Bacchanalia is a One Michelin starred restaurant with an open concept kitchen, devoted to the preparation of good food from quality produce. The intimate kitchen with a modern french style is inspired by the world and all of its ingredients and flavours.
At 26, Chef Vianney Massot can be considered a prodigy of sorts, having risen through the ranks in Bordeaux, France at two Michelin-starred La Grande Maison de Joël Robuchon Restaurant before following the much respected ‘chef of the century’ Joël Robuchon on his travels. Despite his young age, the passionate and ambitious chef puts his mastery of French techniques to good use, whipping up dishes that showcase the best original flavours of peak-season produce. With outstanding culinary expertise and precision, Vianney brings a touch of creativity to classic French fine dining at Bacchanalia.
Vianney kick started his career as an apprentice cook at three Michelin-starred Restaurant Epicure in Le Bristol Paris, alongside celebrated chef Eric Frechon. He then became the youngest chef in the legendary Joël Robuchon Group and brings with him a rich nine-year experience of honing his craft under the tutelage of the French juggernaut. Throughout his four years in Paris, he also assisted with the research and development of new recipes for the Joël Robuchon restaurants worldwide at Mr Robuchon’s experimental kitchen.
Taken under the wing of the late Robuchon, the iconic chef’s young protege finished a two-year stint at the Grand Lisboa hotel in Macau at three Michelin-starred Robuchon au Dôme as Sous Chef. He then took over the top position of Executive Chef at the now-defunct two Michelin-starred L’Atelier Joël Robuchon Singapore.