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.
R&B Lab has supported leading international hospitality brands through tailored F&B consulting and operational advisory. Recent engagements include working with Four Seasons Resort Bora Bora across multiple dining concepts, as well as ongoing F&B operations consulting for The Standard, High Line in New York. Our work spans menu planning, concept alignment, operational structure, and team support, always shaped by the specific context of each venue and guided by a focus on long-term performance, consistency, and guest experience.
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.
Competitive Edge
COMBINING MARKET INTELLIGENCE, CREATIVE THINKING AND OPERATIONAL EXPERTISE AT EVERY STAGE.
No two F&B concepts face the same challenges or opportunities. Our approach is tailored to each project, turning ambition into a clear path from concept to launch and beyond. The result is a distinctive guest experience with the foundations for long-term success.
Our Clients
R&B Lab works with leading hotels, hospitality groups and restaurant brands across international markets. From new concept development to repositioning, operations and F&B consulting, our engagements span both individual venues and multi-property portfolios. Each collaboration is shaped around the needs of the brand, the market and the guest experience.
CURRENT ENGAGEMENTS
| Property | Location | Scope |
|---|---|---|
| Four Seasons Bora Bora | French Polynesia | Kitchen Renovation • Owner Representation • F&B Operations |
| The Standard Hotel Highline | USA | F&B Strategy & Operations |
| Scarlett Bangkok | Thailand | Restaurant Management • Michelin Strategy • Operations |
| 25 Degrees Bangkok | Thailand | Operations • Brand Development |
| 25 Degrees Tekapo | New Zealand | Restaurant Operations |
| Beach Club Pattaya | Thailand | F&B Strategy & Operations |
| The Tahiti Hotel | French Polynesia | Kitchen Renovation • F&B Strategy & Operations |
SELECTED PREVISOUS ENGAGEMENTS
| Property | Years | Scope |
|---|---|---|
| Hotel G Singapore/ Ginett Restaurant/ 25 Degrees burger | 2015–2023 | Multi-Property F&B Strategy & Operations |
| Hotel G Yangon/ Babett Restaurant | 2015–2023 | Restaurant Operations |
| The Strand Yangon | 2015–2023 | Luxury Hotel F&B Advisory |
| The Strand Cruise | 2015–2023 | Culinary Consulting |
| Inya Lake Hotel | 2015–2023 | F&B Advisory |
| Macau Roosevelt | Until 2023 | Restaurant Operations |
| Hilton Garden Inn Bang Tao Phuket | 2020–2024 | Pre-Opening & Operations |
| Hospes Portfolio | 2018–2025 | Portfolio F&B Advisory |
| Hospes Infante Sagre | 2022–2025 | Restaurant Development |
| InterContinental Porto | 2022–2025 | F&B Strategy & Operations |
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 restaurants 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’s 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.
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.
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
OPERATION 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.
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.
ZAC
From a traditional brasserie in the 8th Arrondissement of Paris to the dynamic heart of Bangkok, Restaurant Manager Zac has spent the past 6 years nurturing his passion in hospitality. At Scarlett, he values his guests above all – ensuring each one is treated to a tailored experience that leaves a lasting impression long after the meal.