Born in Devizes, England, Ryan Clift’s culinary career began at the early age of 14. He was drawn to the high energy and atmosphere of the kitchen from a young age and trained under some of the world’s greatest chefs including Marco-Pierre White, Peter Gordon, and Emmanuel Renaut. He moved to Melbourne, Australia in 1999, where he served as head chef of Shannon Bennett’s critically acclaimed Vue de Monde.

In 2008 he set up his own venture, Tippling Club in Singapore. Known for its progressive, avant-garde cuisine and equally inventive cocktails, Tippling Club quickly rose through the ranks of Asia’s Top 20 Restaurants in The Miele Guide—the first independent and authoritative dining guide of the region’s finest restaurants.

In 2011, Ryan was the first Singapore-based presenter at the world-famous Madrid Fusión culinary congress; and two years later, Tippling Club bagged five awards at the World Gourmet Summit Awards of Excellence, including the coveted Restaurant of the Year and Bar of the Year. In 2014, Tippling Club was inducted into the illustrious Krug Ambassade global network, placing Ryan as one of three Krug Ambassade chefs in Singapore. 2017 saw Tippling Club rise in regional rankings—placing 27th in Asia’s 50 Best Restaurants and 11th in Asia’s 50 Best Bars—and in the same breath bring home the honour of Best International Restaurant Bar at the Tales of the Cocktail’s Spirited Awards.