Experience

The Lo & Behold Group

• Hospitality
• 100 - 200 Employee

• Chef De Cuisine

  • Oct 2022 - Present

  Claudine Restaurant, a Neo-brasserie by Julien Royer Claudine Restaurant, a Neo-brasserie by Julien Royer



Saveur Pte Ltd

• Singapore
• Restaurants
• 1 - 100 Employee

• Executive Chef

  • Oct 2016 - Sep 2022

• Chef de Cuisine

  • Sep 2014 - Oct 2016

• Sous Chef

  • Dec 2013 - Sep 2014



Jaan Restaurant , Swissotel The Stamford,Singapore

• Singapore

• Sous Chef

  • Dec 2011 - Dec 2013

  Worked under restaurant that led by Chef de Cuisine Julien Royer and Sous Chef Kirk Westaway, Share a common passion for culinary excellence,in the need to understand each source of produce and ensuring freshness of ingredients resonates with the team. Achievement: Part of team which Jaan achieved 17th Best Restaurant In Asian by San Pellegrino Asian 50 Best Restaurant Raking 2014. And ranked 100th, World’s Best Restaurants 2014 by San Pellegrino. Part of team during which time Jaan achieved 22nd Best Restaurant In Asian and Awarded "The One To Watch" by San Pellegrino Asian 50 Best Restaurant Raking 2013. Opportunity to work with visiting Michelin Stars Bruno Ménard, David Toutian and Mauro Colagreco, Xavier Beaudiment . Get to learned and tasted difference Chef’s skills and favourites. Show less



Restaurant Guy Savoy, Marina Bay Sands, Singapore

• Singapore

• Chef de partie

  • Jul 2010 - Dec 2011

  Trained under the direction of Executive Chef Eric Bost. As poissonnier in Guy Savoy, specializing in preparing fish dishes and sauces as well fish butchering and seafood. Trained under the direction of Executive Chef Eric Bost. As poissonnier in Guy Savoy, specializing in preparing fish dishes and sauces as well fish butchering and seafood.



Les Saveur, St Regis Hotel, Singapore

• J. Sous Chef

  • Jan 2008 - Jun 2010

  Pre opening team at St. Regis Hotel and trained under the direction of Executive Chef Frédéric Colin and Chef de Cusine Julien Royer. Achievements: Opportunity to work with visiting Michelin-starred Chef Jean Georges Vongerichten, New York. Chef Vincent Poussel, Las Vegas. Chef Hellstorm, Norway. Chef Regis Marco, Michel Rostang, France. Chef Santi Santamaria, Spain. Get to learned and tasted difference Chef’s skills and favourites. Pre opening team at St. Regis Hotel and trained under the direction of Executive Chef Frédéric Colin and Chef de Cusine Julien Royer. Achievements: Opportunity to work with visiting Michelin-starred Chef Jean Georges Vongerichten, New York. Chef Vincent Poussel, Las Vegas. Chef Hellstorm, Norway. Chef Regis Marco, Michel Rostang, France. Chef Santi Santamaria, Spain. Get to learned and tasted difference Chef’s skills and favourites.



The Blu Restaurant, Shangri-la Hotel, Singapore

• Singapore

• Demi Chef De Partie

  • 2005 - 2008

  Trained under the direction of Head Chef Robin Zavou. Achievements: Part of team during which time Blu Achived 1-Star rating of Wine and Dine Singapore Top Restaurant 2007 Guide Trained under the direction of Head Chef Robin Zavou. Achievements: Part of team during which time Blu Achived 1-Star rating of Wine and Dine Singapore Top Restaurant 2007 Guide