Brian
Cleere -- Grand
Hyatt Singapore
Executive Chef
Indulge in Michelin stardom at the Grand Hyatt Singapore with executive
chef Brian Cleere. Having graduated from the Dublin College of Catering,
Brian Cleere started his craft at the award-winning Park Hotel Kenmare,
an exclusive Relais and Châteaux in the southwest of Ireland.
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Bonaventura
Mansi
-- The Fullerton Singapore
Executive Chef
Bonaventura Mansi, the recently appointed executive chef of The
Fullerton Singapore is not a newcomer to Asia. Having worked at
various Asian countries including Hong Kong, Malaysia, Philippines,
and Thailand, he is very familiar with the Asian culinary heritage
and culture, in addition to his European roots.
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Click
here for more information on Bonaventura Mansi. |
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Christophe
Megel -- The Ritz-Carlton, Millenia
Singapore
Executive Chef
His story is familiar only because we've heard movie and music stars
tell it over and over again. Born into the family business with
a predisposition towards cooking already in his veins, Christophe
Megel pretty much had his future spelled out for him in the book
of life.
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Click
here for more information
on Christophe
Megel. |
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Dan
Bahadur Singh -- Rang Mahal Pte Ltd
Executive Chef
With vast experience in authentic Indian cuisine, Dan Bahadur Singh
perfected his craft at one of the world's most prestigious hotels,
the Taj Mahal Hotel. Singh recently joined Rang Mahal at The Pan
Pacific Hotel Singapore as sous chef.
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Click
here for more information
on Dan
Bahadur Singh. |
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Jean
Paul Naquin -- Raffles Hotel
Executive Chef
Singapore, 20 September 2001 is the day that one of the brightest
stars in the culinary arena befall at Raffles Hotel. Jean Paul Naquin
now holds the realms at the kitchens of Raffles Hotel as the executive
chef.
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Click
here for more information
on Jean
Paul Naquin. |
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Jean-Yves
Meraud
-- Grand Copthorne Waterfront
Hotel Singapore
Executive Chef
Originating from Brittany in the Western part of France, Jean-Yves
was brought up in the family hotel business, giving him a unique
insight into the profession. Influenced by his past experiences
at various prominent establishments throughout the world, Meraud
adopted a light and expressive style in his culinary creations that
has become his trademark.
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Click
here for more information
on Jean-Yves
Meraud. |
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Martin
Aw Yong -- Four
Seasons Singapore
Executive Chef
Meet one of Singapore’s own home-grown talents and rising star
chef, Martin Aw Yong as he assists a two-Michelin star masterchef
at this Summit. Considered as one of the most impressive Asian chefs
in the region, Martin Aw Yong does the locals proud by being the
only Asian staff within the Four Seasons and Regent Hotel family
to head the entire culinary team of sixty.
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Click
here for more information
on Martin
Aw Yong. |
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Peter
Schintler -- Shangri-La
Resorts & Hotel
Chef de cuisine
Shangri-La Hotel Singapore, BLU sleek bar, fine Californian Cuisine
and late night live jazz. Food for the Soul - a masterpiece created
by Peter Schintler, chef de cuisine of BLU, Shangri-La Hotel Singapore.
Peter Schintler's contemporary styled cuisine takes centerstage
at BLU. Schintler's unique signature style and regional culinary
techniques greatly reflect the colourful and healthy lifestyle of
modern Californian culture. Schintler brings a wealth of culinary
expertise to the table, having worked in several fine-dining establishments.
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Click
here for more information
on Peter
Schintler. |
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Sam
Leong --
ASIAN Restaurant Bar, Tung Lok Group
Director of Kitchen
Possessing not just a skilful grasp of classic Chinese cooking,
Sam Leong was also gifted with an instinctive feel for innovation
that would serve to enhance the already impeccable quality of his
food.
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Seiji
Hayashi -- Restaurant 360
Executive Chef
An exceptional talent in the culinary arts and passionate in his
profession, Hayashi or known to many as Toshi, is the man behind
one of Singapore's hottest waterfront restaurants, Restaurant 360.
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Tse
Wai Shing --
Club Chinois, Tung Lok Group
Director of Kitchens
A chef who believes that food should bring happiness, Tse Wai Shing
aims to translate the immense joy he gets out of cooking and creating
into the food he serves so that every customer walks out of the
restaurant happy after a great meal.
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Vladimir
Scanu -- Equinox,
by Raffles International
Executive
Chef
Vladimir
Scanu, the Executive Chef of Equinox
heads the culinary team of this exciting restaurant and bar. Scanu
is responsible for the development, production and quality of each
of the distinct cuisines of Equinox Complex, which encompass bars,
Western and Asian restaurants and four private dining rooms.
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Click
here for more information
on Vladimir Scanu. |
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