Born in Kirkcaldy on the east coast of Scotland, Tristin Farmer attended Glenrothes College while working at the historic Peat Inn as an apprentice. After finishing his schooling and working at the Peat Inn for 4 years, Tristin had the opportunity to work for Andrew Fairlie at the awarded restaurant in Gleneagles Hotel. In 2007, his passion for fine food took him to London where he worked at Gordon Ramsay at Claridge’s, starting as Chef De Partie. His talent, creativity, and hard work were soon noticed and he was promoted to Sous Chef and stayed at the restaurant for three years.
In 2010, he moved to Petrus as Senior Sous Chef, helping them to gain international awards within a year. Later that year he joined the team of the prestigious Restaurant Gordon Ramsay as Senior Sous Chef. A year later, he became the Head Chef at Maze by Gordon Ramsay.
After leaving Gordon Ramsay Holdings in 2014, Tristin Farmer joined Jason Atherton`s The Social Company, working at Pollen Street Social, City Social in London, and the pre-opening of Aberdeen Street Social in Hong Kong. Following this stint, he took on the role of Chef Patron at Marina Social in Dubai.
A blend of Nordic and Japanese cuisine
In September 2019, Tristin Farmer joined Frantzen Group and opened the restaurant Zén in Singapore as the Executive Chef. The place was a sibling of the restaurant Fantzen in Stockholm. He has been working closely alongside Bjorn Frantzen and Marcus Jernmark to develop Zén’s concept.
The Chef uses Nordic produce and cooking techniques such as beer-poaching, fermentation and curing. And like its sister restaurant in Sweden, Zén’s unique culinary style is built on classic French cooking and influences from Asian and Japanese cuisines.