Beppe DeVito, Chef-restaurateur and founder of il Lido Group
The man behind some of Singapore’s buzziest dining concepts wears many hats. Beppe De Vito, founder and owner of il Lido Group, juggles a variety of restaurants ranging from luxe dining destinations Art, Gemma and Michelin-starred Braci, to breezy rooftop bars Levant and Southbridge, to casual restaurant Amò. The dynamic Italian chef certainly seems to have a knack for ideating and executing crowd-pleasing concepts his latest venture is Carne, a joint partnership with chef Mauro Colagreco of three Michelin-starred restaurant Mirazur in France. It ticks all the right boxes in sustainability, a game changer for a restaurant specialising in the icon of the fast-food industry: burgers.
The alternative protein industry, which includes cell-based and plant-based companies, has been mushrooming over the last few years spurring a movement to change the way we eat. The products may be different but their collective goal is to repair our broken food systems and achieve a more sustainable future by reducing global meat consumption and replacing them with other protein-rich solutions.
Food security is a precarious issue, especially in Singapore, where arable land is scarce and produce is generally imported. However, the Singaporean government is strategically focusing on producing 30 per cent of the population’s nutritional needs by 2030 through an innovative route. With scores of industry experts, like-minded investors, and an open-minded dining scene, Singapore offers a promising ecosystem for the following food tech companies to thrive and launch their global crusade to change how food is made, distributed and consumed locally.