Focused on Nordic cuisine and blending classic flavors with modern cooking techniques, we bring subtle influences of Scandinavian and Hebridean (Scotland) flavors in visual aesthetics, while using local produce to elevate your gastronomic experience at Iniala.
Our new concept restaurant at Iniala aims to provide an interactive experience with exceptional food sourced and created with the best produce available.
Growing up surrounded by bountiful land on the Isle of Lewis in Scotland, Seumas remembers a childhood full of delicious homemade meals, which were cooked passionately by his Swedish mother and her parents. They would harvest their own organic produce, hunt for wild deer and geese, and catch fresh seafood. These would be cured, smoked, dried and cooked, or else preserved for the winter. Unknowingly, he began to develop a passion for produce-driven cooking that used high-quality ingredients and products like the ones his family used.
He started to hone his professional culinary skills at the age of 16, and since then, he has worked with many renowned chefs at various award-winning restaurants including Dinner by Heston, the flagship resturant of award winning Chef Heston Blumenthal.
In 2014 Seumas was drawn to the prospect of discovering new flavours and ingredients in Asia, and so he accepted the role of Sous Chef at Jason Atherton’s Esquina in Singapore. He developed an affinity for the region and remained in Singapore, eventually working as Head Chef at Moosehead and as Group Executive Chef at Maggie Joan’s.