ON THE PASS

David Nicolas Senia travelled the world extensively, and worked in top restaurants such as Cruz del Mar in Chipiona, Spain and Old Manila in the Philippines, before settling down in Singapore and joining Capella as its director of culinary. He leads a 43-strong team and oversees the property’s dining concepts, ensuring both the food and service are up to the brand’s exacting standards.

$52-$78/PERSON 5+ 1 $60-$80/BOTTLE BREAKFAST, LUNCH & DINNER MON-SUN 7AM-11PM