The Chef

As Chef de Cuisine of Brasserie Wolf, the 31-year-old Claudio Sandri offers classic French cuisine with a modern twist, drawing inspiration from local ingredients and his previous stints at Michelin-starred restaurants and gastro-pubs.

At the helm of the kitchen since February 2011, the down-to-earth jovial chef envisions Brasserie Wolf to be a casual bistro where customers seek out comforting home-cooked food. Signature items such as the Charcoal Grilled Tomato Soup, Octopus Salad, and Slow-cooked Beef Bourguignon reflect his penchant for simple cooking and quality produce.

A Swiss native, Claudio commenced his culinary career with an apprenticeship at 16 and since then he has chalked up a formidable resume over the course of his 15-year career at iconic establishments such as Putney Bridge Restaurant (1 Michelin Star, London), and Nobu (1 Michelin Star, London). Together with his mentor Thierry Laborde, Chef Claudio was part of the team at the acclaimed The Wallace Restaurant, London – rated one of 10 best restaurants in the United Kingdom in 2005 and 2006. Subsequently, Claudio joined Laborde when the latter opened The Kitchen Table, a culinary school featuring master classes conducted by top chefs and sommeliers from London. Before coming to Singapore, Chef Claudio also headed the famed Brasserie Joel restaurant which was opened by two-Michelin Star chef Joel Antunes.