Run by Chef/Owner Dave Pynt, Burnt Ends has established itself as one of Asia’s most exciting places to dine. At the heart of this modern barbecue restaurant is an open-concept kitchen with a custom four-tonne, dual cavity oven and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.
We are a team of passionate individuals who strives to make things happen, with a burning desire to constantly create memorable moments and amazing experiences for all.
Dave is the chef-patron of Burnt Ends, a modern barbecue restaurant in Singapore’s Chinatown neighbourhood currently ranked #59 on the San Pellegrino World’s 50 Best Restaurants List and #5 on the San Pellegrino Asia’s 50 Best Restaurants List. Burnt Ends also held one Michelin star since first awarded in 2018. Dave is also the recipient of Asia’s 50 Best Restaurants chef’s choice award.
As Head of Kitchen Operations, Alasdair is responsible for menu development, staff recruitment and management, catering and working across the group’s events and partnerships. He loves experimenting with the grill and smoke to create tasty and bold plates.
A highly regarded, accomplished Chef with over 23 years culinary experience. Peter is experienced in managing end to end back of house (BOH) operations whilst working seamlessly with front of house (FOH) to provide exceptional customer experiences. A talented kitchen leader and team motivator Peter is focused on maintaining high standards and performing teams in the kitchen by leading by example, maintaining staff focus, driving efficiency and productivity in high-volume, fast-paced environments.
An accomplished, certified and multilingual professional immensely passionate towards the study & advocacy of wines & spirits. Three countries, eleven exciting and highly enriching years of experience in all spheres of the industry, from farm to table. .
With over 20 years of experience in the hospitality industry, James has a deep grounding in technical and soft skill management techniques. With a long standing experience as a General Manager, James is an expert in understanding the need for subtle adjustments in culture, environment and the market in which the business operates in order for it to succeed. James firmly believes that business success is highly dependent on finding a balance between business sense and technics as well as creating teams that are able to work harmoniously, efficiently and effectively.
Head of Service
Burnt Ends & Meatsmith
In the early years of his career, Thomas found a passion for creating experiences and memories for guests in the hospitality industry. After garnering much experience honing his skills in fine to casual dining restaurants, predominantly doing openings and setup of new concepts, he now finds an added satisfaction in creating opportunities for new team members as well as grooming young talents to attain their full potential. Thomas firmly believes in family values, thus advocates in treating his team like family; built on trust, transparency and adequate communication.
With vast knowledge in human resource, gaining experience from various companies across the region, Sangeetha understands people and strives to build a culture that unites people around a common cause. Nurturing people and aiding them to grow with the company and its culture is an integral part of her role. Sangeetha believes in building bonds to garner trust, respect, as well as an avenue for people to communicate transparently.
Passionate about crafting and driving sustainable growth through development of creative and engaging long-term digital strategies with focus on content creation, data analytics, and business intelligence. Bringing her work experience from an array of fields, Shazilla has managed successful regional campaigns, understands the diverse nature of the region, and possess strong cross-functional knowledge and perspectives to effect innovative solutions in various contrasting environments.
Creative, Adaptive, Dynamic.