Tippling Club first opened its doors in Dempsey Hill in 2008. Now spanning three heritage shophouses in trendy Tanjong Pagar, the contemporary gastro-cocktail destination is renowned for its inventive menu, ambitious cocktails and ever-evolving dining experience. We chat to Ryan about pushing the extremes of ingredients and textures, working alongside world-renowned chefs, and his favourite local dishes.
How did you get started in the F&B industry?
I started in a restaurant near my hometown in Devizes, Wiltshire, and worked my way up to the kitchen from washing dishes. The chef quickly realised my potential and fronted me to go to culinary school, before getting me a job at Claridges (one of the most prestigious restaurants in London at the time). Stints at The Oak Room with Marco Pierre White and Flocons de Sel in France with Emmanuel Renaut followed - and I was still just 19 at this point.
I then moved to Australia where I worked with Raymond Capaldi for a year before joining Shannon Bennett at French restaurant Vue de Monde in Melbourne. During my first year as head chef, the restaurant attained three "Hats" (the highest accolade for gastronomy in Australia), and we retained these during my nine and a half years there.
It was in 2006 that I had the opportunity to meet Spa Esprit Group's Cynthia Chua who helped me realise my dream of starting my own restaurant. We chatted for a year or so and I made the move to Singapore in 2007 to open Tippling Club.
Tell us a bit about those early days of the restaurant.
هذه القصة مأخوذة من طبعة August 2023 من Expat Living Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة August 2023 من Expat Living Singapore.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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