Ryan Clift’s culinary career began at the early age of 14 at a Michelin star restaurant near his hometown of Wiltshire, England. Immediately drawn to the high energy and atmosphere of the kitchen, Clift diligently transformed himself from dish washer to young culinary protégé. After graduating from culinary school, he moved to London, where he landed a position in the restaurant at London’s Claridge’s Hotel.
Throughout his 20-year career, Clift has worked with some of the world’s most admired chefs, including Marco-Pierre White, Peter Gordon, Emmanuel Renaut, Shannon Bennett, and Raymond Capaldi. In 1999, Clift moved to Australia where he excelled as head chef of Vue de Monde
In early 2008, Clift moved to Singapore to start his own venture, determined to take modern food and cocktail pairings to a new level. It was here that Clift and his team launched Tippling Club. In its first two years, Tippling Club has been hailed as one of Singapore’s top restaurants and, in October 2010, was named in the annual Miele Awards “Top 20 Restaurants” in Asia. Clift is also recognized by his colleagues as the gastronomic superstar of tomorrow, in the new cookbook, Coco, by Phaidon. Early in 2011, Clift presented at Madrid Fusión. This was a first for a Singapore restaurant.