Head Chef Shigeru Kasajima

Born in Tokyo, Head Chef Shigeru Kasahima's early interest in the kitchen was sparked by baking a strawberry cake with his mother when he was a child. In his foray into the culinary work, he spent 14 years as a French chef, before honing his craft for the last 17 years as a Japanese chef. Having worked all over the world, he has held stints in Russia, the USA, Dubai and most recently in Malaysia before his first tenure in Singapore at Fat Cow, where the spearheads the restaurant's culinary direction. The omakase menu that Chef Singeru has crafted is a culmination of his years of diverse industry experience and personal inspirations. Beyond traditional Japanese cuisine that is usually expected form omakase dining, Chef Shigeru draws from his background in French cuisine, employing French influences in unexpected ways. In his skilled hands, technical flair and international influences from his colorful culinary career come together harmoniously in creations that are unique to Fat Cow. Fluent in English, guests can interact with Chef Shigeru and be immersed in the full omasake experience.

Chef Fukashi Adachi

Chef Fukashi Adachi's passion for cooking was kindled when he took on part-time jobs in restaurants during his university days. this soon developed into a lifelong love affair with food and a culinary journey that has taken him to the USA and throughout Southeast Asia. With over ten years' worth of experience under his belt, he is guided by the philosophy that Japanese cuisine is about subtraction rather that addition. Instead of over complication a dish, Chef Fukashi's focus is on bringing out the quality of each ingredient. He sources Fat Cow's ingredients from a variety of regions in Japan, such as his native Shizuoka, as he is passionate about introducing local guests to Japanese produce. The importance of lending a personal touch by using handmade sauces and natural ingredients is something that Chef Fukashi learned during his early days as a chef and is a mainstay in his cooking.