Meet the team behind V-DINING
Meet the team behind 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.
Lee Jing Peng
Chef Lee Jing Peng first entered the local culinary world in 2013 as a Commis Cook with Tippling Club. After 1.5 years of mentorship under Chef Ryan Clift, he went on to join two-Michelin-starred restaurant Les Amis as a Pastry Cook. His next stint was Demi Chef de Partie at three-Michelin-starred restaurant, Joël Robuchon.
During his time with award-winning Chef Ryan Clift, Chef Lee was exposed to cutting-edge ideas at various international culinary events.
As Head Chef of V Dining, Lee employs his talents to whip up culinary creations meticulously prepared using V-ZUG appliances. His passion lies in delighting palates with a masterful twist on Asian flavours.
Seet Hwe Leng
Before becoming a Sous Chef at V Dining, Chef Seet Hwe Leng developed her culinary skills in various local and overseas establishments.
She showed great promise early in culinary school, leading her team to third place at the Junior World Pastry Cup, and Best Dessert at a gourmet competition in Rimini, Italy.
During her stint at renowned 2am:dessertbar, Chef Seet produced degustation experiences and edible art installations for luxury brands such as Hermes, Chanel and Berluti. She then expanded her experience through several overseas placements, including Attica in Melbourne, 108 and Kadeau in Copenhagen, and local restaurants Tippling Club and one-Michelin-starred Whitegrass.
Working alongside Head Chef Lee Jing Peng, Chef Seet helps conceptualise internationally-inspired culinary creations, infused with charming Asian flavours.
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.
Raniel Salitamos Landicho
Born in Lipa City, Philiipines, Raniel has over 13 years of experience in the F&B industry.
His first job in Singapore started at the Tippling Club, where he eventually took on the role of Head Waiter and Junior Sommelier. In 2014, he was promoted to Assistant Manager and Group Sommelier. In his time there, Raniel and his team bagged an impressive array of awards including Number 27 in Asia’s 50 Best Restaurants 2017, Winner of New World Wine List at World Gourmet Summit Awards of Excellence 2016, and Best Restaurant Bar in Best Bar Awards Singapore 2016.
Raniel has also served at other renowned restaurants like Lerouy – a French fine-dining restaurant — and Galleryvask, Number 39 in The World’s 50 Best Restaurants, based in the Philippines.
As Restaurant Manager of V Dining, Raniel sets the standard for his team to deliver world-class service.
As an executive board member and the head of V-ZUG’sInternational Division, Alberto Bertoz is responsible for the growth of all markets outside Switzerland.
Having successfully introduced the Swiss luxury home appliance manufacturer to Shanghai, Hong Kong, and Singapore / South East Asia, Alberto has no plans to slow down his efforts in bringing Swiss excellence worldwide.
Alberto believes that the implementation of exceptional customer experience and focused servicing are paramount to the success of V-ZUG. He is involved in almost every aspect of the business, including but not limited to the organisation, marketing, and development of the business.
When not jet-setting around the world, Alberto enjoys quality time with his kids, hiking, the occasional round of tennis, and hosting friends for meals – prepared with none other than V-ZUG kitchen appliances.
With more than 20 years of management experience under her belt, Angeline is a board member of V-ZUG Singapore.
As a trained engineer, Angeline is able to combine analytical skills with keen business acumen to drive business growth in the South East Asia region. Under her leadership, V-ZUG is flourishing in the region as a luxury brand in kitchen and laundry appliances.
Prior to joining V-ZUG, Angeline was the Managing Director for Miele and Heraeus, where she was credited for their remarkable growth and operational performance. Her unrelenting drive and passion saw the successful setup of V-ZUG’s Singapore office, ZUGORAMA and the V Dining restaurant within a year.