Meet the team behind V-DINING by V-ZUG
Meet the team behind V-DINING by V-ZUG
John-Paul Fiechtner (JP)
Australian-born John-Paul Fiechtner is a chef and restaurateur with over 20 years of modern European cuisine experience, known for his deliciously inventive dishes, use of locally-sourced ingredients, and sustainable practices.
John-Paul’s childhood years were spent on his family farm where every dish was farm-to-table and making salami from pigs they reared was an annual affair. At 15, his culinary career began with an apprenticeship in his home state of Queensland. Since then, he has travelled across four continents, and spent time immersing himself in the local flavours of Germany, France, Dubai, Hong Kong, Beijing and Singapore.
In 2015, John-Paul co-founded his first restaurant, Lûmé, to critical acclaim. Applauded for reinvigorating the dining experience in Melbourne, John-Paul and his team teased and pleased the palates of critics, journalists, and diners alike with novel ideas and experimental techniques. That same year, Lûmé was awarded one Chef Hat, the Australian equivalent of one Michelin star.
When John-Paul graced Singapore’s culinary scene with his creative energy a year later, he boldly put his produce-driven philosophy to the test by handpicking ingredients at local markets and letting the day’s freshest picks determine his menu. This unconventional approach, along with his reputed flair for epicurean surprises, instantly established John-Paul as one to watch. Thirteen Duxton Hill, and subsequently the Bistro November pop-up, received lauded mentions in the media as well as the Michelin Guide online.
Presently at the helm of V-Dining by V-ZUG, John-Paul is set to, once again, make culinary waves in Singapore by using V-ZUG’s premium appliances to turn local ingredients into ingenious creations. V-ZUG’s stance on sustainability also makes them a natural partner for John-Paul to push the boundaries of responsible sourcing, champion local produce, and take his diners on an innovative gastronomic adventure with a low carbon footprint.
Melvin Chou has numerous working experiences overseas, such as in United Kingdom, the United States of America and Japan. His culinary inspirations derived from working with Chef Dan Hunter, a renowned chef that owns and operates Brae, in Birregurra Victoria. The restaurant was ranked #44 in 2017’s World’s Best 50 Restaurants.
With 11 years of culinary experience, Chef Melvin’s first foray in the culinary scene was in United Kingdom, followed by in Australia, where he worked with Merivale, an iconic fashion house that became a pioneer within the Australian hospitality industry. The ever-expanding Merivale portfolio now boasts over 70 brands and venues.
Having followed Chef JP’s culinary journey in Australia, Chef Melvin first met him in Bistro November, before moving to take on the position of Sous Chef in terra, an exceptional dining experience under Chef Seita Nakahara. This exposed Chef Melvin to a strong knowledge of Japanese products and techniques that can be married to European flavours. During his stint, he was part of the culinary team that earned 1 Michelin Star for terra in MICHELIN Guide Singapore 2019.
Chef Joe Leong is a third-generation Singaporean chef who grew up witnessing his parents’ dedication in the kitchen. His admiration for his parents’ craft along with his curiosity and passion for the culinary arts was so intense that he knew he wanted to pursue his goal of becoming a chef after graduating from secondary school in 2010.
At the age of 16, he joined 2am: Dessert Bar as a trainee under the guidance of Chef Janice Wong and her Sous Chef Derrick Wong, learning molecular gastronomy and various modern techniques. In 2011, Joe joined Resorts World Sentosa. During this time, the guidance by Executive Pastry Chef Kenny Kong and Pastry Chef Nicole Wong gave him a good foundation on classic techniques.
Joe went on to work at Swissotel the Stamford and Fairmont Singapore where he further improved his classic techniques as well as the art of chocolate sculpting. His talents next brought him to Intercontinental Singapore where he created pastries for functions and events and supervised a team of trainees and cooks.
In 2016, Joe joined Tippling Club, a restaurant and bar well-known for its experimental and ultra-progressive cuisine. He was in charge of the Pastry section and conceptualized modern and original desserts and petit fours for the restaurant.
The Team at V-DINING
V-ZUG Brand Ambassador
Born in Wiltshire, England, Chef Ryan Clift’s culinary career began at the early age of 14. He was drawn to the high energy and atmosphere of the kitchen from a young age, and trained under some of the world’s greatest chefs — including Marco-Pierre White, Peter Gordon, and Emmanuel Renaut.
Chef Ryan arrived in Singapore in 2008 to set up his own venture: Tippling Club. Known for its avant-garde cuisine and inventive cocktails, Tippling Club has been named one of Asia’s 50 Best Restaurants multiple times.
Joining the world’s top chefs as Global Ambassador of V-ZUG in 2017, Chef Ryan is involved in the menu development and product launches for the brand. In 2019, he took on the challenge to create a modern-European, casual fine-dining restaurant, using V-ZUG’s ultra-high precision, professional-grade kitchen appliances.
At V-DINING, Chef Ryan seeks to create dishes that feature classical gastronomy with a modern twist, yet priced fairly for gastronomes.