Dalsass is owner/chef of Ristoriante Santabbondio, one
of Switzerland’s finest restaurants which has a rating
of one Michelin star and 18/20 from the Gault Millau.
The cuisine is tasty and refined and produced from the
by: Compass Rose of Westin
Stamford & Plaza
Cheung Kam Chuen
Ching Heen of The Regent, Hong Kong
regarded as one of the best chefs in Hong Kong, Chef Cheung
is responsible for the highly acclaimed Lai Ching Heen restaurant
at the Regent, Hong Kong. The restaurant has been voted third
"Best Restaurant in the World" by Patricia Wells of
the International Herald Tribune and "One of the World’s
10 Great Hotel Restaurants" by Hotels Magazine in 1994.
By: Jiang Nan Chun of Four Seasons,
Heinz von Holzen
of the highly acclaimed cookbook, The Food of Bali, and
owner of Bali’s first authentic Balinese restaurant, Bumbu
Bali, Heinz von Holzen has mastered a signature style
of cuisine which combines the western techniques with
the exotic flavours of Bali.
By: Top of the "M" of
President of the Chambre syndicale de la Haute Cuisines Francaise,
Antoine Westermann is owner/chef of Restaurant Buerehiesel which
holds an enviable rating of 3 Michelin stars and 19/20 from
the Gault Millau.
By: Raffles Grill of Raffles Hotel
Doyle is chef/owner of The Pier, regarded to be Sydney’s
finest seafood restaurant. Chef Doyle has carved out an
enviable reputation for treating the freshest seafood
with flair and finesse. He was awarded 2 chef’s hats in
the Sydney Morning Herald Good Food Guide and scored 16/20
points and was named the "Best Seafood Restaurant".
By: Greenhouse of The
Ritz-Carlton, Millenia Singapore
Kurisu is one of 6 grand chefs of traditional Japanese cuisine.
His restaurant, Tankuma in Kyoto, serves a signature style of
cuisine based on simplicity and refined flavours with a flair
for exquisite presentations.
By: Inagiku of Westin Stamford
brainchild of the Vong, an elegant contemprary restaurant
with three branches in Hong Kong, London and New York
which specialises in innovative French cuisine with subtle
Oriental influences. Widely regarded as one of America’s
most creative chefs.
By: Club Chinois of Tung
Lok Group of Restaurants
Sergio Mei Tomasi
Four Seasons Milano
the "Chef of the Year" in 1998 by Campione d’Italia,
Chef Mei Tomasi is currently the Executive Chef at the Four
Seasons Milano. His passion for promoting Italian Cuisine also
sees him winning the gold and silver medals for the Italian
Culinary team in the Culinary World Cup in 1996.
By: Capers of The Regent, Singapore
regional pastry consultant for Valrhona, Chef Vincent
is responsible for the opening of Valrhona Far East representative
office in Singapore. He is also the founding member of
the Tea Drinker Club in Paris.
Duytsche was previously assistant pastry chef at Le Moulin
de Mougins, Roger Verge restaurant which was awarded three
Michelin stars. Currently as an Assistant Pastry Chef
at the world famous Valrhona, Chef Duytsche’s experiences
and innovative creations have driven Valrhona to new heights.
By: Rose Veranda of Shangri-La,
Valley Foie Gras
noted chef and food writer, Michael Ginor is involved in many
facets of the culinary world: product development, charitable
events, workshops and demonstrations. He is also the founder
and president of Hudson Valley Foie Gras. Michael Ginor will
be displaying his specialty during the Masterchef Safari at
Hosted By: mezza9
of Grand Hyatt Singapore