Marcus Leow

At The Naked Finn in Singapore, Marcus Leow’s cooking is built around a compact working idea: “foreign” and “local.” In his own words, it means taking foreign ingredients while keeping the backbone of local flavours and tastes intact. The result is not fusion for its own sake, but a measured pull between outside ingredient and familiar palate.

At The Naked Finn, Marcus Leow works as Chef de Cuisine in a setup that is deliberately lean: two in the kitchen, one in front of house, 16 covers in a single seating. With that scale, the craft extends beyond the pass. Menu design, beverage pairing and even social content sit inside the same working frame, which demands control, economy and follow-through. The restaurant’s shape leaves little room for padding; the food and the service have to hold together through precision rather than volume.

The recognition attached to Marcus Leow comes through the role itself: Chef de Cuisine at The Naked Finn. In a restaurant built on a small team and a tightly managed service, that title points to responsibility for direction, pace and consistency. It is less about display than about holding a clear line across the kitchen and keeping the restaurant’s voice legible from day to day. Magic Square's very first alumni back in 2018 and now chef de cuisine of Naked Finn.