Indulge in Michelin stardom at mezza9, Grand Hyatt Singapore with Executive Chef Brian Cleere. Irish executive chef, Brian Cleere, whips up delectable and luscious cuisine that promise to set palates ablaze with pleasure. From Ireland to Australia and finally to Asia, Cleere’s endeavours and expeditions have rewarded him with two impressive Michelin stars in 1994 at the Park Hotel Kenmare, Ireland. In 1995, he joined the Grand Hyatt group in Asia and boosted its image in the culinary scene over eight years. His first designation with the hotel group was at Grand Hyatt Taipei, Taiwan, where he was chef de cuisine. Shortly after, Cleere joined Grand Hyatt Fukuoka, Japan, as executive chef and acquired vast and priceless experience. At Grand Hyatt Singapore, he came in contact with a myriad of cultures in this multi-faceted city and developed an intimacy with cultures apart from his own

To call Jean Paul Naquin a well-travelled chef seems apt. Starting his life behind the stoves in France as a commis de cuisine at Restaurant Les Fantasques, Naquin went on to build a strong foundation at Michelin starred restaurants like Restaurant La Pyramide and Restaurant Jacqueline Fénix. He then shifted his attention to New York, where he embarked with Peninsula Hotel as an executive sous chef. After a year, Naquin’s urge to explore new culinary grounds brought him to Asia, starting with Hong Kong, Sheraton Hotel & Towers. Thereafter, the relationship between Asia and Naquin just continued growing, bringing him to places like China, Indonesia (where he led his culinary team to a victorious win bagging the ‘Best Culinary Team in Indonesia’ award together with 18 other medals in the 1997 Salon Culinaire Indonesia), Korea and finally to Singapore, where he’s now executive chef at Raffles Hotel. His wizardry with French classical and contemporary cuisine has earned Naquin a gold medal at the in the FoodnHotel Asia Competition in Singapore in 1996 and the title of best chef by The Straits Times in 1998.