At The Pillar, Executive Chef and Cuisine Principal Stephan Zoisl has dreamt up a menu that brings together the flavours of seasonal produce from around the world. The ingredient-focused contemporary cuisine reflects Chef Zoisl’s impressive experience and understanding of modern cuisine. Taken individually, the elements are incredibly simple, yet together, they form an exquisitely balanced dish as each texture and component rounds the other out.
Born in Austria, Chef Zoisl honed his craft in his native Europe and has worked in Michelin-starred restaurants such as Steirereck in Vienna, Austria; The Fat Duck in Berkshire, United Kingdom; and Alinea in Chicago, USA. His dishes at The Pillar reflect the space’s thought-provoking use of taste, colours and textures.