Fairmont Singapore and Swissôtel The Stamford are pleased to announce the appointment of Chef Nicholas Issel as Director of Culinary Operations, effective Monday, 3 November 2025. In this role, he oversees strategic planning and operational execution across the complex’s 12 restaurants and bars, as well as the 108,000 sq ft Raffles City Convention Centre.
A Canadian national with more than 20 years of global experience, Chef Nicholas brings a distinctive ability to bridge Eastern and Western culinary sensibilities. In his new role, he will oversee the culinary direction for 12 restaurants and bars across Fairmont Singapore and Swissôtel The Stamford, as well as the 108,000 sq ft Raffles City Convention Centre.
Chef Nicholas began his career in his teens at seafood restaurants in Vancouver before joining Shangri-La Hotels, where he worked in Thailand and Australia and later at Shangri-La Vancouver under Chef Jean-Georges Vongerichten at the award-winning MARKET by Jean-Georges. A move to Shangri-La Singapore as Executive Sous Chef proved pivotal, giving him oversight of major international events including state summits.
His subsequent tenures with Dusit Thani Manila, JW Marriott Parq Vancouver and Fairmont Château Lake Louise saw him redefine banquet and restaurant programmes across diverse markets, combining modern technique with deep respect for local ingredients and culture.
Returning to Singapore marks a meaningful new chapter for Chef Nicholas, who describes the city as a defining influence in his career. Drawn by its vibrant culinary diversity and the opportunity to lead one of the country’s most dynamic F&B portfolios, he will focus on evolving menus, strengthening the identity of each restaurant and enhancing guest experiences through refinement and consistency.
“Fairmont and Swissôtel offer the full spectrum of dining experiences, from Michelin-starred fine dining to elegant banquets,” said Chef Nicholas. “It is an exciting opportunity to bring fresh creativity while celebrating the property’s strong culinary heritage.”
Known for his hands-on and people-first approach, Chef Nicholas places strong emphasis on team development and collaboration. He is committed to creating a positive, high-performing environment that encourages creativity and growth, empowering chefs to express their strengths and take pride in every detail.
A champion of sustainable practices, he plans to further integrate local produce from the hotels’ on-site Aquaponics Farm into menus across the complex, aligning with the hotels’ ongoing commitment to responsible sourcing and environmental stewardship.
Mr William J. Haandrikman, Managing Director of Fairmont Singapore and Swissôtel The Stamford, said: “Chef Nicholas’s international experience, creative leadership and ability to connect cultures through cuisine make him an outstanding addition to our team. His innovative mindset and mentorship will help us continue to set the standard for culinary excellence in Singapore.”
