Simone Cerea


Chef Simone was born and bred in scenic Bergamo, Italy, though he currently serves as the Executive Chef of Regent Singapore. A seasoned culinary artist, he leads all food operations including Italian restaurant Basilico, Cantonese restaurant Summer Palace, Tea Lounge, the new Manhattan Bar, Dolcetto by Basilico, In-Room Dining, and banquets.

Cerea’s passion for cooking was sparked on a cruise ship over 30 years ago, when he had a chance meeting with one of the chefs and became fascinated by the art of cuisine. This sparked his culinary journey, during which he worked under the mentorship of famous Italian chefs such as Sergio Mei, Executive Chef of Four Seasons Hotel Milano and esteemed restaurateur Angelo Paracucchi.

“When I cook, I keep it simple and fresh. I don't believe in over-doing a dish.”

Chef Simone’s food beliefs are simple: “We need to respect the ingredients we work with,” he says, always integrating fresh ingredients at their peak into his cuisine. A believer of going “back-to-basics”, Cerea is deeply dedicated to his philosophy, and this shows in his standards when creating pasta. “Each pasta has its unique recipe,” he explains. “You have to have the right flour, the right eggs and the right humidity. If you get the balance right, you won’t have to use additional flour when working on it.”

With over thirty years in the field, Chef Simone has worked at many esteemed properties, including Four Seasons Hotel Budapest Gresham Palace, Four Seasons Resort The Biltmore Santa Barbara, Four Seasons Hotel Milano and Regent Hotel Kuala Lumpur. In all these years, this Italian chef still remarks that his greatest reward comes from seeing an empty plate and a satisfied smile after dinner.

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