The Seven Sins of David Nicolas Senia - Director of Culinary, Capella Singapore
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    The Seven Sins of David Nicolas Senia

    Director of Culinary, Capella Singapore
    David Nicolas Senia
    With a lively and approachable personality, Chef David Senia has joined the Capella Singapore family in February 2013 and is responsible for overseeing his 43-man culinary team. Staying true to the award- winning Capella experience, Chef David is also responsible for guiding his team to create unique and memorable dining experiences for every guest.

    Chef David started his illustrious career in 1988 and has had the opportunity to work and learn from some of the best hotels and restaurants in France, including Michelin-starred restaurants like the Chateaux Eza in Eze Village, L’Oasis in La Napoule, as well as the Chantecler in Hotel Negresco Nice.

    A true perfectionist and with a keen eye to detail, Chef David outshone his peers and quickly rose through the ranks. He was a Chef de Cuisine at the famed Cruz del Mar in Chipiona, Spain before he ventured to Asia in 1997 to further hone his culinary skills.

    He started his Asian culinary journey at fine dining restaurant, Old Manila in the Peninsula Manila, Philippines.
     
    After which, he spent 12 years in Japan with six years at the highly acclaimed restaurant La Baie in Ritz-Carlton Osaka. During his Japan stint, he worked with several renowned Michelin-starred guest chefs such as Bruno Menard, Patrick Henriroux, and Jacques Décoret. He also facilitated the openings of numerous high-end French restaurants in Tokyo before returning to France as the Executive Chef of Château de Bagnols, one of the finest five-star French deluxe château hotels and, regarded by many as the best vineyard chateau hotel in the world.

    Throughout his years of worldly experience, Chef David achieved his excellent culinary skill sets by finding the perfect balance of eastern and western flavours. He is also a strong believer in using local ingredients and bringing the best flavours out with haute cooking techniques.

    Chef David has been recognised in several prestigious awards, including the most recent Halton Group Executive Chef of the Year at World Gourmet Summit 2016. In 2002, he clinched the Award of Excellence at World Gourmet Summit. During his stint in Japan, he was also named the Young Rising Chef by the Ritz- Carlton Company Worldwide.
     
    Wrath - What makes you angry about the hospitality industry?
    David Nicolas Senia Seven Sins
    Contrary to what many believed, I enjoy the nature of this industry. The hospitality industry is made up of passionate and dedicated individuals who come together to provide exceptional service to guests. I enjoy every challenge that comes along the way and seeing our customers satisfied gives me great joy.
     
    Greed - If all your food fantasies came true what would be on your Plate?
    David Nicolas Senia Seven Sins
    This plate would contain the freshest local products from the Provence such as mushrooms handpicked from the mountains, fish sustainably caught by hook and fresh vegetables of different textures.
     
    Sloth - What do you do to unwind?
    David Nicolas Senia Seven Sins
    One of my favourite ways to wind down is to sit on a cosy chair with my feet propped up, listening to soothing music and think about nothing. My current earworm is “Let Her Go” by Passenger.
     
    Pride - What are you most proud of?
    David Nicolas Senia Seven Sins
    I am proud to wake up every single day, determined to be a better person than yesterday.
     
    Lust - Is there anything that you are still lusting to achieve?
    David Nicolas Senia Seven Sins
    If I am not a Chef, I would love to be a musician and master different instruments.
     
    Envy - who are you most envious of?
    David Nicolas Senia Seven Sins
    I am envious of people who have attained enlightenment, possessing qualities such as inner peace and strength, constant happiness, patience, insight, leadership and more. Enlightened people live the most wonderful and fulfilling lives.
     
    Gluttony - have you ever over indulged? 
    David Nicolas Senia Seven Sins
    Every day I am passionate about going above and beyond to put a smile on our guests’ faces. Upon discovering their culinary preferences, my team and I will go the extra mile to make sure they are well catered to.
     
    Seven Sins
    Seven Sins
    We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins.
     
    Tom Kerridge
    Chef, Restaurateur and Author
    Tom Kerridge Seven Sins
    Tom Kerridge, the award winning and celebrated chef brings a taste of culinary...
    Tom Kerridge
     
    Atul Kochhar
    Chef
    Atul Kochhar Seven Sins
    Chef Patron of the highly acclaimed Benares restaurant in London, Atul...
    Atul Kochhar
     
    Wolfgang Puck
    Celebrity Chef & Restaurateur
    Wolfgang Puck Seven Sins
    The name Wolfgang Puck is synonymous with the best of restaurant hospitality...
    Wolfgang Puck
     
    Raymond Blanc
    Chef Patron, Le Manoir
    Raymond Blanc Seven Sins
    Born in Besançon, France, in 1949, Raymond Blanc is acknowledged as one...
    Raymond Blanc
     
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