Chef Stephan Zoisl

Click here to download Chef Stephan’s sample menus.

Hailing from Austria, Chef Stephan’s professional chef career started with a three-year apprenticeship at the five-star Grand Hotel Europe in Innsbruck at the age of fifteen. Since then, Chef Stephan has worked at some of the world’s best restaurants including the two-Michelin starred Steirereck in Vienna and two-Michelin starred Restaurante Vila Joya in Portugal. He has also catered for huge international events such as the Formula 1 Grand Prix and several Grand Slam tennis tournaments
Chef Stephan loves travelling, meeting new people and exploring new things, thus in his constant pursuit of fresh ideas he went on an eight-month food and travel sabbatical through Southeast Asia. He then returned to Europe and began a stint at world renowned, three-Michelin starred establishment The Fat Duck in Bray. Working with the UK’s master of molecular gastronomy Chef Heston Blumenthal inspired Chef Stephan tremendously. His time at The Fat Duck opened his eyes to more culinary perfection, global products and unconventional cooking methods. Chef Stephan’s cooking philosophy is to “keep it pure and simple, and always use the freshest ingredients and produce!”
Most recently Chef Stephan was the Executive Chef for Novus Restaurant at the National Museum of Singapore but left to pursue a two-month food and travel experience in the US & Canada working at one of the world’s very best restaurants, the three-Michelin starred Alinea in Chicago.