Secrets to Success: Cynthia Chua, Spa Esprit Group

Welcome to the fifth part of our six part series, Secrets to Success, where F&B insiders and leaders share their thoughts on what makes a successful business in Singapore.

For over 20 years, Cynthia Chua, founder & managing director of the Spa Esprit Group, has brought beauty, lifestyle and F&B concepts to life on our shores and beyond. The group's brands like Strip and Browhaus started as rather revolutionary concepts in Singapore (let's face it, fifteen years ago, brazillian waxes were considered quite far-out in Asia), and are now household names. 

Its many F&B concepts including Tiong Bahru Bakery and Bonchinche thoughtfully blend different food and beverage offerings with a great sense of style that's unique to each brand and location, to give customers a great overall experience. Chua says this is just the starting point. "Creating a successful brand or concept is only the first step in a long journey ahead. In order to stay at the top of the game, you need to be constantly innovating and not rest on your laurels."

It's clear that Chua acts on her words. With over 15 brands and 100 outlets under her management, it's evident that this entrepreneur and her team are always moving forward and not luxuriating in their previous successes. Says Chua, "Have passion for all that you create and do, and make sure it is reflected in the brand and echoed through the people you work with. Most importantly, always remember to combine passion with stamina and great tenacity."


Click here to read Part 1, with Chris Phillips, culinary operations director of PS. Cafe.

Click here to read Part 2, with Jason Jones, culinary director of the Loco Group.

Click here to read Part 3, with Andrei Soen, creative director of Park Bench Deli.

Click here to read Part 4, with Aun Koh, of Chubby Hubby and The Ate Group.

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