With over 2 decades of professional experience, Chef Chai helms Blue Lotus’ culinary team as Executive Chef. His profound understanding of Chinese cuisine and traditional methods meet an insatiable desire to equip himself with the latest in cooking technologies resulting in award-winning and critically acclaimed creations. These are evident in the offerings at Blue Lotus Chinese Eating House, Blue Lotus Chinese Grill House and Blue Lotus Kitchen + Bar (the group's only Western-local concept) where traditional dishes are delivered with modern twists. Also experienced in kitchen management across the board, Chef Chai has catered to top-draw events like Formula One and many years of World Gourmet Summit.

Mr Ricky Ng is the owner of restaurant group Blue Lotus Concepts International.  With over 20 years of experience, Ricky Ng is a insurty veteran who has a reputation for thinking out of the box. Born in Hong Kong, he grew up living in his aunt's small motel near Happy Valley where his parents worked in the service line. He fell into the service line himself, working his way up the ladder in countries such as Australia and Hong Kong before venturing into Singapore and working in management before opening up the Blue Lotus brand in 2013. Mr Ng has gained a reputation as one of the forerunners in modernizing Chinese cuisine in Singapore.