Allan Koh

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. He was involved in his family business in Malaysia in his youth, ensuring the well being and standards of Koh Wholesale Seafood where his key role was to ensure the quality of the product was to the highest standard. This philosophy is reflected in his culinary style which reflects simplicity yet exquisite.

Emmanuel Bassoleil

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.

Currently, he is the highly esteemed Executive Chef of Hotel Unique, Vice-President of the “Brazilian Association of High Quality Gastronomy” and Owner of Bar Azucar. Some of the plethora of rare accolades he had been presented include his reception of the prestigious “L’ordre de L’academie Culinaire de France”, which is unprecedented in Brazil, “Best Chef of the Year” in 1993 and 2001 and “Professional recognition in gastronomy 2002”. With the passion to impart his gastronomic brilliance to others, Bassoleil had published six critically acclaimed cookbooks to the delight of his loyal aficionados worldwide.

Emmanuel Stroobant

'Passionate' is the word that some have used to describe executive chef and owner of Saint Pierre, Emmanuel Stroobant.

Branded for his creativity and relentless innovation when designing the restaurant's menu to reflect the four seasons, Stroobant constantly revamps the menu to evoke an elevated sensorial experience. Having trained under top chefs, from one to three Michelin-starred restaurants, such as Pierre Romeyer Maison De Bouche, Barbizon and Chene Madame, Stroobant's ability to create sumptuous delicacies surfaced since two years ago when he founded Saint Pierre.

For his indisputable commitment towards culinary and service brilliance, Stroobant has been awarded 'Best Apprentice Chef of Belgium' in 1987 and 1988, and has achieved the glamorous title of 'Chef of the Year' at the WGS Awards of Excellence 2002.

Floyd Cardoz

With prestigious 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. The talented and innovative Indian-born is the executive chef at restaurateur Danny Meyer’s Tabla, a groundbreaking and high-end American restaurant presenting unique and exciting Indian cuisine intrinsically fused with Western-style ambiance. This radiant chef is exceptionally particular about details and personally tends to the cocktails that also emancipate the Indian-Western fusion. Cardoz and his motivated team of seven chefs were also the main driving force behind “Dinner for Hope”, a very successful and inspiring culinary charity event in aid of the earthquake victims in India recently hosted by the chic and classy Tabla in Manhattan, New York.

Frédérick Anton

With a resume that looks like the Michelin Guide, it is no surprise that two-Michelin starred chef Frédéric Anton is one of the best reasons one should dine at the celebrated Le Pré Catelan in Paris. After hotel school, Anton began his career with Le Capucin Gourmand, a one-Michelin starred restaurant with chef Gérard Veissière. At the same time, he was pursuing a diploma in pastry and chocolate making.

He then worked with two-Michelin starred, Robert Bardot, and three-Michelin starred, Gérard Boyer before commencement of his long relationship with Joël Robuchon. He 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.

Grant MacPherson

Grant MacPherson, ex-executive chef of The Bellagio - a $1.6 billion Las Vegas resort, was in charged of culinary operations of 20 food and beverage outlets, including menu development and food preparation, producing an annual food and beverage revenue of $220 million. In addition, he is 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 fifteen states. His talents have been showcased with award winning chefs including Alain Duccase, Jean-Louis Palladin, Joel 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.

Hiroshi ishii

In the earthy comfort of an authentic 17th-century farmhouse, which lends ambience to the Keyaki Japanese Restaurant, Executive Chef Hiroshi Ishii reigns over the kitchen run by a team of 18 cooks and staff. He demands perfection and dedication from them.

Since his transfer from Sari Pacific Hotel in Jakarta, Indonesia, in 1988, Chef Ishii has offered his diners the widest choice of cooking styles under one roof. In his 28 years of working experience, he has acquired the culinary skills of the full spectrum of Japanese cooking. It is, therefore, not surprising that he is accomplished at preparing kaiseki - the haute cuisine of Japanese cooking.

He may rule the kitchen but his heart belongs across the counter with his guests. 'Their interest is my interest,' says Chef Ishii. He is always striving to provide great food that is natural, authentic and pleasing to the palate and the eye. Its fine reputation, and Chef Ishii's culinary skills, are acknowledged by the numerous Japanese corporate and businessmen who frequently patronise this icon of the Singapore restaurant scene. Reservations are recommended.