Yana K, Head Bartender

Born and raised in Singapore, Yana has been an integral part of the ATLAS team, first starting as a barista as part of the opening team five years ago. Thanks to her constant dedication, tenacity, and desire for growth, she now holds the ATLAS Head Bartender title.

Yana is always ready to share her knowledge with the team to help mold the next generation of bartenders at ATLAS and is likewise inspired by her team’s skills, ideas, and perspectives. Her innate curiosity and desire to learn new techniques and innovation have resulted in several unforgettable cocktails.

Today, Yana also holds the Gin Researcher’s role at ATLAS. She is tasked with curating new bottles for the iconic ATLAS Gin Collection with monthly tasting panels and plays host to Juniper Society sessions, crafting one-of-a-kind experiences.

The bar is a perfect stage for her engaging personality, sharp wit, exceptional drink-making talent, and gin insights.

Sylvia Chong, Bar Supervisor

Hailing from Malaysia, Sylvia had her first taste of the industry after attending a short bartending course. She then started at ATLAS as a barback, growing her bartending and hospitality skillset and her confidence along the way. With her determined nature and eagerness to learn, she rose through the ranks and holds the position of Bar Supervisor, today.

In between her roles at ATLAS, Sylvia was part of the opening team for Last Word, expanding her skillset by learning the operational side of running a bar. She has also crafted award-winning cocktails that will keep you coming back for more.

With Sylvia at the helm, guests are sure to feel right at home.

Yugnes Susela, Co-Founder

As a Singaporean growing up with the sights, sounds, and flavors of Little India, Yugnes’ goal is to share this rich heritage with the culture-curious.

Along the journey, the humble yet majestic elephant was an inspiration. It’s a symbol of loyalty, companionship, and unity, while also being a reminder to stay true to identity and never falter.

It is Yugnes’ goal and vision to push Indian culture through the Elephant Room’s hospitality and their cocktail program. His retirement goal is to own his own gin brand.

Chok Han Tan, Bar Manager

Han was born and raised in Malaysia. He moved to Singapore 7 years ago to work in hospitality.

Han is drawn to Elephant Room’s culture-focused concept and takes special care in researching Indian culture, learning from his Indian colleagues, and experimenting with new ingredients and flavors.

As head bartender of The Elephant Room, Han focuses on managing and inspiring the team to aspire to a greater height and success.

Sasha Wijidessa, Co-Founder

Having spent a stint as a bar-back at a British gastropub in Singapore, Sasha Wijidessa discovered her strong passion for cocktail-making in her early years behind the bar.

Sasha captured the attention of Luke Whearty – the brains behind the concept of Operation Dagger, and was invited to join the bar’s founding team in 2014.

After graduating with a pharmaceutical science diploma, Sasha applied her knowledge in the sciences to her love for the craft. Her proficiency with creating drinks developed quickly, resulting in her rapid rise at Operation Dagger from Bar-Back to her last role as General Manager and Sous Bartender.

Working closely with Luke, Sasha was instrumental in conceptualizing Operation Dagger’s iconic innovative drinks as well as working with the team to propel Operation Dagger into the forefront of the local and international scene.

In 2019, Sasha met Lars Williams (Founder of Empirical) while bartending in Singapore and joined the Copenhagen team as part of R&D. Sasha relocated back to Singapore in early 2022 and is currently the APAC Commercial Director of Empirical and co-founder of Fura. 

Christina Rasmussen, Co-Founder

A Danish-American chef and forager who trained in the Culinary Institute of America for pastry.

Shortly into her career, Christina moved to Copenhagen where she later became the head forager for Noma (ranked The World’s Best Restaurant); sourcing, picking and supplying chefs with the best and most intriguing wild ingredients from around Denmark. 

After five years, she then moved on to the plant-based dining group, Ark Collection, as general manager. Christina also shared her knowledge as a forager by developing their wine programs. This linked her earlier position with a more front-facing role on the floor. 

In 2022, she moved to Singapore with her partner to open a concept as a residency, Mallow, in the heart of the city serving flavor-first cocktails and plant-based food.

Her job in the forest opened a new view on how to respect and appreciate quality produce and the possibilities to highlight them. Years of learning how delicate, yet resilient, nature is has been a source of inspiration and created a commitment to being more sustainable. 

Juan Yi Jun, Bartender/Owner

Locally born and raised Juan Yijun (aka Jun) has spent more than 2 decades in the hospitality industry helping to contribute to Asia’s diverse bar and restaurant scene. 

With humble beginnings in speed bars and restaurants, Jun started her formal cocktail training at Ryan Clift’s Tippling Club in 2011 to managing the cocktail program at the newly opened sister restaurant, Ding Dong.

She was then recruited by Luke Whearty and Aki Nishikura (Now of Byrdi Melbourne) in 2013 to help open Operation Dagger, spearheading the progressive cocktail program.

After honing her bartending skills at both Tippling Club and Operation Dagger, she went on to head the multiple bar program at the innovative member’s club 1880 alongside Rusty Cerven (of Worlds Best Bar #1 Connaught Bar, and Manhattan Bar) and Chef Colin Buchan (of Michelin famed restaurants such as Marco Pierre White’s Escargot, Andrew Fairlie’s One Devonshire Gardens, and The Square restaurant in London).

Yijun’s enthusiasm to dive headfirst into creative environments has seen her develop skills within varying disciplines. Following multiple qualifications in graphic and advertising design, including a diploma in music, Yijun went on to open her first pop-up venue in a 110-square-foot space on Club Street.

With Singapore’s high rentals, Yijun decided to overcome this by maximizing a space that wouldn’t normally be utilized. Working with Maxi Coffee Bar by day, Yijun took over the space post coffee shop hours and transformed it into the first No Sleep Club. 

Seeing the potential in the first version of No Sleep Club, she roped in her co-founder Jessica “Hutch” Hutchinson (28 Hong Kong Street, Proof & Company) to bring to life the new No Sleep Club on the hip Keong Saik Road. Jun’s background in creative branding as well as modern bartending and fine dining was coupled with Hutch’s world-class approach to hospitality birthed No Sleep Club into a modern neighborhood bar. 

Martin Villareal, Head Bartender

Martin’s interest in bartending was sparked in 2014 when he won a hotel-organized 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.

Olivia Lee, Senior Bartender

A South Korean native, Olivia was previously a Supervisor at The Ritz-Carlton, Millenia Singapore’s Colony restaurant for four years before joining the Republic team in April 2022.

Olivia graduated with a Degree in Hotel Management from Jeonju University in South Korea and chose to work in the hospitality industry in Singapore as she was drawn to the city’s vibrancy and cosmopolitan culture.

Armed with an interest in bartending, and a natural flair for engaging with guests, Olivia looks forward to showcasing her creativity and Korean heritage through her cocktail creations.

A caffeine lover, coffee cocktails are Olivia’s favorite alcoholic beverage, and she spends her free time exploring new cafes.