WHAT'S WITH THE NAME?
Saybons is actually inspired from the French phrase 'C'est bon' which means "it's good". A common phrase used in everyday French language, it can be used as a response to anything from the weather to the food. To make it easier for all to pronounce, we anglicized the phrase and added a 's' at the back so that we can trademark this name that we coined!
OUR STORYOur story started back in 2007 when our founder Daphane Loke decided to pursue her dreams of being in the food industry. She started Saybons with the objective of making French food affordable and accessible to everyone. No more exorbitant 'ambience charges' nor 3-hour course-after-course dinners. Using the freshest of food ingredients, classical French culinary techniques, and a collection of fresh insights, she packaged the goodness of French food into convenient takeaways, one that allows you to enjoy on the go, in your office or in the comfort of our cafes. We hope everyone in this time-pressed world can enjoy French goodness without fuss.
Read more about our story here: https://www.straitstimes.com/lifestyle/an-affair-with-food SAYBONS' SOCIAL IMPACT |
ABOUT CHEF DAPHANE
Daphane Loke, Singaporean, helms Saybons and is the executive chef of Saybons. Trained by world-acclaimed French culinary school Le Cordon Bleu in London, Daphane is well grounded in the culinary fundamentals of French cooking. She has accumulated experience in the Food and Beverage industry with prior working stints in numerous restaurants, including Olio Dome, Jerry's BBQ & Grill and The Black Tea Box. She holds a Bachelor of Business degree from Nanyang Technological University where she majored in Hospitality and Tourism and minored in Marketing. After graduation, she worked in the shipping and logistics industry in Shanghai and Singapore before leaving to set up Saybons.
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We are dedicated to making our business a positive influence for everyone involved from our customers to our employees. Our social impact journey began in 2018 when we signed a partnership with Yellow Ribbon Singapore to base our production kitchen within Singapore's Changi Prison to provide training & work opportunities to inmates. Through structured on-the-job training and work processes, we impart culinary and industry-relevant skills to aid inmates' re-integration back to society.
To date, over 400 inmates have undergone work training with us and we continue to impact more with our on-going partnership. |
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