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Batch CCCXXIV. Schwarzwald, Tuesday November 21, 2017 NO. 47
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We Sail Tonight For Singapore…

Ryan Clift – Tippling Club

Ryan Clift's culinary career began at the early age of 14 at a 1 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 20-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. We sail tonight for Singapore we're all as mad as hatters here…inspired and encouraged by Tom Waits mid 80s classic, Ryan moved to Singapore in 2008 to start his own venture of culinary madness determined to take modern food and cocktail pairing to a new level. Essentially the mission was as simple as challenging: One big chef’s table, engrossing and drawing the customer into the kitchen and bar to experience all the magic of the creative process. Hence, the birth of Tippling Club. Within its first 2 years of operation, Tippling Club has been hailed as one of Singapore's top restaurants and in 2011 Tippling Club has been selected for the annual Miele Awards Top 10 Best Restaurants in Asia in as well as 23rd best bar in the world by Drinks International publication. Needless to say that Ryan has also been recognized by world's greatest chefs of today, as the gastronomic superstar of tomorrow. Mission accomplished. So why don´t we sail tonight for Singapore cause they're all as mad as hatters there. Cheers Ryan.

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