Born and raised in La Rioja, Spain, Chef José Alonso leads the kitchen at KULTO with a deep connection to his heritage and culture. Guided by a philosophy of letting high-quality ingredients shine, he brings his passion and creativity to every project under AC CONCEPTS.
Beyond the kitchen, José is a true food enthusiast who channels his energy into exploring flavours and honing his craft. In his downtime, you’ll often find him staying active and enjoying various sports.
Alex Chua is the CEO of Goldbell Financial Services (GBFS), a proudly Singaporean-based and owned company.
A visionary entrepreneur, Alex is constantly seeking out exciting new ventures, with a particular passion for projects that involve food—his lifelong love as an avid foodie.
In addition to his leadership at GBFS, Alex serves on the board of Food From The Heart and is an active member of the Youth Business Affairs Committee of the Singapore Chinese Chamber of Commerce and Industry, contributing his expertise to drive meaningful impact in the community.
Eight years ago, he crossed paths with José Alonso at Binomio, marking the beginning of an inspiring journey together. After earning a Bachelor's degree in Hospitality from Toulouse University in France, his career took him to China and Brunei before he ultimately settled in Singapore.
Driven by a passion for wine, he now oversees wine importation for the entire group, sourcing exceptional boutique wines from across Spain and bringing them to Singapore to complement the restaurants' offerings.
In addition to his focus on wine, he remains actively involved in daily operations, working hands-on at one of the group's restaurants. This commitment keeps him closely connected with the ground team, fostering a deep understanding of the business and the needs of its employees.
Chef Drew Nocente brings a remarkable culinary journey and a wealth of expertise to the team. Hailing from Australia and of Italian heritage, Drew’s approach to cooking is grounded in sustainability, farm-to-table practices, and a minimal-waste philosophy, making him a leader in modern, conscious cuisine.
His career has spanned prestigious kitchens across the globe, including Maze by Gordon Ramsay in London, Jason Atherton’s Table No. 1 in Shanghai, and the opening team of Skirt at W Hotel in Singapore. These experiences shaped his innovative style, blending bold flavours with refined techniques that push the boundaries of traditional cuisine at Cenzo.
As Executive Development Chef of all outlets, Drew oversees culinary direction across the group, ensuring consistency, creativity, and excellence in every dish.
