Oliver Truesdale-Jutras

Born into a food-oriented family, with a chef father and a vegetarian mother (opposites attract they say), Oliver has been close to good food and food ethics from a very young age. After completing his formal education in Vancouver, he began as an apprentice under Robert Clark, founder of the Oceanwise program for sustainable seafood, and Quang Dang at the renowned C Restaurant. Together with partner Phoebe Oviedo, they founded Stovetrotter, a roving locavore pop up in which the duo traveled the globe showcasing local products from an outsider’s view, challenging various social contexts and bringing old heirloom ingredients back to the fore. This journey took them from Morocco (twice), Spain, France also twice), Belgium, The Netherlands and Denmark to Sri Lanka, Japan, Hungary and more. During their residency in a small restaurant in the south of France where they received 13.5 in Gault Millau for a pop-up restaurant, the highest ever for an ephemeral venue at the time), they were headhunted by Cynthia Chua, founder of Spa Esprit Group, to take the helm at Open Farm Community. At Open Farm, Oliver has expanded the farm program and developed the restaurant identity into a pioneer in the farm-to-table sustainability movement in Singapore, creating dishes that are responsible, creative and delicious. He received many accolades in his time at Open Farm, including World Gourmet Summit sustainability award, a Michelin Plate, and the SG eat local green label. In the same timeframe, Oliver has become one of the leading advocates in Singapore for sustainable food, being a founding member and chair of the Singapore F&B sustainability council. Oliver recently opened Re:Growth, a consultancy for regenerative hospitality.