Founded by Chef-Owner Dave Pynt, Burnt Ends is a modern barbecue restaurant in Singapore’s Dempsey Hill serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere.

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.

Burnt Ends has held its One-Michelin star since first awarded in 2018.

The restaurant is currently ranked #94 on the 2022 San Pellegrino World’s 50 Best Restaurants List and #41 on the 2022 San Pellegrino Asia’s 50 Best Restaurants List.

Our People

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 Pynt
Burnt Ends Hospitality Group

In his career, Dave has worked with culinary heavyweights including Rene Redzepi (Noma, Denmark; a three-time San Pellegrino World’s Best Restaurant winner), Victor Arguinzoniz (Asador Etxebarri, Spain), Nuno Mendes (Viajante and The Loft Project, London) and Fergus Henderson (St John and St John Bread and Wine, London).

Dave was the winner of the Asia’s 50 Best Restaurants Chef’s Choice Award 2017, a peer-voted accolated voted by all the chefs on the influential list.

James Loveridge
Head of Operations
Burnt Ends Hospitality Group

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.

Alasdair Mckenna
Head of Culinary
Burnt Ends & Meatsmith

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.

Thomas Koh
Head of Service
Burnt Ends Hospitality Group

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.

Elena Broms
Head of Business Development & Strategy
Burnt Ends Hospitality Group

Elena is a high-performance and international experienced restaurants & bars hospitality director with 20+ years of experience in restaurants, bars, catering, events and luxury & lifestyle hotels, including NYC and London top Michelin-rated establishments. Passionate, results-driven and experienced in creative food and beverage brand concept development.
Elena is an experienced senior leader who is able to drive innovative and transformational change, develop business strategy, achieving success through focus on the core objectives of the organization and focus on building and leading high-performance teams across multi-locations.
Ethical and engaged leader, who motivates and empowers employees, drives collaboration, diversity and integrity and achieves results through focus on the business strategy and objectives.

Neil Claudio
Head of Beverage
Burnt Ends Hospitality Group

CMS Certified Sommelier,
WSET Level 3,
The Whisky Ambassador Certified Whisky Ambassador,
Sake Sommelier Association CertifiedSake Sommelier

Awarded Sommelier Of The Year in 2020 World Gourmet Summit, Neil is not only well-versed in wines but also in sake and whiskies.

Natalie Jim
Trade Manager
Burnt Ends Cellars

Natalie fell in love with the world of wines ever since she set foot in the renowned École d’Hôtellerie de Lausanne, in Switzerland and subsequently completed a sommelier course in France.

Natalie shuttled between France and her hometown in Hong Kong where she honed her skills in management, procurement and F&B ops before her foray into wine distribution in Hong Kong.