Sensorium is a unique consultancy and restaurant concept from Ryan Clift and Joe Schofield, showcasing their creativity in cuisine and cocktails using some of the finest ingredients on Earth. Based on the ever successful Tippling Club model, Sensorium seeks to keep pushing the boundaries of food and beverage experience.


Born in Wiltshire, England, Ryan Clift’s culinary career began at the early age of 14. He was drawn to the high energy and atmosphere of the kitchen from a young age and trained under some of the world’s greatest chefs including Marco-Pierre White, Peter Gordon, and Emmanuel Renaut. Ryan moved to Melbourne, Australia in 1999, where he served as head chef of Shannon Bennett’s critically acclaimed Vue de Monde.

Ryan arrived in Singapore in 2008 to set up his own venture, Tippling Club. Known for its progressive, avant-garde cuisine and equally inventive cocktails, Tippling Club quickly rose through the ranks of Asia’s Top 20 Restaurants in The Miele Guide—the rst independent and authoritative dining guide of the region’s nest restaurants.

In 2011, Ryan was the 1st Singapore-based presenter at the world- famous Madrid Fusión culinary congress; and two years later, Tippling Club bagged ve awards at the World Gourmet Summit Awards of Excellence, including the coveted Restaurant of the Year and Bar

of the Year. In 2014, Tippling Club was inducted into the illustrious
Krug Ambassade global network, placing Ryan as one of three Krug Ambassade chefs in Singapore. 2017 saw Tippling Club rise in regional rankings—placing 27th in Asia’s 50 Best Restaurants and 11th in Asia’s 50 Best Bars—and in the same breath bring home the honour of Best International Restaurant Bar at the Tales of the Cocktail’s Spirited Awards.

Ryan’s distinctive brand of modern gastronomy has made him a regular xture at prominent food festivals around the world. He has presented
at the prestigious San Sebastián Gastronomika, The Culinary Institute of America’s ‘Worlds of Flavor’, Crave Sydney International Food Festival, Gourmet Abu Dhabi, CHEFDAYS in Germany, Identità Golose in Milan, and Omnivore Food Festivals in both Paris and Brussels, to name a few. Additionally, Ryan was part of an all-star panel of judges on ‘Eat List Star’, a reality television competition for Asia’s rising culinary personalities by Singapore-based broadcaster Mediacorp.

At Tippling Club, Ryan seeks to subvert conventional dining by providing diners with aninimitable gastronomic experience. From using produce carefully sourced from Asia and around the world as well as herbs from his own farm, the cuisine at Tippling Club re ects Ryan’s ingredient-driven approach to cooking, resulting in genuinely innovative permutations of avour pro les and textures that are truly unique.


Joe Schofield has bartended and lived in numerous countries across the globe. He currently splits his time working in Manchester and Asia with his own projects; Schofield’s and Sensorium. Schofield’s will be opening early next year in his home town with his brother Daniel, an awarded bartender in his own right.

In July 2018 this year Joe was awarded one of the most prestigious honours an individual can receive in his industry, International Bartender of The Year in the Tales of The Cocktail Spirited Awards. This was shortly followed by an equally as prestigious title, Bartender’s Bartender at The World’s 50 Best Bars 2018. He is the only person in history to have won both of the awards.

Joe was a contemporary art student in university when he fell in love with bartending, and quickly decided on a career switch. He established himself as one of London’s bartenders- to-watch, leading to placements at internationally renowned cocktail bars such as The American Bar (No. 1, The World’s 50 Best Bars 2017).

He then moved over to Singapore to work with Chef Ryan Clift the owner of the highly acclaimed Tipping Club. It was here the duo created their multisensory menu concepts. First, they created the Memory Triggering aroma based menu, followed by what is believed to be the World’s First edible menu in the form of Gummy Bears. Both of their menus were recognised by Tales of The Cocktail Spirited Awards Top Ten World’s Best Cocktail Menu in 2017 and 2018 respectively. During his time at Tippling Club Joe established the Tippling Club in the Worlds 50 Best Bars at number 31 and Asia’s 50 Best Bars at number 7.

Joe continued to lead the charge in racking up an impressive mantel of accolades for the bar in 2017 and 2018. He brought home the title of Best International Restaurant Bar at the Tales of the Cocktail’s 2017 Spirited Awards as Singapore’s only winning entry, as well as taking Top Ten nominations for International Bartender of The Year 2017 and Top Ten Bar Team of The Year 2018.

Joe continues working with Ryan Clift in their consultancy company Sensorium, where they have numerous projects in the pipeline across the globe. With their own gin brand on the horizon. He seeks to push the boundaries of modern-day cocktail culture by putting forth creative and conceptual libations that not only stand on their own, but also complement chef Ryan’s avant-garde cuisine with innovative pairing permutations.