Lookback 2025: Chef Kirk Westaway on heading a trio of restaurants in Southeast Asia and turning 40

It’s been a landmark year for chef Kirk Westaway. In May, he celebrated his 40^th birthday and, two months later, marked 10 years at the helm of his fine-dining restaurant, JAAN by Kirk Westaway.

In that time, the Brit from Devonshire has shaped his two-Michelin-starred joint into an experiential expression of his personality, tilling every detail, right down to the music in the bathroom, to reflect his singular vision of “reinventing British”.

In July, he also debuted The Crown by Kirk Westaway in Jakarta, his third restaurant following The Albion by Kirk Westaway in Ho Chi Minh City, which opened in November 2024. “It doesn’t feel like a decade,” he says when asked about the milestone of JAAN turning 10, “but it does feel like an achievement.”

Raising a budding empire doesn’t leave a chef with much free time. “It’s not by force,” he’s quick to add, “but by choice.” His restaurants sit firmly at the centre of his plate and aren’t anything he is willing to push aside.

“A lot of people in the kitchen and restaurant (at JAAN) have been here for the whole 10 years, which is amazing… and I tell all of my team everywhere that I’m available seven days a week if you ever need me.”

The past year has been rewardingly challenging, he adds. “My focus remains firmly on JAAN by Kirk Westaway and our continued pursuit of a third Michelin star. I’m in the JAAN kitchen five days a week, and on the two days we are closed, I travel to Jakarta and Ho Chi Minh City to support my new restaurants. Balancing those rhythms has been intense but energising. I am fortunate to have exceptional chefs leading our kitchens in Ho Chi Minh City and Jakarta, talented people I trust who bring our modern British philosophy to life across the region.”

Even while 2025 has been a volatile year for Singapore’s restaurant industry, Westaway says their work in the last decade has built a solid foundation for JAAN. “We’re extremely blessed with our location and the view (of the city’s skyline), so I think we’ve gotten to a stage where the restaurant is well-appreciated and people recognise the brand. Sure, we’ve had a few holes here and there during the week, but day to day, we’re occupied, and the restaurant is pretty busy all the way. It helps to have a strong team that can embrace the storm, so we’ve carried on as usual.”

On the subject of the growing sentiment that diners now favour shorter, more casual dining experiences, he says, “There will always be a place for fine-dining. The days of five-hour lunches are behind us, but there’s always going to be a reason for a special occasion, an anniversary, or just a moment to treat yourself. And for me, the fine dining restaurant is a place for that.”

Looking forward, Westaway’s mind remains trained on growth, consistency… and marathons. “It might sound cheesy, but this (JAAN) is my happy place. I feel like we’ve got plenty of evolution to take into the next chapter. I really like being with the team and growing and developing together,” he says.

“I normally run home at around midnight or one in the morning, and it’s really relaxing and rewarding when you complete it. So I want to try to put more effort into running and am hoping to run a marathon.”