High Tea at our Singapore Lounge – Grand Hyatt Singapore Restaurant: 10 Scotts

PERSONALITY

Executive sous chef Martin Satow

A Hamburg native who grew up by the coast, Chef Martin's main expertise is in seafood.  He started his culinary career in Berlin and has been cooking since the age of 15.  Chef Martin continually strives to introduce more tastes, styles and flavours to the diverse tastebuds of diners.

Prior to joining Grand Hyatt Singapore, Chef Martin was Executive Sous Chef at Park Hyatt Istanbul Maçka Palas.  Chef Martin also played an integral role as Head Chef of Catch and George Pub in Andaz Liverpool Street, London.  Responsible for reinventing the menu strategy at Catch, Chef Martin moved away from classic cooking methods of English seafood and redirected the restaurant into fine dining with a focus on responsibly sourced seafood.  In 2012, through Chef Martin’s strong advocacy for sustainable seafood in the hotel, Catch become one of the top three sustainable seafood restaurants in the UK, certified by Fish2 Fork.

With his remarkable commitment to quality and attention to detail, dining at 10 Scotts promises to be an experience to delight in.

Luxurious High Tea and Stylish Cocktails at 10 SCOTTS

Club at the Hyatt

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