Dave Pynt

Pynt is the proud chef and owner of the Australian barbecue restaurant Burnt Ends. What began in 2013 as a collaboration with business partner Loh Lik Peng—an idea pitched by Pynt to launch a version of his successful London pop-up, rather than the initial yakitori concept Loh had in mind—has blossomed into a global culinary success. Burnt Ends, renowned for its commitment to “modern barbecue” (or simply: “cooking whatever you want … as long as it’s tasty”), boasts a Michelin star since 2018 and has consistently ranked on the Asia’s 50 Best Restaurants list.

After a decade of challenges, learnings, and triumphs, Pynt has chronicled the restaurant’s journey in his inaugural culinary book, Burnt Ends. The 369-page tome, co-written with Australian journalist Max Veenhuyzen and conceptualised with Fool Agency, traces the restaurant’s success story with riveting images, personal stories, and anecdotes from the chef and his team.

Pynt’s culinary empire continues to expand beyond fire-cooked cuisine. Burnt Ends Hospitality Group has teamed up with Audi Singapore for a second Burnt Ends Bakery outlet. Launched in early 2025, this new outpost is located within the Audi House of Progress Singapore. This partnership marries the innovative spirit of the German marque with the bakery’s creative approach to food, featuring a new selection of German-inspired pastries like fresh pretzels, Bavarian beer-battered waffles, and black forest doughnuts. As Pynt notes, the collaboration brings a “fresh energy, redefines and transforms the way people experience a car showroom.”

Beyond local ventures like the humbler Meatsmith Western, Pynt’s expertise in open-flame artistry is gaining international recognition. The Ledge by Dave Pynt, which premiered at the Waldorf Astoria Maldives Ithaafushi, is set to launch at its second Waldorf Astoria location in Bali in late 2027. This new outpost, set against the pristine cliffs of Nusa Dua, will serve as a pilgrimage destination for devotees of perfectly charred meat and sunset dining, further solidifying Pynt’s impact on global gastronomy.