Vianney Massot

Vianney Massot kickstarted his career as an apprentice cook at three Michelin-starred
Restaurant Epicure in Le Bristol Paris, alongside celebrated chef Eric Frechon. He then
became the youngest chef in the legendary Joël Robuchon Group and brings with him a rich
nine-year experience of honing his craft under the tutelage of the French juggernaut. In spite
of his young age, the passionate and ambitious chef puts his mastery of French techniques to
good use, whipping up dishes that showcase the best original flavours of peak-season
produce.

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The restaurant was renamed from Bacchanalia by Vianney Massot to reflect the brand's concept, direction and menu offerings. Nothing has changed other than its name.