The philosophy of ‘hospitality starts with a smile’ philosophy guides Philip and his team in creating exceptional Member experiences. With over 40 years of hospitality experience in Asia, Philip manages The Hilltop in The Valley with a passionate, close-knit team. He also oversaw the implementation of previous major initiatives such as Clubhouse expansion and swimming pool reconstruction.

Shaun Campbell leverages his extensive experience in integrating luxury hotel portfolios and establishing service excellence cultures within leading integrated resorts. This expertise fuels his commitment to inspiring teams toward exceptional member experiences. He champions collaboration and empowers colleagues to drive service excellence across the clubhouse's sports, leisure, and dining offerings.

Starting as a dim sum apprentice and advancing to oversee food and beverage operations at a Forbes Five-Star hotel with Michelin-starred and celebrity chef restaurants, Bryan brings a wealth of gastronomic and lifestyle experience to the Club. He currently oversees all catering facilities of the clubhouse, ensuring a high standard of service and quality.

Cici brings extensive hospitality expertise to her role, with significant experience in food and beverage across prestigious venues in Hong Kong, Tokyo and Shanghai. Her leadership at respected resorts and hospitality groups showcased her ability to manage high-volume operations while maintaining exceptional service standards. She is dedicated to creating a warm atmosphere where Members feel at home and enjoy personalised experiences. With her passion for service excellence, Cici looks forward to creating memorable moments with Members.

Walter brings over 40 years of experience in the luxury hospitality and wellness space, developing and managing hotel resorts, fitness & sports clubs and medical retreats in Asia. Leading a passionate team, he is committed to providing Members with top-notch equipment, innovative programmes, and personalised wellness experiences.

Chef Philippe takes an approach to cooking rooted in a relentless quest to evoke emotions. ‘When you put authenticity into it, I truly believe food can bring people together.’ His dishes are a thoughtful balance of colours, textures, consistencies and proportions, with a dose of spontaneity to reflect his evolving emotions, telling stories full of surprises and inviting interactions. Chef Bruneau’s exceptional talent has earned him the ‘Top 50 Best Chefs in Asia’ recognition from 2015 – 2017 and medals at several international culinary competitions.

Growing up near the Aberdeen Fish Market, Chef Paul has a deep appreciation for fresh ingredients and the vibrant atmosphere of wet markets. A prime example of the influence is his unique ‘mixology of soya sauce’ - a five-soy-sauce blend sourced from Hong Kong, Japan and Taiwan to enhance the flavour of seafood. When curating menus, Chef Paul prioritises seasonal ingredients and demonstrates his commitment to learning new techniques aligned with our culinary culture and Members’ preferences. This dedication has resulted in Members' favourites like Smoky Dry-Aged Threadfin and Braised Goose with Sea Cucumber.