A veteran in his profession, Chung Ho Shi first discovered his passion for cooking in his early teenage years and has never looked back. The Hong Kong citizen received professional training from top chefs in numerous renowned Cantonese restaurants in his homeland. Chung's 22-year culinary experience in leading five-star hotels and speciality restaurants has given him a broad perspective and enormous exposure to Cantonese cuisine, which he translates into refreshingly creative gastronomic delights on Golden Peony's menu. His insatiable desire for perfection constantly drives his creative style of cooking to a higher level, always seeking exciting ingredients to create modern Cantonese cuisines.

Chef Wolfgang Ranner brings to the table the distinct tastes of Europe, with a hint of Asian flair. Chef Wolfgang enjoys the freedom of creating new dishes and surprising the palate using a delightful mix of local produce, fresh seafood and herbs with traditional meats and pastas. By combining Austrian, Italian and Classic French cooking methods, with techniques unique to central European Cuisine. After completing his formal training at the highly acclaimed Austrian Chefs School, Chef Wolfgang further honed his culinary skills by traveling and working in Europe, Middle East and Asia. Chef Ranner has participated in numerous culinary competitions and has received awards for his creativity, including the winner of the Austrian National Chef Competition and world champion in Johannesburg, South Africa. He is also a member of Chaines Des Rotisseurs, Austria. He now looks forward to putting his own stamp on the dining experience you'll only find at Conrad Centennial Singapore.

Frank Ruidavet honed his skills in New York in 1983 at some of the best restaurants in the city, like The Ritz-Carlton Hotel’s Raoul’s, Top of the Park, The Ambassador Grill and Restaurant Bertrand. He later went on to work for Jean-Georges Vongerichten as executive sous chef at the Lafayette Restaurant, Drake Swissotel, which was the first hotel restaurant to receive a four-star rating from the New York Times. The chef who is moved by the colours, textures and smells of Asian cuisines, returned to Asia to a position at The Regent, Kuala Lumpur, and then to Four Seasons in Bali, the Maldives, and now to the cosmopolitan city of Singapore, where he heads the culinary team.

Having worked at various Asian countries including Hong Kong, Malaysia, Philippines, and Thailand, Bonaventura Mansi is very familiar with the Asian culinary heritage and culture, in addition to his European roots.

Originating from Brittany in the western part of France, Jean-Yves Meraud 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.

Michele Pavanello, having worked his way through the ranks, has had several years of extensive experience. The 33-year-old Italian secured a job as a commis cook in a restaurant Antica Locanda Montin in Venice at the tender age of 15, where he spent his next five years learning the ropes. Pavanello then moved to Trieste, where he worked as Chef de Partie in a popular restaurant, which subsequently opened an opportunity for him to work on board the luxurious cruise liner, MV Royal Princess. Armed with a vision of expanding his culinary influence, Pavanello ventured into England as well as to South Africa, where he worked in one of the finest and most extraordinary hotels in the world - The Palace of the Lost City.

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.

With more than 19 years of experience, Chef Gregoire has worked with Master Chef Roland Durand in France and he is very familiar with the Asian culinary heritage after having spent over 10 years in the region, including China, the Philippines, Vietnam as well as the Bahamas. Chef Gregoire hopes to continue creating memorable experiences in the tradition of Raffles Hotel's culinary excellence.

Otto Weibel is the president of Singapore Chefs Association. He has judged many of the culinary competitions that have taken place in Asia as well as in Switzerland, China and Luxembourg. His culinary expertise has also won him many awards, among them are: WGS Awards of Excellence Lifetime Award 2001, Chef Restauranteur of the Year from the International Food & Beverage Forum 1999, Excellence for Singapore Award Singapore Chefs Association 1999, Coc d'Or Italian Chefs Association 1987 and many more.

The executive chef of The Regent Singapore, Joseph Oldham boasts over two decades of industry experience, which saw him active behind the stoves of numerous Four Seasons Hotel & Resorts. From 1993 to 1997, Oldham was sous-chef at Four Seasons Resort Maui and Four Seasons Resort Aviara. Prior to his current posting at The Regent Singapore, Oldham took on an executive chef position at the Four Seasons Resort Nevis, West Indies (the only AAA Five Diamond Resort in the Caribbean). In his present position, Oldham spearheads the entire culinary operation, including Capers restaurant and Summer Palace. He also oversees banquet, in-room dining and off-site catering services.

His story is familiar only because we have 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. Committed to his industrious staff, his award-winning establishment, and his discerning customers, Megel is today a prime example of an outstanding management and quality foodservice genius.

Shawn Armstrong has held senior positions in some of the best seafood speciality restaurants around the globe, like the famous McCormick and Schmick’s Seafood Restaurant in America, as well as the acclaimed, Oyster and Wine Bar in Hong Kong.

His approach to food is that it should have a sense of the region, be wholesome and most importantly focused, yet maintaining the delicate balance of trend and personal style.

Chef Daniel is no stranger in the local food and beverage scene. With 32 years of culinary experience garnered from well-known hotels and restaurants in Singapore, Chef Daniel’s commitment to perfection has gained him the honour of winning many prestigious awards in Food Asia, the Singapore Chef’s Association Cooking Competition and Gourmet Hunt 2002. Prior to joining Sheraton Towers Singapore, Chef Daniel was the Director of Kitchens with the Imperium Chinese Dinning. He was also part of the opening team for several exclusive restaurants and hotels in Adelaide and Melbourne, Australia. Chef Daniel’s working philosophy of enhancing the finished product through continual and relentless experimentation, will ensure Sheraton’s culinary standards will scale greater heights.

Possessing not just a skillful grasp of classic Chinese cooking, Sam Leong is also gifted with an instinctive feel for innovation that will serve to enhance the already impeccable quality of his food. Leong has definitely made a name with Chinese cuisine and has appeared in promotions in the United States with Wolfgang Puck. He was also invited as guest chef at the famed James Beard Foundation Dinner in 2000. Prior to joining Tung Lok Group, Leong was part of the opening team responsible for the overall Chinese food operations at Four Seasons Singapore.

The young and dynamic force behind the artistic My Humble House at the Esplanade Mall, Thomas Chai brings with him a firm culinary foundation and a passion for creativity. He is instrumental in introducing new and vibrant dishes to the menu, constantly thrilling guests with his masterpieces. Chai has a wealth of experience, having worked in establishments such as the Four Seasons and Hyatt. He has also represented Singapore in many international gourmet events such as the Master of Australian Food & Wine 2002 in Melbourne, The 4th World Championship of Chinese Cuisine 2002 in Malaysia, the St Moritz Gourmet Festival in Switzerland and the Five Star Sensation in Cleveland, Ohio.