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.”
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.
Vice President Marketing
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.
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.
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.
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,
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.
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.
Wine & Beverage Manager, Scarlett BKK
Growing up in Carpentras, in the heart of Provence, Quentin was always surrounded with the passion for hospitality as his parents ran a tradition Provençal style restaurant. He studied his Bachelor degree at the Hospitality School of Avignon, and upon graduating, Quentin worked in a Provençal Michelin star restaurant. He later decided to fulfil his master degree at the University of Birmingham. Quentin has a love for wine, with his favourite style being Côtes du Rhône wines, a region rich in terroir. He has successfully worked in France, Hong Kong and Thailand.
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.