Ryan Clift
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Ryan’s culinary career began at the early age of 14 at a one Michelin Star restaurant near his hometown of Devizes, Wiltshire (UK). Immediately drawn to the high energy and atmosphere of the kitchen, Ryan worked his way up from washing dishes to becoming a young culinary protégé. After graduating from culinary school, he moved to London, where he landed a position in the restaurant at London’s most prestigious hotel, Claridge’s. Over the course of his 23-year career, Ryan has worked with some of the world's best chefs, including Marco-Pierre White, Peter Gordon, Emmanuel Renaut, Shannon Bennett, and Raymond Capaldi. In 1999, Ryan moved to Australia where he excelled as Head Chef of Vue de Monde, one of Australia's most acclaimed restaurants with numerous awards including three hats by The Age Good Food Guide. In early 2008, Ryan moved to Singapore to start his own venture, determined to take modern food and cocktail pairing to a new level. It was here that Ryan and his team launched, Tippling Club. Within its first year of operation, Tippling Club quickly earned its reputation as one of Singapore's top restaurants. In 2009, Ryan was handpicked by 10 of the world's greatest chefs of today, as the gastronomic superstar of tomorrow in the cookbook by Phaidon titled Coco. It wasn't long before Tippling Club earned a place in the annual Miele Guide compilations of Asia's Top 20 Restaurants in 2010, 2011 and 2012. Tippling Club also had success for their drinks in the list of "World's 50 Best Bars" in 2009, 2010, 2011, 2012, 2013 by the highly regarded industry publication, Drinks International. In the first few years Tippling Club was the sole Singapore-based bar and the highest ranked in Asia with only two other bars, both from Japan, featuring in the region. Tippling Club's most recent industry accolade Includes a new entry into Asia's 50 Best Restaurants sponsored by S. Pellegrino & Acqua Panna, at Number 23 on the list. Early in 2011 Ryan put Singapore on the global culinary map by being the first Singapore-based chef to be selected to present alongside the world's best chefs at the prestigious culinary event, Madrid Fusión. This was the stepping stone for the next year which saw Ryan as a presenter at Gourmet Abu Dhabi, CRAVE Sydney International Food Festival and Omnivour Food Festival in Paris and Brussels. He also fulfilled a prestigious invitation to guest chef at Restaurant Ikarus in the Red Bull Hangar-7 in Salzburg, Austria. Led by Roland Tretti, Restaurant Ikarus runs on a unique system of showcasing a different top International chef every month which saw Ryan present his signature Tippling Club creations. 2011 also saw Chef Ryan launch his highly anticipated TV show on the National Geographic Channel. Hosted by Ryan himself, ‘Chef on the Road' tracks his journey through the varied and colourful culinary landscape of Asia; the first episode saw him creating a menu from scratch with local ingredients, in Rajasthan, India for the Maharaja of Jaipur at his palace. Ryan has also gone on to produce his own 8-episode show "Mobile Chef" which sees him cook at various locations in Singapore including Singapore Zoo and the new Gardens by the Bay. |
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| Establishment: | Tippling Club |
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