David Lim is a seasoned distinguished entrepreneur in Asia’s fine beverages and dining scene, recognized for founding one of the region’s largest wine specialty chains and receiving accolades such as the Malaysia Book of Records, Brand Laureate Best Brands Award, and South East Asia Wine Pioneer Award. Honoured among Hospitality Asia’s Top 100 Personalities and Prestige Malaysia’s Top 40 Under 40, he is renowned for shaping the region’s wine and hospitality landscape. Today, as Partner and Founder of Chateau Dionne Kuala Lumpur, David channels his passion and vision into creating refined dining experiences guided by his creed: “Life is too short — cheers to living it well.”

Maxc Cheng is an acclaimed culinary talent whose career spans some of the world’s most prestigious Michelin-starred kitchens in Singapore, Japan, and France, including The Ritz Carlton Millenia Singapore, Les Amis Group, Inua Tokyo, La Cime Osaka, and Les Trois Soleils de Montal. Renowned for blending classical techniques with contemporary flair, he now leads the culinary direction at Chateau Dionne Kuala Lumpur, crafting refined dining experiences that celebrate both tradition and innovation.

A hospitality management graduate, Canny brings over 12 years of expertise in corporate strategy, HR, and client relationship management. She has worked alongside leading global and regional brands such as AIA, Grand Hyatt, CTOS, Le Creuset, and BYD, shaping impactful corporate programs and events. With proven experience in curating high-profile occasions — from corporate events to bespoke wine, whisky, and cigar pairings — she blends business acumen with a passion for the finer things in life. At Chateau Dionne Kuala Lumpur, Canny drives corporate strategy and client engagement, ensuring every collaboration reflects the brand’s hallmark of elegance and sophistication.

Nigel is a hospitality operations professional with WSET Level 3 certification and Sommelier Foundation training from the Taiwan Wine Academy. With a career spanning restaurant operations, he combines managerial expertise with hands-on knowledge in both culinary arts and wine service, enabling a holistic and pragmatic approach to leadership. His experience competing in prestigious culinary competitions across Asia, including HOFEX FHM and Thailand Ultimate Chef, sharpened his adaptability, creativity, and ability to perform under pressure. Dedicated to operational excellence, Nigel bridges the kitchen, cellar, and service floor to deliver seamless, high-level dining experiences that balance precision, efficiency, and guest satisfaction.