Armed with more than a decade’s worth of culinary experience, Executive Sous Chef of InterContinental® Singapore, Philippe Duc currently oversees the hotel’s F&B establishments and services alongside Executive Chef Eric Neo.Taking on his current role with InterContinental® Singapore in late 2014, Chef Philippe was instrumental to the culinary direction and menu creation for Ash & Elm, the hotel’s European dining restaurant. Ash & Elm is Philippe’s first foray outside of French cuisine, but his versatility in the kitchen can be witnessed from the restaurant’s extensive selection of dishes across the menus, and especially from its three exciting culinary theatres – Charcuterie & Cheese Room, Wood-Fired Oven, and the Charcoal-Grill Kitchen.
Prior to joining InterContinental® Singapore, Chef Philippe spent several years with InterContinental® Hong Kong helming SPOON by Alain Ducasse as its Executive Chef where he contributed to the evolution of the SPOON concept and menu which led to the restaurant achieving 1 Michelin star in 2011 and 2 Michelin stars over three consecutive years – 2012, 2013 and 2014 editions of the Michelin Guide to Hong Kong & Macau.
Over the years, Philippe had also worked at number of reputable establishments, including the 3-Michelin star Alain Ducasse, under the tutelage of veteran Ducasse chef, Jean-Francois Piège, 2-Michelin star Les Ambassadeurs in Paris’s Hotel de Crillon, as well as SPOON des Iles at One&Only Le Saint Géran in Mauritius where he helmed the restaurant as Executive Chef.
Establishment: Ash & Elm, InterContinental Singapore