Introducing Marlon, our Lead Mixologist at ANTI:DOTE. Marlon has a wealth of knowledge and expertise in the hospitality industry and is passionate about mixology, consistently creating innovative cocktail recipes that leave a lasting impression on our guests.

He has also been recognised with numerous awards and certifications, including being the 2nd runner-up in the National Cocktail Competition in Singapore in 2021 and representing the Philippines in The Big Match World Flair Bartending Championship in Singapore in 2017.

Jacky Lai developed a passion for cooking while growing up in Malaysia, where he was exposed to a variety of cuisines. After completing his culinary education at Cilantro Culinary Academy, he moved to Singapore to refine his skills. He began as a Commis chef at Equinox Restaurant and Orchard Hotel before joining ANTI:DOTE at Fairmont Singapore, where he now serves as Senior Sous Chef.

Throughout his career, Chef Jacky has achieved several notable milestones, including winning a gold medal at Food and Hotel Asia 2014 and collaborating on successful brand partnerships such as the Hello Kitty Afternoon Tea with Sanrio and the Vincent van Gogh-inspired Season of Impressionists.