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AIR CCCC
Matthew Orlando, Head Chef and Partner
Sustainability is at the heart of what you do. Can you tell us what inspired your journey and what the experience has been like so far?
Growing up in California, I was exposed to the importance of locally sourced, seasonal ingredients and the impact of food choices on the environment. My journey with Noma and Per Se is where I witnessed the potential for innovation and creativity in cooking. These experiences inspired me to delve deeper into how we can minimize our impact while maximizing flavor.
The conception of AIR CCCC was a culmination of these experiences and a shared vision with my partners. We wanted to create a space that not only celebrates delicious food, but also fostered a conversation about food, which is centered around awareness and respect for ingredients. The journey so far has been incredibly rewarding, albeit challenging at times. We've encountered obstacles and setbacks, but each one has only strengthened our resolve to make a positive impact on the food industry. If it’s not difficult, then it’s probably not creating much of a positive impact.
What kind of impact are you hoping to make in Singapore and the region? At the same time, how do you walk the talk?
At AIR, our mission is to spark meaningful conversations around food, emphasizing the connection between flavor and sustainability. We do that by fostering a deeper respect for the ingredients we use. By respect, I mean respecting the ingredient as a whole – not just taking the part of the ingredient that is perceived to have value, but using different processes and techniques to create new ingredients out of the forgotten or neglected parts of the product. This often yields new flavors and as chefs, this is our ultimate goal. Each dish at AIR tells a story, from the locally sourced ingredients to the thoughtful preparation techniques we used. Our focus remains on crafting delicious food, with sustainability as a natural byproduct of our commitment.
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