Ryan Clift's culinary career began at the early age of 14 at a 1 Michelin Star restaurant near his hometown of Devizes, Wiltshire (UK). Immediately drawn to the high energy and atmosphere of the kitchen, Ryan worked his way up from washing dishes to becoming a young culinary protégé. After graduating from culinary school, he moved to London, where he landed a position in the restaurant at London's most prestigious Hotel, Claridge's.
Over the course of his 20-year career, Ryan has worked with some of the world's best chefs, including Marco-Pierre White, Peter Gordon, Emmanuel Renaut, Shannon Bennett, and Raymond Capaldi. In 1999, Ryan moved to Australia where he excelled as Head Chef of Vue de Monde, one of Australia's most acclaimed restaurants with numerous awards including three hats by The Age Good Food Guide.
In early 2008, Ryan moved to Singapore to start his own venture, determined to take modern food and cocktail pairing to a new level. It was here that Ryan and his team launched, Tippling Club. Within its first 2 years of operation, Tippling Club has been hailed as one of Singapore's top restaurants and in October 2010 was named in the annual Miele Awards Top 20 Restaurants in Asia. Ryan has also been recognized by world's greatest chefs of today, as the gastronomic superstar of tomorrow in the new cookbook by Phaidon titled Coco. Early in 2011 Ryan presented at the famous culinary event, Madrid Fusión along side the world's best chefs. This was a first for a Singapore Restaurant.