Beyond The Bar,
Beyond Dessert

THE CHEF

Chef Brian Rodriguez embarked on his culinary journey in Piobbico, Italy, where he honed his skills at Osteria del Parco under the guidance of Chef Samuele Ferri. Motivated by Ferri’s mentorship, Brian set off to Melbourne, Australia, initially planning a short stay that stretched into five transformative years. Upon returning to Europe, he gained experience in a vibrant culinary scene before continuing his culinary adventures in different countries.

The strength of the team is each individual member. The strength of each member is the team.

Brian Rodriguez , Executive Chef

Embracing seasonal ingredients, Brian finds inspiration in spring's abundance, creating light and refreshing dishes that celebrate nature's bounty. Balancing personal preferences with guest desires, he prioritizes taste and quality over extravagant plating techniques, ensuring memorable dining experiences. Happiest in the kitchen, Brian thrives on creating new dishes and witnessing diners' enjoyment. Despite mastering complex flavors, he maintains a fondness for simple, comforting foods. As an Executive Chef of Sirocco restaurant, Brian continues to elevate dining experiences with his culinary expertise, offering guests a unique and unforgettable journey through his dishes.

THE CHEF

Chef Justin Lee brings a cross-disciplinary perspective shaped by an international career across Australia, New Zealand, and South Korea. His background includes Il Centro, Clooney, Miann, and Park Hyatt Busan, before founding JL Dessert Bar in 2016. Known for desserts that crafted with the finest chocolates and seasonal local ingredients paired thoughtfully with beverages. Chef Justin approaches pastry as a bridge between cuisine and Cocktails.

In 2018, Chef Justin earned second place at Valrhona’s C3 (Chef, Chocolate, Competition) Asia-Pacific, cementing his standing in the international pastry community.
He currently serves as Asia-Pacific Ambassador Chef for for Sosa Modern Gastronomy with Valrhona Chocolate and as a Chef Consultant for Carpigiani Gelato University.
His experience collaborating with Asia’s 50 Best Bars and luxury brands including LA LISTE, LVMH, Burberry, and Jimmy Choo informs a dessert language designed specifically for bar environments.

With open seating and counter-style interaction in select venues, guests are invited to engage directly with chefs and bartenders experiencing desserts not as a conclusion, but as an evolving part of the evening

Chef Justin Lee