Jetsetting with Robert De Niro’s former chef Chris Remaley

SINGAPORE — He used to go places as the private chef to Robert De Niro and Bruce Springsteen, but these days, Chris Remaley is heading the cold-pressed juice company Rejuicenate in Singapore.

“I started Rejuicenate in January ... but yeah, there’s really a big movement for cold-pressed juice,” he said. “It’s not just a fad. People can see and feel the difference when they do a juice cleanse. We are 100 per cent organic — even our salt and spices like cardamom are organic. And as I’m a chef, I try to make the juices more palatable by adding ingredients like fresh basil and young ginger as greens can be hard to drink.

“I’m also working on a line of chef-inspired juices which are more savoury, like a liquid salad which will be available on our website by the end of the month.”

And you oughtn’t keep him away from his juices. This happened when he was in Lisbon to attend a wedding the week before our interview and he ended up with a cold. “I really miss my juices. There was a strange cold spell in Portugal and the temperature was 14°C,” he revealed.

But the poor weather did not stop Remaley from being blown away by the country. “Portugal was never on my bucket list, but I’ve a newfound love for it. It’s so much prettier than France,” he gushed. “Gorgeous beaches, wine country, great food ... I could go on.”

Q: You were a Michelin-trained chef who cooked for De Niro and Springsteen. Did you also travel with them?

A: I can’t talk about my experience with Bruce as I signed a non-disclosure agreement. But with Robert De Niro, it was great. He’s really awesome and approachable; he’d eat out of a pot when I’m cooking so he’s got no airs and really simple in that sense. Yes, we travelled with his family in a private plane, so I’m spoilt! (Laughs) I fly coach now.

Q: Where is the most fabulous location you’ve gone as a private chef?

A: St Barths. I was there over Christmas, and while it’s tough to be without your family, it was so beautiful that it was hard to feel down. The farmers’ market there was wonderful and you’ll see stars like Tom Hanks and his wife. It was great, although you still have to work 14 hours a day and you’re buying groceries like toilet paper. You work pretty hard as a private chef.

Q: Are you still travelling a lot now that you’re based in Singapore?

A: Yes, my wife and I travel as much as we can. We’ve been to 11 countries since we moved here. She’s Thai-American and we’ll visit her family in Bangkok whenever we can. They’ll take us to some of these small, family-run restaurants in Bangkok where the food is just amazing. Vietnam is also one of my favourites in the region. Growing up in America, I heard so much about Vietnam, so it was a surreal experience to be there.

Q: We love eating in Bangkok! Could you share some of these restaurants?

A: For Issan food, we went to Som Tam Boo Maa Restaurant which is located at Thanon Charan Sanitwong. For southern Thai cuisine, we visited Lan Luam Dtai on Phrannok Road near Siriraj Hospital.

Q: Since you travel so frequently with your wife, tell us the secret to keeping the peace while abroad?

A: We don’t fight on our trips. Really! I think it’s because we’ve gotten so used to travelling together. She’s the one who organises everything and I’m the guy who shows up! We take turns doing what each other wants.