Mandarin Oriental, Singapore has appointed Nixon Low as its new executive chef, tasking the 20-year industry veteran with steering the hotel's culinary programme across its restaurants, banqueting and in-room dining. Low steps into the role at the Marina Bay property as the group continues to sharpen its F&B positioning in one of Asia's most competitive luxury hotel markets.
Low, a Singapore native, began his kitchen career at age 20 as a commis cook and has since built a resume spanning Michelin-starred kitchens and major hospitality groups. His formative years included stints at Saint Pierre and Restaurant André in Singapore, both pivotal in shaping his contemporary French technique and respect for seasonal produce. He later held senior culinary roles at Tung Lok Group and The Ascott Limited, where he was responsible for raising culinary standards across multiple outlets and properties.
In his new position, Low will oversee all culinary operations at Mandarin Oriental, Singapore, including the hotel's signature restaurants, Ember and Cherry Garden, as well as its bar and lounge concepts. He reports to the hotel's general manager and works alongside the executive committee to align F&B with the property's broader luxury service standards.
A focus on craft and heritage
Low's appointment comes as Mandarin Oriental, Singapore completes a multi-phase renovation that refreshed guest rooms, public spaces and dining venues. The hotel has positioned its culinary offering as a key differentiator in the city-state's crowded five-star segment, where properties such as Raffles Singapore, The Fullerton Bay Hotel and Marina Bay Sands compete for high-spend travellers and corporate events.
"I am thrilled to join the team here at Mandarin Oriental, Singapore, bringing forth a fresh culinary vision to the table — shaping the hotel's dynamic culinary narratives where craft and heritage converge," Low said in a statement. He emphasised a commitment to "craftsmanship, innovation and operational excellence" in leading the kitchen brigade.
Low's competitive record includes recognition at the Dubai World Hospitality Championship and the Expogast Culinary World Cup, where he earned medals for his team's technical execution. He is also known for mentoring young chefs, having built training programmes at previous employers that focused on skill development and career progression.
The appointment reflects a broader trend in Singapore's luxury hospitality sector, where hotels are investing in high-profile culinary talent to drive both guest satisfaction and ancillary revenue. According to recent industry data, premium travel bookings in Singapore surged 137% in the first half, underscoring the importance of F&B as a draw for affluent visitors.
Mandarin Oriental's Singapore property has long been a fixture in the city's MICE and leisure segments, with its location near Marina Bay and proximity to the financial district making it a preferred choice for corporate events. The hotel's recent renovation, completed in phases, included upgrades to its ballroom and meeting facilities, positioning it to capture demand from the recovering business travel sector.
Low's arrival also signals continuity for the brand's culinary standards across the region. Mandarin Oriental operates luxury hotels in Bangkok, Hong Kong, Tokyo and Paris, each with its own executive chef leading distinct dining concepts. The group has been active in executive appointments recently; Mandarin Oriental Geneva named Christian Wildhaber as general manager earlier this year, part of a broader leadership refresh.
For travel advisors and corporate buyers, the chef change is unlikely to disrupt existing bookings, but it may influence dining recommendations for clients seeking high-end gastronomic experiences in Singapore. The hotel's restaurants are popular with both guests and local diners, and Low's reputation for modern French technique could attract food-focused travellers.
Low's appointment takes effect immediately. He succeeds previous executive chef David Senia, who left the property earlier this year. The hotel said Low will work closely with the pastry and beverage teams to ensure a cohesive guest experience across all dining touchpoints.
As Singapore's tourism board shifts its strategy toward higher-yield visitors, hotels are doubling down on experiential offerings. Singapore's tourism strategy now prioritises yield over volume, making culinary excellence a critical lever for luxury properties. Low's mandate aligns with that focus, as he looks to elevate the hotel's dining narrative while maintaining the operational discipline required for a five-star property.
