Since graduating with a Bachelor of Civil Engineering & Applied Mechanics from McGill University, Montreal, Canada, Vant has devoted himself to foodservice consulting with an unwavering passion for quality and consistency.
He believes good design begins with insights into the total customer experience. The overall ambience, how they feel when they walk into a restaurant, the manner in which they are seated and served, their perception as food is prepared, are all factors he takes into account in his design process.
He works closely with operators and chefs on all details to ensure the design matches their vision, intent and operational needs.
Vant has led the foodservice design of several 5-Star projects worldwide, notably the Grand Hyatt Singapore, Park Hyatt Beijing, Wynn Resort Macau, W Hong Kong, The Ritz-Carlton Shanghai Pudong, Park Hyatt Chennai, Andaz Shanghai, Mandarin Oriental Taipei, W Sentosa Singapore, JW Marriott Dongdaemun Square Seoul, Park Hyatt Guangzhou, Conrad Pune, Colony at The Ritz-Carlton Millenia Singapore, Crowne Plaza Vientiane, W Kuala Lumpur, Rosewood Hong Kong, Rosewood Beijing and Park Hyatt Auckland.
