Born in Perth, Western Australia, Chef David Pynt studied commercial cooking at the TAFE West Coast Institute of Training. He then travelled overseas to cook alongside and learn from some of the world’s best chefs including Rene Redzepi at Noma, Tetsuya Wakuda in Sydney and Fergus Henderson of St John in London. In 2013, Chef Pynt opened his own place in Singapore with restaurateur Andre Chiang and businessman Loh Lik Peng under the Unlisted Collection. Burnt Ends has 18 counter seats overlooking Chef Pynt’s formidable oven where the chefs smoked, roasted, baked and grilled market-fresh seafood, vegetables and meats.
Buoyed by his successes, Chef Pynt went on to open two casual contemporary American smokehouses in Telok Ayer and Little India under casual eatery brand Meat Smith. In December 2018, he launched hawker stall Meatsmith Western BBQ at the revamped Makansutra Gluttons Bay, serving localised Western barbecue dishes from a wood-fired brick grill.
Restaurant: Burnt Ends