Nixon Low is recognised for his special achievement in redefining the role of food and beverage within the serviced residence sector, transforming it into a strategic driver of both guest experience and commercial performance. As Director of Culinary & Beverage Operations, he spearheaded the launch of Entrepôt - the first fully integrated F&B concept within Ascott Singapore and positioned Entrepôt as a dynamic dining destination that evolves with guest expectations while maintaining a clear Singaporean Culinary narrative. In addition, he has also been championing Anglo-Asian communal dining as the forefront of the restaurant’s identity - establishing a new benchmark for how dining can function within hospitality environments.
Nixon has been a member of the Singapore National Culinary Team since 2013, representing Singapore internationally while contributing to its culinary growth. Passionate about mentoring, he is dedicated to developing future hospitality talents.
He champions the revival of charcoal cooking, bringing authenticity and craftsmanship into modern dining, while also driving team development and industry collaboration. His international guest shifts and partnerships further promote cultural exchange and innovation, reinforcing his role as an influential figure in shaping the future of hospitality dining.
