Damien Le Bihan
Ask a French person about Damien Le Bihan’s region of origin, he won’t be mistaken when answering “Brittany”. The reason is that Le Bihan is a typical name from Brittany, the western part of France. And indeed, Chef Damien was born in Vannes, Southern Brittany, and then schooled in a traditional cooking school in the same town.After Damien had several stints in the kitchens in France and abroad, he worked in Paris with Michel Rostang who has a 2 Michelin Star restaurant in 2000 before joining Guy Savoy who has a 3 Michelin Star restaurant in 2003.
Through the years, he moved up the ranks, following the traditional path from “hot starter preparer” to “pantry supervisor”, “fish chef”, “meat chef” and finally “Chef” in 2008. In February 2010, Damien started in Singapore as General Manager of Guy Savoy restaurant at Marina Bay Sands. Damien brought the “Guy Savoy style” into the dining scene of Singapore.
In April 2011, Chef Damien joined Déliciae Hospitality Management Group (owned by Founder and CEO Olivier Bendel) as Group Executive Chef. Now, Damien is supervising 8 concept restaurants: L’Entrecote (a charming traditional Parisian-styled bistro), Sabio (avibrant Spanish tapas bar), Forlino (an Italian fine-dining by the bay at One Fullerton), &MADE Burger Bistro (everyday food with a gourmet twist), La Cantine (classic French favourites with a twist), Sabio by the Sea (Sabio’s sister restaurant located in Sentosa Cove), Pisco South American Kitchen in Resort World Sentosa and the latest opening Bumbo Rum Club (a Caribbean-inspired restaurant and Rum-centric bar).
|Country Based In:||Singapore|
|Establishment:||Déliciae Hospitality Management|
Wednesday 22 April 2015
Culinary Masterclass & Dinner at Miele featuring Damien Le Bihan