Lee Boon Seng
As a boy of 17 in the kitchen of Equinox watching culinary virtuosity in action, Lee found his calling. He stayed for eight years at this - his first job, rising from trainee to Chef de Partie with a promotion seemingly every year.
He went on to notch an impressive resume, including tenures at Osia (2010 - 2016) and Curate (2016 - 2017). His talent and diligence was recognised within and outside of the industry: he was honoured with multiple accolades including Rising Chef of the Year at the World Gourmet Summit of 2013, and the Overall Champion during the semi-finals of Global Chefs Challenge organised by the Paris-based World Association of Chefs Societies (WACS).
He also earned the opportunity of hosting and working with numerous culinary veterans and masters, some Michelin-starred – such as Massimiliano Alajmo of the three-starred Le Calandre in Padua, Italy; Guy Martin of the three-starred Le Grand Véfour in Paris, France; and Esben Holmboe Bang of the three-starred Maaemo in Oslo, Norway.
In the process, he learned the need for precision and open-mindedness, and the importance of fresh, premium (not necessarily expensive) ingredients. Most importantly, he found his own ‘voice’ – and believed in it.
The food of The Spot is therefore highly individualistic. The starting point is usually an ingredient that excites Chef Lee with the drive to introduce its beauty to the world, which then requires him to find ways to ‘elevate’ the flavours. He found this route through sauces, employing the European techniques of his training in tandem with the South East Asian fruits, herbs and spices of his cultural heritage, and childhood memories. The amazing sauces that result not only ignite his dishes but have come to represent perhaps his most personal and accomplished creations – something he is proud to be known for.
This “saucier at heart” is ready to set forth on an exciting culinary journey to create his own, unique style at The Spot.
Sedfrey's career began at St. Regis Hotel when he was just 19, thanks to his sincere passion for people and customer service. During this time, he was fortunate to learn more than he expected working under some of the top persons in Singapore's F&B industry, including Chef Julien Royer of the 2-Michelin-starred Odette.
His professional journey included overseas stints and continued to be hallmarked by employment with some of the most internationally respected culinary names including CIBO under the care of chef Margarita Forés, voted Asia's Best Female Chef in 2016 by Asia's 50 Best and Inagiku at Shangri-La, under chef Wataru Hikawa. Following his time in the Philippines, Sedfrey went on to the Lisboa Hotel Macau, renowned for being the oldest casino hotel in Macau. Sedfrey made his Singapore comeback in highly acclaimed hotels, Fairmont and Swissotel Stamford, where he was consistently recognized for his unfailing courtesy and professionalism.
Sedfrey was, until lately, one of the pioneer service members at CURATE restaurant at Resort Worlds Sentosa celebrated for its event series titled Art at Curate. As one of the key members of service, Sedfrey was instrumental in creating a seamless, holistic experience during the guest stints of visiting Michelin-starred chefs.
Today, Sedfrey brings all of this passion and experience to The Spot.
Remz Ocampo discovered his love for bartending during his college days in the Philippines. Brando Tanauan, a founder at the Organization of Bar Professionals, Philippines, played an influential role in Ocampo’s career towards the bar scene. Though he started off as a flair bartender, Ocampo soon realised the importance of mixology, weaving his technical know-how with product mastery.
Ocampo clinched several titles over the course of his bartending career which included emerging top 3 in Bartenders Mixology Master Class hosted by Philippine Bartenders’ League Inc. – a member of the International Bartenders Association – in 2013, and he was thereafter invited to be part of the affiliation.
Previously from Nobu Doha, an empire built by American actor and director Robert De Niro and co-founded by celebrity chef Nobuyuki Matsuhisa, Ocampo’s repertoire in the various techniques stretches from flaring to experimental molecular – continually working with chefs to improve his skills by incorporating cooking techniques like smoking, sous vide, and use of herbs in his creations.
Ocampo has a great inclination for classic cocktails and frequently dabbles in making his own shrubs and bitters. Also a photography enthusiast, he believes a good cocktail is liken a beautiful picture – where stills can emanate life and character.