Grissini Head Chef Kenny Huang
Grissini At
Grand Copthorne
Welcomes First

Grissini at Grand Copthorne Waterfront welcomes Chef Kenny Huang as its newly appointed Head Chef. At just 33 years old, Chef Kenny is young, innovative and passionate about the culinary arts. With him at the helm, diners can expect exquisite a menu expertly executed with authentic Italian cooking techniques and fresh produce with a Japanese touch.

Growing up helping in the kitchen of his father’s restaurant, Chef Kenny’s passion in the culinary arts began at a young age. The joy of seeing satisfied diners at the restaurant motivated him to pursue his passion. He moved to Turin, the capital of Piedmont in Northern Italy, in 2013 and spent two years immersing himself in the authentic Italian culture and cuisine. He honed his skills in various elite establishments, including a Michelin-starred restaurant. This allowed him to learn authentic Italian cooking techniques while having the room to explore and develop his creativity in creating extraordinary dishes with simple ingredients. Following his stint in Italy, he returned to Southeast Asia and worked at another five-star hotel prior to joining Grand Copthorne Waterfront.

“Chef Kenny brings a refreshing take on Italian cooking and diners will be treated to a stellar array of new dishes,” said Grand Copthorne Waterfront General Manager Mr Pjey Mayandi. “Chef Kenny is the first non-Italian chef to head Grissini since the Italian restaurant opened in 2016.”

The new pairing team at Grissini: (L-R) Somelier Mr Uzair Yaacob; Grand Copthorne Waterfront General Manager Mr Pjey Mayandi; and Grissini Head Chef Kenny Huang

The perfect pairing for wine and dine

To complement the revamped menu, Grissini also has on board a new pairing team to help guests select the right wines for their meal. Embodying Singapore’s multiracial roots, the pairing team comprises Mr Mayandi, Chef Kenny, and Sommelier Uzair Yaacob, who is certified by the Court of Master Sommelier Worldwide, European Chapter.

“The perfect pairing for your wine and dine experience, it’s an apt opportunity to showcase culinary talents in Singapore’s dining scene, especially in the new normal,” added Mr Mayandi.

Other than wine pairing, Chef Kenny will also present an omakase menu featuring fresh produce from Japan with sake pairing.

Polpo Alla Griglia

Classic Tortelli Di Zucca

Grissini signatures

Grissini signatures include the Polpo Alla Griglia, featuring Spanish octopus meticulously prepared and accompanied with tomato marmalade; Risotto Con Foie Gras, a luxe touch to the Northern Italian specialty of risotto, served with perfectly seared foie gras and 24k gold leaf; Classic Tortelli Di Zucca, served with butternut squash, parmigiano fonduta and sage, a take on the first traditional handmade pasta dishes that Chef Kenny learnt from his Italian master chef.

Grissini is open everyday for lunch (12.00pm to 2.30pm) and dinner (6.00pm to 10.00pm).

Please click here for reservations, or call 8168 1539, email

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