R&B Lab Expertise
Tailored-made solutions for proven results
Led by a talented group of award-winning restaurateurs, R&B Lab provides actionable solutions and successful results for food and beverage operations across Asia, the U.S.A. and Australia. From concept development and design to culinary direction and marketing, our team offers creativity, experience and a strategic roadmap to drive revenue.
Bringing our effective, hands-on support and a pragmatic approach to every project, we develop food and beverage concepts that elevate the guest and brand experience. Menu and beverage programs are designed with guests in mind, to create word-of-mouth and talking points within our venues as well as Instagrammable food and drinks. With a range of menu styles that are suitable for all occasions, we keep up with current trends while ensuring proper execution of the classics.
What we offer
IDEAS ARE JUST THE BEGINNING
We provide the specific services needed to ensure each F&B venue in our portfolio has a new lease on life, positively impacting both short- and long-term success. The experiences we have gained over the years shape the strategies we offer. We recognize that no two concepts are alike, all having different operational needs. With that in mind, our team works to uncover each restaurant’s management needs and develop catered strategies.
Our Team
SYLVAIN ROYER
CO-FOUNDER, MANAGING DIRECTOR & CHEF DE CUISINE // The award-winning Chef oversees the operations of over 20 restaurants, their culinary approach and service standards. His dedication to this work has gained him much success in the culinary world, having worked in Michelin starred restaurants and 5-star hotels across the globe. Born in Reims, France in 1972, Chef Sylvain was raised by his father, a Charcuterie chef. At an early age, he developed the passion for gastronomy and followed his dream by completing an apprenticeship at “La Garrene” Restaurant with National Diploma as a qualified cook. In 2019, Chef Sylvain received the prestigious Maître Cuisinier de France award, a high distinction from the French association “Master Chefs of France,” which was created in 1951 with a mission to preserve French culinary art and tradition by expanding its influence and providing for its future through a careful selection of the best products, strive for creativity and perfection while acting as an Ambassador of the association.
CHRISTOPHE VIELLE
CO-FOUNDER & ADVISOR // Christophe Vielle is currently the Co-Founder & Advisor of R&B Lab. Since the company’s inception, he has been instrumental in providing guidance and strategic direction to support the growth of the award-winning portfolio of over 10 restaurant and bars and ensuring their successful operations. Chris is currently Chairman & CEO of GCP Hospitality the hospitality platform of Gaw Capital Partners, Chairman & CEO of C2 Capital, a private equity firm with a particular focus on the Portuguese market, Chairman of Hospes Hotels in Spain; managing Partner of YouMakeMe Branding & Marketing Agency. Chris’ innate ability to turn around distressed operations and navigate challenging situations makes him an invaluable leader, essential to R&B Lab’s growth.
MARC BICHET
CO-FOUNDER & ADVISOR // The creative and strategic leader behind R&B Lab’s brands, Marc brings his innovative thinking to his role as Co-Founder & Advisor of R&B Lab. Currently Co-founder and Chief Stratgy &Operating Officer of YouMakeMe Branding and Marketing Agency and with over 15 years of experience in C-Level roles in marketing, branding and product development, he has spearheaded countless lifestyle hospitality and restaurant brand launches, revived existing brands and created new concepts. As a trusted advisor for R&B Lab’s bars and restaurants, Marc oversees their full Brand developments & marketing strategies, to help transform the brands and strengthen their presence in their respective markets. His undeniable knack for launching and expanding hotels and restaurants, have helped make R&B the thriving F&B group that it is.
NUE
BUSINESS DEVELOPMENT DIRECTOR, SCARLETT & 25 DEGREES BANGKOK // Nue successfully graduated with a Bachelor degree in Hotel Management and brings with her over 18 years of hospitality experience, working in restaurants and bars across the USA and Thailand.
Xavier
EXECUTIVE CHEF SCARLETT BANGKOK // Born in Normandie, but raised in Nice, Xavier started his experience in the hospitality industry at the young age of 12 where he gained experience in his uncle’s restaurant. Over 33 years later, Xavier’s culinary talent has been influenced by his lifetime of travels that have shaped his professional experience.
Craig
CHEF DE CUISINE, SHIRLEY BRASSERIE LA // Craig Hopson, an Australian is a veteran of Michelin-starred kitchens. His journey includes training across Australia, Geneva, and Paris, and was also mentored by the legendary Alain Senderens, who imparted the intricate techniques of nouvelle cuisine upon him. With experience that earned him 2 Michelin stars at Picholine in New York and a role as executive chef at Le Cirque, he brings global flavors to the table. Notably, his European tenure saw him refine his skills at prestigious kitchens, including 3-starred Guy Savoy and Lucas Carton in Paris.
Mark
CHEF DE CUISINE - SCARLETT HK // A team player with a friendly disposition, Chef Mark is a ‘bon vivant’ at heart and believes that every meal should be an occasion. Originally hailing from The Philippines, he has a strong, versatile culinary background and extensive experience in Modern European fare, including French cuisine but also Fusion cuisine and Asian cuisine. As a passionate foodie, he has an acute sense of detail and thrives in a busy, fast-paced environment, where he is constantly pushing boundaries and ready to respond positively to any challenges. In his spare time, he is a keen photographer and loves to stay on top of his fitness goals. A healthy mind in a healthy body is his motto!
PUI
SOUS CHEF - SCARLETT BKK // Born in Kanchanaburi, in the west of Thailand, Pui has worked behind the scenes in the kitchen for over 20 years. He originally studied a Bachelor of Arts & Design specializing in drawing, but he found his way into the hospitality industry because of his love of cooking. His favourite spot in the kitchen? Behind the charcoal grill where he finds a passion for grilling various cuts of meat, including his favourite being beef tomahawk.
Ploy
RESTAURANT MANAGER - SCARLETT BKK // Having honed her skills by working in bars and restaurants in the USA and Thailand, Ploy loves to get creative and challenge herself to make delicious drinks for guests each day. With over 6 years of experience behind the bar, Ploy’s favourite drink to prepare is a classic Negroni or any spirit-forward drink.
JACK
EXECUTIVE CHEF - THE BEACH CLUB PATTAYA // Jack brings over 25 years of F&B experience across Thailand, Singapore and Taiwan. His passion and talent in the kitchen has seen him work in well-known Michelin-starred restaurants and 5-star hotels, including numerous French restaurants.
Joffrey
OPERATION MANAGER - SCARLETT HK // Originally from Bordeaux in France, Joffrey graduated with a diploma in wine and spirit business. Over the last 10 years, Joffrey has gained much experience and knowledge in the hospitality industry, across France, England, Australia, French West Indies and now Hong Kong. Joffrey joined R&B Lab in October 2021 as an Assistant Manager and was soon promoted to an Operations Manager at Scarlett Café & Wine Bar in Hong Kong. Joffrey has a passion for putting together food and wine pairings, balancing exquisite food with a wide selection of French wines offered at Scarlett.
Amm
RESTAURANT MANAGER - 25 DEGREES BANGKOK // Born and raised in BKK, Amm graduated in Engineering, but decided to pursue something out of her comfort zone. She embarked on this journey at 24 in England, where she worked at 3 Acres Inn and Restaurant. It was where she honed her skills. Since then, she has worked on Disney Cruise in the US for over 10 years. She is passionate about what she does and her hobbies include travelling the world and diving.
Eylyn
OPERATIONS MANAGER - SCARLETT PORTO // Eylyn’s over 17 years of experience in the hospitality industry has seen her grow and lead Operations teams in 7 countries including the USA, France, Morocco, Thailand, Cambodia, Spain, and now Portugal. Hailing from Caracas in Venezuela, Eylyn is an influential leader who strives to guide her peers towards shared advancement. Specializing in opening new restaurant concepts, Eylyn is an inspirational, adaptable problem solver and challenge seeker. With extensive customer service skills and a proven track record of supporting the growth of trendy restaurants and bars, she believes that genuinely connecting with guests and her team is the key to continued success.
Charles
EXECUTIVE CHEF, SCARLETT PORTO // Originally from the hilly coasts of Brittany in France, Charles grew up in the South, surrounded by the rich flavours and warm atmosphere of Mediterranean cuisine. With over a decade of global experience in Europe, Asia, and French Polynesia, Charles has honed a harmonious blend of traditional recipes employing modern techniques and a fresh, contemporary approach. His professional journey includes prestigious establishments such as Lagoon by Jean Georges in The St. Regis and The Four Seasons in French Polynesia, Park Gstaad in Switzerland, as well as Ginett Restaurant & Wine Bar in Singapore and Scarlett Wine Bar & Restaurant in Bangkok. Currently, he lends his expertise to Scarlett Brasserie & Wine Bar in Porto.