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Executive sous chef Martin Satow

Grand Hyatt Singapore’s Executive Sous Chef Martin Satow grew up near the coast of Germany, where he began developing a strong connection to the sea. It is not surprising that his expertise is in seafood, as he also counts sailing as one of his favourite pastimes. The Hamburg native began his culinary career in Berlin and has been cooking since the age of 15.


Prior to joining Grand Hyatt Singapore in 2013, Chef Satow was the executive sous chef at Park Hyatt Istanbul – Macka Palas, which was chosen by the 2013 Condé Nast Traveller Readers’ Choice Awards as one of the “Top 10 Hotels in Eastern Europe”.


At the ages of 25 and 26, Chef Satow won two international cooking competition awards: the 2009 International Jeunes Chefs Rôtisseurs Competition in Berlin, Germany, organised by Chaîne des Rôtisseurs; and the 2009 Salon Culinaire in Doha, Qatar, organised by Nestlé Professional Al Difaya.


Currently, Chef Satow is in charge of all the restaurants and bars at Grand Hyatt Singapore, contributing significantly to the hotel’s chain-of-custody accreditation for sustainable seafood, which made it one of the first hotels in Asia Pacific to earn this status.

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