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LOCATION
convertiblechef@gmail.com
Tel. +65 9723 1003
Convertible Chef Pte Ltd
Blk 9 Marine Vista
Singapore 449033
© 2025 by Convertible Chef.
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"Food Is Love"
A Culinary Chef’s Perspective
MEET
CHEF SUNIL
As a culinary chef, I’ve come to believe that food is one of the most powerful expressions of love. It goes far beyond nourishment, it’s connection, care, and emotion served on a plate. From the aroma of something simmering to the final bite of a shared dessert, food has a unique way of bringing people together and creating moments that linger far beyond the meal itself.
When I cook, I’m not just preparing ingredients, I’m telling stories, evoking memories, and crafting experiences. Each dish is a reflection of time, thought, and heart. Whether it’s a comforting soup on a rainy evening or a vibrant salad made with herbs fresh from the garden, every meal is a gesture of generosity and affection, a way of saying “I see you” without words.
Food is woven into the fabric of every culture’s most meaningful moments, celebrations, comforts, apologies, and connections. In my kitchen, love is in the details: the slow stirring of sauce, the patience in preparation, and the joy of getting it just right. Cooking is my love language, and every plate I serve carries one essential ingredient love. That’s what makes food truly unforgettable.
Certificates:
A Private Chef's
Experience
As a private home chef, I create fusion cuisine that brings together global influences, bold spices, and fresh herbs to craft meals that are both visually stunning and full of flavour. My approach is rooted in cultural diversity, blending traditional techniques with modern creativity to design truly personalized dining experiences.
Every dish is built with intention. I balance spices like cumin, turmeric, star anise, and sumac to enhance flavour without overpowering, while herbs like basil, lemongrass, and thyme add depth and brightness. From tandoori-style chicken with herb oils to grilled eggplant with za’atar or lemongrass shrimp in coconut-lime broth, each plate celebrates both ingredients and story.
I believe that food should not only taste incredible but also connect people. Garnishes are purposeful, and I love using unexpected pairings like chili with dark chocolate to spark surprise. My goal is to offer more than just a meal. I want every client to enjoy a thoughtful, sensory journey that feels like home but tastes like the world.
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As a private home dessert chef, I craft indulgent, artisanal sweets that blend traditional roots with creative flair. My dessert menu is built on comforting classics, reimagined with unexpected ingredients and elegant presentation. From matcha, berry, and espresso caramel tiramisu to olive oil cakes infused with citrus zest or fresh herbs, each dessert is made with care, balancing flavour, texture, and seasonal inspiration.
My signature brownies are dense and fudgy, often layered with ganache, nuts, or just a hint of chili to surprise the palate. Burnt Basque cheesecakes are a house favourite, caramelized on the outside and creamy within, sometimes enriched with Grand Marnier or Baileys for added depth. I also love putting a refined twist on nostalgic bakes like banana cake, enhanced with aged rum or bourbon for a warm, sophisticated finish. Cookies are baked in small batches, from chewy chocolate chunk and salted caramel to lavender shortbread and espresso crisps.
Every detail matters. I often use seasonal fruits, toasted nuts, and spices to keep my offerings dynamic and thoughtful. Garnishes like candied orange peel, almond slivers, or a dusting of cocoa elevate each plate without losing that homemade touch. The liqueurs and spirits I use are subtle yet purposeful, deepening flavour while keeping balance. More than just desserts, I create personal, immersive experiences that feel both luxurious and heartfelt. Whether part of a tasting menu or served as an after-dinner indulgence, every dessert I make is designed to leave behind not just sweetness, but a lasting memory of comfort, creativity, and joy.
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As a private home chef with a flair for mixology, I craft refreshing, artfully balanced cocktails that celebrate both flavour and presentation. I draw inspiration from seasonal fruits, fresh citrus, and premium spirits to create drinks that are layered in taste, aroma, and visual appeal. Ingredients like lime and lemon bring brightness to everything from mojitos and margaritas to gin sours and whiskey smashes, adding that essential citrus kick.
I love experimenting with fresh fruits like berries, mango, pineapple, and orange, along with herbs such as mint, basil, and rosemary, to add depth and complexity. Every mixer is carefully chosen, tonic water, soda, ginger beer, and fresh juices are used to enhance the base spirit without overpowering it. My bar features a full range of alcohol, from the light crispness of gin and vodka to the boldness of rum, brandy, and smoky whiskey, allowing me to create a diverse cocktail menu tailored to the moment.
To build richness and finesse, I use liqueurs like amaretto, triple sec, and elderflower, along with bitters for subtle complexity. I often craft house-made syrups infused with vanilla, cinnamon, or chili to develop dessert cocktails or smooth after-dinner drinks. Classic recipes are reimagined, think lemon-thyme whiskey sour or mango chili margarita. It’s all about balance: sweet, sour, strong, and smooth in perfect harmony. Garnishes are chosen with intention, from citrus peels and herbs to edible flowers and flavoured sugar rims. Served in curated glassware with artisanal ice and a thoughtful aesthetic, every drink becomes a statement. This is more than a cocktail, it’s a culinary experience, handcrafted for each guest and designed to turn any gathering into something unforgettable.
Happy Customers
What They're Saying
Sharing this memorable private dining event at your place. Good food, good friends, lovely conversation, perfect for a Friday night. Unforgettable flavors. I especially loved the Spicy Gambas! Thanks for the experience. Keep it up!
It’s always a delight to be invited to the Convertible Chef’s table. From the moment the invite arrives, my taste buds tingle in anticipation. Sunil cooks with heart — every dish looks stunning and bursts with flavour, blending sweet, sour and spicy notes from the freshest ingredients. If you haven’t tried his food yet, I highly recommend it. His cooking is rooted in old-fashioned goodness and made with genuine love.
Sixth Course
Pistachio Tiramisu
To end the meal, an Individual Pistachio Tiramisu is served, layered with mascarpone, espresso-soaked sponge, and crushed roasted pistachios. The nuttiness adds a unique twist to the classic Italian dessert. This elegant progression of flavours offers a complete sensory experience, balancing spice, texture, and taste.
Fifth Course
Grilled Fish
The fifth course features a show-stopping Grilled Fish, marinated overnight with imported herbs and spices that penetrate deep into its flaky flesh. The fish is flame-grilled to perfection, achieving a crispy skin and juicy interior.
Fourth Course
Mixed Avocado Salad
This is followed by a refreshing Mixed Avocado Salad, tossed with cherry tomatoes, roasted nuts, and a zesty lime vinaigrette. The creamy avocado and crunchy toppings provide a cool interlude to the richer dishes.
Third Course
Lamb Meatballs
For the third course, guests enjoy Lamb Meatballs, slow-cooked in a tomato reduction which is laced with cinnamon, nutmeg and cumin for a warm, comforting profile.
Second Course
Grilled Squid
The second course features Grilled Squid in Squid Ink Sambal, presenting a bold fusion of ocean brine and Southeast Asian spice. Its charred texture and rich sambal depth linger deliciously on the palate.
First Course
Prawn Gambas
The evening begins with a delicate serving of Prawn Gambas, sautéed in garlic-infused olive oil and finished with a hint of smoked paprika. Each bite offers a burst of umami, perfectly balanced by a touch of citrus.
Have a look at our
Sample Menu
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