Pure Grey

Irvin Van Oordt

Originally from Lima, Peru, Irvin has worked in Michelin starred restaurants and test kitchens around the world, which have instilled in him the creativity and drive to develop and deliver exceptional culinary experiences.

Irvin got his start with Virgilio Martinez at the world famous Central Restaurant in Lima. He worked in Chile and Argentina before moving to Cambridge, England to work for Daniel Clifford. Following this, he moved to Singapore as Sous-Chef with Janice Wong at 2:am Lab and met his wife as a member of the R&D team for the cookbook, Dim Sum. His travels ultimately led him to Washington D.C., where he trained under José Andrés & Johnny Spero at minibar. Irvin joins us from his latest project, opening Tiger Fork, a Hong Kong-inspired restaurant, as Executive Chef and was listed in the top 10 best new restaurants in the city

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