Chef Oliver Truesdale-Jutras: Exploring the power of Solein®

A journey rooted in sustainability

From the beginning of his career, Oliver has emphasised the importance of sourcing local, seasonal ingredients to minimise the carbon footprint of his dishes. His commitment to supporting local farmers and building a resilient food system has been a driving force behind his culinary creations.

His last five years running an urban farm and restaurant in Singapore called Open Farm Community is a continuation of the principles that have guided his entire career: making food more sustainable. His career began in his native Canada at a restaurant in Vancouver called C, which focused on sustainable seafood and responsible fishing practices, and at which his mentor Robert Clark founded the Ocean Wise programme in collaboration with the Vancouver Aquarium. Oliver moved back to his hometown of Ottawa to join a restaurant called Domus, known for its localised approach and direct farm sourcing. “We had no suppliers, it was just farms. The only thing we use suppliers for was stuff like gloves and tin foil I guess, but we didn’t even use cling wrap. That was quite revolutionary back then,” Oliver recalls.

Oliver then moved to San Francisco and Australia, where he worked in prestigious fine dining establishments such as Quay in Sydney, “the most awarded restaurant in the country’s history”. Following his experiences, Oliver and his partner Phoebe founded Stovetrotter, a travelling restaurant concept that aimed to reintroduce people to heritage ingredients and highlight interesting aspects of local food chains. They organised pop-ups around the world, from Japan to Morocco, showcasing responsible food practices and offering unique perspectives on familiar dishes.

Regenerative hospitality

For chef Oliver, the farm-to-table movement is more than a trend; it’s a way of life. He believes in building relationships with local farmers and producers, supporting their sustainable practices and showcasing their ingredients in his dishes. Solein, with its low environmental impact and potential for local production, fits perfectly into his regenerative philosophy. “One of the core pillars of my philosophy is reducing the ecological impact of the food industry by exploring alternative food sources. Solein is created from microbial protein cultivated using air, water, and renewable electricity, making it an environmentally friendly and sustainable alternative,” explains Oliver.

“The ideal is to have a bunch of smaller Solein factories around the world that can supply local demand.” He envisions a future where communities are food secure and resilient. This means preserving heritage ingredients, supporting indigenous species, and maintaining cultural diversity in food and food technology. Solein dispenses with agriculture completely so the widespread use of it would allow for lower reliance on industrial agriculture and more regenerative agricultural practices that prioritise soil health, biodiversity, and sustainable production methods.

Embracing novel alternative foods

As a chef driven by curiosity and a desire to explore new culinary horizons, Oliver is always on the lookout for innovative ingredients that align with his sustainability goals. Solein, which is produced through microbial fermentation, caught his attention because of its unique properties. It’s an alternative to traditional animal-based proteins and has the potential to revolutionise the food industry by providing a sustainable protein source that requires minimal resources to produce.

“I think it’s still something quite left field. For a lot of people in the food industry, this kind of food is something they’re going to have to get used to. But the people who are already interested and who are going to be doing the R&D, the early days, are going to be the people who have the vision for our shared food future,” says Oliver.

Solein: A perfect match for adventurous chefs

Solein’s focus on sustainability and its versatility in culinary applications make it an ideal ingredient for Oliver. He sees Solein as an opportunity to elevate his dishes by incorporating a protein source that aligns with his values. From miso soups to desserts, Oliver explored Solein’s unique flavours and textures.

Oliver stresses the need for chefs to experiment with Solein, as it can have a significant impact on the structure and reactions of recipes: “Yeah, my advice to chefs is to play around. I think Solein is a very versatile ingredient in terms of where it can fit…you have to be judicious with the quantity just because it can affect recipes quite intensely. If you add too much, just in terms of structure, you have to test how much it can change, how things are going to react in the oven or how a soup might suddenly boil over.”

Locavorism and the global palette

While Oliver champions local ingredients, he also embraces the global palette by incorporating unique flavours and ingredients from diverse culinary traditions with fusion dishes that blend local and international elements. Solein, as a versatile ingredient, complements this approach by providing a sustainable protein base that can be combined with various global flavours. The culinary industry is also increasingly exploring innovative ways to incorporate alternative proteins into dishes. This shift reflects a growing awareness of sustainability and ethical considerations surrounding animal agriculture.

“My love for bringing together interesting ingredients from all over the world is reflected in my culinary creations… with Solein as a key component, I craft dishes that not only showcase the versatility of this innovative ingredient but also celebrate the flavours and textures of other carefully sourced ingredients,” says Oliver.

For example, the Smoked Pumpkin with Solein Salted Egg Sauce dish served at Solein’s first tasting was an adaptation of the traditional Singaporean comfort food called cereal prawns, where prawns are cooked with a cereal coating. The prawns were replaced with smoked pumpkin, which was smoked, battered and seared in the same way as the seafood in the traditional dish. The dish was accompanied by an eggless salted egg yolk sauce, with Solein replacing the egg, and infused with chilli, garlic and shallots, giving it a spicy and aromatic Singaporean flavour profile. Coconut milk and local greens are also used to complement the dish.