Ryan Clift Email & Phone Number

Chef, owner of this fine dining without the snobbery restaurant / bar that has been serving Modernist Cuisine and elevated cocktails since 2008; a pioneer of the current Singapore food scene.

The CAVE (Bali, Indonesia) 2021 – present, Culinary Director.Developed the food & beverage direction, designed the kitchen and plating area; so that the menu can be delivered to the highest of quality, developed bespoke tableware, trained both kitchen and back of house staff, selected and mentored Head Chef Chan Tay and together we have developed, launched, and photographed a new12 course tasting menu every 12 weeks since the start.Food Collective (Singapore) 2008 - 2024, Culinary Director.A. Noka, 2021 – 2023. Responsible for rebranding and redesigning this 28-seat modern Japanese kaiseki restaurant with a modern twist. Mentored the Head Chef Ryosuke Deguchi while developing monthly pairing events focused on high quality Japanese spirits and sake, and amazing seasonal produce.B. Open Farm Community, 2015 – 2018. Helped create, design, and build the first garden to plate restaurant in Singapore, trained the kitchen staff in the menus, photo shoots and regular popup events, created and designed bespoke tableware.C. Ding Dong, 2014 – 2020 Supervising the food direction and mentoring the Head Chef to deliver the food for this playful and eclectic take on traditional Asian cuisine. Starting in Ann Siang Hill and later moving to Amoy Street.D. Open Door Policy, 2011 – 2018 helped in the design, menus, and concept creation. Mentored the Head Chef for Modern Bistro Cuisine in this sociable restaurant hidden in hip Tiong Bahru.Global Treehouse (Tokyo, Japan) May – Dec 2018. Developed 12 multi-sensory aroma exclusive cocktails and 8 multi-sensory edible cocktails, in partnership with Joe Scofield, for a private member bar in Aoyama, Tokyo. Grow (Bali, Indonesia) 2016 – 2018.Developed the food & beverage direction of a newly rebranded hotel in Seminyak, Bali. Designed the upstairs and downstairs kitchen’s so that the menu can be delivered to the highest of quality, while holding regular pop events and oversaw the menus for the roof top bar.

My culinary journey began at 14 years old, leaving school and starting from the ground up. Initial washing dishes at the local restaurant in Wiltshire, where I grew up. Within three months I was inducted into the kitchen, which was my first taste of what the rest of my life would encompass. I then went on to work for the crème de le crème of professional chefs, starting out at Claridge’s in London under Chef Emmanuel Renaut, before working in France under the same chef when he opened his first restaurant flocons de sel, that gained three stars. I moved onto work for Marco Pierre White in Mirabelle in London, before moving to Melbourne, Australia, where I grew into being a sous chef and worked under Chef Raymond Capote and Chef Gary Mehigan. My final position before opening Tippling Club was at Vue de Monde whereas head chef, I earnt the coveted title of 3 chef hats, the highest restaurant honor in Australia and retained them till my departure to Singapore in 2008.