Home Culinary Connoisseurs Culinary Connoisseurs Singapore: Sébastien Lepinoy – Executive Chef at Les Amis

Culinary Connoisseurs

Culinary Connoisseurs Singapore: Sébastien Lepinoy – Executive Chef at Les Amis

March 4, 2026

For more than three decades, Les Amis has held a singular position in Singapore’s dining landscape. Founded in 1994, it established itself as the country’s first independent fine dining restaurant and has remained firmly committed to French haute cuisine. While the city’s culinary scene continues to evolve, Les Amis has resisted the pull of trends, choosing instead to refine a clear and disciplined identity. Its longevity is rooted not in reinvention, but in consistency, precision, and respect for tradition.

That philosophy is embodied by Sébastien Lepinoy, whose career reflects a deep grounding in classical French technique and an international perspective shaped by years of working at the highest level. Since arriving in Singapore in 2013, Sébastien has further clarified the restaurant’s direction, reinforcing its French foundations while guiding it to three MICHELIN stars. His approach is defined by restraint and accuracy, where ingredients are treated with care and flavours are allowed to speak without excess.

Beyond the plate, Sébastien views the kitchen as a place of discipline and continuity. He places strong emphasis on training, mentorship, and the passing on of classical knowledge, ensuring that technique and values endure alongside the restaurant. Under his leadership, Les Amis continues to stand apart, not by following the moment, but by honouring a vision built to last.

E: Can you tell us how your journey in the culinary world began, and what inspired you to become a chef?

A: I began my culinary journey in 1990, when I was 15 years old. The first influence came naturally from my family, as my brothers were already working in the industry. As I progressed, my motivation deepened into a pursuit of perfection. This led me to work in several three-MICHELIN-starred restaurants, where my passion was shaped at the highest level. Cooking around the world also gave me a broader perspective and formed the foundation of who I am as a chef today.

E: Who has been the most influential mentor in your career, and how did they shape you?

A: Without question, the late Chef Joël Robuchon. I had the privilege of working with him from 1993 to 2010. He shaped me both technically and philosophically. One lesson that has stayed with me is his absolute obsession with sourcing the best ingredients. That standard continues to guide how I cook and how I lead my team.

E: How have you evolved as a chef since your early professional years?

A: Over a long career, evolution is inevitable. In my earlier years, especially when I first became a Chef de Cuisine, I was strongly influenced by Asian flavours. When I arrived in Singapore in 2013, my direction became much clearer. I chose to focus entirely on classical French cuisine, respecting ingredients and techniques. That decision continues to define my work today.

E: What is your vision for Les Amis, and how do you guide your team towards it?

A: My vision for Les Amis is based on harmony. The food, the wines, the service, and the atmosphere must exist together naturally. The cuisine is classical, the service is timeless, and the wine list remains deeply rooted in France. We believe in discreet communication, allowing the experience to speak for itself. When guests dine here, I want them to feel transported, as if they are dining in Paris.

E: How do you approach creativity while honouring the traditions of French cuisine?

A: Creativity plays a role not only in the kitchen, but also in how I manage and operate the restaurant. I often choose to go against trends. For example, eight years ago, while working towards our third MICHELIN star, I reintroduced service trolleys for bread, cheese, ice cream, and champagne. At the time, many fine dining restaurants had moved away from this style. I wanted to bring back a sense of theatricality and generosity for the guests. Interestingly, this approach is once again being discussed as a future trend.

E: What does it demand, personally and professionally, to maintain three MICHELIN stars year after year?

A: It requires sacrifice, but it is a sacrifice I embrace willingly. I do not feel like I am going to work every day. I cook and lead purely out of passion.

E: Do you have a personal favourite dish on the Les Amis menu?

A: Several dishes hold special meaning for me. The potato salad with caviar, created in 2010; the Langoustine with zucchini and olive oil sauce, from 2014; and the Challans duck breast, introduced in 2015, have all become signatures. Beyond the tasting menu, we also offer an à la carte selection, so guests can enjoy these dishes year-round. Many guests return specifically for them, even years later, which is very meaningful to me.