For lovers of seafood, you'll be elated to know that Shaun Anthony is the new chef de cuisine at the award-winning contemporary seafood restaurant, The Cliff at The Sentosa Resort & Spa. Trained and armed with over 12 years of immense culinary experience in eight different countries, Shaun held senior positions in world-renowned restaurants including the three Michelin-star restaurant Gordon Ramsay in London, Michelin-star Tschifflik Restaurant at Landschloss Fasanerie Romantik Hotel in Germany and Quay restaurant in Sydney. He was also highly regarded and recommended as a private chef to deliver gastronomic experiences to dignitaries such as former Russian Minister of Finance.  Anthony’s ambition was to be a guitarist until he started working part-time for a traditional French fine dining restaurant outside of Toronto where he was then drawn to the art of cooking. His passion soared when he was working under chef Anthony Walsh at Canoe restaurant, downtown Toronto, where he had the opportunity to excel and develop his potential and creativity. As chef de cuisine at his last appointment with NAPA Wine Bar and Kitchen — The Wine Residence in Shanghai, Anthony has successfully turned the restaurant around to receive a 4-star rating and a nomination for “Chef of The Year” in 2009, overcoming the greatest challenge of having to not only communicate but also motivate his team who mostly do not speak English.  Though trained in European technique, Anthony received great influence and inspiration from the different cuisine and cultures from the countries he worked in, especially Australia and Southeast Asia which are well-known for rich and flavourful seafood cuisine. Marrying the finesse of classical culinary technique with modern technology to enhance the food quality and presentation, Anthony will reflect The Cliff’s distinctive character through his gastronomic expression. Freshness is of paramount importance, where a new menu will be introduced every quarterly to highlight ingredients at their seasonal best. Flavours are thoughtfully harmonised and complemented by delectable sauces. Artful presentation stemming from Anthony’s deep passion is the defining trait of all dishes at The Cliff. Both a la carte and degustation menus are available at The Cliff. Reservations are recommended and can be made at 6371 1425 or email: thecliff@thesentosa.com. The restaurant welcomes guests from 6.30pm nightly and last orders are at 10pm. For more information, guests may check out www.thesentosa.com or visit them at 2 Bukit Manis Road, The Sentosa Resort & Spa.

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