hand-baked fresh daily
Sady opened his first restaurant in Singapore at Jalan Pinang called Blue Flame pan y vino serving true authentic Latin American creole cuisine. With so many regular customers, the restaurant operated daily at full capacity on a reservation-only basis.
Being a F&B, Consultant, Sady has rendered his services as an Executive Chef/Culinary Director to restaurants such as Harry’s International, Michaelangelo’s Group, Gill Capital Group and Capital Blu, Wolfgang Puck. Sady currently dedicates a big portion of his time teaching culinary skills and working on new menu R&D.

