Mandarin Oriental, Singapore has been appointed as Executive Chef at Mandarin Oriental, Singapore
In his new capacity as Executive Chef at Mandarin Oriental, Singapore, Nixon will spearhead the hotel's culinary direction, overseeing its operations and development with a focus on elevating the guest dining experience through strategic culinary initiatives centered on craftsmanship, innovation, and operational excellence.
Born and raised in Singapore, Nixon developed his passion for food from an early age, inspired by his parents and the vibrant food culture he grew up with. At the age of 20, he made his first foray into the culinary world as a Commis Cook and embarked on his professional culinary journey where he established the fundamentals of cooking, before expanding his culinary perspective during his tenure as Project Chef of Violet Oon Consultants. Driven by his innate passion for the art of culinary creation, Nixon continued to hone his craft through stints at a diverse portfolio of restaurants, from fine dining to Michelin-starred establishments namely Saint Pierre and Restaurant André. These experiences broadened his culinary knowledge and shaped his approach to the craft. Nixon later took on the role of Executive Chef at Tung Lok Group, before progressing to Senior Executive Chef, where he led the culinary operations of restaurants operating within hotels, as well as the group's outdoor catering arm. Most recently, he served as the Director of Culinary and Beverage Operations at Ascott Limited where he was instrumental in driving consistency and strengthening the culinary standards across the organisation.
Over the years, Nixon has amassed several awards and accolades as part of his representation in the National Culinary Team, including recognitions at Dubai World Hospitality Championship, Food & Hospitality Asia, and Expogast Culinary World Cup