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Arun
Sampanthavivat
Arun's, Chicago, USA |
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Philippe
Padovani
Padovani's Restaurant & Wine Bar, Hawaii, USA |
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David
Laris
Mezzo, London, UK
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Special
Guest Chef : Philippe Marand
Barry Callebaut Corporate Pastry Chef
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Harunobu
Inukai & Noriyuki Sugie
Restaurant VII, Sydney, Australia |
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Special
Guest Chef : Michael Ginor
Hudson Valley Foie Gras, USA |
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Special
Guest Chef : Patrick Martin
Le Cordon Bleu, Tokyo |
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Special
Guest Chef : Christophe Bidault
Le Cordon Bleu, London |
Anton
Mosimann -- Mosimann’s, London, UK
Anton Mosimann, the culinary legend from UK would be displaying
his panache at WGS 2002. Having trained as a chef in Switzerland,
Mosimann achieved international recognition as a prodigy in the
culinary field in his mid-twenties and have been now known as one
of the most prominent figures world wide through his many international
accolades and numerous television appearances.
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Arun
Sampanthavivat -- Arun's, Chicago, USA
One of Chicago's most celebrated restaurateur and chef, Arun was
awarded a four-star rating, the highest accolade by The Chicago
Tribune. His numerous awards include The Ivy Award in 1995 by
Restaurant & Institutions magazine, DiRoNA Award in 1998
and 1999.
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David
Laris -- Mezzo, London, UK
Australian-born David Laris is executive chef of Mezzo, one of Europe's
largest restaurants and designer Terrance Conran's flagship in SoHo.
Laris's hallmark style includes unusual contemporary Asian, Mediterranean
and Middle Eastern creations.
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David
Senia -- The Ritz-Carlton, Osaka, Japan
With 13 years of experience, David Senia spends almost half his
lifetime experimenting French and Spanish cuisine. Senia perfected
his craft at various highly acclaimed restaurants such as 2-Michelin
star L'Oasis in La Napoule and the prestigious Hotel Negresco in
Nice.
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Ettore
Bocchia -- Grand Hotel Villa Serbelloni, Lake of Como, Italy
Renowned Bocchia's Italian and International menus have captured
the hearts of many epicures who travelled to the restaurant to enjoy
his cuisine. For this Summit, he will present a sequence of art
expressions in his cuisine that promises to excite your senses.
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Harunobu
Inukai and Noriyuki Sugie -- Restaurant VII, Sydney, Australia
Both co-executive chefs at Restaurant VII, Inukai and Sugie are
also the best of friends. Between them, both chefs have spectacular
credentials that have received many media attention. Their cuisine
takes its cue from the French tradition but is heavily influenced
by Japanese culinary practices.
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Harunobu Inukai and Noriyuki Sugie will be hosted at Restaurant
360. |
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Click
here for more information on Harunobu Inukai and Noriyuki
Sugie. |
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Hemant
Oberoi -- Taj Mahal Hotel, Mumbai, India
With a strong passion for food, Hemant Oberoi has been the main
creative force behind Taj Mahal Hotel’s many trend-setting
dishes. Awarded Executive Chef of the Year by H&FS in 1993,
Oberoi dedicated most of his time in conceptualising innovative
dining experiences, which many considered eclectic.
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Marcus
Samuelsson -- Aquavit, New York, USA
With Samuelsson's unique heritage and talent, he is currently America's
most talked-about celebrity chef. The youngest chef ever to receive
a three-star restaurant review twice from The New York Times in
1995 and subsequently in 2001, Samuelsson was also awarded the best
'Rising Star Chef' from the James Beard Foundation.
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Philippe
Legendre -- Four Seasons Hotel George V, Paris, France
Just two months after opening Le Cinq of Four Seasons Paris, Executive
Chef Legendre was awarded his first star or 'Macaron' from the Michelin
Guide; a second star was awarded within only a year, in March 2001.
Such swift recognition is an unprecedented achievement!
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Philippe
Padovani -- Padovani's Restaurant & Wine Bar, Hawaii, USA
With 30 years of culinary experience, Padovani has an international
reputation as a perfectionist and his standards of excellence are
strictly enforced both in the kitchen and in the front of the house.
He has developed and operated restaurants worldwide with consistent
success.
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Sergi
Arola -- La Broche, Madrid, Spain
Winner of Vitoria Creative Haute Cuisine by Young Chefs in 1996
and named Chef with the Greatest Scope by International Gastronomy
Academy, Sergi Arola is a promising star at a young age of thirty-three.
In just four years after opening La Broche, Arola has forged himself
a place among the elite of great gastronomic creators, earning his
first Michelin star in 1999 and the second in 2000.
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Zhang
Jin Jie -- Green Tea House, Beijing, China
Multi-talented owner and chef of the classic-modern Green Tea House,
Zhang Jin Jie is also an accomplished classical musician and artist.
Inspired by the changing season, her creations are a work of art
with each dish cleverly infused with Chinese teas, spices, flower
petals and signature garnish, Green Tea Powder.
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Special Guest Chefs
Philippe Marand -- Barry Callebaut, France
After learning his skill as a pâtissier at The Inter-Continental,
Dalloyau, and The Ritz-Carlton, Paris, Marand then went on to become
a teacher at the world famous Lenotre pastry school in France. He
will present special Barry Callebaut Chocolate Workshop.
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Michael
Ginor -- Hudson Valley Foie Gras, New York, USA
An esteemed chef and food critic, Michael Ginor is involved in many
facets of the culinary world. He is also the co-founder, owner of
Hudson Valley Foie Gras.
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Patrick Martin
-- Le Cordon Bleu
Vice-President of Culinary Education Development, Patrick Martin is
Le Cordon Bleu’s international ambassador, travelling throughout
the world teaching and demonstrating Le Cordon Bleu’s methods
and ‘L’Art de Vivre’.
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Christophe
Bidault -- Le Cordon Bleu
With extensive
experience as a Pâtissérie Chef in London’s foremost
restaurants and hotels such as Le Saveurs Hotel and The Ritz Hotel
London, Christophe Bidault has an amazing flair in this intricate
culinary artistry.
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