With more than 20 years of experience in the food and beverage industry, Rudi joined The Ritz-Carlton, Millenia Singapore in 2010 as an assistant manager for Greenhouse restaurant. In 2015, he was given the opportunity to helm Chihuly Lounge and has worked closely with the talented bar team to achieve the accolade of 2019 50 Best Discovery.
A true hotelier at heart, Rudi prides himself in delivering warm, genuine and personalised care for his guests, and derives his service philosophy from the desire to create guests for life.
Rudi is thrilled to be welcoming guests to the Republic and looks forward to leading the team in reaching new heights.
Martin's interest in bartending was sparked in 2014 when he won a hotel organised beverage competition, which eventually led him to pursue his dreams of being a bartender. Passionate about engaging with guests over the bar counter, Martin gathers inspiration from his life experiences when conceiving new cocktails.
He once took three months to perfect his cocktail recipe for the 2017 BACARDI® Legacy SEA competition, where he was named a finalist for his cocktail "Helena" - named in memory of his late mother. He was also crowned first runner-up in Marriott International's 2018 Liquid Masters competition.
Martin pays homage to Singapore's humble history as a fishing village with the "Mythical Beast" cocktail - a refreshing twist on the classic gimlet by incorporating barley, a commonly traded commodity in the 1960s.
Lawrence embarked on his bartending career in 1988 as a trainee in Miramar Hotel Singapore for two years, before working on various cruise liners in the early 1990s.
After returning from his offshore stints, Lawrence worked for the bar at Regent Hotel Singapore, as well as China Club and Laguna Country Club; both members-only clubs.
In 2003, he joined The Ritz-Carlton, Millenia Singapore and derives immense satisfaction from engaging with guests and sharing with them stories from his 30-year career in bartending.
Born in the 1960s, the same decade that has inspired Republic's beverage concept, Lawrence is aptly the ambassador for Republic's vintage spirits collection. He loves being able to concoct a drink that encapsulates that era in glass for our guests to savour.
Songze's interest in bartending was cultivated from his part-time stints with The Ritz-Carlton, Millenia Singapore's Beverage Department, where he got to experience getting behind the stick for headline events such as the Singapore Grand Prix.
Having graduated with a Degree in Hospitality Management in 2021, Songze decided to pursue a full-time career as a bartender at Republic. He enjoys meeting guests from all over the world and sharing with them the inspiration behind our storied cocktail menu.
Chef Raj started his culinary career with The Ritz-Carlton, Millenia Singapore in 2008 as a line cook. Within his first five years of service, Raj was made Demi Chef and in 2014, he earned a promotion to Chef de Partie, responsible for large-scale weddings and banquet events, as well as external catering services for citywide events such as the Singapore Airshow and the Singapore Grand Prix.
While he specialises in Malay and Peranakan cuisines, Raj is also adept in executing Western and Asian dishes. As Junior Sous Chef, he now helms the culinary operations in Republic and plays an integral part in conceptualising and elevating the food menu. Culinary highlights on Republic's menu include the boneless Texas chicken wings, British prawn cocktail and the braised beef short rib.