Chef Lucas Granville champions Grand Hyatt Singapore’s “Food. Thoughtfully Sourced, Carefully Served” philosophy. Since becoming executive chef at the hotel in 2010, he has led numerous creative culinary initiatives, including launching the property’s first sustainable seafood menu at mezza9 in 2012. As a member of Hyatt’s Council of Experts, Granville also consults on regional culinary projects and contributes to the hotel’s event and kitchen concepts, including the theater-style kitchen in the second-floor event space.
At Grand Hyatt Singapore, Granville expresses his creativity across a wide range of dining outlets. From traditional Singaporean dishes at StraitsKitchen and the contemporary offerings at mezza9 to authentic Italian fare at Pete’s Place and poolside plates at Brix, he shapes diverse menus and dining experiences throughout the hotel.
An Australian native, Granville trained in the United Kingdom before returning to Australia to manage kitchens such as Browns in Melbourne, The Point on Albert Park Lake and The Republic. In 2002 he moved to Asia to oversee culinary concepts at the Grand Hyatt Erawan Bangkok, working with Tony Chi–designed restaurant spaces and refining his approach to regional and international cuisine.
What three go-to ingredients are always in your home kitchen?
My go-to ingredients are extra-virgin olive oil, kale and a selection of sustainable seafood. Extra-virgin olive oil is incredibly versatile, suitable for dressing salads, finishing dishes or cooking. Kale offers both nutrition and flexibility—you can juice it, blend it into smoothies or sauté it. Sustainable seafood is a non-negotiable: we must take responsibility for our choices and minimize the impact our diets have on the environment.
What’s your favorite season for cooking, and why?
I love summers back in Australia. That season brings an abundance of stone fruits, fresh herbs and vibrant produce that inspire light, fresh cooking—salads, grilled fruits and herb-driven dishes that celebrate peak-season flavors.
Aside from your current position, what’s the best job you’ve ever had?
My first job at 18 in a seafood restaurant in the United Kingdom was unforgettable. Fresh out of catering college, I joined a young, energetic team full of ideas and camaraderie. It was my first paid kitchen experience and felt like being given wings—an exciting introduction to professional cooking.
What’s the first meal you ever cooked?
I was eight when I made my first meal, a vegetable soup. We had a large garden and I watched my mother harvest and cook fresh produce. Eager to help, I picked vegetables and prepared the soup for family dinner—only to learn later that I hadn’t washed the vegetables properly. The gritty texture and my family’s amused expressions made the memory a lasting lesson and a funny family story.
What are your first thoughts when you hear “farm-to-table”?
Farm-to-table is not a passing trend; it’s a responsibility. We must know where our food comes from, how it’s produced and the environmental and social consequences of those choices. With a finite planet and a growing population, sustainable production and mindful consumption are essential to ensure fresh, healthy food remains available for future generations.
Grand Hyatt Singapore
10 Scotts Road
Singapore
Republic of Singapore 228211
tel 65 6738 1234
grandhyatt.com