In this episode we chat to Christopher Kong, chef and owner of DearBorn in Singapore, a premium granola company. Having cooked and worked in kitchens and restaurants around the world, including Guy Savoy, Waku Ghin and The Nomad in NYC to an open-air seafood restaurant in Malaysia, Chris takes this experience and influences how he is building DearBorn. The hospitality industry is renowned for high stress, long hours and demanding customers and Chris shares his thoughts balancing work requirements and creating a mentally healthy workplace, an area that he is continuously trying to improve.