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Philippe Nouzillat
Brasserie WOLF
Cuisine Style: French
Philippe Nouzillat, Chef de Cuisine of the newly opened Brasserie WOLF hails from south west France and brings along with him more than a decade of culinary experience. Nouzillat began his culinary journey serving his apprenticeship in France before kicking off his career proper in 1988.
Having worked in Michelin starred restaurants such as Le Camelia, Le Pre Catelan and Le Manoir Aux Quat’s Saison, Nouzillat was able to hone and refine his skills and knowledge in French cuisine under the guidance of Raymond Blanc, Clive Fretwell and Roland Durand to name a few.
After working in countries such as UK, Australia and France, Nouzillat finally arrived on the shores of Singapore in 2003, taking on the role of Chef de Cuisine at Au Petit Salut. When the challenge of leading the kitchen at the newly opened Brasserie WOLF was presented to Nouzillat, Nouzillat was dedicated to let local diners experience the authentic brasserie concept where classical French cuisine can be enjoyed at affordable prices.
Having worked in Michelin starred restaurants such as Le Camelia, Le Pre Catelan and Le Manoir Aux Quat’s Saison, Nouzillat was able to hone and refine his skills and knowledge in French cuisine under the guidance of Raymond Blanc, Clive Fretwell and Roland Durand to name a few.
After working in countries such as UK, Australia and France, Nouzillat finally arrived on the shores of Singapore in 2003, taking on the role of Chef de Cuisine at Au Petit Salut. When the challenge of leading the kitchen at the newly opened Brasserie WOLF was presented to Nouzillat, Nouzillat was dedicated to let local diners experience the authentic brasserie concept where classical French cuisine can be enjoyed at affordable prices.