Our Journey


Burnt Ends Hospitality Group is a company that has restaurants in Singapore and internationally, under founding chef and owner Dave Pynt.

All our restaurants focus on wood fire cooking, offering a relaxed atmosphere where guests can dine with friends or family to enjoy thoughtfully prepared, tasty food made with the best available produce.

Our first restaurant is the acclaimed one-star Michelin restaurant Burnt Ends. A modern wood fire restaurant in Singapore’s Dempsey neighborhood, serving modern barbecue and drink list comprised of boutique wines and artisanal spirits in a fun, relaxed atmosphere.

At the heart of this restaurant is an open-concept kitchen with counter dining surrounding a custom four-tonne dual cavity oven and four elevation grills. Burnt Ends writes their menus daily and believes that there is magic that comes from cooking with wood. Adjacent to Burnt Ends restaurant in the historic barracks are Burnt Ends Bakery, Bar & Lounge.

Our leisure brand, The Ledge by Dave Pynt, brings Burnt Ends’ much-loved style of modern barbecue to the Waldorf Astoria Maldives Ithaafushi in partnership with Hilton Hotels & Resorts. We currently own and operate two Meatsmith restaurants across Singapore and Meatsmith Steakhouse in Jakarta, Indonesia.

Next on our international restaurant brand development, we have our upscale experience, Meatsmith Steakhouse, where we fire up our elevated wood fire grills, smokers, and quality in-house aged meats.


Chef-Owner of Burnt Ends Hospitality Group that manages Burnt Ends, a One-Michelin starred modern barbecue restaurant and Meatsmith, the wood-fired barbecue restaurants.

Born in Perth, Western Australia, Pynt studied commercial cooking at the TAFE West Coast Institute of Training before traveling overseas to cook alongside and learn from some of the world’s best cooks.

His career includes time with culinary heavyweights such as Rene Redzepi at Noma, Victor Arguinzoniz at Asador Etxebarri, Nuno Mendes at Viajante and The Loft Project, Tetsuya Wakuda at Tetsuya’s, Sydney and Fergus Henderson at St John and St John Bread and Wine, London.

Since 2013, Burnt Ends restaurant has established itself as an integral part of Singapore’s new food order and the country’s historic Chinatown neighborhood. In December 2021 Burnt Ends relocated to Dempsey in the historic barracks expanding with the launch of Burnt Ends Restaurant, Cellars, Bakery, Bar & Lounge.

Collaboration remains one of Pynt’s key tenets and he has been involved in major food events and festivals around the world including Gastronomika in San Sebastian, Melbourne Food and Wine Festival, Taste of Hong Kong, Tasting Australia in Adelaide, Meatopia in London, Postrivoro in Italy, Wonderfruit Music Festival (Chon Buri, Thailand) and E5 Bakery Music and Food Festival in London.

Burnt Ends has held its One-Michelin star since first awarded in 2018. The restaurant is currently ranked #94 on the 2022 San Pellegrino World’s 50 Best Restaurants List and #15 on the 2024 San Pellegrino Asia’s 50 Best Restaurants List.

Pynt was the winner of the Asia’s 50 Best Restaurants Chef’s Choice Award 2017, Top 100 Best Chefs Award 2021, a peer-voted accoladed voted by industry influential and chefs.

Leadership Team

We are a team of passionate individuals who strives to make things happen, with a burning desire to constantly create memorable moments and amazing experiences for all.

Thomas Koh Group General Manager

With almost 2 decades of managing and operating casual to fine dining concepts including CUT by Wolfgang Puck and Burnt Ends Michelin Starred Restaurants, Thomas enjoys setting up new restaurants and concepts.

A hands-on leader, always looking to improve operational effectiveness and bringing out the best in teams and venues. With a firm belief in family values, he builds strong F&B teams on trust, transparency, and effective communication, resulting in great guest experiences and strong successful restaurant and bar venues.

Having been with Burnt Ends Group since 2013, Thomas has been a key driver behind the renowned service experience at Burnt Ends, 1star Michelin and World's 50 Best awarded restaurant, from the early days in Chinatown location to relocating to the new Dempsey home in 2022, including the combined opening of Burnt Ends Bakery and Burnt Ends Bar.

Thomas has also been an integral part for the successful openings and operations of both Meatsmith restaurants in Singapore, The Ledge in Maldives, and the launch of Meatsmith Doha and most recent opening of Meatsmith Jakarta in 2022.

Neil Simon Claudio Head of Beverage

Neil started as a sommelier in Burnt Ends during 2019. Since 2022 he is leading the group as the Head of Beverage and supported in the move of Burnt Ends to Dempsey location, opening the Burnt Ends Bar and Meatsmith Jakarta beverage program.

He started his career in Hong Kong as a waiter, became a bartender, to assistant manager and eventually, a sommelier. He has worked for notable restaurants such as the American Club, JIA, Blacksheep, Maximal Concepts, The Flying Elk and Frantzen before landing his first gig here in Singapore at Burnt Ends. He's our all-around booze hound, he has qualifications such as WSET 3, a certified Sake Sommelier, Certified Sommelier from court of Master Sommeliers, a whisky ambassador and a Kikisakeshi from SSI-Japan.

Katrina Wheeldon Head of Brand, Communication & Marketing

Katrina is a highly accomplished creative brand leader who has played a pivotal role in creating and transforming Burnt Ends Hospitality Group's brands since the early days of the first restaurant Burnt Ends in Teck Lim Road. As the Head of Brands, Katrina has been one of the originators together with Chef Dave Pynt, behind the group's successes overseeing the brand development and PR of Burnt Ends, Burnt Ends Bakery, Burnt Ends Cellars, Meatsmith, The Ledge, and the latest additions to the family, Burnt Ends Bar and Meatsmith Steakhouse.

With a keen eye for detail and a experience in branding, digital marketing, photography, graphic design, Katrina has led the Singapore Head Office marketing team and brands to new heights. Her responsibilities also include public relations and driving the continuous digital marketing evolution of all the group's brands. Under her guidance, Burnt Ends Hospitality Group has established itself as a leading brand player in the highly competitive F&B industry in Singapore and internationally.

James Loveridge Head of Operations & Special Projects

With over 20 years of experience in the hospitality industry, James is a seasoned professional who excels in both technical and soft skill management techniques. During his time as General Manager of Meatsmith Telok Singapore, his successes included building strong dynamic teams and increased Meatsmith awareness and reputation in the market. James believes that business success depends on finding a balance between sound business sense and effective team dynamics, where a strong culture can foster harmonious and efficient teamwork with high impact.

As Head of Operations & Special Projects, James played a critical role in overseeing the Burnt Ends design and built relocation to Dempsey, along with the opening of the first Burnt Ends Bakery and Burnt Ends Bar. He has also been instrumental in collaborating on international projects for group expansion with Meatsmith first international venue and Meatsmith Steakhouse.

Elena Broms Head of Business Development & Strategy

Elena is a highly experienced international hospitality director with over 20 years of experience in the Michelin restaurant industry and in corporate F&B director roles for luxury hotel groups. Initially from Sweden, she has worked in various locations including New York, France, London, Bangkok, and is currently based in Singapore.

Elena joined the Burnt Ends Hospitality team in 2021 and provides support to Chef Dave and the group’s leadership team in areas from international business development, brand guidelines and playbooks, to building and mentoring high-performance leadership teams in Head Office to across venue locations.