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.
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.
Lauren has worked for establishments such as the Conrad Centennial, The Westin and was part of the pre-opening team for Capella Singapore, where she was nurtured under the likes of Chef Steven Ong, Chef Yong Ming Choong and Chef Julien Thevenot. In 2012, she spent a year in Cabo San Lucas, Mexico, heading the pastry department at the spa resort, Capella Pedregal. With more than a decade of experience in baking and the pastry arts, she continues to hone her craft in chocolate from Chef Derek Poirier at L'Ecole Du Grand Chocolat Valrhona and the sugar arts from MOF Chef Stéphane Tréand. It is our privilege to have her cakes, plated desserts and sugar creations freshly baked and assembled for SPRMRKT everyday.
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.
Zachary holds an Advanced Diploma in European Culinary Management from the Swiss Educatino Group (SEG) in Switzerland. While working as a young chef abroad, he was exposed to the culture of wine in Europe and grew to appreciate wine making, vineyard practices and the unique stories behind each bottle of wine. This passion led him to win the Bodegas Torre's Wine Scholarship by World Gourmet Summit in 2007. He has since married his love of food and wine as a Chef Sommelier for the Les Amis Group, with stints in wine sales, wine consultancy and most recently as a private chef before joining SPRMRKT, where he continues to bolster the wine programme across outlets and guide customers towards a perfect dining experience composed of excellent food and wine pairings.