SPRMRKT was founded in 2012 with the aim of making the everyday a little different. Then, diners were first introduced to the supermarket experience, redefined: they could enjoy a meal before browsing a curated selection of local and international produce, products and artwork to bring something home for their friends and loved ones.
Today, SPRMRKT continues to meld the enjoyment of food, retail and art across two locations: in the original SPRMRKT at McCallum Street, and in the new SPRMRKT Daily and SPRMRKT Kitchen & Bar outlets in the STPI - Creative Workshop & Gallery.
By repurposing these spaces for your daily needs, SPRMRKT sets out to constantly challenge and entice – feeding her visitors not just with food but also ideas that take people or things to inspire. Together with everyone in the SPRMRKT family, we are here to give new meaning to working and living in your neighbourhood; inspiring daily life in ways that give our stores, and stories, a sense of place.
Joseph spent his formative culinary years with the Les Amis Group and went further perfecting his fine dining skills co-leading the team for the opening of Waku Ghin at Marina Bay Sands. This pedigree, however, did not come from a morning wake up call; Joseph has had an honest passion for cooking from a really young age, thanks to the influences of his mom and nanny, and started working his way up at 16. After years of cooking for others, Joseph now cooks for himself and for SPRMRKT's customers, using his fine dining techniques and knowledge for simpler, friendlier fares.
Jonathan is the newest member of the team, although he used to work with Joseph back in their days at Waku Ghin. Born and raised in Singapore, Jonathan was trained at the Culinary Institute of America and first started working in the kitchen for local establishments after his O Levels. He has since honed his skills in New York in restaurants like Momofuku, and his position at SPRMRKT Kitchen & Bar is the first he’s taken since his return. Jonathan describes his food as ‘glocal’, being globally influenced, but made with local ingredients. He holds his produce in high regard and hopes his cooking will help diners understand and appreciate where their food comes from.
Jery specialised in European and Italian cuisine as a chef de partie at Dads Saisaki Kamayan – one of the biggest international restaurants in the Philippines, prior to moving to Singapore. Now at SPRMRKT, Jery (or kuya, as he is affectionately known) has transformed 12 years of his experience into thinking up and preparing the dishes you see on our daily menu. A father figure to the staff, Jery also makes it a point to prepare meals for everyone on shift and is always seen snapping pictures of moments with the team.
Yam has been with the SPRMRKT family from almost the beginning, first joining the team at their McCallum Street outlet 6 months into its opening in 2012. Yam does a bit of everything at SPRMRKT – aside from ensuring the outlet’s upkeep and smooth operations, she has also built up a reputation for pouring the best latté art among the baristas, and has a knack for writing on scrolls and chalkboards. Her favourite parts about working here are the colleagues whom she bugs every day, the people she meets, and the customers she gets to serve and even become friends with.
Jenny always shared a love affair with food. An avid cook with years of service experience, she coached hotel and restaurant management students back in the Philippines before joining SPRMRKT. When she isn’t bustling around attending to the lunch crowd, Jenny can be found sprucing up nook and crannies, adding small touches to make the space cosier for diners. A familiar face behind the counter, Jenny has amassed a following of regulars who warm to her sunny disposition and have come to greet her by name.
Hiromi has worked in the F&B industry for about 18 years, and has been a certified sommelier for 10 years. She first started learning about wines while working with Ned Goodwin — one of just four Masters of Wine in Asia, and the first in Japan — and served as a sommelier at the Ritz-Carlton Tokyo for 7 years before moving to Singapore. Hiromi was also one of the opening team members of the Michelin-starred Beni restaurant, working as a manager and sommelier. She has won a Wine Spectator Restaurant Award of Excellence as group sommelier for Hashida Sushi Singapore and Beni.