One can say a lot about British-born Ryan Clift, but certainly not that he’s just an average guy. He’s the creator and chef of the extraordinary “Tippling Club” – a unique mix of bar and restaurant – in Singapore. The interplay of avant-garde cuisine, culinary science and cocktails really creates a stir. Clift’s club regularly appears in the list of the “World’s 50 Best Restaurants”. Since 2018, Clift has also been an ambassador for the V-ZUG brand and adds a touch of wildness to the renowned team of Swiss and international chefs such as Tanja Grandits, Andreas Caminada, Franck Giovannini, Walter Klose and Anton Schmaus – and fully equipped with a spirit of exploration. When he was 14 years old, Ryan Clift literally began his career washing dishes. In a 1-star restaurant near his home town of Devizes, Wiltshire (UK), young Ryan first began washing dishes, then he became a young apprentice chef and graduated from culinary school before starting at the upscale Claridge’s Hotel in London.
Throughout his career, he learned from a number of distinguished chefs such as Marco-Pierre White, Emmanuel Renaut and Raymond Capaldi. In 1999 Ryan Clift, energetic, funny and untiring in his personal encounter, moved ‘Down Under’ and spent nine years running one of Australia’s best restaurants, the “Vue de Monde”. Nine years later it wasn’t far from there to Singapore, the next stop for the ambitious culinary world traveller. In 2008 he opened the “Tippling Club” in Singapore, a mix of gourmet restaurant and bar, which “in contrast to other kitchens, relies heavily on science and research”, according to Clift. “My philosophy is: Taste comes first,” says the innovative chef. “We put a lot of effort into discovering the secret of taste through natural processes and scientific methods.”