Many chefs start out by working their way up the kitchen ladder. Executive chef Steve Lancaster nailed the brief perfectly, working as a dishwasher in a pub at 13 years old before building up an impressive resume by working at several Michelin-starred establishments around the world and honing his talent.
Not only was Lancaster part of Singapore’s two-Michelin-starred Saint Pierre team for three years before going solo with his first restaurant, Poise, but he is also an alumnus of the