SKAI is a refined yet lively contemporary grill restaurant, situated on the 70th floor of Singapore’s acclaimed Swissôtel The Stamford. The iconic city views, seamless service and bespoke beverages makes for the perfect ambience to savour the new menu curated by Executive Chef, Paul Hallett, who has blended cutting edge culinary skills with a cooking philosophy honed through years of experience to create a truly personal and progressive fine grill offering.Read More
Rising above the clouds, SKAI bar is an intoxicating escape for thrill seekers and chill seekers alike. Inspired by Mother Nature, the pioneering concept weaves organic elements into each detail, from the bespoke cocktail offering inspired by four contrasting altitudes to the minimalist space featuring warm maple wood and natural hues.
Growing up with rich agricultural surroundings in Wales cultivated Chef Paul’s deep-rooted belief for using only high-quality produce and natural ingredients, an evident trait which has been incorporated into SKAI’s menu. Melding his signature culinary flare with a passion for butchery, Chef Paul brings to life an elevated menu expertly infused with a delicate Japanese touch.
With a deeply rooted passion for wines, David has over 15 years of hospitality experience; amassed in luxury hotels and fine dining restaurants across Italy, London and now, Singapore. A native of the wine-rich Tuscany in Italy, David’s foray into the world of wines started young, within his parents’ restaurant where he had the opportunity to taste some of the finest Italian wines. With an illustrious career to his credit, David’s philosophy as Head Sommelier at Fairmont Singapore & Swissôtel The Stamford is centered upon delivering the best service possible to guests and sharing his passion for the wine world with them.
Rusty brings a series of international accolades and more than a decade’s worth of global bartending and hospitality experience to Skai bar. Presenting a stark departure from the conventional, Rusty experiments with distinctive flavours to deliver an experiential cocktail menu, which takes guests on a sensorial journey.
In Leo's current role, he manages a team of 30 people while overseeing the operations of the restaurant and bar. Leo’s professionalism and people-first attitude has won him the Leader of the Month award, within less than a year of joining the company. With over 10 years of experience in the F&B industry, Leo continues to enjoy work and looks forward to interacting with guests. Nothing makes him happier than being with his team and working together to ride through the storm, to emerge stronger and better.