CHRIS MORRIS

After growing up in Trinidad and Tobago, Chris made the move to London. An alumnus of the University of Exeter, he has an MEng (Hons) in Business Operations and Managerial Finance. He went on to become a management consultant for over 15 years, and moved to Singapore in 2008 to take up a director role at Frost & Sullivan. A man of talent and drive, Chris decided to leave his job after four years to become an independent consultant while pursuing his passion – showcasing Caribbean culture to Singaporeans.

He founded Lime House, Singapore’s first Carribean restaurant, in 2013 to allow Singaporeans to experience and share his love for food, rum and island hospitality. Aptly named, Lime House signifies the restaurant’s ability to allow one to “lime” – to enjoy each other’s company over food, drinks and conversations without any other agenda or distractions.

Chris’s vision for Lime House is to bring the essence of the Carribean to Singapore through the combination of delicious cuisine, high-quality rum and a relaxing atmosphere.

JAREK

Jarek hails from Poland and has been in the bar and restaurant management industry for 23 years. Having worked in more than seven European countries, Jarek brings with him diverse knowledge and passion regarding food and beverage, strategic, developmental and event management work. He currently serves as Senior Food and Beverage Director and General Manager for Lime House in Singapore, where he oversees the restaurant's day-to-day operations and develop strategies to inform business decisions.

In his early years, Jarek was a beverage consultant to numerous highly rated bars and restaurants, exhibitions and parties – including the European Movie Awards in 2006 – through which he served notable figures in the film industry like Pedro Almodóvar and Penelope Cruz amongst others. He has also worked closely with various spirit companies, such as Moët, Belvedere, Chivas Regal, and was a three-year brand ambassador for Johnnie Walker.

THOMAS

Thomas is an award-winning bartender who started bartending at 18 and has been in the industry for the past 11 years. He moved to Singapore from Slovakia in 2015, and joined Lime House in 2019 where he manages the bartending team, oversees the beverage and cocktail list, liaises with suppliers and curates rum.  

While obtaining a Diploma in Hotel Management at Hotel Academy in Nove Zamky, Slovakia. He also participated in numerous competitions, notably coming in first for the Jack Daniel’s BarMaster 2013. In 2016, his drink ITTOU achieved 1st runner up in the Giffard Samurai Cup Singapore in 2016. Thomas has also had numerous guest shifts in Hong Kong bars Foxglove, Neo Bar, Atelier Vivanda and Singapore bars, Neon Pigeon, House of Dandy, Hopscotch, Cin Cin, Butcher Boys and Ah Sam Cold Drinks Stall.  

FARHAN SAMAD

Farhan Samad, better known as Don, has started in F&B since he was 17 years old as a steward and 2 decades later he has accomplished numerous skills and achievement throughout his career. He joined Lime House in 2019 where he manages team and oversees the entire operations and creates structure and efficiency in the company.

Going through every aspect of the business in his determination for career growth. He has run places like the speakeasy former Sultan Jazz Club, B28 @ Ann siang hill, Tadcaster Hospitality and Unlisted Collections amongst a few other groups. Self-taught in what he does from making bespoke cocktails, marketing campaign to running operations. He truly is a "Jack of all trades". Honing his skill sets to further better himself and the company he is with.

ANDY TAN

A veteran chef with over 30 years of experience, Andy is no stranger to kitchen. He’s worked in famed hotel restaurants at the Carlton and Fullerton Hotel, holds a certification by Academy Barilla in Italian cuisine, and has also worked in kitchens serving Singaporean and French cuisine, making him a well-rounded chef. 

Andy joined Lime Deli, the sister restaurant of Lime House, as Sous Chef in 2014. Following Lime Deli’s closure, Andy moved to Lime House in 2015 and was promoted to Head Chef in 2018. As Head Chef, he controls the quality of food, the ingredients used and development of kitchen staff, in addition to regularly creating new, elevated dishes that infuse Asian and European techniques into Caribbean food.