Born in Perth, Western Australia, Pynt studied commercial cooking at the TAFE West Coast Institute of Training before traveling overseas to cook alongside and learn from some of the world’s best cooks.
His career includes time with culinary heavyweights such as Rene Redzepi (Noma, Denmark), Victor Arguinzoniz (Asador Etxebarri, Spain), Nuno Mendes (Viajante and The Loft Project, London), Tetsuya Wakuda (Tetsuya’s, Sydney; Waku Ghin, Singapore) and Fergus Henderson (St John and St John Bread and Wine, London).
Burnt Ends Singapore.
A modern restaurant in Singapore’s Dempsey Hill serves temporary Australian barbecue and boutique wines in a fun, relaxed atmosphere. At the heart of it is an open-concept kitchen with a custom four-tonne, dual cavity oven, and four elevation grills. Burnt Ends writes new menus daily and believes in cooking with wood. 95% of the food is either grilled or cooked in the ovens, the menu changes daily but there will always be the usual suspects on there.
“We cook food we want to eat.” – Dave’s philosophy is all about creating tasty titbits using great produce.
The creative journey behind each dish is always an unpredictable adventure.
“Our menu changes daily and we believe there is magic that comes from cooking with wood. The set-up is intimate with most of the seats on the counter and facing our open-concept kitchen and our custom-four-tonne oven and elevation grills sit in clear view. Service is key, we want people to feel well taken care of, comfortable to interact with those around them, and enjoy the food, drinks, and overall experience.”