Contemporan

Our Singaporean born and bred Executive Chef chose to pursue his love for cooking instead of continuing a career in IT. Starting off at a humble fish and chips restaurant, he soon landed a spot in the much-lauded kitchen of Le St Julien.

There, under Chef de Cuisine Julien Bompard, he cultivated a genuine love for produce and respect for elegant European cuisine.

After training in Le Cordon Bleu in Sydney, David apprenticed with a local butcher and served at Darling Harbour's beloved I'm Angus Steak House. David continually aspires to serve every individual guest with sincerity, and share his appreciation for the blessing of good food for a good cause.