The Heart of Chef’s Tavern
Every dish at Chef’s Tavern showcases Chef Stephan’s passion and skill, shaped by years in Michelin-star kitchens and inspired by his Austrian heritage and love for Japanese culinary art.
Our mission is simple:
Exceptional quality. Refined service. No inflated prices
We deliver a unique dining experience that balances familiar comforts with fresh, innovative flavours. Our menu features beloved classics from Chef Stephan’s repertoire, some reinvented, alongside exciting new creations.
Our Story
Nestled on Craig Road, Chef’s Tavern is the new venture by Chef Stephan Zoisl, the mastermind behind the acclaimed ‘Western Omakase’ concept at the former Chef’s Table on Tras Street. Here, you will find the very same team and exceptional food quality that once defined the fine dining experience at Chef’s Table.
We blend the finesse of classic European fare with refined Japanese culinary techniques to offer a unique casual chic dining experience.
Come savor exquisite European Japanese cuisine crafted by a Michelin-trained chef, without the Michelin price tag.
Meet the mastermind behind Chef’s Tavern
Chef Stephan Zoisl, an Austrian chef-owner with over 20 years of international experience, leads Chef’s Tavern with a clear and heartfelt vision: to blend the finest elements of European and Japanese cuisines. Having worked in eight restaurants, including four Michelin starred kitchens, he brings a wealth of knowledge and passion to every dish, ensuring your dining experience is both memorable and satisfying.
Now, Chef Stephan has brought his vision to life through Chef’s Tavern: A casual yet sophisticated European Japanese concept crafted to delight every palate.
The Why Behind Chef’s Tavern – From the Man Himself
After ten fulfilling years at Chef’s Table pioneering the Western Omakase experience, I wanted to create something more casual but equally thoughtful. Chef’s Tavern captures the finesse and creativity of fine dining in a relaxed and welcoming setting inspired by the warm, lively spirit of Japanese Izakayas. The inspiration came from the kind of places I love spending time in, especially the Japanese Izakaya. Every time I enter an izakaya, thereis this sense of ease and warmth. The energy is lively, the food is always satisfying, and there’s a beautiful honesty to the experience. It’s not about being flashy, it’s about good food, good company, and a shared love for the
moment.
This speaks to my belief that food is one of the most meaningful ways to celebrate life and the people we love, without pretense. That’s exactly the kind of atmosphere I wanted to create with Chef’s Tavern; a place where guests feel at home, can come as they are, and still enjoy something truly special. My first love will always be Austrian and European cuisine. It’s the food I grew up with and was trained in from a young age by my father, who ran our family restaurant. Carrying that legacy fills me with deep pride.
As I travelled the world and worked in kitchens across continents, I became increasingly drawn to Asian cuisines, especially Japanese! Their dedication to ingredients, exquisite craftsmanship, and thoughtful preparation even of the simplest dishes truly resonated with me. Over time, Japanese cuisine became my second love. Living in multicultural Singapore, I often find myself torn when choosing between European or Japanese meals. That sparked the idea behind Chef’s Tavern: why not combine the best of both worlds? It reflects what I love and what I want to share with my team, guests, and community.
If I had to describe it in a poetic way, European cuisine is my assigned family: where I come from.
Japanese cuisine is my chosen family: the one I discovered and embraced.
Both are close to my heart, and at Chef’s Tavern, I bring these two loves together.
