Executive Chef Fernando Arévalo, the author of this venture, leads a spirited team of core individuals who engineer, direct and manifest the concept of Preludio.
Chef & Author
Born in Bogotá, Colombia, Chef Fernando Arévalo graduated from the Institute of Culinary Education in New York City, and began his career in Michelin-starred kitchens alongside iconic culinary artists Daniel Boulud, Bill Telepan and Mario Batali. For the past 6 years, he has been based in Singapore, heading the kitchens of an Italian steakhouse, and a contemporary Mediterranean rooftop concept.
Ambitious, creative and driven, he is ready to set on his own path as the head of Preludio’s impassioned and adventurous team.
From Vitoria, Spain, Elena Pérez de Carrasco finds enrichment in sharing experiences with people she meets from all over, and of their cultures. Her years of culinary training spans from leading the pastry team at Consorzio Restaurant in Torino, Italy, to gaining Michelin experience at Zuberoa Restaurant in Oiartzun, Spain. With a keen eye for details and creativity, she enjoyed a stellar career in London where she was the Pastry Chef De Partie at Pollen Street Social and L’Atelier De Joel Robuchon. She moved to Singapore and was the head of Pastry at Iggy’s and later, Artemis Grill. At Preludio, her signature style of familiar classics, reinterpreted with a twist, is reflected. She hopes to elevate the role of desserts by melding unexpected flavours and textures to create a memorable ending to every dining affair.
Upon discovering the ways wine contrasts, complements and enhances the epicurean experience, Chip Steel committed himself to pursuing a professional career in wines. Chip was raised in picturesque Vermont in the United States, known for its natural forested landscape and as one of the pioneering locales for the farm-to-table movement. He moved to live in Southern California to study photography and philosophy, whilst working in a wine shop – his first true encounter with wine, which led him to fall in love with its complexities and versatility. Chip returned home and was a manager at the first natural wine bar to open in Vermont. While travelling around Southeast Asia, he found himself in Singapore, and has since spent the past two years exploring the growing and dynamic wine scene in the city.
Natalie’s journey into design began as a college deviant by abandoning an academic pursuit to enrol in arts school. Her professional experience began in 2007 upon graduation from Nanyang Academy of Fine Arts in Singapore.
With time, curiosity and experimentation, she has developed a diverse arsenal of skills across multiple visual disciplines, enabling her to help realise a vision from its inception to eventual execution. She finds satisfaction in solving problems by creating meaningful, impactful solutions that communicate an effective message.
Her true passion is art – she draws & paints actively under the pseudonym Nataliette, taking part in small local street exhibitions and independent art publications.