MONDRIAN SINGAPORE DUXTON’S NEW GENERAL MANAGER GUILLAUME GALLLAS CHEF KENNY HUANG TAKES THE REINS AS THE NEW EXECUTIVE CHEF
- Guillaume Gallas has taken the reins of the collective of creatives, disruptors, mavericks, and provocateurs who constitute the Mondrian Singapore Duxton family, with a mission to take the art-forward, community-focused lifestyle hotel to the next level
- Having worked with Alain Ducasse for seven years at the acclaimed “Hotel de Paris” in Monaco, and in London and Hong Kong, Gallas has a deep-rooted passion for all things culinary and has already been working his magic with the Mondrian team. A new wood-fired menu lunch and dinner menu at Christina’s just the beginning, with collaborations with visiting chefs and special events and happenings on the horizon.
- Following the spectacular Dioriviera event at Canyon Club in June, the coming months hold more surprises, including a brand-new cocktail menu created by Adrian Besa at late night hot spot Jungle Ballroom, with more to look out for that remains under wraps
- Chef Kenny Huang takes the reins as the new Executive Chef to refresh the culinary flavours at Mondrian Singapore, most recently developing a new menu for Christina’s, featuring dishes inspired by local flavours with a modern Mediterranean influence
[SINGAPORE] Guillaume Gallas has taken the reins of the collective of creatives, disruptors, mavericks, and provocateurs who constitute the Mondrian Singapore Duxton family, with a mission to take the art-forward, community-focused lifestyle hotel to the next level. Since its launch over a year ago, Mondrian Singapore Duxton has shaken up the Lion City’s perception of what a hotel should be, winning fans and breaking rules with a creative approach to hospitality, cuisine, design, nightlife, and art. All of which presents exciting building blocks for the new General Manager.
Gallas has established himself as a multi-skilled and commercially savvy General Manager with over twenty years of experience across numerous destinations, including London, Tokyo, Dubai, Hong Kong, Macao, Beijing, and Sultanate of Oman. Since arriving in Singapore, he has been captivated by the thriving, eclectic, and vibrant community of Duxton Hill. “This is my first time in Singapore as a General Manager, but I have visited the Lion City many times,” Gallas said. “I was familiar with the usual spots like Orchard Road and Marina Bay Sands. However, after immersing myself in the Duxton Hill neighbourhood, I can say it’s been a revelation. There’s a genuine sense of community here, with beautiful heritage shophouses, eclectic shops, speakeasy bars, creative restaurants, tattoo parlours, and art galleries.
Having our hotel right in the heart of Duxton Hill is a significant draw for our international guests. I am particularly keen about fostering this dynamic community by expanding regular events that bring everyone together, celebrating the unique spirit of Duxton Hill.” Gallas shares that “We want to create connections, buzz and wild and unexpected experiences for everybody that visits Mondrian Singapore Duxton to fire their imaginations.”
Mondrian Singapore Duxton made a splash upon launch with its art collection and the iconic towering KAWS sculpture that has become a much-loved mascot and focal point for the hotel. “The art component is very much part of the pillars of the brand, and there are some amazing pieces of art in the hotel. That is a drawcard in itself, part of who we are and what we do, and I am excited to work with local art scene.” Having worked with Alain Ducasse for seven years at the acclaimed “Hotel de Paris” in Monaco, and in London and Hong Kong, Gallas has a deep-rooted passion for all things culinary and has already been working his magic with the Mondrian team. A new wood-fired menu lunch and dinner menu at Christina’s by Chef Kenny Huang is just the beginning, with collaborations with visiting chefs and special events and happenings on the horizon.
Following the spectacular Dioriviera event at Canyon Club in June, the coming months hold more surprises, including a brand-new cocktail menu created by Adrian Besa at late night hot spot Jungle Ballroom, with more to look out for that still remains under wraps.
Chef Kenny Huang takes the reins as the new Executive Chef to refresh the culinary flavours at Mondrian Singapore
Mondrian Singapore is delighted to announce the promotion of Kenny Huang to Executive Chef. With a remarkable culinary journey spanning over two decades, Chef Kenny brings a wealth of experience and a distinguished background that promises to elevate the dining experiences at our esteemed hotel. He will oversee the entirety of the hotel’s culinary offering, including Bottega di Carna, Christina’s, Canyon Club, Jungle Ballroom, and in-room dining.
Chef Kenny’s illustrious career began at the prestigious Fullerton Hotel, where he honed his skills as a Chef de Partie. His talent and dedication quickly propelled him to work at Iggy’s, a Michelin-starred restaurant ranked 26th in the World’s 50 Best Restaurants. There, he had the opportunity to collaborate with renowned Chef Akmal Anuar, further refining his culinary expertise. His culinary journey continued at La Credenza in San Maurizio Canavese, Italy, where he served as Sous Chef under the guidance of Michelin-starred Chefs Igor Macchia and Giovanni Grasso. This international experience enriched his culinary repertoire, blending traditional techniques with innovative flavours.
Returning to the Fullerton Hotel as Senior Sous Chef, Chef Kenny’s leadership and creativity shone brightly. He then took on the role of Chef de Cuisine at 28 Wilkie, another Michelin-starred establishment, where he continued to push the boundaries of culinary excellence. Before Mondrian Singapore, Kenny served as Executive Chef at Grand Copthorne Waterfront Hotel where he showcased his ability to lead and inspire culinary teams to create exceptional dining experiences.
Kenny’s cooking philosophy is rooted in the interplay of contrast, the reverence for local terroir, and a deep appreciation for culture, memories, and flavours that are inherent to a specific place. Most recently, Kenny developed a new menu for Christina’s, the hotel’s stylishly laid-back coffee to cocktail all day dinning destination, featuring dishes inspired by local flavours with a modern Mediterranean influence.
As Chef Kenny steps into his new role, he strives to bring guests innovative modern cuisine inspired by local flavours that excite and invigorate the senses. “At my core, I want to give back to this profession what I’ve been given,” said Chef Kenny. ‘I believe that people want to feel included, understood, and have the opportunity to grow. When you share knowledge and collaborate with your team, the whole becomes far greater than the sum of its parts.”
