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At age 33, Christopher Black has already devoted the last 20 years of his life to various roles in the kitchen. What started out as a means to earn some pocket money developed into a lifelong passion and career, which the Australian chef describes as challenging and fun at the same time. He draws inspiration from his personal and professional experiences to create modern dishes that showcase an amalgamation of Western and Asian ingredients, flavours and techniques. Although he is trained in Western techniques, Christopher has built a diverse culinary portfolio, having worked in a modern Chinese restaurant and a restaurant that specializes in chicken rice in Singapore. He does not limit himself to a few favourite ingredients, but is keen to spread the word on the untapped potential of the various cuisines and ingredients of Asia through Eat List Star.