New Chef Ebbe Vollmer Joins Swissôtel The Stamford

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Swissôtel Singapore New Chef Ebbe

Swissôtel The Stamford Singapore welcomes a new star chef Ebbe Vollmer to the luxury hotel restaurant JAAN. A 5th generation chef from Sweden, Chef Ebbe Vollmer was most recently second-in-command at Gordon Ramsay’s three-Michelin-star signature restaurant on Chelsea’s Royal Hospital Road.

New to Asia, Chef Ebbe is set to draw deeply from his Nordic heritage and Michelin-star culinary pedigree to present a rare and idyllic ethos of ‘Essentialist Cuisine’ at JAAN Restaurant. JAAN Restaurant on the top floor of Swissôtel The Stamford, Singapore is celebrated amongst Asia’s most sought-after dining destinations and ranked no. 30 on the highly-covetes S. Pellegrino World’s 50 Best Restaurants List.

Born and raised in the coastal region of Malmö, an abundant agricultural centre often referred to as ‘The Pantry’ of south Sweden, Chef Ebbe hails from one the area’s most prominent and respected restaurateur families. At 13, he began with assisting in his grandmother’s and uncle’s kitchens and by his 16th birthday, he had crossed the continent to work for Marco Pierre White at Harvey’s Wandsworth Commons – an iconoclast of London’s emerging restaurant scene in the 1990s. There, he first worked alongside Gordon Ramsay. Returning to Sweden in 2003 as chef-owner of Restaurant Bloom, Chef Ebbe was lauded “The Swedish Gagnaire” by Gourmet Magazine in 2008 and received critical-acclaim by dining authority the White Guide.

Chef Ebbe‘s personal and culinary philosophies are based on Essentialism. With a ‘less is more’ spirit he finds creative freedom in culinary compositions that reap clear flavours and flawless textures, each effort bound by a fastidious selection of seasonal ingredients chosen from a mere handful of producers globally.

Sharing his vision for JAAN Restaurant, Chef Ebbe describes, “My culinary ethic embraces both quality and passion – from the producers, from my team at JAAN and most of all, from myself. Our pride, therefore, demands full flavour from sprig of herb ordered, an uncompromising quality from each cut of meat accepted by the kitchen, and an unwavering consistency in every dish we plate and serve our patrons.”



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