Founded in 1997, Singapore’s award-winning microbrewery restaurant, Brewerkz Restaurant & Microbrewery, was the brain-child of US-born Devin Otto Kimble and Daniel Flores, who initially modeled it after similar concepts in the USA and Canada.
The iconic full-service restaurant features high quality American-style food and a full range of premium beers handcrafted on-site from the 10 hl microbrewery attached to the restaurant.
Anthony Lee is a Senior Service Manager and Human Resource Manager at Brewerkz
What inspired you to join Brewerkz?
In 1998, a friend of mine who was working at Brewerkz asked if I was keen to work in a 10,000 sq ft restaurant cum microbrewery and I immediately said “yes!”
Can you tell me about Brewerkz's business strategy?
We aim to be the best F & B operators in Asia - providing service excellence to our customers and taking care of our employees.
What’s it like juggling two job roles?
As a Senior Service Manager, I’m like a Platoon Sergeant. As a HR Manager, I’m like a Commander managing a battalion of troops with my Generals. So, adjusting between the two roles make life quite interesting and also challenging at the same time.
What goals do you wish to achieve with Brewerkz in the future?
I wish to set up a “Brewerkz Singapore University” that teaches, train and groom people who are keen to succeed in hospitality industry!
Scott Robertsonis a Brew Master at Brewerkz
What inspired you to work as a Brew Master?
My family started a brewery and asked me if I wanted to help out, and that’s how I got started in becoming a Brew Master. So although I don’t have any formal training, I’ve been learning and perfecting my brewing skills for the last 17 years.
What does a Brew Master do?
A Brew Master is basically in charge of and oversees all of the operations of the brewery.
At Brewerkz, we have our own custom-made microbrewery. It’s equipped with specially fabricated fermentation tanks that have been designed to minimize floor-space needs, and the brewing system produces over 2,500 hectoliters of beer annually. Nearly all of the beer brewed is drunk at both Brewerkz locations and their sister concepts - Café Iguana and WineGarage.
What are some of your highlights working as a Brew Master at Brewerkz?
I very much enjoy watching our business grow. Also, I like making new beers and watching people enjoy our beers.
What are your goals with Brewerkz for the future?
My goal is to continue to make consistently good quality beers and see our business stay strong as long as I am in charge of the brewery. I also hope to contribute to the growth of good beer appreciation culture in Singapore.
