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 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