Six exclusive experiences featuring globally acclaimed chefs and mixologists recognised by Michelin Guide, The World’s 50 Best Restaurants and Asia’s 50 Best Bars
[Clockwise, top L-R: The Terrace, Conrad Singapore Marina Bay; Long Bar, Waldorf Astoria Shanghai on the Bund; Glass Brasserie, Hilton Sydney; and Canes & Tales, Waldorf Astoria Osaka]
SINGAPORE, 7 OCTOBER 2025 - Hilton (NYSE: HLT) continues to raise the bar in Asia Pacific’s culinary landscape with new offerings, this time through a dynamic series of exclusive chef and mixologist collaborations spotlighting talent recognised by the Michelin Guide, The World’s 50 Best Restaurants, and Asia’s 50 Best Bars.
From September 2025 until early 2026, Hilton will host a curated programme of guest chef residencies and bar takeovers across flagship properties in the region, in a celebration of creativity, cultural exchange, and culinary excellence. By forging partnerships with world-class talents and bringing them to Hilton kitchens and bars, Hilton continues to cultivate meaningful experiences that reflect the vibrancy, diversity, and excellence of the region’s culinary landscape.
“Food and beverage is such a powerful form of storytelling, and at Hilton, we’re proud to champion our chefs, bartenders, and the creative forces shaping the future of food and drink. With so much talent across the region, every collaboration amongst our own chefs and with celebrated chefs and mixologists brings our team and guests a range of fun and novel experiences. From redefining luxury bar culture to transforming our hotels into sought-after culinary destinations, Hilton is setting the benchmark for what modern hospitality looks - and tastes - like” says Marvin Alballi, vice president, Food & Beverage, Asia Pacific, Hilton.
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From September 2025 until early 2026, Hilton will host a curated programme of guest chef residencies and bar takeovers across flagship properties in the region, in a celebration of creativity, cultural exchange, and culinary excellence. By forging partnerships with world-class talents and bringing them to Hilton kitchens and bars, Hilton continues to cultivate meaningful experiences that reflect the vibrancy, diversity, and excellence of the region’s culinary landscape.
“Food and beverage is such a powerful form of storytelling, and at Hilton, we’re proud to champion our chefs, bartenders, and the creative forces shaping the future of food and drink. With so much talent across the region, every collaboration amongst our own chefs and with celebrated chefs and mixologists brings our team and guests a range of fun and novel experiences. From redefining luxury bar culture to transforming our hotels into sought-after culinary destinations, Hilton is setting the benchmark for what modern hospitality looks - and tastes - like” says Marvin Alballi, vice president, Food & Beverage, Asia Pacific, Hilton.
A snapshot of chefs who participated in the Hilton Chef Exchange
These initiatives with international award-winning chefs are an extension of the Hilton Chef Exchange programme that brings together different talents across properties to collaborate, share knowledge, and discover local seasonal ingredients. In the past nine months, 34 chefs from 33 hotels in five regions across Asia Pacific have participated. These exchanges have proven to be as much about cultural understanding as they are about culinary innovation:
Southeast Asia & Japan/Korea/Micronesia
Chef Chukiat Subsombut, Thai sous chef at Conrad Bangkok, brought the rich flavours of Thailand to Conrad Seoul’s Zest. “I truly enjoyed and appreciated the cultural and culinary exchange with our colleagues in Seoul. Our food is spicy, but the flavor profiles are so different. Ultimately, it’s all about achieving balance,” he shared.
South Asia
At Conrad Pune, chef Nandakumar from Hilton Chennai embraced the chance to broaden his perspective. “These exchanges are a fun learning experience. They allow us to catch up with colleagues and see what’s new and developing in their markets,” he noted.
Greater China
During a spring exchange, chef Owen Xue from Conrad Hangzhou joined hands with chef Johnny Wang from Hilton Ningbo Dongqian Lake. Together, they crafted menus celebrating the best of seasonal produce from both land and sea. “China is a vast country with many regional cuisines and cooking techniques. Although Ningbo and Hangzhou both serve Zhejiang cuisine, the preparation methods and flavors differ subtly. It’s been exciting and insightful to cook together and observe how things work in the Hangzhou kitchen,” chef Wang explained.
From discovering new ingredients to exchanging culinary philosophies, the Hilton Chef Exchange Programme continues to inspire innovation while deepening cross-cultural ties among Hilton’s talented teams across Asia Pacific.
REIF Japanese Kushiyaki x Oscar’s, Conrad Singapore Marina Bay (1 - 30 September)
Celebrated Dubai-based Singaporean chef Reif Othman brought his award-winning concept REIF Japanese Kushiyaki (MENA’s 50 Best Restaurants 2025, No.47) to Conrad Singapore Marina Bay. Guests experienced his signature flame-grilled skewers, Wagyu Katsu Sando and Truffle Udon with Tiramisu Boba, in a month-long residency featuring live outdoor grilling.
Born Singapore x Metropolitan Grill, Hilton Tokyo (4 - 5 December)
Chef Zor Tan of Born Singapore (One Michelin Star, Asia’s 50 Best Restaurants 2025, No.54) brings his storytelling-led culinary philosophy to Hilton Tokyo for two nights only at Metropolitan Grill. His refined showcase of progressive Chinese cuisine is deeply rooted in heritage, enhanced with premium Japanese ingredients, and executed with the finesse of French gastronomy. The chefs at Metropolitan grill are masters at the grill and open flames, using only the freshest, seasonal ingredients. The menu includes grilled meats and seafood, salads and their signature “Japanese whisky-flamed” onion soup.
Jun Dubai x Glass Brasserie, Hilton Sydney (13 - 15 December)
Known for his bold, cross-cultural cuisine, chef Kelvin Cheung of Jun, Dubai (MENA’s 50 Best Restaurants 2025, No.7), will be showcasing modern flavours inspired by his Chinese-Canadian childhood at Glass Brasserie, a chef-hatted restaurant in Hilton Sydney. His dishes, which are rooted in Cantonese cuisine, reflect the diverse flavours of his upbringing and are influenced by his global travels. The Glass Brasserie offers stunning views of the iconic Queen Victoria Building and is led by chef Natalie Murphy, whose menus emphasize the best of local produce through contemporary Australian cuisine.
WORLD-CLASS BAR TAKEOVERS AT WALDORF ASTORIA
As the birthplace of the Piña Colada (invented by bartender Ramón Marrero of Caribe Hilton Puerto Rico in 1954), and the invention of the Rob Roy cocktail at the Waldorf Astoria New York 1894 to commemorate the premiere of the Rob Roy Operetta, Hilton has a storied legacy in beverage innovation. This legacy continues with a series of bar takeovers at Waldorf Astoria properties across Asia, spotlighting some of the region’s most dynamic bartenders.
Yakoboku x Canes & Tales, Waldorf Astoria Osaka (1 October)
From Yakoboku (Asia’s 50 Best Bars 2025, No.25), Shinya Koba brings a Japanese botanical flair to Osaka, with shochu-forward creations and house-fermented elements in a one-night only guest shift at Canes & Tales, recognised on Asia’s 50 Best Bars Discovery List 2025.
Night Hawk x Long Bar, Waldorf Astoria Shanghai on the Bund (7 November)
Singapore’s Peter Chua of Night Hawk (Asia’s 50 Best Bars 2025, No.77) takes over the historic Long Bar known for its 34-metre mahogany centrepiece. Guests can expect futuristic riffs on classic cocktails with nostalgic nods to Chua’s signature style.
Bar Benfiddich x Long Bar, Waldorf Astoria Shanghai on the Bund (13 January 2026)
As part of a month-long celebration marking Long Bar’s 115th anniversary on 6 January 2026 and the one-year anniversary of their newest cocktail menu on 13 January 2026, Waldorf Astoria Shanghai on the Bund will host a series of special collaborations with top bars and bartenders from across Asia.
Kicking off the celebrations is Tokyo-based Hiroyasu Kayama of Bar Benfiddich (Asia’s 50 Best Bars 2025, No.9), who brings his farm-to-bar philosophy to life with hyper-seasonal ingredients and bespoke cocktails crafted on-site, in dialogue with guests.
Southeast Asia & Japan/Korea/Micronesia
Chef Chukiat Subsombut, Thai sous chef at Conrad Bangkok, brought the rich flavours of Thailand to Conrad Seoul’s Zest. “I truly enjoyed and appreciated the cultural and culinary exchange with our colleagues in Seoul. Our food is spicy, but the flavor profiles are so different. Ultimately, it’s all about achieving balance,” he shared.
South Asia
At Conrad Pune, chef Nandakumar from Hilton Chennai embraced the chance to broaden his perspective. “These exchanges are a fun learning experience. They allow us to catch up with colleagues and see what’s new and developing in their markets,” he noted.
Greater China
During a spring exchange, chef Owen Xue from Conrad Hangzhou joined hands with chef Johnny Wang from Hilton Ningbo Dongqian Lake. Together, they crafted menus celebrating the best of seasonal produce from both land and sea. “China is a vast country with many regional cuisines and cooking techniques. Although Ningbo and Hangzhou both serve Zhejiang cuisine, the preparation methods and flavors differ subtly. It’s been exciting and insightful to cook together and observe how things work in the Hangzhou kitchen,” chef Wang explained.
From discovering new ingredients to exchanging culinary philosophies, the Hilton Chef Exchange Programme continues to inspire innovation while deepening cross-cultural ties among Hilton’s talented teams across Asia Pacific.
REIF Japanese Kushiyaki x Oscar’s, Conrad Singapore Marina Bay (1 - 30 September)
Celebrated Dubai-based Singaporean chef Reif Othman brought his award-winning concept REIF Japanese Kushiyaki (MENA’s 50 Best Restaurants 2025, No.47) to Conrad Singapore Marina Bay. Guests experienced his signature flame-grilled skewers, Wagyu Katsu Sando and Truffle Udon with Tiramisu Boba, in a month-long residency featuring live outdoor grilling.
Born Singapore x Metropolitan Grill, Hilton Tokyo (4 - 5 December)
Chef Zor Tan of Born Singapore (One Michelin Star, Asia’s 50 Best Restaurants 2025, No.54) brings his storytelling-led culinary philosophy to Hilton Tokyo for two nights only at Metropolitan Grill. His refined showcase of progressive Chinese cuisine is deeply rooted in heritage, enhanced with premium Japanese ingredients, and executed with the finesse of French gastronomy. The chefs at Metropolitan grill are masters at the grill and open flames, using only the freshest, seasonal ingredients. The menu includes grilled meats and seafood, salads and their signature “Japanese whisky-flamed” onion soup.
Jun Dubai x Glass Brasserie, Hilton Sydney (13 - 15 December)
Known for his bold, cross-cultural cuisine, chef Kelvin Cheung of Jun, Dubai (MENA’s 50 Best Restaurants 2025, No.7), will be showcasing modern flavours inspired by his Chinese-Canadian childhood at Glass Brasserie, a chef-hatted restaurant in Hilton Sydney. His dishes, which are rooted in Cantonese cuisine, reflect the diverse flavours of his upbringing and are influenced by his global travels. The Glass Brasserie offers stunning views of the iconic Queen Victoria Building and is led by chef Natalie Murphy, whose menus emphasize the best of local produce through contemporary Australian cuisine.
WORLD-CLASS BAR TAKEOVERS AT WALDORF ASTORIA
As the birthplace of the Piña Colada (invented by bartender Ramón Marrero of Caribe Hilton Puerto Rico in 1954), and the invention of the Rob Roy cocktail at the Waldorf Astoria New York 1894 to commemorate the premiere of the Rob Roy Operetta, Hilton has a storied legacy in beverage innovation. This legacy continues with a series of bar takeovers at Waldorf Astoria properties across Asia, spotlighting some of the region’s most dynamic bartenders.
Yakoboku x Canes & Tales, Waldorf Astoria Osaka (1 October)
From Yakoboku (Asia’s 50 Best Bars 2025, No.25), Shinya Koba brings a Japanese botanical flair to Osaka, with shochu-forward creations and house-fermented elements in a one-night only guest shift at Canes & Tales, recognised on Asia’s 50 Best Bars Discovery List 2025.
Night Hawk x Long Bar, Waldorf Astoria Shanghai on the Bund (7 November)
Singapore’s Peter Chua of Night Hawk (Asia’s 50 Best Bars 2025, No.77) takes over the historic Long Bar known for its 34-metre mahogany centrepiece. Guests can expect futuristic riffs on classic cocktails with nostalgic nods to Chua’s signature style.
Bar Benfiddich x Long Bar, Waldorf Astoria Shanghai on the Bund (13 January 2026)
As part of a month-long celebration marking Long Bar’s 115th anniversary on 6 January 2026 and the one-year anniversary of their newest cocktail menu on 13 January 2026, Waldorf Astoria Shanghai on the Bund will host a series of special collaborations with top bars and bartenders from across Asia.
Kicking off the celebrations is Tokyo-based Hiroyasu Kayama of Bar Benfiddich (Asia’s 50 Best Bars 2025, No.9), who brings his farm-to-bar philosophy to life with hyper-seasonal ingredients and bespoke cocktails crafted on-site, in dialogue with guests.
BR 23025 
US 14299 
IN 7232 
VN 3691 
CN 3295 
GB 2794 
MX 2199 
AR 1951 
