Late Plate

Australian Chef Roland Graham helms the kitchen with an impressive track record of over 35 years of culinary experience spanning Singapore, Bangkok, New York and Doha. Trained in the 5-star Sheraton Hotel Sydney, Chef Roland counts amongst his many achievements positions as Head Chef of “The Australian “ in Manhattan, New York, and Executive Chef of Sareeraya Koh Samui and a prominent dining establishment in Singapore. His long-awaited return to Singapore has created a buzz in the local food industry and media.