New Executive Chef Oliver Hyde joins Artemis Grill

Oliver Hyde, Executive Chef

Taking over the 40th floor kitchen at Artemis Grill, Singapore’s most popular rooftop restaurant and bar, is the young and talented Chef Oliver Hyde, affectionately known as Chef Ollie.

Under the tutelage of Michelin-awarded Chefs Jason Atherton and culinary legend Gordon Ramsay, Chef Ollie has notably held positions in the UK’s Michelin-Star restaurants The Waterside Inn and Restaurant Gordon Ramsay, France’s Michelin-Star Hostellerie la Briqueterie, and Singapore’s Gardens by the Bay restaurant Pollen.

Born and raised in the English countryside, Chef Ollie spent much of his childhood in the kitchen using fresh produce either grown in the family’s garden or picked from the forest or sea nearby. His passion and love of cooking came from preparing meals for the family alongside his father and grandmother whom were both Chefs.

Prior to joining the team at Artemis Grill, he served as the Head Chef of Maggie Joan’s in Singapore, and now with the Artemis culinary team he’ll execute a modern Mediterranean menu from seasonal produce, inspired by the cuisines of Southern Europe, North Africa and the Levant.

Well-regarded in the local culinary scene, Chef Ollie hopes to challenge himself, expand his creativity and propel Artemis Grill to greater heights through his creations. “Good food does not need to be complicated,” says Chef Ollie, who is already making his mark with reinventions of classic Mediterranean fare integrated into the summer menu at Artemis.

Attentively curated by Chef Ollie, the newly unveiled menu has something for everyone including a wide range of delicious gluten-free dishes like the Bay Scallops ($30) and New Zealand Snapper ($42), along with vegetarian delights such as Sweet Pea Agnolotti ($30) and Summer Jardinière ($32).

For steak lovers, Chef Ollie brings to the table the finest grass-fed Australian beef in the district, O’Connor Tenderloin ($62). Added to the menu for Mediterranean-styled sharing is the 420-day grain-fed “Côte de Boeuf” ($148), a glorious 1.1kg slab of bone-in rib eye designed for pure bliss.

Chef Ollie is looking forward to hosting guests at Artemis Grill where they can also retreat to the outdoor sanctuary of the rooftop Sky Lounge before or after a meal with a refreshing cocktail, shaded under the new state-of-the-art tulip umbrellas – eco-friendly and first of its kind in Singapore.

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