Director of Culinary Operations, Singapore and South East Asia, Hyatt Hotels
An Australian national, Lucas received his formal culinary training at Slough College in the UK. Lucas moved to Asia in 2002, heading the multi-award-winning restaurant mezza9 at Grand Hyatt Singapore as the Executive Sous Chef.
He then joined Grand Hyatt Erawan Bangkok in 2005 as Executive Chef, where he was instrumental in creating the culinary concepts at the hotel’s latest Tony Chi-designed projects, including Tables, a classic European tableside cooking restaurant, The Campus Events space, offering a twist on nostalgic university life, and The Residence, a multi-functional events venue.
In 2012, Grand Hyatt Singapore’s first ever sustainable seafood menu at mezza9 was championed by Lucas, as part of the hotel’s commitment to the Food. Thoughtfully Sourced, Carefully Served philosophy. In 2015, the hotel achieved MSC/ ASC Chain of Custody certification. The hotel is totally committed to only serving certified sustainable seafood.