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Interview with Ryan Clift, Chef-Owner, Tippling Club; Singapore

3,729 views · Published 26 May 2015 · 9:57 · Indexed 12 November 2026

Channel: The Culinary Institute of America · 2015 · Education

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Ryan Clift’s culinary career began at age 14 at a one-Michelin-star restaurant near his hometown of Devizes in England. Ryan worked his way up from washing dishes to becoming a young culinary protégé. He launched Tippling Club, which quickly earned a reputation and landed on award lists that include Miele Guide’s Asia’s Top 20 Restaurants, Drinks International’s World’s 50 Best Bars, and most recently S. Pellegrino’s Asia’s 50 Best Restaurants.

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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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