Born in Bordeaux, France, Chef Bastien Jarry trained and worked for five years in France including the esteemed La Palme d’Or, Relais et Châteaux St James, Hotel Plaza Athenee and Restaurant Claude Darroze. In addition to stints on board the luxury cruise M/S Crystal Symphony, as well as at TWG Singapore and most recently atop Marina Bay Sands at the KU DÉ TA Singapore Restaurant, Chef Bastien’s creations showcase technique from his classical training, as well as touches of inspiration gleaned from his travels. Spending time understanding and sourcing the right product is key to the adventurous chef, who balances his respect for the source of produce with an experimental approach that still allows him to work with, and bring out the best of, the product's natural qualities.

As Limited Edition Concepts’ Executive Pastry Chef, Bastien has the freedom to design a menu drawing on his influences from around the world, which keeps it fun and flexible. These elements of playfulness and flair can be seen – and tasted – from The Vault’s dessert menu, with items like Bordeaux Rendezvous: Chunks of vanilla & kampot pepper-infused melon with buckwheat virgin olive oil crumble, Bordeaux red wine sorbet and yuzu marshmallows; or Coconut & Chocolate: coconut mousse & shiso meringue with a side of 70% dark chocolate ganache, royal icing and roasted nori tuille.