Chef Jeremy - or more commonly known to his diners as Sushi Tan - serves up his interpretation of Edomae Sushi at his Omakase sessions. With more than 10 years of experience under his belt, Chef Jeremy has completed stints in various functions of Japanese dining. This experience spans across sushi, sashimi, tempura, kushiyaki and kaiseki. Chef Jeremy is highly recommended by the Kolabo team, and does regular Sushi Omakase lunch and dinner sessions on Saturdays.

Winner of the World Gourmet Summut MKN Chef of the Year in 2018 and 2020, Chef Angus has been hailed as a precise poet who captures both imagination and palate. He kick started his culinary career with Mandarin Oriental before joining recognised names such as Les Amis, Foodbar Dada, FOC, Bōruto and Sake Labo. Pairing western cooking techniques with Asian ingredients, Chef Angus enjoys creating dishes that are complex yet approachable for all diners.

Chef Fu Tao has 30 years of culinary experience, of which the later 20 were spent in Japanese kitchens - in Japan, Singapore as well as in the United States. While he most often spends his time behind the Sushi counter these days, Chef Fu Tao spent his earlier years specializing in the art of making authentic Japanese Soba, as well as in Japanese Izakayas and Kaiseki restaurants.Originally hailing from China, Chef Fu Tao is fluent in Japanese and Chinese. One of his most memorable cooking experiences would bring us back to 2006, where he was selected to be part of the culinary team to cook up a full dinner menu for Their Majesties Emperor Akihito And Empress Michiko Of Japan during their state visit to Singapore.

Derek is most well known for being crowned as MasterChef Singapore 2021, which was the competitions second edition. Derek has had stints in established 3-starred restaurants including Restaurant ZEN (2021), and as a Commis Chef at Mirazur's (No.1 at the The World's 50 Best Restaurants 2019) pop up in Singapore in 2021. Starry stints aside, Derek founded Twelve Flavours in 2019 - a private dining experience conceptualised while he was studying in Nayang Technological University (NTU), and residing in the Hall 12 (Thus, the number 12). An entrepreneur through and through, Derek also co-founded Broux (pronounced as Brew) where he curates new, exciting flavours of arisinal Kombucha.Derek holds a Diploma in Chemical Engineering from Temasek Polytechnic and is also enrolled as a Material Science and Engineering student in NTU. With his engineering background, it is no wonder that Derek emphasizes on precision in his combination of his technical food knowledge and, the culinary arts.