Appointed Executive Chef
At Six Senses Singapore
Six Senses Singapore is delighted to announce the appointment of Ian Mancais as their new executive chef. Ian will also oversee the entire food and beverage operation, including culinary, food and beverage management and service at Six Senses Duxton and Six Senses Maxwell.
Bringing more than 37 years of experience to the role, Ian has consulted and developed concepts for various international hospitality ventures, hotels, resorts, restaurants and retail malls. He's opened operations in locations such as Hawaii, Indonesia, Japan, Malaysia, Maldives, Mauritius, Mexico, the Middle East, Singapore, South Africa, Tahiti, Thailand, the United Kingdom and the United States. He has also cooked for royalty in the United Kingdom and the United Arab Emirates.
Passionate about sustainability, Ian is very focused and involved with Green Key initiatives having recently been nominated as the Green Key Champion. He is a firm believer that social and environmental responsibility must exist as a pillar in any hospitality operation, where teams can constantly focus on reducing the operations' carbon footprint.
With Scottish and French heritage and a childhood growing up in Asia, Ian had an interesting background from which to develop his culinary-focused career. He has lived and worked in no less than 12 countries, and was the concept consultant for the world's first undersea restaurant "Ithaa" on Rangali Island in the Maldives. He is also no stranger to the media, having hosted his own television show in Tokyo for two years and appearing both live and recorded on television shows in Buenos Aires, Las Vegas, London, Los Angeles, New York and Tahiti.