Mandarin Oriental, Singapore has appointed Nixon Low as its new executive chef, bringing over two decades of hospitality and restaurant experience to the Marina Bay property.
In this role, Low will spearhead the 510-room hotel’s overall culinary direction, overseeing strategic development and daily operations across its banquet facilities and 10 dining spaces.
Prior to joining Mandarin Oriental, Low served as the director of culinary and beverage operations at The Ascott Limited. He also previously worked as senior executive chef at Tung Lok Group, managing the culinary operations of the group’s hotel-based restaurants and outdoor catering arm.
Low’s culinary background includes stints at prominent Michelin-star establishments such as Saint Pierre and Restaurant André, as well as experience as project chef for Violet Oon Consultants.
He has represented Singapore on the National Culinary Team, securing recognitions at the Dubai World Hospitality Championship, Food & Hospitality Asia, and the Expogast Culinary World Cup.
