Mr. Chua

Christopher Chua

Managing Director

BLINK Design Group

BLINK's managing director Christopher Chua finds deep satisfaction in seeing a design job through from concept to completion, and he relishes being a designer who can turn his hand to architecture in all its shapes and forms. "For me the thrill is being faced with a fresh challenge and the chance to apply my knowledge in different ways. From tented naturalist villas to cool urban chic hotels, from minimalist to opulent, every project is a signature within itself.”

Mr. Chua’s intelligent understanding of space and his instinctive feel for design make him the most valued of creative talents: a highly skilled, unfettered yet disciplined mind. He is at one with his craft, living and breathing hotels and resorts to produce work that resonates and inspires.

During nine years as an associate with Singapore’s eco.id, Mr. Chua worked on resorts at the farther reaches of luxury, including The Shangri-La Saadiyat Beach, Abu Dhabi; Nikki Beach Resort, Qatar; The Saladaeng Residences, Bangkok; and TAJ Vivanta resorts in Assam and Chennai. He has developed a deep understanding of the symbiosis between branding and design.

Since joining BLINK, he has unleashed the full force of his creativity in India and China, and has been instrumental in the company's Shanghai office launch and subsequent rapid growth in China.

Mr. Chua’s ability to develop relationships with clients also applies to his team, which totals almost 200 people in four studios from Bangkok to Singapore, New Delhi and Shanghai. He achieves results because he motivates those around him, inspiring them with his vision, leading by example and developing a strong bond with existing clients while being instrumental in winning new ones.

Mr. Chua can be contacted at +65 9273 4098 or christopher.c@blinkdg.com

Coming Up In The August Online Hotel Business Review




{300x250.media}
Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.