Capella Singapore appoints new General Manager
Capella Hotels and Resorts’ flagship property on Singapore’s Sentosa Island has appointed Paul Jackson as General Manager.
Jackson joins Capella Singapore following an extensive hospitality career spanning two decades, having recently led the iconic Claridge’s in London for nine years, where he oversaw a significant restoration and renovation project.
His hotel career has taken him to key international destinations such as Australia, Bangkok, England, Hong Kong, Sanya, and South Korea, including properties such as Mandarin Oriental Sanya, Mandarin Oriental Bangkok, Mandarin Oriental Hong Kong, Grand InterContinental in Seoul, and The Ritz Hotel in London.
Jackson is expected to elevate the hotel experience, crafting immersive experiences centred on global sophistication and Singapore’s rich culture.
“With his valuable expertise, strategic vision and leadership, we are confident that Paul will enhance the guest experience while preserving the personalised service and attention to detail that define the Capella brand,” said Capella Hotel Group President, Cristiano Rinaldi.
Capella Sydney welcomes experienced brasserie chef
Capella Sydney restaurant Brasserie 1930 has welcomed a new Head Chef with the appointment of Troy Spencer to lead the kitchen.
Capella and The Bentley Group said Spencer was ‘handpicked’ for his extensive brasserie experience from renowned kitchens including Pomme, Bistro Thierry and L’etoile Restaurant and Bar, across Melbourne, Paris, the South of France, London, and Edinburgh.
Spencer and The Bentley Group Co-Owner and Executive Chef Brent Savage share a untied vision to redefine the Australian brasserie experience, combining world-class culinary craftsmanship with the finest local produce.
“The brasserie celebrates the incredible variety of native Australian ingredients, blending the country’s unique culinary heritage,” Savage said.
“It’s about highlighting the best of what Australia has to offer, in a warm and inviting brasserie setting where guests can enjoy exceptional food without the formality – just good, honest flavours in a space that feels elegant.”
The pair have begun collaborating on new dishes as part of an evolved menu focused on Australian produce and native ingredients.
“It’s been a privilege working alongside Brent, and I’m eager to continue developing Brasserie 1930’s new direction,” Spencer said.
Capella Sydney General Manager, Marc von Armin, said the appointment marks an exciting chapter for Brasserie 1930.
“We couldn’t be more thrilled to have him lead the kitchen,” von Armin said.
“His innovative approach to Australian cuisine and commitment to local, sustainable ingredients aligns perfectly with Capella Sydney’s dedication to offering exceptional, authentic experiences. We’re excited for what’s to come under his leadership.”
Glass Brasserie promotes Natalie Murphy to Head Chef
Hilton Sydney’s popular restaurant Glass Brasserie is heralding a new chapter under the leadership of newly appointed Head Chef Natalie Murphy.
Murphy started out as an apprentice in the Glass kitchen at 19 years old and has honed her craft there, building her culinary skills to progress to a leadership position.
Under her leadership, Glass will introduce a modern dining experience centred around a fresh, share-style menu featuring hand-selected, high quality seasonal ingredients.
“Glass has been my home since I was 19, and stepping into the Head Chef role is truly a full-circle moment,” said Murphy.
“My menu is all about refined simplicity. Elevating the best seasonal produce while honouring the restaurant’s legacy of exceptional dining.”