MEET THE TEAM
BEHIND REVOLUTION

At Revolution, the same unfiltered spirit lives on, but with a few new tricks and a whole lot more pasta. Here’s the trio behind the madness:

Alvin Gho, Co-Founder
One of Singapore’s most decorated sommeliers (and one of the country's Advanced CMS-certified wine whisperers), Alvin has spent the last decade championing honest, soulful wines made by real people. He’s repped Singapore at international competitions, worked the floor at top spots like db Bistro and Raffles Hotel, and now, pours natural wine like it’s gospel. He’s also the Singapore ambassador of Star Wine List, but don't worry, he’ll still pour you that pet-nat without a fuss.

Ian Lim, Co-Founder
Design brain and low-key wine savant. Ian started in restaurants at 18, climbed the sommelier ranks by 23, and dove headfirst into the world of natural wine and creative chaos. He’s been everything from Chef-Sommelier to portfolio manager, and now steers Revolution with an eye for good taste.

Sunny Leong, Executive Chef
A master of flavour without borders, Sunny’s cooking is instinctive, curious, and just a little bit wild. With over a decade of experience across both Chinese and European kitchens, including Corner House and Sky on 57, the Malaysian-born chef brings a philosophy rooted in balance, creativity, and craft. His food at Revolution reflects East and West, old techniques and new ideas, all while putting flavour (and fun) first. Oh, and waste? Not welcome.