Hailing from La Rochelle in the south-western part of France, Philippe Nouzillat brings with him 18 years of culinary skills and experience.

His career began in 1988 with La Fermette Marbeuf – a premier dining restaurant where he worked for two years. Following that, he honed his skills and knowledge in classical French cuisine, by working in Michelin-starred restaurants such as Le Camelia, and Le Pre Catelan.

Venturing to UK, Nouzillat was under the tutelage of culinary greats like Raymond Blanc and Clive Fretwell at the two-Michelin-starred restaurant Le Manoir Aux Quat’s Saison.

Finally in 2000, after working in UK, Australia and France, Nouzillat finally landed on the shores of Singapore. The lure of bringing the brasserie concept as well as the challenge of opening a new restaurant brought him to Brasserie WOLF and the Esmirada Group of Restaurants where his dedication ensures patrons are able to experience French food that is unchanged in its character.