Martin Dalsass Ristoriante Santabbondio Switzerland Martin 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 finest ingredients. Hosted by: Compass Rose of Westin Stamford & Plaza

Cheung Kam Chuen
Lai Ching Heen of The Regent, Hong Kong
Hong Kong

Widely 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.

Hosted By: Jiang Nan Chun of Four Seasons, Singapore

Heinz von Holzen Bumbu Bali Indonesia Author 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. Hosted By: Top of the "M" of Mandarin Singapore

Antoine Westermann
Restaurant Buerehiesel
France

Currently 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.

Hosted By: Raffles Grill of Raffles Hotel

Greg Doyle The Pier Australia Greg 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". Hosted By: Greenhouse of The Ritz-Carlton, Millenia Singapore

Masahiro Kurisu
Tankuma
Japan

Masahiro 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.

Hosted By: Inagiku of Westin Stamford & Plaza

Jean Georges Vongerichten Vong USA The 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. Hosted By: Club Chinois of Tung Lok Group of Restaurants

Sergio Mei Tomasi
Four Seasons Milano
Italy

Awarded 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.

Hosted By: Capers of The Regent, Singapore

Vincent Bourdin Valrhona France The 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.

Yann Duytsche Valrhona France Chef 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. Hosted By: Rose Veranda of Shangri-La, Singapore

Michael Ginor
Hudson Valley Foie Gras
USA

A 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 mezza9 Hosted By: mezza9 of Grand Hyatt Singapore

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