| Singapore's
top restaurants and hotels are invited to participate in this
wondrous gastronomic journey. Each of the invited establishments
will host a Masterchef where more exciting culinary activities
unfold. |
| |
Week
One
30
March - 5 April 2003
|
|
Week
Two
6
- 12 April 2003
|
| > |
Allan
Koh
KOKO
Restaurant, Melbourne, Australia |
>
|
Emmanuel
Bassoleil
Hotel Unique, São Paulo, Brazil |
| > |
Floyd
Cardoz
Tabla, New York, USA |
> |
Jenny
Parton
Sileni Estates, New Zealand |
| > |
|
> |
Jimmy
Sneed
The Frog and The Redneck |
| > |
Marc
Francois Bonard
Le Cordon Bleu, Tokyo, Japan |
>
|
Patrick
Hsu
My Humble House,Taipei, Taiwan
|
| > |
|
>
|
Roland
Jöhri
Jöhri's Talvo, St. Moritz, Switzerland |
| > |
Patricia
Yeo
AZ, New York, USA |
> |
Zhang
Jin Jie
Green T. House, Beijing, China |
| > |
Stefania
Moroni
Altro-luogo Aimo e Nadia, Milan, Italy |
|
|
| > |
Special
Guest Chef: Nicolas
Bernardé
Chef
Pâtissier, Le Cordon, Paris, France |
> |
Special
Guest Chef: Grant
MacPherson
Wynn Resorts, Macau |
| > |
Special
Guest Chef: Patrick
Martin
Vice-President of Culinary Education Development,
Le Cordon Bleu |
> |
Special
Guest Chef: Michael
Ginor
Hudson Valley Foie Gras, New York, USA |
|
Allan
Koh - Koko Restaurant, Melbourne, Australia
As chef de cuisine at KOKO, Allan Koh has played an integral role
in the development of modern Japanese cuisine in Australia. Koh has
been directly involved in the opening of a number of Melbourne's leading
restaurants including the Chinois, B Coz, and the Waterfront Seafood
restaurant. Passionate and creative in the culinary arts, Koh was
brought up with a strong background in the foodservice industry.
|
|
Emmanuel
Bassoleil - Hotel Unique, São Paulo, Brazil
Emmanuel Bassoleil's has excited countless gourmets with his creative
French-Brazilian modern cuisine. Under the influence of many chefs
of renown, his gift in gastronomy was polished to resplendence.
One of the noblest chefs, who refined Bassoleil's aptitude in
the culinary arts, is the exalted Claude Troigos - son of the
legendary chef Pierre Troigos. Having seen Bassoleil's ambrosial
display at 3-star Michelin Roanne in France, Troigos invited Bassoleil
to be the Director of Kitchens at Roanne in Brazil.
|
|
Floyd
Cardoz - Tabla, New York, USA
With recognitions such as 3-stars from The New York Times
and Best Indian Restaurant in the Sixth Annual Eat Out Award conferred
by Time Out New York in May 2002, Floyd Cardoz has made
a stand in America's competitive culinary arena representing the
'coming of age' for modern Indian cuisine.
|
|
Frédéric
Anton - Le Pré Catelan, Paris, France
Frédéric
Anton was chef de cuisine at Robuchon’s three-Michelin starred
restaurant, Jamin in 1991, before the opening of three-Michelin
starred restaurant Joël Robuchon in 1993, where he was also
chef de cuisine till the restaurant changed hands to Alain Ducasse
in 1996. During the transition, Anton had worked with Ducasse
for six months before moving on.
In
1997, Anton took over the kitchen of Le Pré Catelan and
has since brought the restaurant to new heights by gaining his
first Michelin star in 1998. Till now, he has maintained a two-Michelin
star rating since 1999.
|
|
Jenny
Parton - Sileni Estates, New Zealand
The Executive Chef of Sileni Estates, Hawkes Bay, New Zealand,
Jenny Parton has been leading the culinary team of this winery
since December 2002. Her style of cuisine always draws upon a
myriad of flavours, influences and ingredients from countries
in the region. For the Summit, she will present her skills at
My Humble House, from 7 to 11 April 2003.
|
|
Jimmy
Sneed - The Frog and The Redneck
Jimmy was chef/co-owner of the very popular The Frog and The Redneck,
which was a tribute to what the French have contributed to what
is now "Modern American Cuisine" and specifically to
what the very talented Chef Jean-Louis Palladin taught Jimmy.
Among the honors, Jimmy Sneed has received: he was thrilled to
have been chosen by Julia Child as a featured chef in her series
"In Julia's Kitchen with Master Chefs". In fact, he
was the only chef in the series to have two shows. (Julia later
attended a dinner in her honor at The Frog and The Redneck.) He
has appeared on TV over a hundred times and has been a featured
chef at Disney World, on the Discovery Channel's "Great American
Chefs" series, the TV Food Network, CNN, PBS, Headline News,
and for a year had a weekly spot on WWBT-12, the NBC affiliate
in Richmond.
In
addition, Sneed was twice nominated for the James Beard Award
for "Best American Chef", Mid-Atlantic region, and was
twice invited to participate in the prestigious Masters of Food
and Wine event in Carmel, California.
|
|
Marc
Francois Bonard - Le Cordon Bleu, Tokyo, Japan
Of French origin, Marc Francois Bonard is currently the chef de
cuisine at Le Cordon Bleu Tokyo, Japan. With extensive culinary
experience, Bonard has worked with reputable establishments both
in France and Japan.
|
|
|
Oriol
Balaguer - Estudi Xocolada, Barcelona, Spain
Oriol
Balaguer's exceptional gastronomic fanfare has been epitomised a
the Bauhaus of dessert making. Revolutionary in nature, his elaborate
creations astound many urbane palates and delectate pastry aficionados.
In September 2002, he started a new company called "Estudi
Xocolada" the Chocolate Studio, with the objective of creating
delectable pastry works that astound even the most urbane palates.
|
|
Patricia
Yeo - AZ, New York, USA
Since
the restaurant AZ first opened its doors in May 2000, Patricia
Yeo has been winning acclaim for her unique cuisine. By incorporating
elements of her worldly upbringing (and techniques from her doctorate
in biochemistry), she has created an innovative, elegant and intricate
menu, which personifies a new style of upscale cuisine.
|
|
Patrick
Hsu - My Humble House, Taipei, Taiwan
As
the Vice President and Executive Chef of My Humble House, Patrick
Hsu is instrumental to the success of this elegant restaurant
which set up is definitely far from humble. Since it opened its
doors in 2000, My Humble House enjoys a distinguished patronage
of prominent politicians, entrepreneurs, and celebrities. The
restaurant flaunts an interior décor of modern elegance
combine with classic Chinese arts pieces and luxurious private
dining rooms. In addition to an unrivalled dining environment,
the restaurant is also well known for its shark's fin and abalone
dishes, and Cantonese dim sum and desserts by Patrick Hsu.
|
|
|
Roland
Jöhri - Jöhri's Talvo, St. Moritz, Switzerland
Set in a 17th century farmhouse and located in the nearby village
of Champfer, Jöhri's Talvo is known and recognised as the best
restaurant in the area by many. Roland Jöhri is an extremely
talented chef, his dishes are extraordinary and marvelled by both
critics and gourmets.
|
|
|
Stefania
Moroni - Altro-luogo Aimo e Nadia, Milan, Italy
Opened
since end 2001, Altro-luogo Aimo e Nadia is a project by Stefania
Moroni, together with her parents, Aimo and Nadia Moroni, and artist-scientist
cum musician, Paolo Ferrari. It is a restaurant where contemporary
art, food, and wines are paired with perfect harmony.
|
|
Zhang
Jin Jie - Green T. House, Beijing, China
Classical
musician and artist-turned-chef, Zhang Jin Jie transform each dish
into an art piece that entices the five senses. Zhang's talents
have created the Green T. House style in Beijing that embodies nature,
elegance and simplicity while combining modern with classic to form
new interpretations of Chinese culture and philosophy. While creating
My Humble House in Singapore, Zhang has imbued every aspect of the
restaurant with her modern design philosophy, and her exceptional
style of cooking and artistic presentation.
|
|
 |
Grant
MacPherson - Wynn Resorts, Macau
Grant MacPherson, former executive chef of The Bellagio - a US$1.6
billion Las Vegas resort, was in charge of the culinary operations
of 20 food & beverage outlets, including menu development &
food preparation, producing an annual food & beverage revenue
of US$220 million. In addition, he was responsible for all culinary
support facilities and the direct supervision of over 800 employees.
MacPherson's
culinary expertise has been featured in several publications such
as New Asia Cuisine & Wine Scene, Bon Appétit, Ansett
Chefs, Foie Gras and Art Culináre. He enjoys sharing his
time and energy with many charities and has made guest appearances
for charity events in 15 states. His talents have been showcased
with award winning chefs including Alain Duccase, Jean-Louis Palladin,
Joël Robuchon, Raymond Blanc, Nobu Matsuhisa. Like many of
the chefs he has come in contact with, MacPherson is dedicated to
his art and passionate about his profession.
MacPherson
had recently moved on to lead the opening of a new casino resort
in Macau - Wynn Resorts.
|
|
Michael
Ginor - Hudson Valley Foie Gras, New York, USA
Michael Ginor is the president of America's largest foie gras
producer, Hudson Valley Foie Gras. He is also a noted chef, food writer
and member of several prestigious culinary institutes.
|
|
Nicolas
Bernardé - Chef Pâtissier, Le Cordon Bleu, Paris, France
Born in Paris, France, Nicolas Bernardé joined the Le Cordon Bleu
as head of the pastry department in October 2001. He began his culinary
journey in 1982 at the school Jean Ferrandi where he ranked first
in pastry training and was named "Best Apprentice in France". He honed
his skills at renowned pastry shop Dalloyau, in Paris, and later obtained
his professional pastry certificate at the Paris Chamber of Professions.
|
|
Patrick
Martin - Vice-President of Culinary Education Development, Le
Cordon Bleu
Having garnered with over 25 years of experience worldwide, Patrick
Martin is the vice-president of Culinary Education Development of
Le Cordon Bleu. He began his culinary career at the age of 15 as an
apprentice at the 2- Michelin star rated Restaurant du Parc in Basse
Goulaine. Martin is a two-time recipient of the Gold Medal of the
Culinary Academy of France, and a winner of the prestigious French
National Trophy for Cuisine and Pastry.
|
|
Best
viewed in 1024 by 768 screen resolutions.
Peter
Knipp Holdings Pte Ltd. All Rights Reserved 2003.
|
