April Feature

About Chef Mirko Febbrile

Growing up in the Puglian countryside, Chef Mirko discovered his fascination with food at a young age. Initially, he began cooking as a means of feeding himself and his brother as both parents worked to provide for the family. Limited ingredients at home never stopped young Chef Mirko, who ended up borrowing ingredients from neighbours in order to materialise his dream bakes.

In 2015, he bought a one-way ticket to Singapore, eager to explore a tiny island full of energy and new experiences. Chef Mirko quickly made his mark on the culinary world, landing his first head chef position barely a year after arriving in Singapore. At age 25, he led Braci to its first Michelin star, just nine months after opening, and maintained that accolade for five years. After Braci, he spent a year exploring Europe and staging at some of the world’s best kitchens, including a pivotal stint at Noma, where the team’s fanatical devotion to researching and perfecting even the smallest components of each dish resonated deeply with him.

In 2023, Chef Mirko opened Fico, a casual restaurant along Singapore’s East Coast, reminiscent of the iconic masserias and a tribute to his first home. The restaurant quickly became a sensation, with a two-month waitlist and a Michelin Bib Gourmand to its name. After assembling his dream team, handpicked from around the globe, and committing countless hours to research and development, Chef Mirko proudly debuts his biggest project to date, Somma—a new dining destination poised to redefine luxury for the modern day.