Over the course of his 20-year career, Ryan Clift has worked with some of the world’s best chefs, including Marco Pierre White, Peter Gordon, Emmanuel Renaut and Shannon Bennett. Originally from the UK, he moved to Australia and in early 2008, hopped over to Singapore to start his own venture, Tippling Club. Within its first two years of operation, Tippling Club has been hailed as one of Singapore’s top restaurants and in October 2010 was named in the annual Miele Awards Top 20 Restaurants in Asia.
Which chef has really inspired you and pushed you to become a better chef?
Michel Bras, he really changed the way I looked at food, from technique to presentation, a very personal approach to his food which I share the same feelings.
Where do you get your inspiration from?
Anything and everything. I don’t like to read cook books or surf the net for ideas like some chefs, I like to let the ingredients talk, I like to see how far I can push them to arrive at new textures and tastes. I am lucky to be surrounded by a great range of fresh ingredients in Singapore from a variety of different cultures.
How has the culinary world changed since you started your career 20 years ago?
Cooking has gone from touch and experience to precision through science and technology. I strongly believe in that side and think it is improving the whole dining experience. With this new found knowledge we are all respecting the raw ingredients more.
How awesome does Tippling Club look?
You’re known for your adventurous cooking, but what do you love to cook at home?
Just simple pasta, but I much prefer to eat out especially with the diversity of food and flavours on offer in Singapore.
Where do you see yourself in 10 years?
Doing exactly what I am doing now just better!
What are your favourite Singaporean eateries?
Iggy’s – The Hilton Hotel, 581 Orchard Road
CUT – B1 Galleria Level, Marina Bay Sands
Imperial Treasure – L2-04 Casino Level 2, Marina Bay Sands
Long Beach Seafood – 25 Dempsey Road, opposite Singapore Botanic Garden