Born into a family of food professionals, Chef Rishi Naleendra grew up in the midst of the hustle and bustle of the industry. Possessing an instinctive flair for dissecting ingredients and techniques, he has been creating what he humbly calls very logical combinations of flavours, textures and aesthetics that strike a fine balance in much-vaunted dishes which have received numerous accolades in Singapore.
His impressive culinary career includes stints as Chef de Partie at the world-renowned Tetsuya’s in Sydney, where he developed a fastidious attention to detail, and Pastry Chef at the awardwinning Yellow by Brent Savage, whom Chef Rishi values as a mentor whose guidance was instrumental in helping him hone his skills.
After three fruitful years, his first restaurant, Cheek by Jowl, concluded its final chapter in February 2019. The closure of the one-Michelin-starred restaurant made way for its cheekier younger sibling, Cheek Bistro, which now takes up the same space. This fresh face offers modern Australian fare that marries the fresh, eclectic flavours of the land Down Under with the comforting, hearty notes of bistro cooking.
Parallel to the operation of Cheek Bistro, Chef Rishi has since embarked on a fresh culinary venture, Cloudstreet. Founded in partnership with Gareth Burnett, the establishment promises to be the culmination of his development as a chef and showcases the innovation of his kitchen. This new undertaking is a manifestation of the duo’s vision to create a dining room that exists on the philosophy of true hospitality. Adopting a progressive yet sophisticated approach to gastronomy, the menu marries disparate cultures and influences in an exuberant expression while championing ingredient-driven cuisine and seasonality.