Chef David Hands

After working in Europe and North America I am now venturing into Asia. My goal is to find a space that allows me to realize my dream of having my own restaurant. I have worked in 2 and 3 Michelin starred restaurants both in England and North America, along with many other types of restaurants and cuisine. I feel I am ready to imprint my own style. I believe strongly in the importance ingredients, culture, staff wellness and sustainability, along with of course flavor and guest experience. With the hospitality industries having to re-find its self after Covid, i see an opportunity to re inspire both guests and young cooks to look at the dining experience in a new way.

When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about