Since the age of eleven, Chef Daniel Sia’s hand has never left the stove, or his heart - the kitchen. The same hands and heart worked diligently in practising classical French cooking techniques at leading pioneer French restaurants Au Petit Salut and Les Amis in his early years, before taking on the role of stagiaire at Michelin-starred restaurants La Gavroche, with Michel Roux Jr, and The Oak Room with Marco Pierre White. In 1999, Daniel pressed on for four years at the Marmalade group since its first outlet as Head Chef, adding on private catering service, Marmalade At Home, to his profile.

He then set his sights on overseas fine-dining restaurants in London, Hong Kong (The Fourth Floor at Harvey Nichols) and Shanghai (La Plantane with Justin Quek). In 2008, the well-seasoned chef returned to Singapore, accepting the role of Executive Chef of then-brand new restaurant & bar, The White Rabbit.

Two years later, Daniel makes his debut as Chef-Owner of The Disgruntled Chef at Dempsey Road. The private house surrounded by lush greenery is one of the pioneers of small plate-big plate menu concept, doing away with the unnecessary formalities of a stereotypical fine dining restaurant like the white tablecloth and stuffy service. Award-winning food and original handcrafted cocktail creations are made without the fuss, retaining the finesse reserved for only fine dining’s best.

Recently the second fine dining outpost at 28 Ann Siang Road opened its doors to the corporate-centric neighbourhood to mark the restaurant group’s fifth anniversary. The duplex restaurant is housed in a conservation building that boasts a beautifully lush, artistic interior with a private dining room that sits twelve and basement wine cellar.