Born in Wiltshire, United Kingdom, Ryan Clift’s culinary career began at the early age of 14. He was drawn to the high energy and atmosphere for the kitchen from a young age and trained under some of the world’s greatest chefs including Marco-Pierre White, Peter Gordon, and Emmanuel Renaut. Ryan moved to Melbourne, Australia in 1999, where he served as Head Chef of Shannon Bennett’s critically acclaimed Vue de Monde.

In 2008, Ryan arrived in Singapore to set up his own venture, Tippling Club. Known for its progressive Modern European cuisine and equally inventive cocktails, Tippling Club quickly rose through the ranks to be named in the Top 20 of The Miele Guide – the first authoritative and independent annual source for Asia's finest restaurants.

In 2011, he was the first Singapore-based presenter at the world- famous Madrid Fusión culinary congress; and two years later, Tippling Club bagged five awards at the World Gourmet Series Awards of Excellence including the coveted Restaurant of the Year and Bar of the Year. Most recently, Tippling Club was ranked No. 31 on Asia’s 50 Best Restaurants 2016 and named 12th on the inaugural Asia’s 50 Best Bars 2016 list.

Ryan’s distinctive brand of modern gastronomy has also garnered him a host of invitations to prominent international food festivals. He has presented at CRAVE Sydney International Food Festival, Gourmet Abu Dhabi, Identità Golose in Milan and Omnivore food festival in Paris and Brussels. In 2015, he was invited to showcase Tippling Club’s signature cuisine at events such as Noosa International Food & Wine Festival (Queensland, Australia) and the Culinary Institute of America’s 17th Annual Worlds of Flavor (California, USA). He recently concluded a presentation at San Sebastian Gastronomika 2015, the 17th edition of the prestigious culinary conference. Additionally, Ryan was a part of an all-star panel of judges to identity the next generation of culinary powerhouses on Eat List Star, the latest search competition by Singapore-based broadcaster Mediacorp.

At Tippling Club, Ryan seeks to subvert conventional dining by providing diners with an inimitable gastronomic experience. From using produce carefully sourced from Asia and around the world as well as herbs from his own farm, Tippling Club’s dishes reflect Ryan’s ingredient-driven approach to cooking, resulting in genuinely innovative permutations of flavour profiles and textures that are truly unique.