MANAGING DIRECTOR & 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.”
CORPORATE CHEF
Chef Dan Stella’s career spans over 30 years of culinary experience across Europe and Asia. He honed his skills in several Michelin-starred establishments including Le Pré Catelan, Le Bistro de Paris and La Palme d’Or whilst in Europe. He moved to Asia in 2016 where he held various leadership roles and applied his know-how to create and plan menus, train kitchen staff, direct and supervise food preparation and run busy kitchens in trending venues, always upholding the higher standards. He exudes passion and dedication for his craft and aims to lead by example in order to exceed customer’s expectations.
Restaurant 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.
Executive Chef, Ginett & 25 Degrees SG
Attention to detail coupled with intense passion, Chef Joan Octavi brings over 10 years of culinary talent working in a couple if Michelin-starred restaurants in Spain, travelling to Andorra, UAE and finally landing in Singapore. Having been in Singapore for the last 4 years, Joan enjoys exploring local ingredients and flavours and is constantly on the lookout on how to bring the guests’ dining experiences to the next level.
Operation Manager,
Scarlett Hong Kong
Originally from Bordeaux in France, Joffrey graduated with a diploma in wine and spirit business. Over the last 10 years, Joffrey has gained much experience and knowledge in the hospitality industry, across France, England, Australia, French West Indies and now Hong Kong. Joffrey joined R&B Lab in October 2021 as an Assistant Manager and was soon promoted to an Operations Manager at Scarlett Café & Wine Bar in Hong Kong. Joffrey has a passion for putting together food and wine pairings, balancing exquisite food with a wide selection of French wines offered at Scarlett.
F&B Operations Manager, Ginett & 25 Degrees SG
From the young, spirited age of 21, Alla has been shaping a successful career and reputable name for herself in the hospitality industry. 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. When not recommending wines and food pairings at Ginett, you’ll find her hitting the streets on her KTM or busting out sweat at a nearby gym.
Sous Chef, Scarlett BKK
Born in Kanchanaburi, in the west of Thailand, Pui has worked behind the scenes in the kitchen for over 20 years. He originally studied a Bachelor of Arts & Design specializing in drawing, but he found his way into the hospitality industry because of his love of cooking. His favourite spot in the kitchen? Behind the charcoal grill where he finds a passion for grilling various cuts of meat, including his favourite being beef tomahawk.
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.
Operations Manager
Originally from Bangkok, Thailand, Nue successfully graduated with a Bachelor degree in Hotel Management from the Chiang Rai Rajabhat University. Nue brings with her over 18 years of hospitality experience, working in restaurants and bars across the USA and Thailand. Bringing a passion for customer service, drop by to say hello to Nue at Scarlett Bangkok where she currently holds the role of Operations Manager.
Chef de Cuisine, Scarlett HK
A team player with a friendly disposition, Chef Mark is a ‘bon vivant’ at heart and believes that every meal should be an occasion. Originally hailing from The Philippines, he has a strong, versatile culinary background and extensive experience in Modern European fare, including French cuisine but also Fusion cuisine and Asian cuisine. As a passionate foodie, he has an acute sense of detail and thrives in a busy, fast-paced environment, where he is constantly pushing boundaries and ready to respond positively to any challenges. In his spare time, he is a keen photographer and loves to stay on top of his fitness goals. A healthy mind in a healthy body is his motto!