Ivan leads the team at Nouri. Following several years working in the kitchens of Per Se in New York, Hibiscus in London and Mugaritz in the Basque Country, Ivan joined Heston Blumenthal where he was Development Chef at his Experimental Kitchen at The Fat Duck for 4 years. He is best known for leading The Kitchen at Bacchanalia in Singapore to its first ever Michelin Star in 2016 as the restaurant’s Executive Chef.

With a mixed heritage of Italian, German, Russian, Spanish, Lebanese, Syrian and Brazilian, Ivan has developed a cuisine as eclectic as his own lineage. His dishes at Nouri integrate influences from around the world seamlessly to produce plates that are both creative and original. Dishes manage to strike a chord of familiarity with flavours that resonate with every diner, irrespective of their background. Nouri showcases an engaging, convivial space where dining becomes a larger and more significant experience; one that transcends the ritual of eating to one of bridging unions and building community.

Matthew Chan joins Nouri as Restaurant and Beverage Manager. A master of beverages, he is renowned for being the youngest certified Sommelier in Singapore at his point of certification. He was also the first Singaporean to clinch the winning title at the South East Asian Sommelier Competition in 2015. Beyond wine, Matthew is a certified Sake Sommelier and a trained mixologist, emerging as the winner of the Belvedere Challenge Singapore in 2015.

At Nouri, he curates a wine list that tells many stories. Every single bottle selected has been produced with a level of passion and craftsmanship that translates from the winemaker to the guest. Matthew’s wine menu showcases a range of boutique producers, with organic, biodynamic and natural wines making up a substantial part of the offering.