A Global Gathering of Ingredient-Led Restaurants from Chile, Australia, India and Brazil

Burnt Ends in Singapore, the Michelin-starred modern Australian barbecue restaurant by Chef-Owner Dave Pynt, is set to host a series of Kitchen Takeovers in 2026 to celebrate its 13th anniversary. In line with Burnt Ends’ ingredient-led philosophy, where menus evolve daily according to seasonality, the series will bring together internationally acclaimed chefs from Chile, Australia, India, and Brazil who share the same produce-first approach.

Powered by HSBC (Hong Kong and Shanghai Banking Corporation), four chefs will join Dave and the Burnt Ends team across the year, each taking over the kitchen for one exclusive evening, cooking their dishes over Dave’s custom-built four-tonne ovens and wood-fired grills.

The first Kitchen Takeover will take place on the 4th May with Chef Rodolfo Guzmán from Boragó in Santiago, Chile – currently ranked No. 23 on the World’s 50 Best Restaurants and awarded Flor de Caña Sustainable Restaurant Award in 2021. Rodolfo sources ingredients from over 200 foragers across Chile’s 4,000-kilometre stretch, assembling one of the largest native ingredient collections of any restaurant. Over 700 varieties of seaweed, rock plants and fungi appear on his menu. Boragó also maintains its own farm, supplying vegetables, milks and ducks, bringing the taste of Chile to the fore.

The second Kitchen Takeover follows on 8th June with Chef Hugh Allen from Vue De Monde and Chef Co-Owner of Yiaga in Melbourne, Australia. The youngest chef in three decades to be awarded Three Hats in The Age Good Food Guide, and received Three Hats in The Age Good Food Guide for both Vue De Monde and Yiaga. From deeply flavoured beef sourced from retired breeding cows at Blackmore Wagyu to Queensland coral trout and wakame seaweed foraged along Victoria’s coast, Hugh presents flavours drawn directly from farmers, fishers, growers and makers across Australia.

Next will be Chef Varun Totlani from Masque in Mumbai, India, on 27th July. The restaurant sits at No. 19 on Asia’s 50 Best Restaurants and No. 68 on World’s 50 Best Restaurants. Varun leads the Masque team in creating dishes that highlight the diversity of Indian produce from the forests of Kashmir to the coast of Tamil Nadu. He also leads Masque Lab, a 1,250-square-foot research space dedicated to deepening the restaurant’s commitment in exploring the boundaries of how their ingredients can be used and how they can help bridge food cultures.

This year’s final Kitchen Takeover on 7th December will be Chef Janaína Torres from A Casa do Porco, São Paulo, in Brazil. Janaína was awarded the World’s Best Female Chef 2024 by World’s 50 Best Restaurants, and her restaurant currently sits at No. 83 on the extended list. Rooted in São Paulo’s diverse and acclaimed dining scene, Janaína runs A Casa do Porco with full control over its supply chain, raising heritage-bred pigs exclusively for the restaurant. Alongside its pork-led menus, she cultivates her own vegetable farm, shaping dishes around seasonality and Brazil’s finest regional ingredients.

Each visiting chef brings their own ingredient-led perspective to the Burnt Ends kitchen. Shaped by seasonality and produce, the takeovers reflect the landscapes and cultures of Chile, Australia, India and Brazil, expressed through fire and precision. It is a meeting of chefs who cook with the same intent, allowing their ingredients to lead.
Sponsors:

Burnt Ends’ Kitchen Takeovers are supported by sponsors whose craft and commitment to quality mirror the restaurant’s ingredient-led philosophy.

• Dom Pérignon, the celebrated vintage Champagne, contributes its renowned expression of terroir and time through wines crafted from a single harvest.

• Highland Park, one of Scotland’s northernmost single malt distilleries, brings its distinctive heather-smoked whisky shaped by the rugged landscapes of Orkney.

• ButcherBox provides carefully sourced premium meats selected for quality, provenance and responsible farming practices.

Burnt Ends Kitchen Takeover Lineup:

• 4th May – Rodolfo Guzmán, Boragó (sold out)

• 8th June – Hugh Allen, Vue De Monde / Yiaga

• 27th July – Varun Totlani, Masque

• 7th December – Janaina Torres, A Casa do Porco

Established in a heritage shophouse in Singapore’s Chinatown in 2013, Chef Dave Pynt’s Burnt Ends evolved and expanded over eight successful years, leading to a 2022 relocation to its present home in a more expansive site in Tanglin’s Dempsey Hill.

This move allowed for the creation of a multi-faceted space encompassing the main restaurant with its open kitchen serving modern Australian barbecue, an impressive wine cellar showcasing over 2,000 Australian bottles, an intimate private dining room designed for elaborate feasts, a dedicated cocktail bar, and a bakery.

Burnt Ends is a living concept fuelled by the effect of wood-fired cooking on any single ingredient. Like fire itself, it is alive and ever-changing, constantly evolving, delivering exceptional dining experiences for each guest’s visit.