dave pynt

Born in Perth, Western Australia, Dave Pynt’s culinary resumé reads like a who’s who of some of the biggest names in modern gastronomy. As a young chef, he travelled extensively gaining as much experience as he could with chefs such as Tetsuya Wakuda, Rene Redzepi, Fergus Henderson and Nũno Mendes. But it was time spent with Chef Victor Arguinzoniz’s at Asador Etxebarri in Spain that was to have a seminal impact in defining the direction of his career.

In May 2013, in a shophouse in historic Chinatown in Singapore, he opened his first Burnt Ends restaurant serving modern Australian wood-fired menus. The very heart of the restaurant was the open kitchen with its custom-made, four-ton, dual-cavity brick kiln, with bespoke grills that could heat up to 1,700 degrees, masterfully adjusted according to ingredient, teasing flavour out of each bite.

The accolades followed.  

In 2022, he moved Burnt Ends from Chinatown to Dempsey Road, into a historic 40-hectare site now known as Dempsey Hill, just a few minutes from Singapore’s iconic Orchard Road. The larger space here has allowed him to expand his multiple concepts and contain them under one roof: main restaurant, private dining room, wine cellar, bar/lounge, as well as a bakery.

2024 saw the launch of Dave’s first book, Burnt Ends. More than just a culinary guide, readers are taken on an intimate journey into the heart and soul of his modern BBQ restaurant, celebrating the community that keeps it alive. 

Burnt Ends has held its one-Michelin star since it was first awarded in 2018. The restaurant is currently ranked #68 on the 2024 San Pellegrino World’s 50 Best Restaurants List and #15 on the 2024 San Pellegrino Asia’s 50 Best Restaurants List.