Ignace Lecleir comes from Brugge, Belgium and has been working in the filed of hospitality for as long as he can recalls; before moving to Beijing in 2007 and calling it home, he has worked in some of the most highly regarded hospitality establishments in different metropolitans in the world. From London to Paris to later at Gary Danko in San Francisco to Daniel in New York, Ignace has been travelling the world and perfecting his craft simultaneously. When the opportunity of moving to Beijing to open Maison Boulud for Michelin-starred chef Daniel Boulud came up in 2008, his adventurous side took hold once again and jumped at this chance.

After establishing Maison Boulud as one of the top dining destination in the city, Ignace decided to embrace yet on another challenge and opened his own TRB restaurant in 2011 in the compound of the historical Zizhushi, and now runs a hospitality groups that consists of 2 restaurants (TRB & TRB Bites), one catering company (TRB Catering) and one event space (TRB Copper).

Perhaps it is Ignace’s constant pursuit to the highest standards that have led to the likings and the recognitions that TRB receives; or perhaps it is his keen observation and understanding of the local cultures and every unique dining habits that allow his team and himself to provide the most thoughtful service; or maybe it is simply because his passion for the restaurant business that are marvelously conveyed to everyone that has ever came in contact with him, whatever the reason is behind the popularity of these restaurants he has managed, it is to apparent to anyone that Ignace is committed to the art of hospitality through and through, and such dedication is what distinguishes and define him and his businesses.