Executive Appointments at Fairmont Singapore & Swissôtel The Stamford

Ng Sok Hia has been promoted to the position of Executive Assistant Manager, Sales & Marketing at Fairmont Singapore & Swissôtel The Stamford.

Sok Hia who was previously the Director of Sales & Marketing for the sister properties, leads the integrated Sales & Marketing efforts as well as drives the Revenue Management of both Fairmont Singapore & Swissôtel The Stamford, one of the largest hotel complex in Singapore with an inventory of 2,030 guestrooms, 15 food & beverage outlets, the 70,000sq.ft Raffles City Convention Centre and Willow Stream Spa - one of the largest luxury spas in Asia.

Sok Hia has over 26 years of solid hospitality-centric experience. Her portfolio grew from her Sales Manager role to Director of Sales at the Mandarin Oriental until the time she joined Swissôtel The Stamford as Director of Sales for MICE & Travel Trade in 2003.

In 2006, Sok Hia was promoted to Director of Sales & Marketing, Swissôtel The Stamford. She joined the Meritus Mandarin as Director of Sales & Marketing in 2007 and returned to Fairmont Singapore & Swissôtel The Stamford in 2009 as Director of Sales & Marketing, MICE and Travel & Tour.

In 2011, Sok Hia was appointed overall Director of Sales & Marketing for both Fairmont Singapore & Swissôtel The Stamford.

Sok Hia is a Bachelor of Arts graduate from the National University of Singapore and holds a post graduate Diploma in Marketing Management from the Singapore Institute of Marketing.

New Director of Kitchens

Jonathan Wright from Shropshire, England, has taken over the culinary leadership reins for both Fairmont Singapore & Swissôtel The Stamford as the new Director of Kitchens.

In his new role, Wright will oversee the two hotels’ culinary operations, including menu and recipe development, training and food production for all food and beverage outlets including critically acclaimed JAAN, ranked No. 22 in San Pellegrino’s 2013 Asia’s 50 Best Restaurants List, Mikuni, the iconic Prego and Szechuan Court, as well as the entire Equinox Complex.

He will also be proving strategic catering and banquet support for the hotels’ function spaces at the Raffles City Convention Centre.

Previously the Director of Culinary at the Setai Hotel South Beach in Miami, his innate curiosity and passion for excellence and authentic cuisine, has guided his professional journey. New ideas, diverse cultures, global cuisines and desire to travel the world all play pivotal roles in the kitchen and powered him to hold the Executive Chef posts in some of the most enviable hotels and dining establishments in the world including successful stints at the luxurious Five Diamond Sandy Lane Hotel in Barbados, The Windsor Court Hotel in New Orleans and Sir Terrance Conran’s Great Eastern Hotel in London.

He also headed the kitchens as Executive Chef at Raymond Blanc’s Two Michelin star restaurant, Le Manoir Aux Quat Saisons, and his own restaurant, La Gousse D`ails, in Oxfordshire.

Jonathan first visited Singapore in 1993, when he helped re-create the famous kitchens of Raymond Blanc at the Raffles Grill. In 1995, he worked as Executive Sous Chef at the acclaimed Raffles Hotel (Singapore), where he started developing his affinity for Asian culture and its multifaceted cuisines.