Food & Beverage Executive Assistant Manager at The St. Regis Singapore
: Describe your typical day in a sentence.
Oscar: No two days are the same! Every day is packed with surprises and excitement given the ever-changing nature of the hospitality industry. Apart from meetings, strategic planning and such like, I take time to walk around the property to communicate with guests and my team members to ensure everything is running smoothly and standards are upheld to the highest level.
: So how did you come to be the position at The St. Regis Singapore?
O: I graduated in Denmark and did my apprenticeship with
The Golden Fortune, an award-winning seafood restaurant in Copenhagen, where I worked under world-respected and celebrated top chefs, including Lars Kyllesbech and Klaus Christensen. My culinary career included Restaurant Leonore Christine in Nyhavn and Michelin-starred Restaurant Nouvelle in Denmark. Then I ventured into Asia, where I was part of the opening team of the first W Retreat & Spa, Maldives, famous for its exuberant luxury and the indulgent gastronomic experiences, and later Director of Culinary for The Laguna Resort Bali, A Luxury Collection hotel, as well as the unrivalled The St. Regis Bali, where I led the culinary team to multiple accolades, including top restaurant awards, and won the Best Chef recognition.
: What’s the toughest part of your job?
O: Ensuring that we wow guests constantly. The St. Regis brand has always been synonymous with exemplary service standards and unparalleled offerings, thus it is important that that we deliver beyond their expectations every time.
: And what makes you smile at work?
O: Seeing guests that are pleased with their experience at the property and a happy working team.
: What motivates you?
O: A constant need and desire for change. Since my days as a chef, I have always sought disruptors and trendsetting ideas to propel our F&B landscape to the next level.
: Would things fall apart if you weren’t around?
O: I am fully confident that our operations are well structured. We also have a good succession plan in place.
: Who in your team deserves more recognition and why? O: I always believe in the combined efforts of a team, not just one person.
: Why should people choose to dine at The St. Regis Singapore?
O: Besides our premium offerings, the holistic experience of hospitable service and guest recognition is what sets us apart from our competitors.
: Away from work, what’s your favourite place to eat?
O: I enjoy cooking at home and dishing up a feast for family and friends. Cooking is my ultimate passion; I find pleasure in seeing the enjoyment of a hearty meal that I have prepared. When dining out, I go for local fare. Singapore has an amazing selection of traditional and authentic gastronomy.
: How do you unwind?
O: Being with nature, and travelling around the globe in search of new tastes and ideas.
: Finally, any advice for those looking to break into the industry?
O: Commitment is a pre-requisite and a most important one as well.