Chef Christopher Kong began his culinary career as a teen making fresh pasta in his family's Italian restaurant, Perche'No (Seattle, USA). Growing up around food, Chris developed a deep respect for ingredients and a fierce passion for all food.After college, he bought himself a one way ticket to South-east Asia to continue his culinary education. His culinary journey has been colourful; From Malaysia, where he worked in an open air seafood restaurant where he learned about Chinese-Malaysian flavours, to the white table cloths of French fine dining at the iconic Restaurant Guy Savoy (Singapore). In 2014, he stepped up to the pristine teppan grills at Waku Ghin (2 Michelin Stars, Singapore) for legendary Chef Tetsuya Wakuda.In late 2015, Chris fulfilled a long-time goal and headed to New York City to join the world’s former #1 chef, Daniel Humm (Eleven Madison Park, 3 Michelin Stars, NYC) at The Nomad (1 Michelin Star, NYC) as a sous-chef.Now, Chris has his sights set on his own venture - Dearborn Singapore. Born as a modern American fine casual concept, Dearborn started as a Supper Club with a heavy focus on sourcing for regional produce, greens, grains and sustainable seafood.When the circuit breaker hit, he decided to shift how to nourish the community by making quality granola. Ingredients are sourced with the same intent, with a keen focus on traceability and sustainability.Dearborn remains determined and optimistic to take little green steps towards a healthier planet while serving up delicious food to your table.