people
of bistronomy
chef keita seino
head chef
chef keita seino
head chef
Chef Keita brings a fusion of French finesse and Japanese precision to every dish. With a background sculpted in Michelin-starred kitchens across Japan, including notable stints at Otowa Restaurant, Ciel et Sol, and L’Effervescence, he has mastered the art of culinary excellence. Notably, his expertise extends beyond borders, with a stint in Singapore at our sister property – Dew by Whitegrass, where he further honed his craft. From serving VIPs to earning accolades in Gault＆Millau scores, Chef Keita’s culinary journey is marked by passion and perseverance. Recognized as one of the top 20 young chefs in Japan’s RED-U35 competition, he’s poised to elevate our dining experience to new heights. Chef Keita is ready to dazzle taste buds and redefine gastronomy for our guests right here in Kuala Lumpur, Malaysia.
chef joshua ho
chef de cuisine
chef joshua ho
chef de cuisine
Chef Joshua Ho, an experienced and well-trained chef from Whitegrass restaurant in Singapore, has brought his passion for nature-inspired cuisine by Chef Takuya Yamashita to Seed. As Sous Chef at Whitegrass, he assisted the Head Chef on creating new menu ideas and taking care of the daily mise en place. He has a wide range of experience in handling various cuisine styles such as French, Italian, and Japanese fusion. Chef Joshua’s culinary journey started as a Chef de Partie at Esquina, a Spanish restaurant, and continued to progress to become a Junior Sous Chef at Caffe B, a Japanese and Italian cuisine restaurant, and an Outlet Chef at Tamago En, a Japanese restaurant, before joining Whitegrass. As the Leading Chef or Chef de Cuisine of Seed by Whitegrass, Chef Joshua continues to share the same passion as Whitegrass, offering classic dishes with a modern twist and elegant plating, showcasing the best of French-Japanese cuisine in a casual dining setting.
join our team
Seed by Whitegrass is always on the lookout for passionate and dedicated individuals to join our team. From front-of-house to back-of-house, we’re keen to welcome people with hunger to learn and be a part of our story.
