With over 20 years of global culinary experience across Asia, Australia and North America, Chef Nicholas brings a strong ability to bridge Eastern and Western culinary sensibilities. His career includes senior roles with Shangri-La Hotels, Dusit Thani Manila, JW Marriott Parq Vancouver and Fairmont Château Lake Louise.

Known for his hands-on, people-first leadership style, he focuses on evolving menus, strengthening individual restaurant identities and delivering consistent, high-quality guest experiences, while championing sustainability and local sourcing across the hotels’ diverse culinary portfolio.

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.

With a massive passion in hospitality, Julianne has been in the F&B industry for almost 18 years across countries such as Italy and Singapore.

A driven and motivated individual, Julianne bridges the gap to deliver an exceptional experience. With a customer service mindset, outstanding communication skills and problem-solving ability, Julianne, together with the help of her dynamic team has helped SKAI Bar climb to its current position of being the top 5 Bar in Singapore on TripAdvisor.

Known as Mama Jules by her peers, Julianne manages the team at SKAI Bar with love and puts their needs ahead of hers