GENERAL MANAGER & CHEF DE CUISINE
Chef Sylvain Royer is an award-winning Chef with close to 30 years of culinary experience across Europe, the Middle East and Asia. Born in Reims, France, Chef Sylvain developed a deep passion for gastronomy at a young age, and followed his dream by completing an apprenticeship at “La Garenne” Restaurant with a National Diploma as a qualified cook. In 2019, Chef Sylvain received the prestigious Maître Cuisinier de France award, a high distinction from the French association “Master Chefs of France.”
GROUP MANAGER
Belle is a veteran in the industry, bringing to the table over 21 years of experience. Originally from Chiang Rai in the north of Thailand, Belle has had experience building and growing F&B concepts across 6 countries including Thailand, Singapore, Hong Kong, and Australia. An avid lover of tattoos and classic motorcycles, Belle’s philosophy of ‘team work makes the dream work’ is the secret to her success.
Group F&B Marketing Director
As the daughter of a veteran hotelier, Soraya grew up with hospitality in her blood. Having lived in over 10 countries (and more cities in between) in her lifetime, Soraya is a passionate foodie who loves everything F&B. Bringing over 10 years of experience in marketing, PR and events management across Australia, Southeast Asia, and the Middle East, she has been successful in launching and growing various restaurants and bars.
OPERATION MANAGER,
Scarlett Bangkok
Hailing from Caracas in Venezuela, Eylyn brings over 15 years of experience in hospitality. She studied in France and England, and has since worked across 5 countries including the USA, France and Morocco. For Eylyn, providing genuine customer service and connecting with her guests and team is essential to being successful in this industry.
Bar Manager,
Scarlett BKK
Having honed her skills by working in bars and restaurants in the USA and Thailand, Ploy loves to get creative and challenge herself to make delicious drinks for guests each day. With over 6 years of experience behind the bar, Ploy’s favourite drink to prepare is a classic Negroni or any spirit-forward drink.
Executive Chef Babett
Born in Normandie, but raised in Nice, Xavier started his experience in the hospitality industry at the young age of 12 where he gained experience in his uncle’s restaurant. Over 33 years later, Xavier’s culinary talent has been influenced by his lifetime of travels and the 4 countries that have shaped his professional experience. His signature dish – ceviche – ties Polynesian flavours with French technique.
RESTAURANT MANAGER,
25 DEGREES BKK
When it comes to burgers, Yuu knows a thing or two, having dedicated himself to sharing the love of burgers to 25 Degrees customers for several years. Originally from Bangkok in Thailand, Yuu brings over 14 years of hospitality experience as a dynamic hands-on leader who is passionate to be on the floor, providing excellent customer service to all guests.
F&B Manager Babett
With over 18 years of experience in the hospitality industry, Ramon brings with him a range of F&B experience across bistros, Michelin-starred restaurants and 5-star hotels in 5 countries. Originally from Barcelona in Spain, Ramon has a passion to provide a personalised customer experience to every guest. During his free time, Ramon enjoys travelling and exploring new foods.
Executive Chef, Scarlett Hong Kong
With over 10 years of culinary experience in Michelin star restaurants and 5-stars hotels across France, Switzerland and Hong Kong, Hubert spent much of his childhood learning how to cook from his grandmother. Born in Brittany in the northwest region of France, Hubert brings an energetic pace and creativity to the kitchen with his French and Mediterranean-inspired cooking.
Chef de Cuisine,
GINETT SINGAPORE
Hailing from Penang, the food capital of Malaysia, Chew brings over 9 years of culinary talent working in both Malaysia and Singapore. Chew is passionate about making people happy through food, so not only is quality important, but knowing where the produce and ingredients come from is essential.
Operation Manager,
Scarlett Hong Kong
Originally hailing from Avignon, the medieval city of Provence in the South of France, Clement has worked his way up in the industry for over 4 years, gaining experience in 5-star hotels and a Michelin-starred restaurant. Clement brings to the table a deep passion for F&B, having grown up watching his parents run a successful restaurant in Avignon.
F&B Operations Manager, Ginett & 25 Degrees SG
Originally from Khabarovsk, a city along the Amur River in southeastern Russia, Alla brings over 7 years of experience working in Russia, Thailand and Singapore. Alla knows that no two days are the same in this industry, so she is hands-on and thrives on the floor, where she is able to interact with her guests and team.
Director of F&B, The Beach Club Pattaya
Erick is no stranger to the hospitality industry, bringing with him over 17 years of experience across 5 countries (10 cities) in 5-star hotels and restaurants. Originally from Mexico City, Erick obtained his Master’s degree in hospitality in southern France and brings with him a passion for the hospitality industry and a drive to always develop new and interesting concepts for guests to enjoy. When he’s not working, Erick loves to spend time with his 2 dogs.
Executive Chef, The Beach Club Pattaya
Born in Sukhothai in Thailand, Jack brings over 25 years of F&B experience across Thailand, Singapore and Taiwan. His passion and talent in the kitchen has seen him work in well-known Michelin-starred restaurants and 5-star hotels, including numerous French restaurants. When he is not busy in the kitchen, Jack enjoys playing soccer.