Started in 2017, Fat Belly operates two steakhouses that each strive to provide new and modern experiences to all who walk through our doors.
Fat Belly Alternative Steakhouse is the first and only steakhouse in Singapore to focus on secondary cuts of beef and caters more to couples and small groups.
Fat Belly Social Steakhouse boasts a communal dining concept that aims to bring groups of families and friends to have fun over sharing plates, large format meats and great wines.
Victor Loy is the Executive Chef who heads both Fat Belly – Alternative Steakhouse and Fat Belly Social Steakhouse. His area of expertise includes menu creation, R&D, and managing the culinary team.
Victor grew up in Penang, where his love for food developed at a young age. He worked for his family’s hawker stall and watched his grandmother prepare a well-loved Penang favourite – the Penang Laksa.
Armed with his passion for culinary arts, Victor then went to culinary school in Switzerland and has since amassed over 15 years of experience in the food and beverage industry. He worked in several kitchens around Europe and the UK prior to settling down in Singapore where he worked under Julien Jouhannaud, who is a protege of the famed Alain Ducasse.
Prior to Fat Belly Social Steakhouse, Victor was the Executive Chef of Plentyful and Refinery Concepts by Far East Organization, where he oversaw a total of 11 restaurants during his tenure there. In his free time, Victor enjoys cooking for his family and having fun with his two children.