With keen interest and rich experience in shaping new projects, Ricky Peti joined 67 Pall Mall in Singapore before its launch, lending unique vision to design of the space and experience. As Head of Beverage, he spearheads curation of the Club’s beverage list, drawing from a professional history of managing bars and designing beverage menus to continually fine-tune the Club’s offerings.

Ricky began his journey as a teenager working at restaurants and cafés. Natural flair and a go-getting attitude allowed him to follow where opportunity took him, and by 20, he was running a wine bar at a fine-dining Italian restaurant in Auckland.

At 30, he opened a bar for a Thai restaurant in Auckland’s F&B hotspot Ponsonby, serving hundreds of cocktails every night.

Between 2014 to 2020, Ricky gained a wealth of experience on the floor and behind the bars of iconic venues such as Spice Temple in Melbourne, Petition Kitchen – named Best Restaurant in Perth during Ricky’s tenure – and Perth F&B institution Must Wine Bar. In 2016, Ricky joined a friend to open The Black Cockatoo in Victoria. He further honed his expertise in opening venues as Beverage Manager of fine-dining and café concept Firegrill, then as Group Beverage Manager of China Diner’s third outlet.

The opportunity to join Mirazur as Chef de Rang for its Singapore pop-up brought him to Singapore in 2021. The same year, Ricky took the chance to be part of the team bringing 67 Pall Mall’s first Asian flagship to life.

Ricky is instrumental in the localisation and expansion of 67 Pall Mall Singapore’s beverage programme. Building on 67 Pall Mall London’s menu of wines and whiskeys, he applies knowledge of the Asian market, mastery of cocktails, and familiarity with beverage menus to bring Members a diverse beverage programme of unparalleled character.