Ryan Clift

British chef and molecular gastronomy pioneer who trained under Heston Blumenthal before bringing avant-garde cuisine to Singapore. Known for theatrical presentations, scientific cooking techniques, and pairing innovative tasting menus with bespoke cocktails crafted by an award-winning bar team.

Career

• Owner-Chef at Tippling Club, Singapore (2008-present)
• Head Chef at Hyde Park Hotel, London (2005-2008)
• Chef de Partie at The Fat Duck, Bray (2002-2005)

Mentored by Heston Blumenthal.