Yes, Chef! Stephan Zoisl on Offering a Unique Izakaya Experience
Asia is one food-crazy continent! We take great care to pick restaurants based on culinary vibes, rankings on international gourmand guides, mentions in magazines, Instagrammability, and added hunger. Yes, Chef! features the region’s chefs' stories of love and labour in kitchens that have made some of our restaurants the next big thing in Asia.
You might know Chef Stephan Zoisl as the chef who pioneered the Western Omakase experience, which he fulfilled at the renowned Chef’s Table — the restaurant boasting an ever-evolving menu featuring the day’s freshest produce. After ten fulfilling years, Chef Stephan is embarking on a new chapter in his culinary journey by establishing a restaurant that embodies all the finesse and creativity of fine dining, but this time, giving it a more relaxed and welcoming atmosphere.
Introducing Chef’s Tavern, a casual European-Japanese culinary concept in Singapore inspired by the Japanese izakaya. Although the restaurant now offers a fixed menu, each dish has been thoughtfully crafted, rooted in solid technique and bold flavors, and designed to be both creative and comforting. If you’re looking for a place where you can enjoy good company and a quality meal without the fine-dining price tag, this is it.
The Beat Asia got to chat with the chef and owner of this brand-new restaurant to know more about his inspirations for the culinary concept and the unique dishes and experiences Chef’s Tavern intends to offer its customers.
Chef Stephan grew up in Innsbruck, Austria, where his father worked as a professional chef for their family-owned restaurant. This is where it all began for him, as he received a hands-on kind of training from his father, which sparked his passion for cooking. The Chef described the kitchen as his second home, having spent most of his time there in his childhood.
“Watching my dad work so hard as I grew up, I got a glimpse of the realities of the F&B (Food & Beverages) life — the long hours, the intensity, the passion it demands,” Chef Stephan told The Beat Asia. “I knew what I was signing up for, but I’ve never regretted it. It’s been a tough but deeply rewarding journey.”
Chef Stephan began his culinary journey at age 19 after completing his army service. He told us how his desire to travel had always been there, and how he even thought about pursuing aviation at one point, but he stated that the kitchen called to him more strongly.
“I wanted to explore the cuisines of the world beyond the one I knew back home, and immerse myself in different food cultures. The structure and intensity of the kitchen challenged me, but it was the creativity and constant discovery that really pulled me in, and that’s what keeps me going to this day.”
Exploring the world has added layers to the cook’s culinary identity, with each region having distinct flavors and personalities. Chef told us about how his time in Europe and the US working for Michelin-starred restaurants has provided him with a solid foundation in classic techniques and given him the freedom to innovate, while his time in Southeast Asia made him appreciate flavors, refinement, and balance in food even more.
“I’ve made it a point to learn from each one and absorb what makes it special,” he expressed. “In doing so, I’ve tried to bring the best of each into my own cooking, to shape a style that reflects both where I come from and where I’ve been.”
Through his travels and experiences, one belief stood out from all his learnings, which is that using fresh, high-quality produce is the key to great cooking, no matter where you are in the world. He shared, “The best dishes always start with the best ingredients and are elevated through the genuine dedication to making food that’s not just good, but worth your calories."
With over 17 years of experience, Chef Stephan describes his journey as both diverse and enriching, having started with the foundations of Austrian home cooking — which is deeply influenced by Italian cuisine — to making his way to fine dining. He told us about how he landed a position at Austria’s iconic Restaurant Steiereck, which was one of the earliest defining moments of his career.
The restaurant owner also catered to large-scale events and high-profile occasions like Formula 1, which added layers to his understanding of the culinary industry. He opened his first restaurant in Singapore, arriving in the city-state at age 26 without much knowledge of English, but with a passion and deep understanding for good food.
When asked what he would advise aspiring cooks, he humbly shared, “I didn’t know if I would make it. However, I stuck with it, adapted, and grew alongside this different environment. Learn your craft. Focus on absorbing as much knowledge and experience as you can. There are no shortcuts, and there’s no need to rush. Make mistakes. Learn from them. Take feedback seriously. At the end of the day, our job as chefs is to cook meals that bring people joy. Food has the power to inspire people to celebrate life and love, and that is something truly special that we get to be a part of.”
On Bringing his Two Loves Together at Chef’s Tavern
Chef’s Tavern was built on the concept of a Japanese izakaya, which are casual places for after-work drinking similar to that of an English pub. Chef told us about his experience dining in one of these bars, and how he always enjoyed the sense of ease and warmth of the place.
“The energy is lively, the food is always satisfying, and there’s a beautiful honesty to the experience. It’s not about being flashy, but about good food, good company, and a shared love for the moment,” he explained. “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.”
The restaurant located on Craig’s Road offers a fusion of Japanese and European flavors, a beautiful reflection of Singapore’s multicultural landscape. Chef Stephan shared how living in this country had sometimes made him feel torn when dining out, unable to decide whether he should go for a European meal or a Japanese one. Chef’s Tavern is his solution, saying: "Why choose when you can have the best of both worlds?" He also shared that having a European-Japanese concept combines the things he personally loves and puts to use the techniques and recipes he has learned over time.
“If I had to put it into an analogy, European cuisine is my assigned family. It’s where I come from. Japanese cuisine is my chosen family, the one I discovered, connected with, and embraced. Both are close to my heart, and at Chef’s Tavern, I bring these two loves of mine together.”
Chef’s Tavern offers a more casual dining experience, which is quite different from Chef’s Table which is a fine-dining concept. However, they do have some similarities such as the use of fresh produce and the application of creativity and freedom of expression through the dishes they serve.
“While Chef’s Tavern has a fixed menu, that same spirit of creativity and creative freedom is alive, just expressed differently in how we treat ingredients and innovate the dishes. It now lies in refinement and evolution. We’re constantly looking at how to elevate each dish, adding various Japanese elements, improving techniques, and finding new ways to surprise customers, and even adjusting ingredients based on what’s seasonal, especially through our Tavern Style Teishoku lunch set,” he told The Beat Asia.
“That said, our creativity will shine through with our Signature Fusion Omakase, which recently launched on Apr. 28. This concept, similar to Chef’s Table, allows even more room for experimentation, but in a more relaxed, sharing-style. The menu evolves daily, using the freshest, seasonal ingredients.”
If you’re curious about what Chef’s Tavern has to offer, you can check out the menu on their website, which is comprised of delightful lunch sets, a la carte items, and a wide beverage selection. We asked Chef Stephan about the ones that are highly recommended to try when you dine at his restaurant.
“Definitely the Cold Kombu Angel Hair Pasta – and for good reason. It’s one of those dishes that surprises people. The pasta is served chilled and dressed in a rich, creamy lobster bisque sauce, with a hint of tang and umami from a light tom kha foam. On top are warm Argentinian prawns, crispy artichoke chips, and it is finished with aromatics like kombu, lemongrass, and chili. The combination of different temperatures, textures, and bold flavors makes this dish a unique and flavorful standout."
"The Schnitzel ‘Wiener Art’ is a deeply personal dish for me as it takes me right back to my childhood in Innsbruck. We prepare it the traditional way, coating pork loin in authentic Kaisersemmel breadcrumbs flown in from Austria, which gives it that perfect golden crispness. It’s served with classic accompaniments: a crisp butterhead salad, tangy cranberry jam, anchovy brown butter, and fried capers. It’s comfort food at its finest, and a little taste of home that I’m proud to share. We’ve even had Austrian diners share that the schnitzel brings back nostalgic memories of home."
"To complement the food, our bartender also crafted some outstanding cocktails, including 'Umami Drift,' which starts with a base of gin that is fat-washed with miso butter, layered with a ginger honey reduction, and brightened with a touch of lime juice for a unique, smooth, balanced taste. If you prefer the classics, we have Japanese beer pints, whiskey highballs, and house pours at just S$9.90 during our incredible Happy Hour.”
The Chef also highlighted some menu items that are making a comeback from Chef’s Table, reimagined with new ingredients and added with a Japanese flair. Some of the fan-favorite menu items include the Alaskan Black Cod, Cold Kombu Angel Hair Pasta, and the delectable Dark Chocolate Gateau for dessert. Additionally, they will be offering seasonal specials to highlight different ingredients throughout the year, and will feature an evolving beverage menu with new cocktail fusions being born whenever a new dessert or main dish is launched.
“Our bar team is always experimenting with new infusions and seasonal pairings, and our Barkeeper Rai is especially innovative and creative,” Chef Stephan added. “One of his most exciting creations is the house-made Sour Apple Boba. It’s made with sour apple liquor and agar agar (plant-based gelatin), and is a topping that adds a fresh twist to the cocktail experience.”
Chef has also brought in his entire team from his previous restaurant, which means customers can experience the same fine-dining quality and attentive service.
At Chef’s Tavern, guests are guaranteed to have a good time with its refined food selection drawing from European and Japanese influences. More than that, these dishes are made from fresh and raw produce, which the chef strongly upholds as a core of his kitchen. But beyond that, they have also applied techniques that enhance flavors, such as pickling, which adds a distinct dimension and complements various dishes.
The kitchen is also constantly experimenting, making sure customers have something new to come back to again and again. They’re also weaving Southeast Asian flavors into some of their signature dishes, which reflects Chef’s deep appreciation for cuisines across the region and his curiosity and eagerness to learn more about them.
“At Chef’s Tavern, we want guests to feel like they’re treating themselves, without needing a special occasion to do it. Beyond the food, we wanted to create a place where guests feel comfortable coming back again and again, whether it’s a celebration or a casual dinner with friends. It’s warm, relaxed, and it’s where great food and drinks, great company, and exceptional service come together effortlessly.”
For more delicious updates, follow Chef’s Tavern on Facebook and Instagram.
Location: Chef's Tavern, 20 Craig Road, #01-02 Craig Place, Singapore 089692
Operation hours: Open Mondays to Saturdays, 12 NN to 12 AM
- Lunch: 12 NN to 2:30 PM (last order)
- Dinner: 5:30 PM to 9:30 PM (last order)
- Bar: 12 NN to 11:30 PM (last order)
- Happy Hour: 12 NN to 7 PM
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