Robby Setiawan is Chef de Cuisine for Belon, the Signature restaurant at Banyan Tree Macau. Before joining Banyan Tree Macau, Robby worked in Macau at Altira as Sous Chef of Aurora, the Maldives at W Hotels & Resorts as Senior Chef de Partie, and Doha at Movenpick Hotel as Chef de Partie serving Mediterranean cum French cuisine where he had the opportunity to partner with Fabien Martinez previously from the famed 3-Michelin Star L’Arpege Restaurant in Paris.

Robby communicates in his native language Indonesian, English and basic Chinese. His passion is to study Western cuisines and all topics related to Asian food culture.

Following extensive studies of classic French cuisine, Roald Schuur has built a successful culinary career spanning 18 years, 11 of which have been Okura Hotels and Resorts in Amsterdam.

Prior to joining Okura he worked with the famous Kurhaus hotel, where he was awarded the gold medal in the national junior cooking competition. Roald has also prepared dining experiences for extravagant events including the Ronald McDonald Gala, and he has cooked for the royal families of Holland and Japan.

Together with his international kitchen brigade, Roald is skillful in blending authentic cooking style with the best available ingredients and giving it an Asian touch. According to Roald, “Cooking is not only about preparing a meal. It is a passion, an experience to treasure.”

Takashi Asanuma is a specialist in Japanese gourmet cuisine. He joined Hotel Okura Tokyo in 1976 and has been with the group ever since, taking over the role of Executive Chef – Japanese Kitchen at Hotel Okura Macau in 2010.

Through a lifelong commitment to the culinary industry as well as Okura Hotels and Resorts Worldwide, Chef Asanuma has become renowned for his meticulous preparation of fine Japanese cuisine. During his tenure he has been invited to be the Japanese chef for the opening of various hotels under the group in cities including Kobe, Nagoya and Ebina. He has also been invited to act as an advisor and participate in many different culinary events, both at home and abroad.

Chef Asanuma’s considerable skills in preparing the finest ingredients and providing an authentic Japanese dining experience for guests ensure that Hotel Okura Macau and its signature restaurant, Yamazato, are the leading names for Japanese cuisine in the city.   

The young, talented Chef Alfio comes from Italy via Germany. He started his culinary career when he was 18 years old and travelled to a number of different European countries to develop his skills. After meeting the renowned restaurateur Sirio Maccioni, founder of the world-famous AAA five-diamond Le Cirque Restaurant, he was given the chance to work with a number of Le Cirque chefs in New York, Las Vegas, Mexico City and the Dominican Republic. He also traveled the world with Mister Zubin Mehta as a private chef before joining Terrazza Mediterranean restaurant at Galaxy Macau.

Chef Alfio blends world influences and avant-garde innovations in his cookery, adding a Mediterranean touch to authentic and contemporary cuisine.

Sam Chan has nearly 20 years of experience and is well-known among the Chiu Chow restaurant scene in Hong Kong and China. His consummate cooking skills impressed the founder of Pak Loh Chiu Chow Restaurant, who invited him to join the Hong Kong branch as the Head Chef. After 10 years of service at the group, he was transferred to the Galaxy Macau branch and placed in charge of the branch’s opening.

Chef Sam is also a master of authentic Hanjiang dishes. Striving to bring the best out of his cuisines, he is known for surprising his guests with innovative ingredients and dishes.

Chef Kumar had an eclectic culinary upbringing, as a child sampling dishes cooked by his mother that would inspire him to become a chef. In 1989 he decided to join the prestigious Food Craft Institute Blangir of New Delhi, where he was awarded a prized Culinary Degree. He was later elected the Best Young Asian Chef in 1994. 

He started his culinary journey after graduation, travelling around the globe to New Zealand, Canada, Singapore, Malaysia, Indonesia, China and the Philippines. His adventure continues with Galaxy Macau, where he aims to bring his stylish flavours made from the finest ingredients to the resort’s guests. Chef Kumar is a visionary of the culinary arts, using his international travel experience and passion for excellence to shape the Oasis menu with innovative creations.

In his position as Chef De Cuisine for Myung Ga Korean Restaurant at Galaxy Macau, You Sung Gi is responsible for new menu development, maintaining high quality standards and successful operations for the restaurant.

Originally from Seoul, Chef You has 17 years of experience in Korean fine dining. Prior to joining Myung Ga at Galaxy Macau™, he worked with one of the largest food groups in Korea, Korea CJ Group, providing global guests visiting Hong Kong, Qingdao and Beijing International Airport with gastronomic experiences going beyond the basics of texture, presentation, aroma, and taste, and focusing on the finest in Korean dining culture.

Originally from Kuala Lumpur, Chef Alex oversees the preparation of the vast range of Asian and international offerings at Festiva, one of the biggest and busiest restaurants at Galaxy Macau. His skills as a chef come from a long career in restaurant operations working with the Raffles Hotel and Mandarin Oriental Hotel over the past 10 years, most recently at the Mandarin Oriental, Kuala Lumpur.

Chef Alex’s expertise, attention to detail and masterful artistry form a powerful combination. Embracing the philosophy, “respect the food, love the food and enjoy the food”, he infuses his Asian cuisine and authentic flavours with Western cooking methods, presenting dishes in unique and exciting ways.