Women at Work: Rose Chalailai Singh
Our final food entrepreneur is the ultra-chic Parisian chef who is a favorite of the art and fashion worlds.
If you had to choose one word to define Rose Chalailai Singh’s professional life, it would be ‘freedom.’ She’s free to choose the guests she hosts at her beautiful private dining space, Rose Kitchen, in the 11th arrondissement of Paris. And she’s free to pack up shop and travel, as she did earlier this month — collaborating with Fergus and Margot Henderson on a series of dinners in the winemaking region of South Africa. “I love what I’m doing,” says Rose. “I love my job and the people around me. I love my clients.”
Since she moved to Paris from her native Bangkok in 2009, Rose has developed a clientele-slash-fan club that is rooted in the worlds of fashion and art. Gallerists, designers and editors flocked to her first restaurant, Ya Lamaï and then hired her for events (and even to make daily staff lunches, as she sometimes does for Hermès) when she pivoted to catering. She tried her hand at the restaurant business with another, also named Rose Kitchen, but closed it after a few years. Her private dining space, opened in 2023, offers an ideal balance — an airy space with a communal table where she can cook and serve guests, with a schedule that suits her way of life.
“That’s why I work independently and not in an institutional way. I don’t believe in the institutional system. But I will collaborate with many chefs who do work this way.”
Her schedule often echoes the fashion world’s globe-trotting calendar. Paris fashion week is always stacked with events, and this week, she’ll head to Milan to do a series of dinners at the iconic Villa Necchi for the Salone del Mobile design week.
While her creative clients adore her fresh, ingredient-driven, Thai food, it doesn’t hurt that Rose, a statuesque former model, has an easy and innate sense of personal style. She carries off relaxed suiting, crumpled chore jackets and her signature Asics sneakers just as well as more feminine fare. Her fashion philosophy subscribes to the concept of style from within, instead of chasing the latest look. “I believe clothing is something that you carry,” she says. “It’s not the clothes make you look good. You make the clothes look good.”
My daily work uniform… has to feel like pajamas because you move all the time. Cooking is almost like dance. I wear a chef’s jacket for outside catering, but in my dining space, I’m more casual. It’s nice to cook in something beautiful, whether a dress or pants and shirt.
My fashion vibe for spring… I’m in the mood for flats. They make me move. I went to a party a few weeks ago in heels and it was funny to walk in them after a while. Because I used to wear heels so much, I have so many. Maybe I will wear them next year.
The one fashion item that makes me feel powerful… I have an emerald ring from a Thai designer Patcharavipa. When I’m not cooking, I’m never without it. It’s very precious; there’s some spirit in it. People wear jewelry when they have a special occasion, but for me, every day is special occasion.
The connection between fashion and food… in both you are taking materials and making something out of it. The way a designer takes a new fabric to the atelier, when I see a vegetable or meat in the market, I bring it to my kitchen and try to make something. We both have a recipe but then there’s also creativity.
The best career advice I ever received… was from Margot Henderson, who I admire so much because she’s a woman chef who has achieved so much. She said to cook with love and pay attention to everything. Planning the ingredients, the mise en place, going out to the tables to explain what they’re going to eat. Making them comfortable when vegan or vegetarian. Even the plate you use. She’s the master director of the theater who’s also the star.
The most rewarding thing about being an entrepreneur… freedom. It’s something no one can take away from you when you work for yourself. I also love what I’m doing. I love my job and I love my clients.
And the most challenging… is that you have to be your own boss. You don’t have anyone to guide you. You have to guide your employees. You need to be focused, smart and try not to make mistakes. I don’t have back-up. A little mistake can turn things upside-down.
Villa Necchi. “One of the most beautiful villas in Milan. I will cook three dinners there during Salone de Mobile in April.”
A piece from Patcharaivipa. “She does everything in-house. Her own stone cutter, someone who does the goldsmithing. Everything is in her studio.”
Mary Jane flats. “At this moment, I’m a flats girl.”
Lettuce Ware teapot. “I like Tory’s home collections. When I did a Mother’s Day shoot, I got this teapot and plates. I still use them at home.”
A sweater dress. “When it gets warmer, I will be wearing great dresses like this one with flats.”
Spring flowers. “I love to sit outside my kitchen and look at flowers in Paris.”
Thank you for reading our Women at Work series featuring entrepreneurs in the food world. You can read the other profiles here: Cherry Bombe founder Kerry Diamond, Substack writer and baker Paris Starn, SOS Chefs founder Atef Boulaabi. The entire series including last fall’s fashion world entrepreneurs can be found here.
The lettuce ware teapot is so fitting. I’m also obsessed with the Romy. Great read!