Chef Wu Ye Wen was born in China and developed a passion and interest for cooking at a very young age. At 2008, he was recruited by Dozo Restaurant to come to Singapore. He has been working in Singapore since for the past 10 years gaining a vast experience in different restaurants and cuisine despite his young age.
His culinary route started at Dozo Restaurant which specialise in Japanese French creative cuisine. With his dedication to work and creativity, his career took off from there and has since work/collaborated with restaurants such as:
-Tao’s Restaurant (Modern Pacific cuisine),
-Juju Hokkaido Hotpot (Japanese fine personalise steamboat)
-The clan Restaurant (Modern creative cuisine)
-Shui Young Hall, Taiwan (Modern Chinese cuisine)
He took over as the head chef of Joie Restaurant in 2015. Creating the meatless creative menu without much reference as Joie’s concept is one of its kind, he has made Joie Restaurant one of the most exciting restaurant in Singapore with his ground breaking recipes, lavish visual presentation and innovation in food.