Possessing over 21 years of global culinary experience with world-renowned establishments and luxury hotels and resorts, Chef Shannon Batten oversees the R&B concepts at voco Orchard Singapore. 

As the Executive Chef, Chef Shannon manages a kitchen brigade of 80 and oversees all culinary aspects of the hotel, which encompasses its three innovative dining outlets — Opus Bar & Grill, D9 Cakery, and II Cielo — large banquet and catering events, and day-to-day operations.

At the tender age of 18 years old, Chef Shannon embarked on his culinary journey at Four Points by Sheraton Auckland as a Commis Chef, where he spent four years learning the ropes. His determination to challenge himself and acquire new knowledge has led him to travel and work across five countries, namely New Zealand, Scotland, Australia, Maldives as well as Singapore, where he constantly transmits his knowledge to and gains inspiration from working with various nationalities.

His wealth of intercontinental experience has contributed to his extensive understanding of the history of cooking for diverse F&B concepts and dexterity in executing culinary techniques and utilising ingredients in 5-star international cuisines. Since realising the dire problem of overfishing during one of his encounters with a Fish & Chips shop owner, Chef Shannon has also been a firm believer of serving sustainably-sourced ingredients in his restaurants. Along with his fervent passion for the hospitality industry, Chef Shannon continuously leads the establishments he oversees to greater heights.

Over the course of his career, Chef Shannon has led various culinary teams to win multiple accolades, including TripAdvisor Maldives’ 2019 and 2018 Best Restaurant, 2019 Best Italian Restaurant, and 2019 Best Health Spa Restaurant He has also been nominated as a finalist for the Executive Chef of theYear at theWorld Gourmet Awards for the past two years.