Singapore’s Operation Dagger Welcomes New Creative Director and Head Bartender Thomas Girard

Come 10 September 2019, the mantles of Head Bartender and Creative Director at Operation Dagger will be passed to Thomas Girard, signalling the next chapter for this award-winning bar whose accolades include Most Creative Cocktail Bar in The Bar Awards Singapore 2016, and ranking #19 and #23 on Asia’s 50 Best Bars 2018 and the World’s Best Bars 2018 respectively.  

Known for their creative cocktails and being notoriously hard to find in Singapore‘s buzzy Ann Siang Hill, Thomas will oversee all bar operations, taking over from his predecessors Sasha Wijidessa and Luke Whearty (who has a new home in BYRDI in Melbourne!).

Hailing from France, Thomas began his career in London and his first stint as Head Bartender was at established neighbourhood bar 69 Colebrook Row. Under the leadership of industry pioneer Tony Conigliaro, he learnt the art and science of cocktails, and brought them with him in opening Le Coq (Paris), Conigliaro’s first bar project abroad. Thereafter, Thomas successfully opened Hexagone for Michelin 3-star chef, Mathieu Pacaud, where he was able to refine his knowledge of pairing drinks experiences with tasting menus.

Over the last three years, Thomas has worked closely with brands organising trade shows and events, and even participates in worldwide-recognised panels that specialise in unearthing innovative spirits. More recently, he also founded Sage and Pineapple, a consultancy service that creates cocktail menus for award-winning bars and restaurants like Carbon, Gravity, and Apicius.

On his move to help one of Singapore’s most iconic bars, Thomas has this to say, ” I have always looked up to Operation Dagger as a pioneer in drink-making. The legacy to pursue is one for innovation, and to keep Dagger evolving and pushing boundaries.” He adds, ” We are responsible for our environment and need to continue our focus on a sustainable and zero waste model, still we want to have some deliciousness and fun along the way. We will keep being open-minded yet opinionated with a focus on flavour, creativity and great service.”

Looking forward? We sure are.

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