Glenfiddich, renowned for its trailblazing spirit in the world of single malt Scotch whisky, has extended its ‘Where Next’ philosophy to a club that honors like-minded pioneers. The latest members to join this exclusive group are three of Singapore’s culinary beacons: Quynh Brown, chef-creator of Lo Quay and group chef at The Dandy Collection; Goh Tong Hann, founder of PleasureCraft Group (and the brain behind Marcy’s, Hevel and Parliament); and Germaine Woon, founder of regional marketing firm The Foundry Asia. Each maverick has fearlessly charted a new path, defying odds and building successful brands in Singapore’s dynamic culinary landscape. Brown’s journey began in the US, where she honed her skills at culinary institutions like Nobu, eventually rising as a rare female leader in male-dominated kitchens. She now champions her heritage and builds a better restaurant culture at Lo Quay, a modern Vietnamese restaurant. Goh, by the age of 30, has already established three stylish concepts in Singapore: Marcy’s, a seafood bistro; Parliament, a New York-inspired speakeasy; and Hevel, a modern European restaurant. His artful integration of music and design into each location highlights his expertise in creating memorable restaurant experiences. Woon, a native Hongkonger, brings her passion for culinary storytelling to Singapore. Taking a risk a year ago, she started her own marketing and public relations agency, leveraging her experience with top restaurants, Michelin-starred chefs, and renowned mixologists. Woon’s ability to understand a brand’s core essence makes her a distinctive presence in the culinary scene. These personalities share a common thread: a strong desire to define their own paths, even if it means facing challenges and overcoming failures. Their stories echo the sentiment behind Glenfiddich’s ‘Where Next’ – a constant pursuit of progress, self-improvement, and enriching the lives of those around them. Brown reflects on her journey, saying, “‘Where Next’ is a question I ask myself constantly. Leaving the corporate ranks of Nobu and moving to Singapore to open my own humble hut was a gamble, but I knew it was the right move for me. Now, I get to celebrate New Vietnamese cuisine and bring my heritage to the world.” Woon shares a similar experience: “To give up the safety of a job and start my own agency while simultaneously operating in two cities was certainly a great risk. But I knew I had to jump in the deep end as this is where I believe the future of the culinary industry lies. That’s what ‘Where Next’ means to me.” Goh’s journey began in the midst of the COVID-19 pandemic: “I opened my first restaurant in the middle of the COVID-19 pandemic, with no culinary experience. What I did have was passion, a desire to work hard and a great team I am grateful for. We went through countless obstacles and problem-solved on our feet. Each day, we would ask ‘Where Next’? That’s what kept us going.” As these culinary mavericks share their stories, trade advice, and enjoy Glenfiddich’s 12 Year Old and 18 Year Old single malts, they illuminate the unconventional paths they have taken. They offer inspiration to future generations, encouraging them to embrace risks, trust their visions, and dare to ask: Where Next?
Glenfiddich’s ‘Where Next’ Club Features Singapore’s Culinary Mavericks
