Stephanie Yeo has a profound knowledge of the food service industry having worked in this industry more than 15 years. The wealth of experience she has gathered allows her to identify and meet the specific requirements of her clients. Honesty and her team’s hard work are the foundations of a lasting relationship with customers and suppliers alike – whether attending to large-scale orders from airline caterers, the detailed needs of top hotels’ chefs, ships’ chandlers, restaurants, café chains, gourmet shops and export.
Stephanie gained her industry knowledge through working for respected employers, such as Olivier (Singapore) – a member of the LVMH Group, Classic Fine Foods and The Cellar Door. She also spent two years as a training supervisor with the Cunard Lines’ Queen Elizabeth cruise liner and two year in Park Hilton Hotel in Munich (Germany).
As a result of Stephanie’s principles of business, Zircon-Swis enjoys a very good rapport with their customers and suppliers both locally and around the world.
Roland Meili began his F&B adventure by starting out as a Baker and Pastry Chef back in his native Switzerland. He then joined Swiss International Airlines and has been involved in the airline’s in-flight catering for going on 20 years.
He serves as a consultant to Zircon-Swis and lends his vast experience to the business garnered from traveling the world and sampling many different F&B cultures.