Cedric Patrick Vinckier

The Singapore EDITION is delighted to announce the appointment of Cedric Patrick Vinckier as Director of Food and Beverage. In his role, Vinckier will oversee F&B across all aspects of the luxury hotel and its four outlets, in-room dining and banqueting, maintaining the highest standards of service and unparalleled luxury experience.

A seasoned hospitality professional, Vinckier has honed his skills in some of the world's most renowned establishments, including Michelin-starred restaurants and luxury hotels. He holds a Postgraduate Degree in Hospitality Management from the prestigious Les Roches Bluche in Switzerland and is a certified Level 3 Sommelier, a testament of his dedication to excellence in the culinary world.

Vinckier's journey in Food & Beverage management began with a 2-year chef apprenticeship at Radisson Blu Hotel in Dusseldorf, Germany. He then moved to France, serving as headwaiter at the esteemed three Michelin-starred Bernard Loiseau in Saulieu for two years, refining his knowledge of fine dining and exceptional service. Following his time in France, Vinckier joined the prestigious Vira Vira hotel in Pucon, Chile, as Food and Beverage Manager, leading the team and elevating the hotel's culinary offerings for two years. This comprehensive experience broadened his understanding of international cuisine and deepened his appreciation for the importance of local ingredients and traditions.

Vinckier's impressive career trajectory continued as General Manager of Michelin-starred Le Normandie at Mandarin Oriental Bangkok from 2019 to 2021. He was also instrumental in the successful launch of Pelagos, at the Four Seasons Astir Palace Hotel in Athens, which achieved a Michelin star and Wine Spectator award within an impressive six months. Most recently, Vinckier served as Assistant Director of Food & Beverage at Four Seasons Hotel Madrid, a position he held since 2023.