Cedric Patrick Vinckier takes F&B role at The Singapore EDITION

The Singapore EDITION announced the appointment of Cedric Patrick Vinckier as its new director of food and beverage.

In this role, Vinckier oversees F&B across all aspects of the luxury hotel and its four outlets, in-room dining, and banqueting. By doing so, he seeks to uphold the highest standards of service to give guests an unparalleled luxury experience. 

Vinckier said of his new position: “As I embark on this new chapter, I’m driven by a belief that culinary artistry can bridge cultures and senses, forging deep connections between refined palates and the world’s most extraordinary flavours. My aim is to redefine the dining experience by merging creativity and quality to create unforgettable moments.” 

Extensive experience

A seasoned hospitality professional, Vinckier honed his skills in some of the world’s most renowned establishments, including Michelin-starred restaurants and luxury hotels. He holds a Postgraduate Degree in Hospitality Management from the prestigious Les Roches Bluche in Switzerland and is a certified Level 3 Sommelier, a testament of his dedication to excellence in the culinary world. 

His journey in F&B management began with a two-year chef apprenticeship at Radisson Blu Hotel in Dusseldorf, Germany. He then moved to France, serving as head waiter at the esteemed three Michelin-starred Bernard Loiseau in Saulieu for two years, refining his knowledge of fine dining and exceptional service. 

Following his time in France, Vinckier joined the prestigious Vira Vira hotel in Pucon, Chile, as F&B manager, leading the team and elevating the hotel’s culinary offerings for two years. This comprehensive experience broadened his understanding of international cuisine and deepened his appreciation for the importance of local ingredients and traditions. 

Vinckier’s impressive career trajectory continued as general manager at the Michelin-starred Le Normandie at Mandarin Oriental Bangkok from 2019 to 2021. He was also instrumental in the successful launch of Pelagos, at the Four Seasons Astir Palace Hotel in Athens, which achieved a Michelin star and Wine Spectator award within an impressive six months.