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
Perched on the 70th floor of the iconic Swissôtel The Stamford, SKAI Bar is set to take the most discerning of drink enthusiasts to new heights. To celebrate its return, SKAI Bar is partnering with Penfolds to bring you a collection of benchmark wines. Since 1844, Penfolds has played a pivotal role in the evolution of wine making with a history and heritage that profoundly reflects Australia's journey from colonial settlement to the modern era.
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.
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.
Hailing from the land of heroes in Laguna, Philippines, Nino has over 12 years of Food & Beverage experience spanning casual dining; night club service and bar; restaurant management; and now, sommelier. Nino has always had a love for adventure and travel, harbouring a desire to explore the world from a young age. He believes that an admiration to the wine world is the reason why he is pushing himself to be a great sommelier.