guests – S$90
  • 4 Guests – S$110
  • 5 Guests – S$130

Charities I plan to support



“Using my passion to make a difference”


What I make


Event Gallery

In The Press

Checkout More on my Instagram

"Being a chef never seems like a job, it becomes a true passion."


"A recipe has no soul. You, as the cook, must bring soul to the recipe."


"I will keep on saying it forever that it’s not just about the quality of the ingredients, but the quality of the ideas."


"Food can be expressive and therefore food can be art"


"Techniques are not the most difficult to teach. The attitudes chefs take are more important.”



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