Owning—and running—a restaurant is no easy feat, but for these five restaurateurs, 2017 has been a year of accomplishments as they each played a hand in leading their restaurants to achieve Michelin-starred accolades.
Here, their resolutions for the New Year ahead.
Here, their resolutions for the New Year ahead.
Loh Lik Peng
Founder and director of the Unlisted Collection Group
Last year was a busy year for Loh. Not only did one of the restaurants in his group, Cheek by Jowl, achieve its first Michelin star, but Loh also opened two of the hottest new restaurants in town this year—Nouri, together with former one Michelin-starred Bacchanalia chef Ivan Brehm; and Blackwattle, together with chef Clayton Wells from Sydney’s Automata.
"My resolution is to lose weight," he adds. "And to open no more restaurants. I need to focus on what we are doing and I think 2016 and 2017 were just a little too frantic so I want to have a relaxing 2018. I resolve to do as little as I can get away with!"
Beppe De Vito
Owner, the ilLido Group
A familiar face in the local f&b scene, 2017 has been an accomplished year for the chef/restaurateur of the ilLido Group—Braci earned its first Michelin star, and the group also opened the new casual pizzeria concept, Amo.
"2018 will be a year for the people," he states, "spending more time with my family, cultivating the talents we have in the company and building greater ties with our guests and customers."
"In our constant quest to deliver high quality experiences, the restaurateur in me is looking into bringing innovation to the table while the chef part of me is looking forward to traveling to more new places and seek out better, fresher ingredients in our pursuit to create more," he adds. "All in all, we’re gunning for another great year focused on creation and creativity."
"In our constant quest to deliver high quality experiences, the restaurateur in me is looking into bringing innovation to the table while the chef part of me is looking forward to traveling to more new places and seek out better, fresher ingredients in our pursuit to create more," he adds. "All in all, we’re gunning for another great year focused on creation and creativity."
Emmanuel Stroobant
Chef and founder, the Emmanuel Stroobant Group
The man behind the Emmanuel Stroobant Group—which owns two-Michelin-starred Shoukouwa—gained another Michelin-starred accolade this year, as Saint Pierre took home one star at the 2017 MICHELIN Guide Singapore gala event.
"My 2018 resolution is to be more disciplined, whether it is at home, at work or on the yoga mat."
Michel Lu
Executive chairman, Revolver Asia
At 48 years old, Lu is no stranger to the local dining scene. The f&b veteran is known for having a hand in starting up The Prive Group and The Argentum Group before he started the boutique consultancy Revolver Asia in August 2011. At present, Lu's most recent project is SavourWorld, a S$10-million joint venture between events company Savour's executive director Darren Chen and Lu himself.
Executive chairman, Revolver Asia
At 48 years old, Lu is no stranger to the local dining scene. The f&b veteran is known for having a hand in starting up The Prive Group and The Argentum Group before he started the boutique consultancy Revolver Asia in August 2011. At present, Lu's most recent project is SavourWorld, a S$10-million joint venture between events company Savour's executive director Darren Chen and Lu himself.
"In 2018, my resolution is to highlight and push new thinking on the domestic and global food system issues that affects the 7 billion people who have to eat every day," Lu says.
"One way I hope to achieve this at Savourworld is to build a platform to promote affordable gourmet food, minimizing food waste, maximizing recycling efforts and creating awareness of ways to be more responsible global citizens yet still enjoy our lifestyle by just making small changes in our daily lives."
"One way I hope to achieve this at Savourworld is to build a platform to promote affordable gourmet food, minimizing food waste, maximizing recycling efforts and creating awareness of ways to be more responsible global citizens yet still enjoy our lifestyle by just making small changes in our daily lives."
Ricky Ng
Managing Director, Blue Lotus Concepts International
2017 was a busy year for this savvy restaurateur. Under his lead, the group has opened new restaurants including Blue Lotus Chinese Grill House at Tanjong Pagar Centre, Blue Lotus Mediterranean Kitchen + Bar in Alexandra Road (the only non-Chinese concept in the group) and Blue Lotus Chinese Noodle Bar at Savourworld in Science Park.
Managing Director, Blue Lotus Concepts International
2017 was a busy year for this savvy restaurateur. Under his lead, the group has opened new restaurants including Blue Lotus Chinese Grill House at Tanjong Pagar Centre, Blue Lotus Mediterranean Kitchen + Bar in Alexandra Road (the only non-Chinese concept in the group) and Blue Lotus Chinese Noodle Bar at Savourworld in Science Park.
"Business-wise, my resolution is to create a cohesive team across all the Blue Lotus outlets and to nurture the next generation of leaders in the modern Chinese f&b industry," he says. "Also, I would really like to increase my portfolio of Blue Lotus and seize great opportunities to open more restaurants and show Singapore what Chinese food can really be."
And on a personal level? "I also want to spend more quality time with family, friends and my parents."
And on a personal level? "I also want to spend more quality time with family, friends and my parents."
