boCHINche [bəʊ tʃɪn tʂʰə] is a vibrant expression of enthusiasm, fuelled by chef Diego Jacquet’s knack for putting together bold flavours with quality ingredients. Just like Singapore, Argentina is a mixed bag of different cultures, and daily life is inextricably woven with a love for food.

From its inception in 2013, boCHINche has evolved from its eclectic character to a more handsome persona identified by its sophisticated interior — but never losing its Argentinian charm and buzzing energy at its cosy meating spot on Amoy Street, Singapore’s hip social spot in the CBD.

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Born in Buenos Aires, Argentina, Diego Jacquet spent most of his youth in Patagonia, where he discovered his love for food and ingredients grown in the wild. Currently Chef Patron at London’s ZOILO and boCHINche in Singapore, Diego began his career in Buenos Aires in 1993, where he joined renowned Argentine Chef Francis Mallman’s restaurants as an apprentice. In 1998, Diego took a position at the three Michelin star restaurant El Bulli of Chef Ferran Adria before moving to New York City in 2001, when he joined award-winning restaurant Aquavit by Chef Marcus Samuelsson.


Fabrice Mergalet’s interest in food started at the tender age of nine, watching how family meals were prepared. He began his chef apprenticeship at Le Caseus restaurant in Thann, France. He later joined the Hilton Hotel Group in 1998, where he worked at a number of award-winning restaurants in London and Tokyo. He later returned to London, and in 2007, he took on a position at The Zetter Hotel and Restaurant, where he first worked with Chef Diego Jacquet.

They worked closely in different projects ever since before moving to Singapore in 2013 to lead the opening of Bochinche as Head Chef.