Dave Pynt is the Chef-Owner of Burnt Ends Hospitality Group that manages Burnt Ends, a One-Michelin starred modern barbecue restaurant and Meatsmith, the wood-fired barbecue restaurant.
Born in Perth, Western Australia, Pynt studied commercial cooking at the TAFE West Coast Institute of Training before travelling overseas to cook alongside and learn from some of the world’s best cooks. His career includes time with culinary heavyweights such as Rene Redzepi (Noma, Denmark), Victor Arguinzoniz (Asador Etxebarri, Spain), Nuno Mendes (Viajanteand The Loft Project, London), Tetsuya Wakuda (Tetsuya’s, Sydney; Waku Ghin, Singapore) and Fergus Henderson (St John and St John Bread and Wine, London).
Burnt Ends is a modern barbecue restaurant in Singapore’s Chinatown neighbourhood serving modern Australian barbecue and boutique wines and spirits in a fun, relaxed atmosphere.
At the heart of this modern barbecue restaurant is an open-concept kitchen with a custom four-tonne, dual cavity oven and four elevation grills. Burnt Ends writes new menus daily and believes that there is magic that comes from cooking with wood.
Since 2013, the restaurant has established itself as an integral part of Singapore’s new food order and the country’s historic Chinatown neighbourhood. Burnt Ends has held its One-Michelin star since first awarded in 2018. The restaurant is currently ranked #34 on the 2021 San Pellegrino World’s 50 Best Restaurants List and #14 on the 2021 San Pellegrino Asia’s 50 Best Restaurants List. Pynt was the winner of the Asia’s 50 Best Restaurants Chef’s Choice Award 2017, a peer-voted accolated voted by all the chefs on the influential list.
Get to know Dave
Describe your cooking ethos.
"Simple, fun and tasty."
What do you love about your career?"
I really like food and wine, the people and the interaction with staff and the guests."
South Australian produce is...
"Amazing."
Favourite South Australian region to travel to?
"Barossa Valley."
Give us a sneak insight into your Tasting Australia dishes.
"We are going to be cooking some grilled seafood and a spit roasted Australian classic."
What are you looking forward to most about Tasting Australia?
"I am really looking forward to cooking with some amazing produce for a great bunch of people!"
