OUR TEAM
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Seumas Smith - Executive Chef
Born and raised in Scotland, Chef Seumas is renowned for his innovative approach to modern cuisine and this has helped him achieve incredible success throughout his career. Prior to joining SKAI, Chef Seumas led the team at Restaurant ION Harbour to gain its first Michelin Star within 6 months under his helm .With the determination to learn in a kitchen setting rather than in a classroom, Chef Seumas applies this philosophy across his leadership style. With eyes set on taking SKAI’s success to new heights, Chef Seumas looks forward to bringing his produce-driven, clean and precise style to SKAI, by adding more Japanese elements throughout the SKAI experience.
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Yong Ming Choong - Executive Pastry Chef
As the Executive Pastry Chef at Fairmont Singapore and Swissôtel The Stamford with more than 20 years of pastry expertise, Chef Ming brings impressive creativity and deft craftsmanship to his creations at SKAI Restaurant.
Leading a team of over 20 chefs, he also oversees pastry operations for 10 restaurants and bars, in-room dining as well as large-scale events. Chef Ming's dedication to innovation is evident through his participation in prestigious competitions and training at renowned institutions like Ecole du Grand Chocolat Valrhona Tain l'Hermitage. -
Alexandre Marco - Restaurant Manager
From the vibrant food scene of Johannesburg to the historic streets of Luang Prabang, Alexandre brought his expertise to France, managing the acclaimed rooftop bar, Ma Biche sur Le Toit. His Asian ventures included managing restaurants in Laos and Vietnam before leading establishments in Oslo. Alexandre holds an MBA in Hospitality Management from École Supérieure Internationale de Savignac, France.
Alexandre's vision is to create a dining experience known for its breathtaking views, stunning ambiance, exquisite cuisine, and exceptional service. His diverse experiences and dedication to excellence make him a valuable asset to SKAI.
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Samuel Dimas - Head Sommelier
With a remarkable 24-year journey in the food and beverage industry, Sam's passion for wine and hospitality shines through. Born into a family of chefs, Sam's early decision to join the Food & Beverage industry was no surprise. His impressive career includes a previous stint at Equinox as an Assistant Sommelier, a Michelin star achievement with Whitegrass under Chef Sam Aisbett, and roles at renowned establishments like Beni and Panamericana.Inspired by Mr. Gerard Basset, Sam's dedication to his craft and continuous learning is evident. Despite not having a favourite wine (by rule), he currently savours wines from ETNA, Italy, and enjoys aged tequila as his spirit of choice.