TEAM
Executive Chef
Born in Nara Prefecture, Chef Takuya Yamashita’s close proximity to lush forests and mountains ignited his passion for nature from a young age. Plans to study forestry, however, gave way to a greater love for the culinary arts.
He pursued his career in his first French restaurant, Aux Provençaux Tokyo. And during his off days, he works in a patisserie. He then moved to France in 2015 to work in Restaurant Etude in Paris (One Michelin-Star) and one of the best bistros, Les Enfants Rouges. After that, he went back to Tokyo and was mentored by acclaimed Chef Kazunori Otowa at the One Michelin-starred Ciel et Sol, which he eventually became the Head Chef.
Creatively introducing a fresh concept of French-Japanese cuisine to Singapore, he loves to share moments with the dining guests not just through the food but also by meeting and explaining about his nature-inspired cuisine and the food stories, making it extra memorable for them.
General Manager
Vincent Tan is a well-known figure in the wine circles, a certified sommelier accredited by the Court of Master Sommeliers, and holds an Advanced Certificate from the Wine and Spirits Education Trust. He brings a wealth of experience from working across major cities in Asia including Taiwan and Shanghai in crafting wine and beverage programmes.
He was with The Ritz-Carlton Millenia, Les Amis, Golden Pyramid Gourmet Services, Napa Wine Bar & Kitchen, Tung Lok Group, VLV Restaurant & Club, JW Marriot Hotel and JQ Concept just to name a few before joining Whitegrass.
Under his helm, Chef Takuya’s vision for the restaurant has brought to life with his unique insight into the pairing approach and backed with the impeccable service level of his front-of-house team. Prioritizing quality and sustainability over variety, Vincent showcases makers who share Whitegrass' respect for their produce through the cuisine. Experience nothing short of magical with the complementing food and a list of wine & beverage that Vincent has delicately put together.
Sous Chef
What began in the kitchens of Tokyo has taken Hiroto Mikami across three cities and over a decade of Italian fine dining, a journey shaped by curiosity, discipline, and an unwavering commitment to the craft.
He honed his foundations at Ristorante Massa, developing a precise, disciplined approach to Italian cooking before rising to Sous Chef at Mansalva, where he spent six years refining his palate and deepening his expertise in tasting menus and handmade pasta.
Seeking to broaden his perspective, he brought his skills to Toronto, working across Enigma Yorkville and Aburi Hana, experiences that exposed him to international dining sensibilities and further sharpened his ability to balance tradition with creativity.
Now based in Singapore as Sous Chef at the acclaimed Whitegrass, Hiroto brings a quiet confidence and a chef's eye for detail to every plate. His cooking is guided by a philosophy of restraint, letting seasonal ingredients speak clearly through clean, refined flavors. A graduate of Musashino Culinary Institute's Advanced Culinary Management Program, he pairs his technical grounding with a thoughtful, considered approach to menu development.
Senior Restaurant Manager
Wendy Lim's relationship with hospitality began long before her career did. Raised in a family of restaurateurs in Malaysia, she grew up understanding that a truly memorable meal is as much about the experience as it is about the food, a belief that has guided every role she has held since. She began her career in Singapore in 2005 at Lawry's The Prime Rib, working her way steadily from Dining Room Server through to Assistant Manager before bringing her expertise to a series of distinguished establishments including Merchants Wine Cellar, VLV Restaurant & Club, Stellar @ 1-Altitude, and Mimi @ The Riverhouse.
Now Senior Restaurant Manager at Whitegrass, Wendy brings over two decades of F&B experience to a role she carries with quiet authority. As a trusted member of multiple opening teams throughout her career, her tenure at Whitegrass stands as a testament to her dedication. Opening just before the COVID-19 pandemic took hold, she was instrumental in navigating the restaurant through one of the most challenging periods in the industry, building the culture and standards that would go on to earn Whitegrass a One Michelin Star and a Wine Spectator Award of Excellence, recognition that has been maintained every year since.
A connoisseur of fine wines with an intimate knowledge of approximately 400 labels spanning champagnes and sakes, Wendy's passion for the perfect pour extends well beyond wine. She has curated the cocktail offerings for both Whitegrass and Dew by Whitegrass (Whitegrass's sister bar next door), bringing the same thoughtfulness and attention to detail to every pour. Her expertise extends equally to the planning and coordination of corporate functions, weddings, and private events, and whether you are raising a glass for a birthday, a holiday, or any moment worth celebrating, she is on hand to ensure the experience is truly your own.