Driven by a genuine passion for gastronomic excellence and innovation, Singaporean Chef de Cuisine Aven Lau represents an exciting new chapter for ÉPURE, bringing a refined yet personal approach that reinterprets classic dishes with elevated, contemporary touches. Aven’s culinary journey began in humble cafés in Singapore before progressing into fine dining, fuelled by curiosity and determination. His formal training in French cuisine started at Saveur in Singapore, where he worked under Chef Tyler Lai. 

He then joined Odette in Singapore, spending nearly three years under Chef Julien Royer, rotating through every section of the kitchen and developing a deep understanding of precision and discipline at the highest level. Seeking broader inspiration, Aven completed an eight-month internship at Kadeau in Copenhagen and on Bornholm Island, immersing himself in the Nordic approach to seasonality and terroir. In 2018, 

he moved to Hong Kong to join Chef Daniel Calvert at BELON, where he worked as Senior Chef de Partie for two years and contributed to the restaurant’s growing international recognition. After a period at Le Pan, Aven became Chef de Cuisine at Bâtard in 2020, earning prestigious industry accolades, including Rising Star awards. In 2023, he joined ÉPURE, where his cuisine continues to focus on creativity, technique and creating memorable dining experiences.