Our Team
Folia was born out of a tripartite effort from IDA, culinary nutritionist Ms. Hui Chii, alongside Chefs Oliver Truesdale-Jutras and Phoebe Oviedo from Regrowth Regenerative Hospitality.
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Together, we bring the farm-to-table concept to life, minimising food waste and integrating sustainable farming produce into the menu of Folia.
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Through Folia, we share with you our passion – the conscious decision to choose whole food, which nourishes our bodies for vibrant health and longevity.
Oliver & Phoebe
Longtime Canadian hospitality veterans, the couple met in Ottawa, Canada at the iconic Domus Restaurant. They would go on to migrate to Australia together. Once arrived, they began work at two of the great Sydney restaurants, Quay and Rockpool.
After three antipodean years, Oliver and Phoebe founded a roving locavore pop-up restaurant. The couple travelled to various places in the world, including France, Denmark, Morocco, Sri Lanka, and Japan, taking over restaurants to showcase ingredients sourced only from the country they were in; committing to a regimen of supporting the local scene and reintroducing native ingredients from the perspective of the appreciative outsider.
The owner of Open Farm Community came to their restaurant in Arles in the south of France, she promptly invited them to Singapore. The rest is history, for the past 5 years they have helmed the icon of farm-to-table and sustainable dining in Singapore. Here they have given rise to an expanded farming program, got the restaurant into the michelin guide, and forged a strong identity for the space. Leaving at the beginning of 2023 to plan their next steps and reignite the passion to be restaurateurs as well as chefs.
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While plotting their own project, they are helping various restaurants and groups in South East Asia to be more responsible in their approach to hospitality. Phoebe is pursuing her passion for ceramics, which has long been held at bay by the gruelling schedule of a chef.
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Individually, they are very good chefs who have very good ethics.
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Together, they are one of the most exciting pieces in the fast forming future of food.
Hui Chii
Hui Chii is a dedicated culinary nutritionist who is on a mission to revolutionize the way we approach food and health. Originally hailing from Malaysia and now based in Singapore with a brief stint in Australia, her journey into the realm of traditional whole foods began amidst personal health challenges several years ago. Faced with declining health, Hui Chii embarked on a journey for natural healing, which led her to the transformative power of the whole foods diet — a diet devoid of processed foods, grounded in the nourishment of nature's bounty.
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Embracing the 'farm to table' concept wholeheartedly, Hui Chii not only restored her vitality, strength, and health but also discovered her life's passion. In 2020, fueled by her unwavering passion and a desire to ignite change, Hui Chii founded POMI Culture. Rooted in her nutritional journey and inspired by the symbolic significance of the pomegranate — often referred to as the tree of life — POMI Culture served as a platform for Hui Chii to share her life's passion with her community and beyond.
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Fast forward the time, Folia is Hui Chii’s newest passion — a culmination of her upbringing in Malaysia and culinary education in Australia. Along with the chefs Oliver and Phoebe, Hui Chii hopes for Folia to be a transformative food experience for all who visit.
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Foodlab Sydney Graduate (2020)
 Certificate II Kitchen Operations, TAFE, NSW (2020)
 Academy of Culinary Nutrition, Canada (2019)
 The Nutrition of Academy, Australia (2018)

IDA is a passionate and dedicated architectural/project management practice with offices in Malaysia and Singapore. Over the past 36 years, IDA has grown from its pioneer team of 5 to the collaborative architectural and project management practice of 120 staff that it is today.
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Embracing a holistic approach to design, IDA integrates sustainable practices seamlessly into its projects, aiming to minimize environmental impact while maximizing social and economic benefits. From the selection of materials and construction techniques to energy-efficient systems and passive design strategies, sustainability is embedded in IDA's ethos. By prioritizing renewable resources, reducing carbon footprints, and fostering resilience in the built environment, IDA not only addresses current environmental challenges but also anticipates future needs. Through innovative solutions and a dedication to sustainable design principles, IDA strives to create spaces that harmonize with nature, enhance human well-being, and inspire a sustainable future for generations to come.​​