General Manager, Sha Tin Clubhouse
Maggie Chow
After nine years in Singapore's hospitality scene, Maggie returned to Hong Kong and joined the Club in 2005. Her leadership has proven invaluable, particularly during a challenging period, where she guided the Clubhouse through a large-scale rejuvenation while maintaining team unity. Deeply appreciative of Members' warm sentiments, including being considered 'a part of their family', Maggie is motivated to reciprocate that warmth by surpassing their expectations continually.
Senior Manager, Food and Beverage
Simon Chan
Simon implemented Forbes’ management standards and oversighted the Clubhouse ground floor and second floor renovation, revitalising and elevating the Member experience. Drawing on his experience at several prestigious hospitality venues, Simon engages Sha Tin Clubhouse Members with curated dinners featuring premier wines, such as Salon Champagne and Macallan Whisky.
Senior Manager, Sports and Leisure
Alsa Yeung
Alsa has dedicated over two decades to crafting exceptional clubhouse experiences, both in private and luxurious residential clubs. She empowers her team to provide captivating sports and leisure experiences and outstanding service to Members. Whether it is overseeing major clubhouse renovations or orchestrating popular programmes like the Star Coach Event Series, Alsa is driven by a commitment to delivering premium service to Members with genuine care and attention to details.
Executive Chef (Western)
Eyck Zimmer
‘I believe that everything we do now is rooted in our history.’ Chef Eyck is passionate about telling stories and revealing cultural legacies through his food. To translate historical French cuisine for the modern palate, he meticulously orchestrates every detail, ensuring the ambiance, furniture, cutlery, service, and food create a harmonious dining experience. Chef Eyck was crowned National Chef of the Year of Great Britian (2006) and Portugal (2008) and was awarded The Order of Agricultural Merit for his contributions to French gastronomy.
Executive Chef (Chinese)
Henry Yeung
‘Honouring tradition through innovation and balance’ is the culinary philosophy of Chef Yeung. He skillfully combines ingredients, creating a symphony of textures and flavours while allowing their individual characteristics to shine. He emphasises harmony in colour and shape, ensuring the visual appeal complements the essence of the food. Chef Yeung never ceases to innovate upon classic Cantonese cuisine at Oi Suen and Chinese banquets, as Vice President of the Hong Kong Chinese Chefs Association, inspires fellow chefs to push the boundaries of Cantonese cuisine.