Chef and co-owner of restaurant Jag, Jeremy Gillon has worked at and alongside a long list of coveted restaurants and chefs in France as well as from around the world. You can expect impeccable cuisine with ingredients sourced from the finest parts of the globe such as herbs brought in directly from special areas of France. This is why diners can be reassured only the most exquisite curated dishes are carefully constructed and served. Diners can be confident that only the best are chosen to uphold his pride in quality and as the purveyor of true “Fine Dining French Omakase”.
1. What is your philosophy when it comes to food?
The most important element of food and dining is about the joy of sharing. A meal brings people together, it creates conviviality amongst even strangers. I add my touch by inviting diners into my universe which is based on deeper look at seasonality, the ingredients of the day and the unique aromas and qualities of our Savoie herbs – each dish prepared and presented with the elegance, delicacy of seasonal protein.
2. Name your most Favorite dish on the menu? And why?
From our latest Spring ingredients, I have created a Green Pea, Yuzu, fresh almond and Caviar dish – which is my current favourite! Why? Green pea is great representation of Spring. This vegetable brings me serenity and its fresh flavour is a symbol of this new season. We get freshly harvested peas still in their pods and I actually love revealing each pea when shelled from its firm, green pods!
3. Main considerations when it comes to choosing your ingredients?
Quality, the origin of the ingredient and seasonality is of upmost priority. I like to learn as much as possible about the farm, the farmer who actually grows and harvests our ingredients. Eighty to 90 percent of our products are from France but we are constantly exploring partners, farmers, fishermen closer – either here in Singapore or regionally to reduce our carbon footprint. Quality and consistency of the ingredients are key and although Covid-19 pandemic slowed our journey to discover more local partners, we know there are very passionate and committed individuals who are reviving this small batch farming movement with great quality closer to home.
4. How do you see the growing demands for sustainable produce affecting the food world?
From the very beginning, JAG’s philosophy has been on seasonality and sourcing from farms that would guarantee high quality ingredients produced sustainably. We also want to give our partners – cheesemakers, artisans a platform to celebrate their craft – some which span generations. As a result, our guests are more aware of the ingredients on their plates and are now requesting more transparency and information on the source of their vegetables and protein. It is however a challenging balance this as we still need to source a lot of our ingredients from France – which means supporting these great, sustainable and ethical farms but flying them long-distances that leaves a carbon footprint. We are committed to reducing this long-haul dependency and are constantly sourcing for alternative, closer to home ingredients without compromising quality and flavor profile.
5. If you weren’t a chef, or in the food business, what would you be?
I am passionate about creative freedom. I will definitely be drawn to a manual career, working with my hands to craft something meaningful.
6. Do you have a memorable food experience that impacted you as a child or young chef?
I mentioned that food to me is about gathering with family, friends to enjoy and celebrate. I had that privilege as a child when my grandma and mum cooked for everyone – which are irreplaceable and most cherished memories. I’ve also had the opportunity to enjoy intriguing dishes by some of the world’s finest Chefs – helping me to learn new techniques and be constantly inspired.
7. What do you enjoy most about being a chef?
I love to see the expression on the faces of my friends, diners at the restaurant when they try my food for the first time or new dishes on my seasonal menu. It’s the happiness, I hope, I am able to give to people as they come together to share a meal.
8. Other than creating good food, what are the most important qualities that make a successful chef?
Successful chef? I don’t know! I don’t work to be successful. I work hard to be consistent yet innovative. My joy comes from welcoming our diners, understanding their tastes, lifestyle and creating a great dining experience. The rest will follow!
9. If you had a choice of anything for your last meal, what would you choose to have?
If you asked me this question a few months ago I will not be able to choose but now – without a doubt – a dish prepared by my mum.
10. Do you have any tips for budding chefs or restaurateurs?
Stay focused, be patient, learn and grow as cook and chef – there are no shortcuts! Today, there is more focus on a quick, fast growth because of the glamour of our industry. Younger Chefs are attracted by money, travel but without hard work and consistency, a long career is hard to manage. Meeting wonderful people, discovering different corners of the globe will come – but it takes commitment, patience and hard work.