Chef Partners

Born and raised in Bergamo, Chef Carlo studied in San Pellegrino Culinary Art School, one of the top culinary institutes in Italy. With over 35 years of culinary experience, he presents a diverse profile with his skills in managing different establishments, such as prestigious hotels, fine dining restaurants and Michelin-starred establishments.

Carlo has been in Singapore since 1995, and played a key role in introducing Italian cuisine to the Singaporean culinary scene.

Executive chef Daniel Sia of newly Bib Gourmand awarded restaurant The Coconut Club spills the secret of their famed signature Nasi Lemak.
When it comes to Nasi Lemak, The Coconut Club is no stranger to Singaporeans who crave a hearty plate of the famed rice dish. Receiving a Bib Gourmand recognition this year, the restaurant’s legacy has been upheld by The Lo & Behold Group, under the helm of executive chef Daniel Sia, who shares the secret behind the perfect plate of Nasi Lemak.

“The Coconut Club’s co-founder, Lee Eng Su, always believed in good food and quality ingredients, and he was also very fanatical about every single thing that went into all the dishes, insisting on everything being homemade,” says Sia. “And this is something that we at The Lo & Behold Group have always believed in as well and will continue to champion.”

Sia continues: “Teng (co-founder and managing partner of The Lo & Behold Group) and Eng Su went to school together, so there's always been a personal connection between the two. The Coconut Club is also a very Singaporean brand and a heritage brand that we really want to preserve. Eng Su started something really good, and we felt it had a lot of potential to reach more people and fly the Singapore flag.”

Founded by Chef Govinda Rajan - or as he prefers, Govind or Mr Biryani -, we’ve come a long way since our beginnings in late 2017.

As a self-professed biryani lover with fond memories of preparing the dish with his family during childhood, the journey began when one of our co-founders who’s too shy to be named introduced Govind to spices from India, urging him to experiment a Hyderabadi style.

Curious to see just what difference it’ll bring, Govind took up the suggestion and was immediately enveloped by the aromas and flavours that are remarkably different from the countless biryani he has tried over the years - and by that, we really mean countless.

Spurred by the discovery, Govind then went on to study different recipes in his pursuit for authenticity. From experimenting different recipes, watching YouTube tutorials, seeking cooking advice from friends within the Hyderabad community - all to achieve that one perfect base recipe.

After months of trials and taste tests with friends, family and Hyderabad networks, the first recipe was ready for public debut.
-- after all, life is better when we dine together, and there’s always room for biryani.

Living in Singapore for the last 16 years, co-founder Javier’s vision has always been one of the providing memorable and transportive experiences. He acknowledges that hospitality and F&B are not just about the food, but also a sense of kinship and community.

Having graduated from L’Ecole Les Roches in Switzerland, Javier overseas project conceptualisation and management. His extensive career within Hospitality Industry spans 18 years, launching projects in Singapore, Bali, Jakarta and Los Angeles. His diversity and cultural exposure have fuelled his desire to create new alternatives for personal, professional and recreational practices.

As former owners of Le Saint Julien (classical French dining), Chefs Julien and Edith ran one of the best French restaurants for a decade between 2003-2013. Since the closure of Le Saint Julien, this powerful couple has been concentrating on central food production, supplying food to major 5-star hotels and restaurant groups. In addition, their wine and cheese retail platform supplies some of the best canapes for private events.

Though most of Chef Kamel's childhood was spent in Lebanon, helping his mother cook at home, it did not take him long to move over to Dubai, where he spent 5 years working at the seven-star hotel, Burj Al-Arab, and other five-star hotels in the city.

To Kamel, staying true to the essence of Middle Eastern cuisine remains paramount, particularly the Lebanese cuisine that forms the backbone of our menu.