Robert LagerweyBefore joining Capella Singapore, Lagerwey served as General Manager for Bvlgari Hotels & Resorts Bali. Coming on board in March 2005, he oversaw the luxury resort’s development from construction through its 2006 opening, and subsequently managed its 300-strong team. Lagerwey was previously Hotel Manager for Ritz-Carlton, Millenia Singapore from 2001 to 2005, during which time he was recognized at the 2005 World Gourmet Summit as a finalist for Food & Beverage Manager of the Year, honouring his extensive culinary background. He joined the Singapore hotel from The Ritz-Carlton, Seoul, where he served as Executive Assistant Manager, Food & Beverage. For 10 years prior, Lagerwey held Food & Beverage Director positions with the Four Seasons Hotel Philadelphia; The Ritz-Carlton Chicago, a Four Seasons Hotel; Campton Place Hotel in San Francisco; and London’s Grande Forte St. George’s Hotel. His tenure with Four Seasons was marked by a string of prestigious awards, including a James Beard Award and Award of Excellence for Wine List for Four Seasons Hotel Philadelphia and a Grand Award for Wine List for The Ritz-Carlton Chicago. Lagerwey holds a degree in International Hotel Management from Hotelschool The Hague, The Netherlands. He is past chairman of the Bali Hotel Association and a member of Confrérie de la Chaîne des Rôtisseurs.