Indonesian by birth, Chef Suhardi was brought up in Singapore.

Having a great passion for food, he ran a few restaurants for many years before ending his restaurant business end of 2017.

As CEO of food services company Southern Star Gourmet now, Chef Suhardi puts on his apron at night these days doing his passion project: private-dining outfit WheatOut which specialises in gluten-free feasts.

Having more than two decades’ experience spanning casual to fine dining, WheatOut was started in 2017 & there are about 2-5 dinners each month. These sessions range from 8 to 12 persons with prices starting at $120 per person for 6-8 courses(Indonesian/Spanish).

His passion in food was cultivated through his travel & work experiences abroad, while studying overseas. For him, private kitchen is a creative outlet without commercial pressure. He runs a central kitchen in the day producing stews, soups & sauces for restaurants & food suppliers & more than 3,000 ready-to-eat meals a day for childcare centres.

He has a special interest in encouraging healthy eating habits & has a simple culinary philosophy: go natural with zero food additives, taste enhancers & preservatives. Apart from having a gluten-free focus, his menu items are also designed to showcase the main ingredients without too much distraction. Think dishes like cumi baker – a Balinese-style grilled squid with a sweet glaze – for an Indonesian-themed dinner; & simple yet satisfying sharing mains of salt-baked fish & roasted pork belly for a Spanish feast.

*Above was adapted from article on The Peak Dec 2018 issue