OUR PEOPLE

CHEF-OWNER

Award-winning chef Julien Royer is Chef-Owner of Odette, a three Michelin-starred modern French restaurant located at the National Gallery Singapore, as well as founder of one Michelin-starred Louise, a French bistronomy-style restaurant in Hong Kong.

Born into a family of 4th generation farmers in Cantal, France, Chef Julien’s lifelong respect for seasonality and terroir continues to shape his culinary philosophy and inspire him to bring authenticity to the table. While his approach is underpinned by the principles of French cuisine, his years in Asia have infused his approach with a sense of place. Chef Julien has devoted years to forging lasting relationships with some of the world’s finest boutique producers, taking pride in offering guests a unique opportunity to taste exceptional ingredients at their peak.

His first venture into the kitchen under the legendary Michel Bras in Laguiole instilled in him a respect for the integrity and purity of each ingredient in every dish. With a culinary career that has taken him from the French West Indies to London, where he was sous chef to Antonin Bonnet at Michelin-starred Mayfair restaurant, The Greenhouse, Chef Julien has resided in Singapore since 2008. Prior to opening Odette in 2015, he helmed the kitchen at Brasserie Les Saveurs in The St. Regis Singapore and JAAN at Swissôtel The Stamford, where he earned the restaurant numerous accolades.

Chef Julien has presented at events including Madrid Fusion Manila, a prestigious culinary conference, alongside industry greats, Ubud Food Festival, where he was the only Singapore-based Chef present as one of the headlining personalities, and a 3-night guest stint at Chefs Club in New York. He takes pride in grooming the next generation of talent and has served as mentor as well as judge at the San Pellegrino Young Chef Competition. He was one of twelve global culinary superstars featured at Hangar-7’s illustrious Michelin-starred guest chef concept Restaurant Ikarus, Austria.

GENERAL MANAGER

Heading the front-of-house team, General Manager Steven Mason brings a wealth of leadership experience and has been instrumental in instilling the value of thoughtful hospitality that is warmly embraced at Odette. Hailing from Devon, England, Steven grew up in a family of chefs and restaurateurs, spending much of his youth working alongside his family. From a young age, he knew his calling was in hospitality but later realised his true passion lay in service.

Throughout his extensive career, Steven has worked across distinguished fine dining establishments in countryside hotel-restaurants and cities such as London and Singapore. He spent two years at the prestigious Le Manoir aux Quat’Saisons before serving as Maître D at The Ledbury where it gained its second Michelin star. As Front-of-House Manager at The Whitebrook, Steven’s leadership and commitment to impeccable service standards were vital in reviving the establishment after a 7-month refurbishment, leading to its first Michelin star.

Adopting a service style that is poised yet personable, Steven strongly believes in tailoring the experience to each guest, taking great care to build rapport and attune himself to their needs from the outset. He takes a similarly considered approach when grooming his team, cultivating an affable and intuitive culture of service, with great attention to quality and detail. He works closely with Chef Julien to realise his vision for the restaurant, constantly refining the arts de la table as he continues to take the experience to new heights.

HEAD SOMMELIER

Singaporean Vincent Tan spearheads the beverage programme at Odette, curating a dedicated wine list that is unconstrained by region or label. He applies a human-centric approach guided by winemakers’ philosophies, showcasing makers who share Odette’s passion for their product and craft.

Vincent is a Certified Sommelier accredited by the Court of Master Sommeliers and holds a Level 3 Certificate from the Wine and Spirits Education Trust. He has played a key role in establishing the wine and beverage programme at several restaurants including Verre, Corner House and currently, Odette. In 2012, Vincent was awarded the Johanninger Wine Scholarship, which entitled him an immersive two-week bond-free apprenticeship at the Johanninger Winery in Germany. There he developed a thirst for learning how the intricacies of wine-making affect resulting characteristics – a quality that he hopes will help diners cultivate a richer appreciation of wine.

In 2015, Vincent won Singapore’s National Sommelier Competition and was the runner-up in Sopexa’s Asia’s best Sommelier in French Wines 2016. Beyond his work at Odette, he is passionate about nurturing the next generation of sommeliers and works closely with the Sommelier Association of Singapore to develop training programmes.

RESTAURANT MANAGER

Inspired by the nobility of service and his love for people, Restaurant Manager Jacques Alvernhe oversees front-of-house operations, curating seamless guests experiences at Odette informed by his extensive knowledge of cuisine combined with a considered service approach. His illustrious career in fine dining includes serving at venerable institutions such as Paris’ Le Grand Vefour and Midsummer House in Cambridge. He later returned to Paris to work alongside Alain Passard at L’Arpege, an experience which helped him foster a greater respect and understanding of artisanal produce. 

Instilling a culture of continuous learning at Odette, Jacques is actively involved in planning regular trainings to enrich the team’s expertise across both domains of culinary and hospitality. He takes great pride in delivering unique and memorable experiences for each of his guests, passionately bringing the story of Odette to life through attentive service and savoir faire. 

Since joining Odette in 2017, Jacques has been involved in numerous events including Odette’s special collaboration with Alain Passard for Billecart-Salmon’s 200th Anniversary and accompanying Chef Julien on the COOK JAPAN PROJECT in Tokyo to bring the Odette experience overseas. 

OPERATIONS MANAGER

Operations Manager Lee Jia Ling has been a familiar face at Odette since its first days, with a cheery and friendly demeanour, she truly embodies the meaning of service with a smile. An inclination towards caring for others initially drew her to pursue a diploma in early childhood education but a part-time stint at a casual Japanese restaurant led her to find her calling in hospitality. 

While Jia Ling initially explored several career paths, including guest relations, she eventually found herself returning to F&B. Working at various fine casual concepts, she established a strong foundation in managing service operations and quickly worked her way up to supervisor. Her foray into fine dining came when she moved to JAAN in 2013 and was awarded the Equinox Complex “Employee of the Year” the following year. She has worked alongside Chef Julien since, eventually joining Odette as part of its opening team.

Known for her kind and nurturing disposition, Jia Ling has come to be regarded as a mentor and confidante by her colleagues. Her willingness to go above and beyond informs an elegant service approach, leading her to form close friendships with guests over the years. She hopes to encourage more women to serve with both kindness and confidence as they chart their own path within this industry.

EXECUTIVE CHEF

An integral member of the Odette team since opening, Executive Chef Levin Lau has over a decade’s worth of industry experience under his belt and brings a wealth of knowledge to kitchen management. Growing up along the coast of Malaysia, Levin would help his father at his vegetable stall in the local markets, learning about produce and supply chains along the way. He credits his mother with starting him on his culinary journey – it was through time spent with her in the kitchen that he realised his love for cooking. 

Upon graduating from SHATEC, Levin cut his teeth at Hilton Hotel Singapore’s Harbour Grill Restaurant, later taking up a Junior Sous Chef position at Brasserie Les Saveurs in St. Regis Hotel Singapore where he first met Chef Julien in 2007. Since then he has worked with Chef Julien in close capacity, moving with him to JAAN before assisting with Odette’s opening in 2015 where he led kitchen planning and helped build the opening team; he was also majorly involved in ingredients and recipe testing. Levin now works daily on kitchen management and overseeing logistics, cultivating relationships with suppliers to source quality produce from around the world to Odette, ordering and managing inventory. 

He has supported Chef Julien in various large-scale gastronomic projects overseas, including the St. Moritz Gourmet Festival in Switzerland and the COOK JAPAN PROJECT in Tokyo, working alongside a star-studded line-up of internationally renowned chefs.

CHEF DE CUISINE

Chef Julien’s right-hand man in the kitchen, Chef de Cuisine Adam Wan has worked alongside Chef Julien for the better part of his career since 2011. Originally from Malaysia, Adam fondly remembers time spent with his grandmother at local markets and building wood fires for her cooking. Recognising her commitment to ensuring his family had lovingly prepared meals to sit down to and the power food had to bring people together inspired him to enroll into culinary school. At 20 years old, he relocated to Singapore and after a chance encounter with Chef Julien – then helming JAAN at Swissotel the Stamford while Adam was on the line at the former Equinox restaurant one floor below – Adam was invited to join JAAN, soon rising the ranks to Junior Sous Chef. He was a key member of the opening team at Odette in 2015, assisting in initial R&D and helping to conceive the menu.

Meeting Chef Julien was a turning point in his career; the duo have forged an indescribable bond and unique working chemistry ever since. Under Chef Julien’s tutelage, Adam has worked his way up to Chef de Cuisine, now leading the kitchen brigade, mentoring and grooming his colleagues, while also playing an instrumental role in ongoing menu development to consistently uphold the highest standards. 

Adam has accompanied Chef Julien on several overseas gastronomic experiences. Together, they took on Ubud Food Festival 2016 in Bali, presented at Madrid Fusion Manila 2017, and brought the Odette experience abroad to the prestigious Chefs Club in New York, Restaurant Ikarus in Hangar-7, as well as a four hands with Chef Mauro Colagreco at Mirazur.

SENIOR SOUS CHEF

A Singapore native, Sheng Xiong has spent over a decade under Chef Julien’s leadership, rising the ranks to Senior Sous Chef at Odette. From a young age, he grew up close to the water, spending weekends helping out at his father’s local fish farm and taking regular fishing trips around neighbouring islands. It nurtured an innate love for the sea, fostering a passion for seafood and ethical fishing he still carries with him today. 

While he initially considered a career that would keep him closer to the sea, he’d also grown up assisting his grandmother in the kitchen in preparation for weekly dinners with the extended family. Moved by this expression of love through cooking and the role it played in bringing people together, it motivated him to pursue a career as a chef. In 2010, he started out as a trainee at Brasserie Les Saveurs in St. Regis Hotel Singapore where he first met Chef Julien, eventually moving with him to JAAN and working his way up the ranks. He has been with the team since Odette’s inception, bringing a proficiency to oversee service and support with ongoing menu R&D, in turn becoming a mentor to many of his aspiring colleagues.

Beyond Odette’s annual four hands series, he has also supported Chef Julien on numerous overseas culinary events and experiences including the St. Moritz Gourmet Festival in Switzerland, Singapore Tourism Board’s Singapore Supper Series in London and Chef Daniel Boulud’s annual Sunday Supper fundraiser for Citymeals on Wheels in New York. 

PASTRY CHEF

Since graduating from Le Cordon Bleu Paris, Pastry Junior Sous Chef, Louisa Lim has honed her craft at several Michelin-starred establishments in France and at home in Singapore. While living in France, she was motivated by the passion the French had for their professions and was inspired to follow her dreams of becoming a pastry chef. Within a year and a half, she worked her way from intern to Pastry Commis at Hexagone and Histoires in Paris, France. During her time at Apicius, she quickly progressed and was instrumental in conceptualising the dessert menus.

Bringing with her a keen eye for detail, Louisa joined Odette in 2019 where she works closely with Chef Julien to imagine desserts to satiate both the Eastern and Western palate. She is constantly pushing the boundaries, challenging herself and leading her team to incorporate ‘hot kitchen’ techniques in pastry, meld contrasting flavours together in harmony and create desserts which balance the menu while drawing the Odette experience to a delightful and delicate close.

SOMMELIER

Geoffrey Leotot began his career in a number of award-winning establishments throughout France, serving as Head Waiter in Michelin-starred restaurants including Charles Barrier and La Table de Levernois. Having lived in renowned wine regions of the Loire Valley and Burgundy, Geoffrey’s exposure to wine from an early age, coupled with regular visits to vineyards, helped him develop a deep appreciation and love for the craft of winemaking.

Since joining Odette as Head Waiter in 2018, Geoffrey has transitioned to the role of Sommelier allowing him to combine his passion for both service and wine. Warm and approachable, he adopts a service approach that is relaxed yet personalised, bringing a wealth of knowledge to make curated wine recommendations for each guest. With utmost respect for the craft and product, Geoffrey works closely with an international network of winemakers and suppliers to bring lesser-known and sustainably-produced wines to the Odette experience. 

ASSISTANT MANAGER

While at university pursuing a degree in law, Zachary Tseng found his true calling in the hospitality industry after taking a part-time job at The Kitchen Table in the W Hotel, Taipei. Since graduating, Zachary has spent time working in the UK and earned a Level Two Certificate from the Wine & Spirit Education Trust. He served as Assistant Manager at S.T.A.Y by Yannick Alléno until 2018 when he became part of the Odette team. 

A key member of the Front of House team, Zachary has been pivotal in upholding the quality and spirit of service at Odette. He is always ready to help, and eager to impart his knowledge to newer members of the team.

ASSISTANT MANAGER

A graduate of Savoie Léman in Thonon-les-bains, France, Dan Zenou has had a remarkable career having spent time at many prestigious restaurants around the world including Angler*, Seven Park Place*, Vue de Monde and most recently, Pollen Street Social*. At Angler, he was on the team when the restaurant earned its first Michelin star. 

Since joining Odette as Head Waiter, Dan has been committed to delivering service of the highest standard, ensuring that every step of the guest experience is well thought out and carefully executed. 

ASSISTANT SOMMELIER

Lesley Liu has a Level Three Certificate from the Wine & Spirit Education Trust, as well as Honors in both the French Wine Scholar and Italian Wine Scholar. She is also a Certified Level Two Barossa Specialist and Level One Cava Conocedor. Prior to joining Odette, Lesley served at Le Moût under Relais & Châteaux, La Fête and Shangri-La’s Far Eastern Plaza Hotel. 

As Assistant Sommelier, Lesley has been instrumental in curating the beverage programme at Odette. She strives to always offer her best, be it in service or through her considered recommendations to create meaningful experiences.

CHEF-OWNER

Award-winning chef Julien Royer is Chef-Owner of Odette, a three Michelin-starred modern French restaurant located at the National Gallery Singapore, as well as founder of one Michelin-starred Louise, a French bistronomy-style restaurant in Hong Kong.

Born into a family of 4th generation farmers in Cantal, France, Chef Julien’s lifelong respect for seasonality and terroir continues to shape his culinary philosophy and inspire him to bring authenticity to the table. While his approach is underpinned by the principles of French cuisine, his years in Asia have infused his approach with a sense of place. Chef Julien has devoted years to forging lasting relationships with some of the world’s finest boutique producers, taking pride in offering guests a unique opportunity to taste exceptional ingredients at their peak.

His first venture into the kitchen under the legendary Michel Bras in Laguiole instilled in him a respect for the integrity and purity of each ingredient in every dish. With a culinary career that has taken him from the French West Indies to London, where he was sous chef to Antonin Bonnet at Michelin-starred Mayfair restaurant, The Greenhouse, Chef Julien has resided in Singapore since 2008. Prior to opening Odette in 2015, he helmed the kitchen at Brasserie Les Saveurs in The St. Regis Singapore and JAAN at Swissôtel The Stamford, where he earned the restaurant numerous accolades.

Chef Julien has presented at events including Madrid Fusion Manila, a prestigious culinary conference, alongside industry greats, Ubud Food Festival, where he was the only Singapore-based Chef present as one of the headlining personalities, and a 3-night guest stint at Chefs Club in New York. He takes pride in grooming the next generation of talent and has served as mentor as well as judge at the San Pellegrino Young Chef Competition. He was one of twelve global culinary superstars featured at Hangar-7’s illustrious Michelin-starred guest chef concept Restaurant Ikarus, Austria.

GENERAL MANAGER

Heading the front-of-house team, General Manager Steven Mason brings a wealth of leadership experience and has been instrumental in instilling the value of thoughtful hospitality that is warmly embraced at Odette. Hailing from Devon, England, Steven grew up in a family of chefs and restaurateurs, spending much of his youth working alongside his family. From a young age, he knew his calling was in hospitality but later realised his true passion lay in service.

Throughout his extensive career, Steven has worked across distinguished fine dining establishments in countryside hotel-restaurants and cities such as London and Singapore. He spent two years at the prestigious Le Manoir aux Quat’Saisons before serving as Maître D at The Ledbury where it gained its second Michelin star. As Front-of-House Manager at The Whitebrook, Steven’s leadership and commitment to impeccable service standards were vital in reviving the establishment after a 7-month refurbishment, leading to its first Michelin star.

Adopting a service style that is poised yet personable, Steven strongly believes in tailoring the experience to each guest, taking great care to build rapport and attune himself to their needs from the outset. He takes a similarly considered approach when grooming his team, cultivating an affable and intuitive culture of service, with great attention to quality and detail. He works closely with Chef Julien to realise his vision for the restaurant, constantly refining the arts de la table as he continues to take the experience to new heights.

HEAD SOMMELIER

Singaporean Vincent Tan spearheads the beverage programme at Odette, curating a dedicated wine list that is unconstrained by region or label. He applies a human-centric approach guided by winemakers’ philosophies, showcasing makers who share Odette’s passion for their product and craft.

Vincent is a Certified Sommelier accredited by the Court of Master Sommeliers and holds a Level 3 Certificate from the Wine and Spirits Education Trust. He has played a key role in establishing the wine and beverage programme at several restaurants including Verre, Corner House and currently, Odette. In 2012, Vincent was awarded the Johanninger Wine Scholarship, which entitled him an immersive two-week bond-free apprenticeship at the Johanninger Winery in Germany. There he developed a thirst for learning how the intricacies of wine-making affect resulting characteristics – a quality that he hopes will help diners cultivate a richer appreciation of wine.

In 2015, Vincent won Singapore’s National Sommelier Competition and was the runner-up in Sopexa’s Asia’s best Sommelier in French Wines 2016. Beyond his work at Odette, he is passionate about nurturing the next generation of sommeliers and works closely with the Sommelier Association of Singapore to develop training programmes.

RESTAURANT MANAGER

Inspired by the nobility of service and his love for people, Restaurant Manager Jacques Alvernhe oversees front-of-house operations, curating seamless guests experiences at Odette informed by his extensive knowledge of cuisine combined with a considered service approach. His illustrious career in fine dining includes serving at venerable institutions such as Paris’ Le Grand Vefour and Midsummer House in Cambridge. He later returned to Paris to work alongside Alain Passard at L’Arpege, an experience which helped him foster a greater respect and understanding of artisanal produce. 

Instilling a culture of continuous learning at Odette, Jacques is actively involved in planning regular trainings to enrich the team’s expertise across both domains of culinary and hospitality. He takes great pride in delivering unique and memorable experiences for each of his guests, passionately bringing the story of Odette to life through attentive service and savoir faire. 

Since joining Odette in 2017, Jacques has been involved in numerous events including Odette’s special collaboration with Alain Passard for Billecart-Salmon’s 200th Anniversary and accompanying Chef Julien on the COOK JAPAN PROJECT in Tokyo to bring the Odette experience overseas.

OPERATIONS MANAGER

Operations Manager Lee Jia Ling has been a familiar face at Odette since its first days, with a cheery and friendly demeanour, she truly embodies the meaning of service with a smile. An inclination towards caring for others initially drew her to pursue a diploma in early childhood education but a part-time stint at a casual Japanese restaurant led her to find her calling in hospitality. 

While Jia Ling initially explored several career paths, including guest relations, she eventually found herself returning to F&B. Working at various fine casual concepts, she established a strong foundation in managing service operations and quickly worked her way up to supervisor. Her foray into fine dining came when she moved to JAAN in 2013 and was awarded the Equinox Complex “Employee of the Year” the following year. She has worked alongside Chef Julien since, eventually joining Odette as part of its opening team. 

Known for her kind and nurturing disposition, Jia Ling has come to be regarded as a mentor and confidante by her colleagues. Her willingness to go above and beyond informs an elegant service approach, leading her to form close friendships with guests over the years. She hopes to encourage more women to serve with both kindness and confidence as they chart their own path within this industry.

EXECUTIVE CHEF

An integral member of the Odette team since opening, Executive Chef Levin Lau has over a decade’s worth of industry experience under his belt and brings a wealth of knowledge to kitchen management. Growing up along the coast of Malaysia, Levin would help his father at his vegetable stall in the local markets, learning about produce and supply chains along the way. He credits his mother with starting him on his culinary journey – it was through time spent with her in the kitchen that he realised his love for cooking. 

Upon graduating from SHATEC, Levin cut his teeth at Hilton Hotel Singapore’s Harbour Grill Restaurant, later taking up a Junior Sous Chef position at Brasserie Les Saveurs in St. Regis Hotel Singapore where he first met Chef Julien in 2007. Since then he has worked with Chef Julien in close capacity, moving with him to JAAN before assisting with Odette’s opening in 2015 where he led kitchen planning and helped build the opening team; he was also majorly involved in ingredients and recipe testing. Levin now works daily on kitchen management and overseeing logistics, cultivating relationships with suppliers to source quality produce from around the world to Odette, ordering and managing inventory. 

He has supported Chef Julien in various large-scale gastronomic projects overseas, including the St. Moritz Gourmet Festival in Switzerland and the COOK JAPAN PROJECT in Tokyo, working alongside a star-studded line-up of internationally renowned chefs.

CHEF DE CUISINE

Chef Julien’s right-hand man in the kitchen, Chef de Cuisine Adam Wan has worked alongside Chef Julien for the better part of his career since 2011. Originally from Malaysia, Adam fondly remembers time spent with his grandmother at local markets and building wood fires for her cooking. Recognising her commitment to ensuring his family had lovingly prepared meals to sit down to and the power food had to bring people together inspired him to enroll into culinary school. At 20 years old, he relocated to Singapore and after a chance encounter with Chef Julien – then helming JAAN at Swissotel the Stamford while Adam was on the line at the former Equinox restaurant one floor below – Adam was invited to join JAAN, soon rising the ranks to Junior Sous Chef. He was a key member of the opening team at Odette in 2015, assisting in initial R&D and helping to conceive the menu.

Meeting Chef Julien was a turning point in his career; the duo have forged an indescribable bond and unique working chemistry ever since. Under Chef Julien’s tutelage, Adam has worked his way up to Chef de Cuisine, now leading the kitchen brigade, mentoring and grooming his colleagues, while also playing an instrumental role in ongoing menu development to consistently uphold the highest standards. 

Adam has accompanied Chef Julien on several overseas gastronomic experiences. Together, they took on Ubud Food Festival 2016 in Bali, presented at Madrid Fusion Manila 2017, and brought the Odette experience abroad to the prestigious Chefs Club in New York, Restaurant Ikarus in Hangar-7, as well as a four hands with Chef Mauro Colagreco at Mirazur.

SENIOR SOUS CHEF

A Singapore native, Sheng Xiong has spent over a decade under Chef Julien’s leadership, rising the ranks to Senior Sous Chef at Odette. From a young age, he grew up close to the water, spending weekends helping out at his father’s local fish farm and taking regular fishing trips around neighbouring islands. It nurtured an innate love for the sea, fostering a passion for seafood and ethical fishing he still carries with him today. 

While he initially considered a career that would keep him closer to the sea, he’d also grown up assisting his grandmother in the kitchen in preparation for weekly dinners with the extended family. Moved by this expression of love through cooking and the role it played in bringing people together, it motivated him to pursue a career as a chef. In 2010, he started out as a trainee at Brasserie Les Saveurs in St. Regis Hotel Singapore where he first met Chef Julien, eventually moving with him to JAAN and working his way up the ranks. He has been with the team since Odette’s inception, bringing a proficiency to oversee service and support with ongoing menu R&D, in turn becoming a mentor to many of his aspiring colleagues.

Beyond Odette’s annual four hands series, he has also supported Chef Julien on numerous overseas culinary events and experiences including the St. Moritz Gourmet Festival in Switzerland, Singapore Tourism Board’s Singapore Supper Series in London and Chef Daniel Boulud’s annual Sunday Supper fundraiser for Citymeals on Wheels in New York. 

PASTRY CHEF

Since graduating from Le Cordon Bleu Paris, Pastry Junior Sous Chef, Louisa Lim has honed her craft at several Michelin-starred establishments in France and at home in Singapore. While living in France, she was motivated by the passion the French had for their professions and was inspired to follow her dreams of becoming a pastry chef. Within a year and a half, she worked her way from intern to Pastry Commis at Hexagone and Histoires in Paris, France. During her time at Apicius, she quickly progressed and was instrumental in conceptualising the dessert menus.

Bringing with her a keen eye for detail, Louisa joined Odette in 2019 where she works closely with Chef Julien to imagine desserts to satiate both the Eastern and Western palate. She is constantly pushing the boundaries, challenging herself and leading her team to incorporate ‘hot kitchen’ techniques in pastry, meld contrasting flavours together in harmony and create desserts which balance the menu while drawing the Odette experience to a delightful and delicate close.

SOMMELIER

Geoffrey Leotot began his career in a number of award-winning establishments throughout France, serving as Head Waiter in Michelin-starred restaurants including Charles Barrier and La Table de Levernois. Having lived in renowned wine regions of the Loire Valley and Burgundy, Geoffrey’s exposure to wine from an early age, coupled with regular visits to vineyards, helped him develop a deep appreciation and love for the craft of winemaking.  

Since joining Odette as Head Waiter in 2018, Geoffrey has transitioned to the role of Sommelier allowing him to combine his passion for both service and wine. Warm and approachable, he adopts a service approach that is relaxed yet personalised, bringing a wealth of knowledge to make curated wine recommendations for each guest. With utmost respect for the craft and product, Geoffrey works closely with an international network of winemakers and suppliers to bring lesser-known and sustainably-produced wines to the Odette experience. 

ASSISTANT MANAGER

While at university pursuing a degree in law, Zachary Tseng found his true calling in the hospitality industry after taking a part-time job at The Kitchen Table in the W Hotel, Taipei. Since graduating, Zachary has spent time working in the UK and earned a Level Two Certificate from the Wine & Spirit Education Trust. He served as Assistant Manager at S.T.A.Y by Yannick Alléno until 2018 when he became part of the Odette team. 

A key member of the Front of House team, Zachary has been pivotal in upholding the quality and spirit of service at Odette. He is always ready to help, and eager to impart his knowledge to newer members of the team.

ASSISTANT MANAGER

A graduate of Savoie Léman in Thonon-les-bains, France, Dan Zenou has had a remarkable career having spent time at many prestigious restaurants around the world including Angler*, Seven Park Place*, Vue de Monde and most recently, Pollen Street Social*. At Angler, he was on the team when the restaurant earned its first Michelin star. 

Since joining Odette as Head Waiter, Dan has been committed to delivering service of the highest standard, ensuring that every step of the guest experience is well thought out and carefully executed.

ASSISTANT SOMMELIER

Lesley Liu has a Level Three Certificate from the Wine & Spirit Education Trust, as well as Honors in both the French Wine Scholar and Italian Wine Scholar. She is also a Certified Level Two Barossa Specialist and Level One Cava Conocedor. Prior to joining Odette, Lesley served at Le Moût under Relais & Châteaux, La Fête and Shangri-La’s Far Eastern Plaza Hotel. 

As Assistant Sommelier, Lesley has been instrumental in curating the beverage programme at Odette. She strives to always offer her best, be it in service or through her considered recommendations to create meaningful experiences.