About The Club

Christine is a seasoned executive with a diverse global leadership experience. She has held key roles in prestigious hotels in Singapore and the United States. She has led teams in The Venetian and The Palazzo in Las Vegas, The Four Seasons in Chicago, Auberge du Soleil Resort and Domaine Chandon, both in Napa Valley, California. She also served as the Director of Guest Product Development and Asia Operations for Princess Cruises, overseeing a fleet of ships in Asia, Australia, and New Zealand.

In her most recent role, Christine was the Vice President of Food & Beverage at the Marina Bay Sands Singapore. She was part of the pioneer team and was instrumental in designing service protocols and setting new standards for service excellence. Christine holds a Bachelor’s Degree in Law and Politics from the University of London and pursued postgraduate studies in Hospitality Management at the Cesar Ritz Colleges in Switzerland.

Fluent in English, French, Mandarin, and Cantonese, she brings a unique skill set to support the Club’s membership. With her love of the Singaporean and American communities and cultures, her extensive global experience in executive management, and her passion for service, Christine is committed to elevating the Club’s overall Member experience.

Rachel oversees the Club’s Membership and  Marketing Communication functions. She was pivotal in creating a refreshed content strategy, resulting in an exponential growth in member engagement across all digital touchpoints. She also spearheaded the Club’s new website redevelopment project by modernizing its interface and ensuring seamless user interaction, in an effort to attract new Members and enhance existing Members’ online experience.

Rachel is a marketing champion with vast experience in advertising and brand management in Southeast Asia and China. In the span of her career, she has created integrated campaigns focused on customer acquisition, engagement and loyalty for major consumer brands and government agencies.

Shah is a seasoned Food & Beverage (F&B) professional, with over 20 years experience in the hospitality industry.  She has an impressive track record of managing a broad range of F&B outlets from casual to fine dining establishments to celebrity chef restaurants. Her experience includes being Assistant General Manager at  Mozza by Celebrity Chefs Mario Batali and Nancy Silverton and also Assistant General Manager at Spago by Celebrity Chef  Wolfgang Puck.

As Director of Food & Beverage at The American Club, she aims to elevate the overall Member dining experience by introducing innovations that are at par with global trends, refining service standards and enhancing the overall Member dining experience.

Shah is a gregarious leader who enjoys meeting people from different cultures.  She espouses a work hard, play hard philosophy and believes in creating a fun, enriching work environment.

Audrey oversees the Club’s accounts, store, payroll, and purchasing functions. With over 20 years of experience in finance within the hospitality industry, she excels in project management from conceptualization to execution, focusing on driving efficiencies through job redesign and automation. In her recent roles, she was instrumental in piloting and implementing a paperless workflow system, which, after national success, is set for regional rollout.

As a collaborative leader, Audrey aims to partner with the team and General Committee to enhance the Club’s profitability and cash flow management by leveraging systems and automation to achieve the overall goals and vision of the Club.

Nerang oversees the operation of Engineering, Housekeeping and Security in the Club. He leads the Green Team in the Sustainable Working Group, where his energy saving initiatives has helped the Club save significant amounts on utilities cost every month. Nerang also played an important role in the Club’s redevelopment project in ensuring compliance to building and safety standards.

Some of Nerang’s achievements include the setting up and commissioning of cleanrooms in Malaysia ranging from Class 10 to Class 1000 and a medical plant in Chai Chee, where he won an Exemplary Employee Award for his contributions.

Nerang is a certified Water Efficiency Manager and also a Senior Fire Safety Manager registered with the Singapore Civil Defence Force.

As the Head of Culinary at The American Club, Craig Riker brings a wealth of experience and expertise to oversee all aspects of our culinary offerings. This California native began his career as a sous chef at Santa Monica’s Michelin-starred Rustic Canyon, working under renowned Chef Evan Funke, known for his acclaimed Los Angeles restaurants Felix and Mother Wolf.

Riker has held prestigious positions in Forbes Five-Star hotels, including Montage Beverly Hills, The Ritz-Carlton Bacara, and Belmond El Encanto, where he curated unforgettable culinary experiences for a discerning clientele. He notably served as the Executive Sous Chef for the opening of Mastro’s Ocean Club in Malibu and later became the Executive Chef at Oliver’s in Montecito, earning accolades for his award-winning, plant-based cuisine.

Before joining The American Club, Riker showcased his culinary talents as the Executive Chef at Kimpton Canary Hotel’s reimagined Finch & Fork and the Alisal Ranch in Santa Barbara, California.

Riker’s passion for the culinary arts is backed by his education at the California School of Culinary Arts’ Le Cordon Bleu Programme in Pasadena. With over 15 years in the hospitality industry, Riker is dedicated to delivering exceptional gastronomic experiences at The American Club.

Mylene joined the Club in early September 2022. She is in charge of overseeing the Club’s Human Resources and Training team.

Mylene was formerly the Human Resource Director at Singapore Swimming Club for seven years before joining The American Club. A seasoned HR professional with vast experience in the hospitality industry, Mylene incorporates a consultative approach into her work and is able to effectively develop, implement and sustain positive change in the workplace. 

Mylene’s ability to establish collaborative union partner-management relationships has allowed her to maintain a perfect track record of zero reported staff grievances.

Michael is a seasoned IT professional with extensive experience in the Hospitality, Oil & Gas, and Finance industries. His recent roles involved him designing, deploying, and maintaining complex and critical IT infrastructure for both new and existing properties worldwide.

With over 20 years of experience, Michael’s expertise spans application development, core networks, data centers, unified telecommunications, contact centers, and audio-visual technologies. He excels in IT strategic planning, people management, program and project delivery, and ensuring the seamless operation of essential IT systems.

A strong communicator, Michael effectively collaborates with partners and vendors at all levels, accelerating solution implementation and driving positive change. His leadership motivates and inspires his team to achieve common goals efficiently.

Eleen oversees the operation and growth of sên Spa, Essentials and the merchandise section of The Gourmet Pantry.  She played a pivotal role in the reopening of sên Spa in 2013, and the design and redevelopment of the spa in 2017. Eleen conceptualized the Signature Jade Radiance Facial, a highly sought-after service at the spa. She also helped to bring in robust retail offerings with hard-to-find brands in Singapore, making them accessible to Members.

In 2016, she won the Best Education Award by Aveda, a testament of her contributions in the world of wellness.

Eleen is a long-time hospitality professional who has worked in Singapore, Australia and Macau. She developed spa and leisure programs for brands like Swissôtel, Conrad, City of Dreams and Wynn.

Julie is in charge of overseeing and managing the Member engagement and banquet & catering functions of the Club. This includes maintaining the Club’s reputation as a premier destination for an enriching and enjoyable membership experience, ensuring that all events, from intimate gatherings to large-scale functions, are executed flawlessly.

Some of her accomplishments include establishing the CARE (Creating A Right Environment) Program – a training program that helps equip our Team Members with the skills and competencies to mentor their junior colleagues.

Julie brings with her a long experience from the airline industry. She was a former flight attendant and cabin crew trainer with Silkair where she has mastered the art of service excellence and training teams.