Executive sous chef Soren Lascelles
An Australian native, Chef Soren first embarked on his culinary adventure at the age of 17, working as an apprentice. After moving to Sydney in 1999, he continued his training at the multi-award-winning restaurant Banc. His experience in kitchens outside of Australia includes stints at Nahm and The Ledbury, both Michelin-starred restaurants in London.
Chef Soren has been awarded several international accolades, including winning the 2010 Electrolux Young Chef in Australia and receiving the Acqua Panna People’s Choice Award at the 2011 Venice World Cooking Cup.
Having received classical French training, he brings extensive experience from independent fine-dining restaurants and will incorporate that experience into our food and beverage concepts at Grand Hyatt Singapore. He will also continue our commitment to the Hyatt food and beverage philosophy — Food. Thoughtfully Sourced. Carefully Served — bringing it to the diverse palates of diners at Grand Hyatt Singapore.