Chef Ratha is the founder and owner of the well-loved French inspired restaurant, The Black Sheep Café in Singapore. He was born and raised in Singapore where he developed his passion for cooking at age and started his culinary profession at age 17. He apprenticed under several highly acclaimed French and European chefs during his tenure at Raffles Hotel. He was awarded the prestigious “Runner up Young Chef of the Year” by Chaine de Rotissier and “Outstanding Performace by an Individual” by Raffles Hotel.
He went on to become the head chef at The Swiss Club Singapore followed by taking over the famed Michelin starred UK chef, Jeremey Hollingtonsworth at The Fig Leaf, Fort Canning. It was here where Chef Ratha received a raving press review for his Pandan Souffle.
In 2006 Chef Ratha started his very own restaurant, The Black Sheep Café which garnered positive reviews just within 4 months of its opening.
Chef Ratha’s cuisine is highly regarded for its simplicity and interesting combination of European classics with the right marriage of Asian touches. One of his best dishes is the Duck Confit which made its way to Epicure Magazine’s Top Ten and with several food critics declaring it “the best”.