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.

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 over 15 years of experience in hospitality, Sherwin now leads SKAI Restaurant as the Restaurant Manager, where his commitment to service excellence and keen eye for detail enhance every dining experience.

His career highlights include the opening of the three Michelin-starred Odette at the National Gallery, where he mastered the art of service and guest satisfaction. He later joined Jekyll & Hyde as Head of Operations, crafting innovative drinks menus, and further honed his leadership skills as Assistant Club Manager at CÉ LA VI.

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.