Butcher’s Block is an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire. Helmed by new Chef de Cuisine Jordan Keao, who was born and raised in Hawaii where cooking, fishing, hunting and farming are a part of everyday life, it exhibits the highest quality of produce, meats and seafood sourced from around the world translated through fire.
At Butcher’s Block, take in the sight of specially curated produce proudly showcased in The Vault before watching our chefs transform these ingredients on custom-built ovens and grills in an Open Kitchen setting.
Having worked in top restaurants across the United States’ diverse culinary landscape, Jordan Keao brings with him close to two decades of culinary experience. Born and raised in Hawaii, where cooking, fishing, hunting and farming are a part of everyday life, his passion for wood-fire cooking was sparked by his childhood years in the kitchen, where he built fires and helped his mother prepare dishes for dinner. A former restauranteur himself, Jordan previously created Aina in San Francisco as a modern Hawaiian pop-up, and contributed to its evolution into an award-winning full service establishment that has been featured in international media such as the New York Times and Michelin’s Bib Gourmand guide. In his role as Chef de Cuisine at Butcher’s Block, Jordan draws on his Hawaiian heritage and deep passion for cooking with wood to present an avant-garde wood-fire dining experience, expressing the elemental affinity and finesse of cooking with wood-fire.
/ Chef de Cuisine
With over 7 years of experience as a sommelier, Singaporean N. Faizal is the Restaurant Manager at Butcher’s Block and Assistant Head Sommelier of Raffles Hotel Singapore. Equipped with Wine and Spirit Education Trust and Certified Wine Specialist qualifications coupled with an affable personality, Faizal delights in curating an engaging wine list, delivering exceptional wine experiences and regaling guests with the stories behind each bottle. Having trained at Le Rivolux Bar in Paris, he is proficient in French in addition to English. Prior to his appointment at Butcher’s Block, Faizal honed his craft at several international postings including 1-Michelin-starred Le Cigalon in Switzerland, the Australian embassy in Jakarta, and the Mouton Cadet Wine Bar in France as part of the Cannes Film Festival.
/ Restaurant Manager and Assistant Head Sommelier