An Exciting Announcement Brings A New Chapter For Ginett Restaurant & Wine Bar

Following a successful appearance as Guest Chef at Ginett Restaurant and Wine Bar, Chef Hervé Frerard has been announced as the venue’s new Executive Chef. Overwhelmed by the positive feedback and rave reviews, the celebrity chef and cookbook author says he felt compelled to stay in what he refers to as one of most exciting venues he has ever cooked in.

 

“The atmosphere is electric, the guests are happy and I am ready for my next adventure!” It’s the first time, R&B Lab says, they have appointed a chef due to popular demand, but explain that it’s the perfect timing; “We’ve entered our second year of operation, so it’s critical that we keep the menu fresh and exciting for our patrons, and Hervé has certainly proven he can do this tenfold”, says Chef de Cuisine and R&B Lab Group General Manager Chef Sylvain Royer.

 

Serving a menu of his most-loved signature dishes during his tenure as Guest Chef, Chef Hervé garnered praise from the restaurant’s regular guests and attracted attention from Singapore’s foodies scene. It was enough for Ginett to snatch him up for their own and convince Frerard to leave behind his adopted home in Bangkok for a new city.

 

The Michelin-star chef says that he’s never been more excited; “Chef Sylvain and I hold the same cooking philosophies and have similar backgrounds having both grown-up in the French countryside, so I’m thrilled to work hand-in-hand with him on Ginett’s menu.”

 

With both French chefs having a firm commitment to season and insatiable passion for farm-to-table eating, local produce will undoubtedly play a starring role in the menu’s French-inspired dishes. Guests can expect to delight in elegantly prepared dishes that shine with the colours of harvest; heirloom carrots alongside Magret de canard, beautifully rosy and crispy-skinned duck breast for example.

 

The new appointment is an exciting sign of things to come for Ginett, “I came here with an open mind and no menu. True dedication to farm-to-table means respecting provenance so for the coming weeks my priority will be meeting with suppliers, growers and local artisans. Then the fun of menu-testing begins.”

 

Chef Hervé will start his position as Executive Chef on Monday July 9.

 

Reservations are recommended. Please call +65 6809 7989 or visit www.randblab.com/ginett-sg.

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