Passion is the most common reason chefs give when asked why they decided to carve out a career in the kitchens. But for Singaporean executive chef Haikal Johari who heads one-Michelin-starred restaurant Alma by Juan Amador, this passion also gives him the drive to live.
The 39-year-old is wheelchair-bound. He was involved in an accident late last year which left him paralysed from the shoulder down.
Chef Haikal Johari, making the final checks just before dinner service.
“During my stay at the rehabilitation centre, I was still talking to my staff about new menus,” he says. “My mind was always at work. My body may not move but my mind was like, ‘I really wanna get back really, really badly.’”
This is in stark contrast to the days when he thought he had it all. Regarded as a celebrity chef in Bangkok where he was based, the father of two children had a daredevil streak that would take over whenever he mounted a super bike and raced around the track.
Today, chef Haikal is based back in Singapore and moves around in a wheelchair while being cared for by his wife. But he is not letting his disability hold him down: he still goes to work daily, squeezing in time for physiotherapy in between lunch and dinner service. He gamely takes on the challenge of maintaining the one-Michelin-star rating which was awarded to the restaurant when it was still headed by chef de cuisine Christophe Lerouy.
A menu revamp showcasing his creations was introduced soon when he took over the reins at Alma by Juan Amador. He also brought in chef Suffian Zaini, an old friend and colleague, to help him manage the restaurant in areas where he is unable to.
“Cooking actually helps me to forget the state I’m in,” he says. “I can’t walk but at least I can see, be in the kitchen and feel the adrenaline again during service time.”
It would seem like a prophetic fit, as Alma in Spanish means “soul” – and there’s certainly lots of it to be felt at the restaurant.
Watch the video for chef Haikal's remarkable journey of recovery and why cooking keeps him going:
You've watched the video and heard chef Haikal's story, now why not dine at Alma by Juan Amador? Chef Haikal is our featured chef for the month of October, as part of the Michelin Guide Singapore Chef Showcase. He will be presenting an exclusive one-night-only dinner, where he will plate up original creations with culinary influences from around Southeast Asia. Book your tickets here.
Written by
Azimin Saini
Azimin Saini was formerly Digital Features Editor of the Michelin Guide Singapore website. The massive foodie enjoys cooking in his free time and relishes the silence of hidden eateries around the city.
Malaysia is renowned for its rich biodiversity, yet many indigenous ingredients remain obscure outside of its community. Co-founders of MICHELIN Selected Eat and Cook, Lee Zhe Xi and Soh Yong Zhi, belong to a growing number of next-generation Malaysian chefs who draw inspiration from the country's rich terroir.
Back in Singapore for his Homecoming residency at Raffles Hotel, we catch up with André Chiang and ask him about life so far, and where he is heading as he approaches his next decade in life.
With dishes donning edgy names such as "3 Girls with a Dirty Guy", Jenelle Tan, owner of newly MICHELIN Selected restaurant Sambal in Penang, shares how she rose above the naysayers and the countless challenges faced by introducing a unique and modern concept in Penang.
Multi-varietal, overflowing with richness and sweetness, and always vibrantly coloured, Kuehs mirror the joie de vivre of both countries' local culinary culture. Here are some of the popular kueh that can be found in Malaysia and Singapore.
The ubiquitous Teochew flat rice noodles are showcased in various cooking styles across Southeast Asia — especially in Malaysia and Singapore. Learn about their different styles, their origins, and where to find them in the two neighbouring countries.
Former engineer turned third-generation hawker and entrepreneur, Sumadi Sapari, tells us about keeping tradition alive through food, as well as business acumens that have turned Selamat Datang Warong Pak Sapari into a success beyond Adam Road Food Centre.
Whether you're transiting through Singapore, or there for a quick weekend getaway, here are some unique and wallet-friendly options that showcase the best of the Lion City in a short amount of time.
The story and inspiration behind one of Restaurant Zén’s most iconic dishes, shared by Toraik Chua, one of the restaurant's most recently appointed executive chefs.
Seven new restaurants join the MICHELIN Guide Singapore selection this March 2024, showcasing local eateries that serve tasty hawker delights and fine dining spots that showcase innovative cuisines.
Check out our MICHELIN Guide inspectors’ top picks at the breezy two-storey Tiong Bahru Market. Delightful delicacies such as Hainanese chicken rice, Hokkien mee, and pig’s organ soup await.
At MICHELIN-Starred Poise, Steve Lancaster's original take on the rustic French chicken stew impressed our inspectors greatly. Lancaster shares more about the dish and the inspiration behind it.
We use cookies to elevate your user experience, perform audience measurement and enhance the quality of our service. By continuing to browse our services, you accept the use of such cookies.