Tatler Weekend: Cyrille Vigneron on how Cartier empowers future leaders

The oldest sequenced recipe ever found was inscribed on the walls of the ancient Egyptian tomb of Senet, dating back to the 19th century BCE. It revealed the secrets of making flatbreads! The second oldest was a recipe for Sumerian beer—affectionately called “liquid bread” by locals—which dates back to the 14th century BCE. The culinary journey of humanity is indeed as old as civilization itself.

This fascination has evolved over time, extending to encompass the creators. In our modern era, chefs, sommeliers, and mixologists have attained celebrity status, with their techniques becoming subjects of intense interest. Unlike the closely guarded secret formulas of beverages like Coca-Cola, today’s culinary artists willingly share their craft with the public.

Take, for instance, the mixologists featured in our “Immersion” section this week, who generously share their insights on crafting great cocktail menus. Similarly, in our “Interview” section, we feature Dave Pynt of Singapore’s famed Burnt Ends restaurant. This culinary maestro is set to share his restaurant’s story in an upcoming book, along with the actual recipes—a significant gesture, given that Burnt Ends consistently ranks among Asia’s Top 50 Best Restaurants.

Speaking of best restaurants, we’re just a month away from unveiling Asia’s top 100 restaurants, bars, and hotels at our Best of Asia event in Bangkok. This groundbreaking project for Asia's hospitality world is one to watch. Stay tuned by following the progress here.

Enjoy Tatler Weekend!

Parminder Singh
Chief Operating Officer

Can you imagine Dave Pynt, the chef and founder of modern barbecue restaurant Burnt Ends, doing yakitori? Believe it or not, that was the first concept on his business partner Loh Lik Peng’s mind when he first approached Pynt in the early 2010s for a new open-fire restaurant concept in Singapore. Pynt tells Tatler that he was travelling across South America with Katrina Wheeldon, his then-girlfriend and now wife, when he got a call from the Unlisted Collection founder inviting him to come to Singapore and discuss a potential collaboration.

Yakitori was all the rage on the island back then, but Pynt admits that “there’s so much culture behind it” and he hadn’t even been to Japan yet. “Who was I to do yakitori?” he chuckles. He did, however, pitch the idea of opening a version of Burnt Enz—his highly successful modern barbecue pop-up in London—and Loh agreed. That was the seed that launched the highly successful Burnt Ends in 2013, opening its doors in a shophouse on Teck Lim Road. It has since moved to a bigger space in Dempsey Hill in 2021.

Following eight successful years as CEO, Cyrille Vigneron brings a wealth of experience to his new role as chairman of Cartier Culture & Philanthropy, having overseen diverse initiatives under the maison’s cultural and philanthropic arm. At their core, these initiatives embody Cartier’s multifaceted commitment to making sustainable impact. 

Through the Fondation Cartier pour l’art contemporain in Paris, which celebrates its 40th anniversary this year, Cartier has established itself as a patron of contemporary art, supporting unconventional and interdisciplinary themes. “Forty years ago, we were different, as contemporary art was neither supported by the government nor by private investors,” Vigneron recalled. He highlighted the foundation’s recent collaboration with Triennale Milano, a partnership that will continue for the next eight years, reflecting a shared vision of contemporary culture and artistic creation.

Curating an exciting cocktail menu takes more than meets the eye—it is about crafting an experience that tells a story, engages the senses, and reflects the drive behind a bar. From balancing classic flavours to considering seasonality of ingredients, a well-designed cocktail menu elevates any bar experience. 

We speak to Nick Choo, the founder of Kuala Lumpur-based Reka, No. 41 in Asia’s 50 Best Bars 2024, Yana Keller, beverage director of Singapore-based Atlas Bar, No. 49 in Asia’s 50 Best Bars 2024, and Niko Tiutan, co-founder and beverage director of Ito Space in the Philippines. The three talents address how they incorporate local produce into their drinks programme, and ensure the menu caters to both connoisseurs and beginners.

When Puan Sri Siew Yong Gnanalingam entered early retirement in 1997, she didn’t anticipate how much she would miss the high-energy pace of the workplace. Having helmed senior public relations (PR) roles in major corporations like the Malaysian Tobacco Company and Malaysia Airlines, Siew Yong has always been a highly motivated problem-solver with a penchant for thinking outside the box.

“I had the choice to retire early, and I was very lucky to be able to that. Not many women out there have that choice,” the feisty 77-year-old says. “But after I retired, I felt the stress of not working and being inactive. I was so used to this hyper lifestyle planning campaigns and thinking of the next big thing to do.”