Growing up on his family’s farm near Brisbane, Australia, Chef Drew Nocente lived a childhood that was constantly surrounded by the wonders of fresh produce.

Born into a family of Italian heritage, his passion for cooking and charcuterie ignited at a young age from watching and assisting family members work the home kitchen.

Well known in Singapore as the Chef and Owner at Salted & Hung, a contemporary Australian restaurant conceptualised with minimal waste in mind, he now has a new project, located on 81 Club Street.

Cenzo takes inspiration from his Italian roots combined with modern Australian sensibilities. Taken from the Italian word Vincenzo (which means conqueror), is an homage to the Chef's founder’s father, Vincenzo.

Adrian Abraham speaks to Chef Drew about how he has brought his childhood memories to life at the restaurant, the difference between working in fine dining and on a new project like Cenzo and some of the must-try items on the menu.

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