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 Larder 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
Ricardo Bout hails from The Netherlands, where he pursued an education in hospitality management and honed his craft in F&B service leadership for more than 10 years. Formerly a Signature Restaurant Manager of Bull & Bear in Waldorf Astoria Dubai International Financial Centre, where he successfully managed a large team, the avid foodie and self-confessed shopaholic has a service mantra that he lives and breathes, regardless of whether he’s working in The Netherlands, United Arab Emirates or Singapore. His style of hospitality is a blend of fine-dining elegance with a charming touch of informality, translating to a sincere and respectful approach to treating guests, augmented with unbridled passion in a delightfully infectious environment charged with energy.
/ Restaurant Manager