A researched professional record. Inclusion does not confirm representation, availability or interest in a new project.
At a glance
Lee Jia Wei is Executive Chef of La Bourriche 133. Born and raised in Singapore in a family with hawker heritage, he began his professional training during university, taking time off to train in Australia and pursue seasonal apprenticeships. Over a 14-year career he worked in Michelin-starred restaurants in Singapore, London and the Maldives before moving to Shanghai in 2018. At La Bourriche he cooks modern seafood with French technique, open fire, produce-driven sourcing and an Asian sensibility. He was named to Tatler Gen.T and Forbes China Top 30 Chefs in 2023.[1] [2]
Cooking & identity
His cooking is produce-led and technique-driven: buy the best catch, change the menu with the season, use French technique and fire, and keep the plate quiet enough for the ingredient to be read. The Asian side is a sensibility rather than a decorative theme.[1] [2]
Why this profile is included
Named executive chef on the official people page; the current profile documents his Singaporean background, training in Australia, a 14-year career including Michelin-starred kitchens, and his 2018 move to Shanghai.[1] [2]
Independent observations
ChefsLanding · · Editorial commentary on the public record
A chef with 14 years in professional kitchens, including Michelin-starred ones, and a seafood-only brief has the technical base for the concept. The useful question is whether he can make the lesser-known catch as compelling as the oyster platter, rather than letting the luxury ingredients carry the menu.
His career is a useful counter to the idea that a seafood restaurant needs a Mediterranean passport. Singapore hawker memories, French training and Asian sensibility can meet on the plate; the risk is a menu that lists more ports than it can digest. We would follow the cooking, not the departure board.
Recent developments
Collaborations & guest appearances
0 collaboration projects · 0 within the two-year research window
Projects are deduplicated: multiple nights, venues or reports do not automatically become separate collaborations. Food-and-drink events and shared festival appearances are labelled by format.
- No named collaboration project has yet been verified for this profile. This does not establish that no collaboration has taken place.
Career & milestones
- Early life
Born and raised in Singapore in a family with a long hawker heritage.[1]
- University years
During university, took time off to train in Australia and pursue seasonal apprenticeships in acclaimed kitchens.[1]
- 14-year career
Worked for 14 years in professional kitchens, including Michelin-starred restaurants in Singapore, London and the Maldives.[1]
- 2018
Moved to Shanghai in 2018; the current People page gives 2018, while an older Chinese restaurant page gives 2019. The dossier uses 2018 and retains the conflict.[1]
- Current
Became Executive Chef of La Bourriche 133, cooking modern seafood with French technique and open fire.[1]
- 2023
Named to Tatler Gen.T and Forbes China Top 30 Chefs in 2023.[1]
Recognition over time
Restaurant ratings and individual honours are listed separately. Editorial profiles are labelled as coverage.
- 2023
Tatler Gen.T and Forbes China Top 30 Chefs (official biography)[1]
Sources & dates
Public biographies, restaurant statements and named interviews checked on 5 November 2026. Exact employment dates and unreported engagements may remain unavailable.
- La Bourriche 133 · La Bourriche 133 · official people page and Lee Jia Wei biography ↗Checked 2026-11-05
- 50 Best · La Bourriche 133 · Asia 2026 profile ↗Checked 2026-11-05