Design Philosophy:
I have been designing and drawing ever since I could hold a pen.
I approach my work with passion, rigour, attention to detail and cultural-sensitivity; balancing theory with practice in an increasingly commercial and revenue-centric world.
In the last year (and since I last applied to these awards), I have had 7 completed project openings (3 more slated in the next 3 months);
4 of which have been nominated in the finals for the SBID Awards; and 1 of which recently won HBA’s inter-company “Best of the Best Awards”.
I also got promoted to F&B Design Director.
I’ve worked in high-end hospitality design my entire career - from grade 1, 2 and 3 listed buildings in Europe, where I trained in London, to now new-build skyscrapers and urban planning projects in Asia. I am so fortunate to have worked for globally-recognised brands such as Hyatt, Four Seasons, Intercontinental, Cordis, W, Taj, Rosewood and Hilton, as well as for prestigious private clubs like Shek O Country Club and The American Club in Hong Kong.
Outside of the company, I recently finished a pop-up for ESCA Mooncakes at Pacific Place Mall, an urban aquaponics farm in industrial Kwai Chung, a luxury residential in Tai Tam and a not-so-luxury residential in Happy Valley. I live and breathe what I do.
My father was the GM of the first Hyatt outside of the U.S. As such, I am blessed to be well-travelled and exposed to luxury hospitality from such an early age, which formed a pivotal underpinning to who I am today. I was born to do this.
