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.

→ Market Research & Analysis
→ Feasibility Analysis
→ F&B Masterplanning
→ Venue and F&B Conceptualisation
→ Branding & Strategy
→ Ongoing Support & Proofing

→ Creative Vision & Guidance
→ Kitchen Layout & Workflow
→ Bar & Dining Room Workflow
→ Section Layout & Design
→ FF&E Procurement
→ Supplier Relations
→ Design & Construction Management
→ Value Management

→ Food Menu Analysis & Development
→ Beverage Menu Analysis & Development
→ Cocktail Menu Creation including Recipes
→ Wine List Development and Wine Sourcing
→ Creation & Development of all culinary and beverage programs
→ Menus Pricing & Costing

→ Outlets Management
→ Operational strategies and budgets
→ Performance monitoring
→ Procurement and Costs optimization
→ Service & Culinary standards management
→ Sales Optimisation

→ Concept development
→ Naming & Logo
→ Branding & Voice
→ Digital Marketing
→ Social Media
→ Community Management
→ Events & Promotions
→ Media Relations
→ Graphic Design
→ Operations Marketing

→ People Management
→ Culinary Chefs Sourcing Restaurant teams hiring
→ Training & Development
→ Task Force teams set-up
→ Outlets manning

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.

Chris

Chris Yau's passion for hospitality shines through in everything he does. He has held key roles in esteemed establishments such as Joël Robuchon and The Peninsula Hotel, where he gained a wealth of experience in fine dining and team leadership. Thanks to his commitment to excellence and his deep understanding of the culinary arts, Chris ensures that Scarlett Hong Kong continues to deliver exceptional dining experiences.

Ball

Khun Ball has years of experience in the hospitality industry, having worked at well-known establishments such as Scarlett Wine Bar, Marriott Chiangmai, and Soneva Kiri Luxury Resort. He has earned a reputation for making exceptional cocktails, building strong teams, and ensuring every guest feels valued. As the Restaurant Manager at 25 Degrees Bangkok, Khun Ball is excited to bring his passion for great food, drinks, and service to create a welcoming and memorable experience for all.

Maria

Maria is a dynamic leader with a flair for hospitality and strategy. Throughout her international experience, she has honed her skills in creative brand development, operational excellence, and team empowerment. From opening flagship stores to leading Nola Kitchen in Porto, her journey reflects a passion for delivering memorable experiences. Maria's expertise and vision make her an invaluable asset for Scarlett Porto!

Artur

Artur Silva, a Porto native, is the Head Chef at Scarlett Porto, bringing years of experience from renowned establishments like The Yeatman Hotel and Hotel Infante Sagres. Known for his creativity and leadership, Artur blends innovation with Portuguese culinary traditions to create exceptional dining experiences.