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Brian Cleere
mezza9, Grand Hyatt Singapore
Cuisine Style: International
The affable Brian Cleere welcomes any visiting chefs into his kitchens. Cleere who worked at the top toque at hotels in Japan, Australia, Taiwan, and Ireland, was recognised with one of the industry’s ultimate accolades, a Michelin Star, in 1994.
An accomplished chef in his own right, Cleere started his craft at the award-winning Park Hotel Kenmare, an exclusive Relais and Châteaux in the southwest of Ireland after working in the bank for three years. In 1986, Cleere travelled to Australia where he refined his culinary flair at Hilton International Perth and some other highly acclaimed Australian restaurants including the prestigious Mietta’s.
Prior to working in Grand Hyatt Singapore, Cleere was working under the Hyatt International Group as Executive Sous Chef and Executive Chef in Taiwan and Japan. Executive chef of Grand Hyatt Singapore since 2000, Cleere was awarded the Awards of Excellence 2004, Executive Chef of the Year for his contribution to the culinary industry. This year, Cleere promises to whip up a delectable and luscious cuisine that promises to set palates ablaze with pleasure.
An accomplished chef in his own right, Cleere started his craft at the award-winning Park Hotel Kenmare, an exclusive Relais and Châteaux in the southwest of Ireland after working in the bank for three years. In 1986, Cleere travelled to Australia where he refined his culinary flair at Hilton International Perth and some other highly acclaimed Australian restaurants including the prestigious Mietta’s.
Prior to working in Grand Hyatt Singapore, Cleere was working under the Hyatt International Group as Executive Sous Chef and Executive Chef in Taiwan and Japan. Executive chef of Grand Hyatt Singapore since 2000, Cleere was awarded the Awards of Excellence 2004, Executive Chef of the Year for his contribution to the culinary industry. This year, Cleere promises to whip up a delectable and luscious cuisine that promises to set palates ablaze with pleasure.