Inspired by his grandmother
who was trained at Le Cordon Bleu Institute in Paris, Anthony enrolled at the At-Sunrice Culinary Academy.

There after, he started the Funky Chefs before assuming the Cocotte Head Chef position. The Cocotte menu reflects his knowledge and passion for gastronomical delights.

“There’s something important about the ritual of coming together for a meal in any culture. And while often taken for granted, the heart & joy of those experiences and memories is in the sharing and serving of food to your parents, family or friends gathered at the dining table.”

After graduating from At-Sunrice Culinary Academy, Alysia did her attachment at
il Lido before joining Sage as a commis cook and worked her way up to a Demi Chef followed by Chef de Partie.

Alysia believes that food and ingredients should be treated with respect and simplicity.

“To be able to cook for people is, to me, a great privilege. And, to see them gather for a meal brings me a priceless sense of joy”.

With more than 10 years of experience in the food & beverage industry, Joey brings to Cocotte her impeccable service which is as personable as her great smile. Joey believes that the whole dining experience begins from the very moment when a reservation is being taken and that great service comes from a sincere heart.

Prior to this, she was with Shiro Japanese Haute Cuisine for 7 years and the now-defunct Braise.