Category: Interview

An Interview with Ms. Jaclyn Yan, the General Manager of
Shanghai Dermalab Corporation and the Head of
Swiss Professional Skincare Brand Swissline

Amid the transformative wave in China’s medical aesthetics market shifting from “product scarcity” to “quality competition,” the entry of the Swiss professional anti-aging brand Swissline has been particularly remarkable. How has this brand, with its 36-year legacy in cell therapy, won the trust of Chinese consumers through the precision of “Swiss Made” and the warmth of “full-cycle management”?

Ms. Jaclyn Yan, the leader of Swissline, boasts over 20 years of experience in luxury retail and brand management, making her a seasoned expert in the beauty industry. With exceptional leadership and forward-thinking strategic vision, she has dramatically expanded the presence of Swissline, a top-tier Swiss anti-aging brand, in the Chinese market. By embracing the rigorous ethos of Swiss medical skincare and infusing it with fashion-forward energy and innovative concepts, she has crafted cutting-edge skincare solutions that combine advanced technology and immersive experiences for Chinese consumers.

As an industry leader with both global vision and local insight, Ms. Yan has led her team to deeply cultivate the Chinese market with efficient and professional management. She has driven Swissline’s diverse cross-sector collaborations in high-end medical aesthetics, spa, and lifestyle beauty, seamlessly merging the brand’s profound scientific heritage with contemporary consumer trends. Today, Swissline has become a key player in China’s quality medical aesthetics market, and its advocated philosophy of “full-cycle skin management” continues to inspire the industry’s deeper reflection on professional skincare and humanistic care.

Recently, we interviewed Ms. Jaclyn Yan, the General Manager of Shanghai Dermalab Corporation and Head of Swiss professional skincare brand Swissline, to gain her insights on the brand’s scientific foundation and market strategies, and how its newly launched aromatherapy product line is infusing medical aesthetics with a new healing power that balances body and mind.

Swissline made a high-profile entry into China’s medical aesthetics market this year, but you’ve actually been laying the groundwork for a long time. What is the strategic thinking behind this low-profile yet long-term approach?

Indeed, many assume we’re a “new player” in medical aesthetics, but as early as 2007, Swissline’s CELL SHOCK AGE INTELLIGENCE Cellular Recovery Complex had already bridged the gap between daily skincare and medical aesthetics. Medical aesthetics isn’t a short-term race – it’s a long-term trend.

Swissline’s confidence comes from two pillars: first, our 36 years of expertise in cellular technology, and second, our respect for the skin’s “language.” We don’t believe in aggressive interventions. Instead, we focus on barrier repair and invisible inflammation management, allowing the skin to recover naturally and revitalize itself after medical aesthetic treatments.

Our story began in the 1930s. The pioneering Cellvital Cell Therapy from Switzerland’s Clinique La Prairie laid the foundation for natural medicine, and in 1990, Swissline became the first to translate this technology into skincare. Today, ingredients like madecassoside and ectoin are industry standards, but we were already using them over a decade ago. For example, our Professional Medical Aesthetics Line combines the Pro-Recovery Serum with lymphatic drainage techniques to help reduce post-treatment redness after energy-based procedures like lasers and radiofrequency.

Our clinical report shows that among 30 female participants aged 22–42 who underwent treatments such as fractional lasers, radiofrequency, hyaluronic acid fillers, and ultrasound therapy: after 14 days of continuous use of the Pro-Recovery Serum, skin redness (a* value) decreased by 10.34%, and hemoglobin levels were reduced by 14.70%. Notably, 96.7% of participants agreed that the product significantly improved post-treatment redness.

“Swiss Made” is synonymous with quality, but Swissline seems to go even further?

Absolutely. Our product efficacy is built on the “hardcore foundation” of Swiss craftsmanship. While Swiss regulations allow brands to label products as Swiss Made with just 80% of production costs incurred locally, we hold the Swisscos certification – meaning 100% Swiss R&D and manufacturing. Only 21 cosmetic brands worldwide have earned this certification, reflecting our uncompromising commitment to authentic Swiss heritage.

Medical aesthetic institutions prioritize “efficacy delivery”. How does Swissline win them over?

Today, leading medical aesthetic providers have realized that their business isn’t just about “selling products” or “selling technology,” but about delivering service excellence – much like high-end spas.

Swissline arrives with over a decade of expertise and warm, personalized care, honed in China’s spa and lifestyle beauty markets. We’ve tailored a “Four-Step Companion Protocol” for clinics / Spas: From the Shield Phase (“Pro-Recovery Serum + The Lymphatic-Spheres”) and Pre-Treatment (“Swiss Heal & Repair) to Post Treatment (“Pro-recovery Treatment ”) and Bridge Care Phase (full product range support), Swissline reshapes the medical aesthetic journey with gentle, end-to-end nurturing. This system has increased client repurchase rates by 40%.

Over 36 years, Swissline’s persistence and warmth have been cherished by the world’s most exclusive wellness sanctuaries and luxury destinations. From Clinique Lémanic (winner of the European Aesthetic Technology Award) to the iconic Bürgenstock Resort (where Audrey Hepburn found happiness), from Dubai’s Burj Al Arab to Shanghai’s serene The PuLi Hotel, Swissline’s presence speaks of understated luxury and trust. In China, we’ve partnered with the elegant actress Li Xiaoran to share our story, while collaborating with global medical aesthetics giant Lumenis – helping institutions understand that true premium care = cutting-edge science + human-centric warmth. This is a philosophy we pass on to partners and ultimately to every consumer.

We believe quality = brand warmth + product substance. Swissline’s “philosophy of full-cycle care” represents an indispensable emotional connection in modern society – and the future of human relationships. Medical aesthetics should never be a cold “assembly line,” but rather a “healing studio” for both body and soul.

We noticed Swissline’s recent launch of its aromatherapy line “La Dolce Vita,” why did you choose to enter this field?

I’d like to call this brand a “Sweet Collision” of Eastern and Western healing wisdom. Consumers are increasingly seeking “emotional value,” especially medical aesthetics consumers. Behind their goal of efficiently enhancing their appearance, what they most desire is spiritual and emotional fulfillment. Precisely because of this, I believe it’s even more essential to incorporate aromatic healing to achieve deep mind-body satisfaction.

“La Dolce Vita” means “the sweet life,” blending Western aromatherapy philosophy with the essence of traditional Chinese herbal remedies. It’s not just a fragrance but encompasses every step of emotional skincare, restoring balance to both body and mind through aromatherapy. For example, the “Vetiver & Magnolia” essential oil helps relieve fatigue, tension, and anxiety, while “Blue Lotus” is ideal for antioxidant protection, fighting free radicals, and uplifting mood during recovery.

To give an example: after energy-based treatments, clients often experience anxiety due to scabbing. At this time, Swissline’s products provide excellent skin repair, while the active ingredients in La Dolce Vita’s aromatic essential oils significantly enhance post-treatment emotional stability and stress relief – increasing satisfaction by 25% compared to standard care.

How Does Swissline Maintain Competitiveness Amid China’s “Involution” in Medical Aesthetics?

As China’s economy enters a new phase of high-quality development, the spa, lifestyle beauty, and medical aesthetics industries are also turning a fresh page in quality upgrading. The more turbulent the industry becomes, the more essential it is to return to fundamentals. Our formula is: Quality = Brand Warmth × Product Strength × Cultural Depth.

With an uncompromising pursuit of product excellence and a human-centric approach to market engagement, Swissline not only tailors solutions that combine Swiss precision technology with professional localized services for institutions, but also builds a new bridge of understanding and integration between lifestyle beauty and medical aesthetics in China through “dual-core propulsion.” Whether through cellular technology or the aromatherapy of La Dolce Vita, the ultimate goal is to help people “experience dual rejuvenation – for both skin and soul.”

Like the Swiss national flower, the edelweiss, which blooms in the harsh Alpine cold not through quick-fix fertilizers but through deep-rooted patience, this embodies Swissline’s anti-aging philosophy and the essence of our brand competitiveness.

Chef Antony Scholtmeyer, Culinary Director of Patina Osaka,
on his Seasonality, Sustainability and the Art of Mindful Dining

Antony Scholtmeyer, Culinary Director at Patina Osaka, brings 30+ years of global expertise and Michelin-starred experience from Capella Bangkok to his role. His career reflects a relentless pursuit of culinary excellence and sustainability, collaborating with local farmers to showcase seasonal ingredients.

Beginning his journey in his father’s restaurant, Antony’s passion led him across nine countries, enriching his European culinary style with diverse traditions. At Patina Osaka, he highlights Japan’s exceptional produce like shiitake through refined, simple preparations that honor natural flavors.

Inspired by Japan’s “72 Micro-Seasons,” P72 restaurant embodies nature’s rhythms. Chef Antony embraces farm-fresh mystery produce, believing in “eating what the earth provides.” His philosophy – combining seasonal simplicity with nourishing, memorable dishes – creates elegant dining experiences.

SpaChina interviewed him on P72’s herb garden terrace, reflecting this connection to nature.

Your career has spanned over three decades and across nine countries. How has this global journey influenced your approach to creating dishes that balance indulgence with health and wellness, especially at the restaurant P72 ?

My style of cooking has evolved over time through life experiences. What has influenced P72 the most is my upbringing in the countryside with a garden full of fresh herbs and vegetables. My mother was vegetarian and my father was a chef as well, so we were always eating healthy, freshly cooked good quality food.  If you want to have a healthy sustainable diet, follow the seasons and use the ingredients when they are at their best.

P72 restaurant features a striking 52-meter-long art installation suspended mid-air, resembling “floating tree roots.” Simply contemplating this piece evokes inspiration to embrace nature’s wisdom. It symbolizes a return to origins – to the traditional ways people once sourced and savored food.

While supermarkets offer convenient access to mass-produced vegetables, the truest connection comes from visiting farms or rural markets. This philosophy reconnects us with agriculture’s essence, the rhythm of the seasons, and the purity of authentic flavor.

What inspired P72’s nature-blending, pet-inclusive design?

P72’s semi-open space harmoniously connects indoors and outdoors, adorned with living greenery and seasonal produce to create a therapeutic, nature-inspired ambiance. The Japanese-style garden integrates Chef Antony’s herb garden and uniquely welcomes pets – a rare luxury hotel feature.

Growing our own ingredients allows exclusive culinary experiences found only at Patina Osaka. We control quality, flavor, and authenticity, proudly offering unique dishes made with hyper-local or specially crafted components.

Beyond inclusivity, we’ve created a sanctuary where guests – with or without pets – feel embraced by nature. Every meal becomes a blissful experience infused with natural serenity.

At P72, nearly 70% of the menu is plant-based. How do you ensure these dishes are both nourishing and flavorful, while staying true to the restaurant’s focus on Japan’s “72 micro-seasons”?

We maintain close partnerships with local farmers across Japan’s Kansai region and nearby prefectures like Awaji Island. Each week, we receive a mystery box of seasonal produce – we never know what treasures it holds until opening it. This is the true essence of sustainable organic farming: we embrace whatever the land offers, then transform it into culinary artistry.

This approach is profoundly unique, starkly different from how most restaurants operate today, and it truly challenges our chefs’ skill and creativity. It harks back to the old ways of market shopping – selecting whatever looks freshest that day.

Ultimately, this is the purest form of sourcing and dining: not demanding farmers grow to our specifications, but rather honoring nature’s rhythm and the wisdom of local cultivation.

So it is very inspirational. For example, when the asparagus season began in early May, one of our farmers sent us his new season asparagus, we were the first to receive it, how great that was! It shows that our collaborating farmers have trust and faith in what we are doing, and provides us with a rich, sweet vegetable that you don’t need to do much with other than blanch or grill it and serve it naturally. Full of flavor, it doesn’t get any better than that! Seasonal ingredients are the essence of the 72 Micro-Seasons!

The restaurant repurposes orange peels for desserts like the citrus tart. How do such creative techniques align with Patina Osaka’s broader sustainability goals?

We try to reduce our waste as landfill is a major issue worldwide. I was given a statistic on how much landfill a hotel can produce in a day or week and it’s a problem that needs to be addressed, not only from a hotel’s perspective but also from that of a consumer.

We also repurpose tea leaves. We use the stems and leaves of turnips, pickle them and use them as a tasty garnish. It’s a topic that is easy to talk about but harder to take action on. It’s important to have sustainable metrics that are actionable and trackable so that we, as a hotel, can make a meaningful impact.

Modern diners increasingly seek “functional and mindful” cuisine – dishes that boost immunity, balance energy, or relieve stress. Do you incorporate these benefits when designing your menu?

We employ techniques like pickling, fermentation and dehydration to build nuanced natural flavors while enhancing nutritional value and natural enzymes. This approach also minimizes waste by transforming trimmings into flavor enhancers. Miso remains my cherished Japanese staple – its regional varieties across Japan offer endless possibilities. As an Australian chef, I bring a distinct perspective that allows me to reinterpret this ingredient creatively.

As a culinary destination, we craft balanced menus using fresh, unprocessed ingredients at their seasonal peak. This commitment to nature’s timetable creates inherently wholesome dining experiences designed for satisfaction without excess. Guests leave P72 feeling nourished, balanced and revitalized.

At Patina Osaka, we view food as profound nourishment for both body and soul. When nature’s bounty meets our serene ambiance and attentive service, every element becomes a luxury – the ingredients’ innate purity, the harmonious setting, the thoughtful hospitality. This is dining at its most beneficial and uplifting.

Could you share an example of adapting a classic recipe to enhance its health profile while preserving tradition?

Wellness cuisine isn’t revolutionary. The key lies in balanced compositions of vegetables, herbs, spices, and diverse proteins. My mantra is “freshness first” – overprocessing diminishes vitality. Why peel carrots when their skins contain nutrients? We maximize natural flavors through minimal intervention.

Take charcuterie – traditionally meats and pâtés. At P72, we reimagined it as “vegetable charcuterie,” applying protein techniques to produce. Through pickling, fermenting, and creating vegetable terrines, we’ve developed a signature concept rooted in tradition yet distinctly ours.

Japan’s exceptional produce continues to inspire me. When treated respectfully, ingredients reveal their true brilliance. Raised harvesting and cooking fresh ingredients, I’ve learned to enhance flavors naturally with spices, herbs, and honey. This creative process demands patience, but the reward – dishes that delight both palate and soul – makes every experiment worthwhile.

How do you maintain energy and creativity amid the demands of being a chef? Any non-negotiables in your daily routine?

Its important for me that my teammates are happy and energized to come to work. This is the best energizer I can have. We all feed off each other’s ideas, so we always have a constant flow of creativity and teamwork. I want them to be involved in their daily work to the extent that they feel great pride in serving to our guests a dish or menu that they have contributed to. This then frees me up to be more creative myself. We always talk about “One Team One Goal” so this is the non-negotiable, we have to work together as a team.