Allow our experienced Romance Specialists to help put together the feast of your dreams. In consultation with our award-winning Executive Chef, we will design an epicurean spread that reflects your preferences, each course perfectly paired with exquisite wines recommended by our sommelier. Even your wedding cake is made just for you by our patissier.
We take every request and detail to heart, taking into consideration allergies, food restrictions as well as your favourite flavours and seasonal items.
Be it a Mediterranean inspired feast with the finest ingredients air-flown from Europe, or an authentic Chinese or Indian banquet that you desire, our chefs are equipped with the finesse and expertise to create culinary masterpieces that as beautifully presented as they taste.
Chef David Nicolas Senia - Executive Chef
Beginning his illustrious career in 1988, Chef Senia has worked in some of the best hotels and restaurants in France, including Grand Hotel St. Cyr Les Lecques and the Michelin-starred Chateaux Ezain Nice.
A true perfectionist in the kitchen, Chef Senia quickly scaled the ranks to become Chef de Partie at several two Michelin-starred restaurants such as L’Oasis in La Napoule and Chantecler in Hotel Negresco Nice before taking on the role of Chef de Cuisine at the famed “Cruz del Mar” in Chipiona, Spain.
Chef Senia’s first foray into Asia was at fine dining French restaurant “Old Manila” in the Peninsula Manila, Philippines. He then spent six years as Chef De Cuisine at the highly acclaimed La Baie in Ritz-Carlton Osaka, Japan, where he worked with world famous Michelin-starred guest chefs such as Bruno Menard, Patrick Henriroux and Jacques Décoret. During his time in Japan, he consulted for a number of high end French restaurants in Tokyo before returning to France as the Executive Chef of Château de Bagnols, one of the finest five-star deluxe château hotels in France.
Through his various culinary stints and experiences, Chef Senia has perfected the art of blending the best of eastern and western flavours. He has participated in events such as the World Gourmet Summit in 2002 where he received the Award of Excellence. He was also awarded the “Young Rising Chef Award” by the Ritz-Carlton Company Worldwide.
Chef Chek Yong Sam - Pastry Chef
Chef Sam began his career in 1994 at some of Singapore’s best hotels including Conrad International Centennial, Singapore and Raffles Hotel. He was assistant pastry chef at the prestigious Ritz-Carlton Milennia, Singapore for four years before moving on to Ritz Carlton’s affiliated hotel chains in the Kingdom of Bahrain and San Francisco, USA, where he gained international exposure. In 2010, Chef Sam returned to Singapore to work as a pastry chef at world-renowned Santi Restaurant at Marina Bay Sands.
Elevating the craft of pastry-making with presentations that are creative and even architectural at times, Chef Sam believes firmly in bringing food and art together. His exceptional wedding cakes and speciality cakes are testament to his well honed artistry.
Chef Sam has participated in various gourmet events including The Pastry World Cup 2001 where he competed as part of the Singapore National Team. He was also Pastry Kitchen Trainer for the Singapore National Quality Awards & People Developer Awards.