Texas. Kansas City. North and South Carolina. Singapore. Meatsmith is proof that real-deal barbecue can exist outside of America’s traditional barbecue heartlands.


Meatsmith Telok Ayer offers American smokehouse barbecue with international favours set within the historic Chinatown precinct.


Meatsmith Little India is Singapore’s first restaurant serving Modern Indian Barbecue. With its colorful façade and street artwork, this outlet fits perfectly at its home, at Campbell Lane in the heart of Little India.

Our People

We are a team of passionate individuals who strives to make things happen, with a burning desire to constantly create memorable moments and amazing experiences for all.

Dave Pynt
Burnt Ends Hospitality Group

In his career, Dave has worked with culinary heavyweights including Rene Redzepi (Noma, Denmark; a three-time San Pellegrino World’s Best Restaurant winner), Victor Arguinzoniz (Asador Etxebarri, Spain), Nuno Mendes (Viajante and The Loft Project, London) and Fergus Henderson (St John and St John Bread and Wine, London).

Dave was the winner of the Asia’s 50 Best Restaurants Chef’s Choice Award 2017, a peer-voted accolated voted by all the chefs on the influential list.

James Loveridge
Head of Operations
Burnt Ends Hospitality Group

With over 20 years of experience in the hospitality industry, James has a deep grounding in technical and soft skill management techniques. With a long standing experience as a General Manager, James is an expert in understanding the need for subtle adjustments in culture, environment and the market in which the business operates in order for it to succeed. James firmly believes that business success is highly dependent on finding a balance between business sense and technics as well as creating teams that are able to work harmoniously, efficiently and effectively.

Alasdair Mckenna
Head of Culinary
Burnt Ends Hospitality Group

As Head of Kitchen Operations, Alasdair is responsible for menu development, staff recruitment and management, catering and working across the group’s events and partnerships. He loves experimenting with the grill and smoke to create tasty and bold plates.

Thomas Koh
Head of Service
Burnt Ends Hospitality Group

In the early years of his career, Thomas found a passion for creating experiences and memories for guests in the hospitality industry. After garnering much experience honing his skills in fine to casual dining restaurants, predominantly doing openings and setup of new concepts, he now finds an added satisfaction in creating opportunities for new team members as well as grooming young talents to attain their full potential. Thomas firmly believes in family values, thus advocates in treating his team like family; built on trust, transparency and adequate communication.

Elena Broms
Head of Business Development & Strategy
Burnt Ends Hospitality Group

Elena is a high-performance and international experienced restaurants & bars hospitality director with 20+ years of experience in restaurants, bars, catering, events and luxury & lifestyle hotels, including NYC and London top Michelin-rated establishments. Passionate, results-driven and experienced in creative food and beverage brand concept development.
Elena is an experienced senior leader who is able to drive innovative and transformational change, develop business strategy, achieving success through focus on the core objectives of the organization and focus on building and leading high-performance teams across multi-locations.
Ethical and engaged leader, who motivates and empowers employees, drives collaboration, diversity and integrity and achieves results through focus on the business strategy and objectives.

Melissa Soo
Head of Marketing
Burnt Ends Hospitality Group

A 360-degree integrated marketing professional, Melissa has consistently worked her magic in the local and international scene to develop omnichannel marketing strategies. Her career has been built across various consumer-based industries (retail, lifestyle, entertainment and hospitality) with iconic global brands.
Melissa firmly believes that business growth and success are dependent on people, culture and data; being committed to the business vision and working with the same set of values, priorities and philosophy.

Aleksandar Draganic
Head of Beverage
Burnt Ends Hospitality Group

Aleksandar’s passion was born 12 years ago in a family-run wine shop in Bosnia & Herzegovina. During these years, he worked parallel as a sommelier and travelled across Europe visiting wine regions, tasting everything he could. He is a challenger of norms who constantly seeks new ways to push the boundaries to bring forth innovative concepts to beverage programs through education & mentorship.

Aleksandar holds a WSET Diploma from Weinakademie Österreich.