Simon was similarly drawn into the culinary world from his original path in medicine by an earnest love for cooking. After working together at Bo Innovation and MIC in Hong Kong, DeAille and Simon moved to Shanghai in 2016 to head Bo Shanghai. The restaurant was awarded a Michelin star just a year after it opened.

Following a research trip around China to explore the depth and breadth of the country’s culinary culture, the duo has returned to Shanghai to launch Obscura. The kitchen team at Obscura, which comprises members from all over China, from Taiwan to Tianjin, share a sense of synergy and camaraderie, having worked together with chefs DeAille and Simon for many years.