The Singapore EDITION, one of the most anticipated luxury hotel openings in the region, has announced the appointment of Cedric Patrick Vinckier as its new Director of Food and Beverage. Vinckier, known for his dedication to excellence and a career steeped in culinary artistry, will oversee all aspects of the hotel’s food and beverage operations, including its four exclusive dining outlets, in-room dining, and banqueting services.
Vinckier’s journey to becoming a leading figure in the food and beverage industry began with a strong foundation in hospitality management and fine dining. His education at the prestigious Les Roches Bluche in Switzerland, where he earned a Postgraduate Degree in Hospitality Management, set the stage for his remarkable trajectory. His commitment to the art of food and wine pairing is evident in his certification as a Level 3 Sommelier.
His professional journey kicked off with a chef apprenticeship at the Radisson Blu Hotel in Düsseldorf, Germany, where he honed his culinary skills in a fast-paced kitchen environment. He then moved to France, refining his knowledge of fine dining as a headwaiter at the three Michelin-starred Bernard Loiseau restaurant in Saulieu. This experience exposed him to the highest standards of service and culinary creativity, solidifying his reputation for exceptional guest experiences.
Vinckier’s career took him across the globe, embracing new challenges and leading food and beverage teams at prestigious hotels and resorts. At Hotel Vira Vira in Pucon, Chile, he served as Food and Beverage Manager, elevating the hotel’s culinary offerings by blending local ingredients and traditions with international techniques.
His ability to adapt to diverse culinary cultures while maintaining a focus on service excellence was further showcased in his role as General Manager of Le Normandie, a Michelin-starred restaurant at the Mandarin Oriental Bangkok. He maintained its Michelin-starred status and enhanced the guest experience with his keen eye for detail and innovative service strategies.
Vinckier’s leadership was also instrumental in the successful launch of Pelagos, a contemporary Mediterranean restaurant at the Four Seasons Astir Palace Hotel in Athens. Under his guidance, Pelagos quickly achieved both a Michelin star and a Wine Spectator award within six months of opening. This achievement is a testament to his ability to inspire creativity and foster a culture of excellence.
Most recently, Vinckier served as the Assistant Director of Food & Beverage at the Four Seasons Hotel Madrid, overseeing multiple dining outlets and ensuring the seamless execution of high-end events and in-room dining services.
As Director of Food and Beverage at The Singapore EDITION, Vinckier is set to bring his Michelin-starred expertise and international experience to the hotel’s luxury dining offerings. The Singapore EDITION, known for its innovative approach to hospitality, blends local culture with modern luxury, making it a prime destination for discerning travelers and food enthusiasts.
In his new role, Vinckier will oversee the operations of four unique dining outlets, ensuring that each one delivers a distinct culinary experience that reflects the hotel’s commitment to quality and creativity. He will also manage in-room dining services and lead the banqueting services, overseeing the planning and execution of events that require the highest level of culinary and service excellence.
Vinckier’s deep understanding of international cuisine and his passion for incorporating local flavors will be key in enhancing the hotel’s dining reputation. His leadership will undoubtedly elevate the culinary experience at The Singapore EDITION, making it a destination not only for travelers but also for Singapore’s vibrant dining scene.
