There will be no good food without the maestros working behind the scene!
Find out more about the masters who curate the delectable dishes!
Chef Felix was awarded the prestigious Top 5 Rising Chef of the Year award at the World Gourmet Summit. He specializes in Italian Cuisine, from regional Italian classics to modern interpretations, including Italian-Japanese fusion. His signature creations include the delectable home-made squid ink-infused pasta with Hokkaido Uni (Sea Urchin), as well as his very palatable Italian-Asian fused salted egg chocolate lava cake.
Coming home once more to Bedrock Bar & Grill, Head Chef Isaac Tan was quintessentially the opening Head Chef of the award-winning steakhouse in 2008. For 4 solid years, Isaac has built an unyielding foundation from scratch and subsequently clinched multiple awards for the restaurant. His bold introduction of the signature “Tomahawk Steak” to Singapore in 2009 has rocked the local fine-dining scene, establishing Bedrock as one of the most modern yet authentic grill restaurants in Singapore
Leading the culinary team at The Pelican Seafood Bar & Grill is Head Chef Jonathan Sparber , who brings on board his rich experience ,drive and inspiration. His latest culinary challenge to himself was taking up the role of the pioneer and consulting resident chef at Singapore’s very own Janice Wong’s 2am:lab.
Embarking on a challenging career path as a chef might have been a decision difficult for anyone to make but for Executive Chef Jonathan Koh, 30, who came from a family that boasts four generations in the F&B industry, it seemed only natural. Classically French-trained in establishments such as the highly regarded French fine dining restaurant – Raffles Grill – in Singapore
Chef Sandro Falbo joined The Fullerton Hotel Singapore and The Fullerton Bay Hotel Singapore as the Executive Chef in June 2013, bringing with him extensive food and beverage experience in the luxury hospitality industry internationally. Originally from Rome, Chef Falbo’s versatility in culinary is evident from his worldwide gastronomy career that spanned 31 years and traversed prestigious restaurants and five-star hotels in Italy, England, America, Africa, Middle East and China.
Guests of Salt tapas & bar will notice that even simple dishes like the Beet salad are presented with immaculate finesse. The art of plating is what pulled Chef Ronald Li into the culinary world when he first stepped into a restaurant kitchen at the age of 18 as a part-time pastry chef at Four Seasons Hotel Singapore.
Chef Patruno commenced his 22-year stay in English capital by working at the 3 Michelin-starred Chez Nico under the tutelage of legendary restaurateur Mr Nico Ladenis. During the 12 years Chef Patruno spent working with Mr Ladenis, he was asked to head operations at the award-winning Simply Nico and Very Simply Nico, both of which have matured into venerable dining institutions in the United Kingdom. Chef Patruno was then approached to run his own kitchen by restaurateurs Sam and Eddie Hart, leading to the opening of Fino in 2003.
Still the talk of the town well into its fourth year, Dempsey stalwart The Disgruntled Chef continues to inject more colour and culinary inspiration to the destination dining alcove. Our summer awakening begins with the restaurant and bar shedding its old skin for a new coat of colour, and touches of British colonial plantation style, reminiscent of the locale’s past existence – a nutmeg plantation and former British army barracks in the nineteenth century.