ArrowArtboardCreated with Sketch.Title ChevronTitle ChevronIcon FacebookIcon LinkedinIcon Mail ContactPath LayerIcon MailPositive ArrowIcon Print

Asia's traveling TV chef mulls his next move

Bobby Chinn foresees an automated food world with no place for celebrity cooks

Chef Bobby Chinn sips from a bowl of laksa, a spicy noodle soup dish popular in Singapore's hawker centers.   © Reuters

LISBON -- Bobby Chinn has been a rugby player, a financial analyst, a New York brokerage clerk, a shellfish importer, a busboy, a waiter and a stand-up comic. He is also one of the most recognizable media personalities in the culinary world, through his award-winning "World Asia Cafe" and "Bobby Chinn Cooks Asia" television series, both widely shown throughout the region.

In the words of the late American celebrity chef Anthony Bourdain: "Anything that Bobby Chinn doesn't know about Southeast Asian food isn't worth knowing." Right now, though, Chinn is considering how to redefine himself for a post-pandemic world in which he thinks the food scene may change dramatically. "Maybe, through my own search for equilibrium, I can help a wounded world find some equilibrium, too," he says.

Sponsored Content

About Sponsored Content This content was commissioned by Nikkei's Global Business Bureau.

Discover the all new Nikkei Asia app

  • Take your reading anywhere with offline reading functions
  • Never miss a story with breaking news alerts
  • Customize your reading experience

Nikkei Asian Review, now known as Nikkei Asia, will be the voice of the Asian Century.

Celebrate our next chapter
Free access for everyone - Sep. 30

Find out more