EXECUTIVE CHEF - OWNER
A homegrown culinary figure, Mag’s cooking instincts started at a young age helping out her Peranakan grandma in the kitchen, thus developing a discerning palate that was further fine-tuned during her university years in the United States cooking for friends and experimenting with recipes.
As a Forex trader in the 80’s, she had the opportunity to experience and appreciate good food and wine which led her to pursuing a new life as a chef and wine advocate.
Using the French technique of cooking, she started experimenting with ingredients to achieve lighter, more interesting, and contemporary flavours. Japanese cuisine also influences her cooking for its light and unadulterated flavours.
A firm believer in using only the freshest and highest quality ingredients, Mag keeps her creative cooking juices flowing by travelling 3-4 times a year to different parts of the world to check out their cuisines and new restaurants.
TREVOR RYANN PAULO
Chef Trevor Paulo began his culinary journey when he first began working part time at a restaurant. With encouragement from his family, he pursued a formal education in both Singapore and Switzerland where he earned his degree in European Culinary Management.
After graduating he honed his skills at Saint Pierre, rising from Junior Sous to Chef De Cuisine during a successful 3-year spell under the tutelage of Chef Emmanuel Stroobant. His strong foundation and attentive eye for detail led him to helm Xperience Restaurant located within the 5-star luxury boutique hotel, SO Sofitel Singapore.
Chef Trevor’s creations have also allowed him to work and impress celebrated guests in the culinary world including Michelin starred Chefs, Chef Hideaki Matsuo and Chef Christoph Muller to name a few. He looks forward to presenting his memorable dishes during your dining experience with us.
Ariel was only on his 3rd year in university, taking up an Engineering course, when he first experienced life in the food industry. Working as a crew in the Philippines' #1 fastfood chain gave him an opportunity to shine among his peers. From there, he decided to focus more on building a restaurant career rather than to go back to school. It was his heart's choice and there was no looking back.
Through the years, he has worked in almost every position in the dining area. Schooled by experience, he steadily moved the ladder from Waiter to Manager in a wide range of restaurants. Through his career, he has worked among the best: Kenji Yamanaka (1 Michelin star), Jason Atherton (1 Michelin star), Michele Sorrentino (1 Michelin star), and Santi Santamaria( 3 Michelin stars). Another feather in his cap is his experience at Osteria Mozza, a celebrity chef restaurant owned by Mario Batali.
"When you stop learning you stop growing" is Ariel's favourite quote from Ken Blanchard book about leadership. For Ariel, he believes that the years spent in the restaurant industry coupled with his love for the work he does has brought him to where he is right now.