Michelin-Starred Chef Sylvain Royer is a veteran in the hospitality world with over twenty years’ culinary experience with International hotel brands including Sheraton, Le Meridien, and Accor Hotels.
 
Born in Reims, France’s historical Champagne-Ardenne region, is where Chef Sylvain developed a strong passion for gastronomy and decided to followed his dream. His dedication earned him two Michelin star awards – first in 1998 at “La Garrene Restaurant’’ and his second Michelin star at “Le Cheval Blanc Restaurant’’ in 1991.
 
Now as general manager of R&B Lab (www.randblab.com) the food and beverage partner of Hotels G, a recognized restaurants & bars management company, Chef Sylvain and his team are doing their best to give a new dimension to modern cuisine. Well-known for his farm-to table concepts, he is dedicated to bringing the best and freshest products to his cuisine and offering patrons a memorable experience.
 
He has launched and continues rolling out successful, cutting edge and popular restaurants & bars concepts all over Asia and US such as 25 Degrees, Burgers and Liquor Bars in Bangkok and Singapore, Scarlett Restaurants and Wine Bars in Hong Kong and Bangkok, Ginett Restaurant and Wine Bar in Singapore, Babett Eatery & Bar Yangon or the highly awarded Benjamin Cooper, San Francisco contemporary cocktails bar, to name a few…
 
In 2019, Chef Sylvain was awarded the coveted Maître Cuisinier de France title, a high distinction from the French association Master Chefs of France created in 1951.
 
Passionate, he understands the modern day expectations for gastronomy on a global-scale and aims to serve it with excellence. Obsessed with design and culinary concepts, his outlets are definitely an antidote to fast food, continuously seeking the best produce and beverages. A fanatic for quality service, Chef Sylvain works to ensure that his team always provides flawless service for his guests’ enjoyment.