Bryan Nagao is an icon in Hong Kong's bustling food & beverage arena. He was former celebrity chef of Felix, the Peninsula and use to head KOKAGE, Hong Kong's hottest Japanese restaurant, featuring Nagao's innovative styles of cooking with Japanese flavours. During his reign, KOKAGE was one of the three restaurants from Asia to be voted into Condé Nast Traveler Annual Hot Tables List 2002. Nagao has since returned to the States to start his own restaurant, Mao, in Denver Colorado.

Chef Christopher Rüffer is pleased about the Michelin star, which he has been awarded two years in a row by the Michelin guide. The Gault Millau praises Rüffer's creativity and write in their evaluation "Rüffer has that special touch for everything, which makes dishes flavoursome and pleasant to the palate …". "His menus are composed in unison and in concert with the Hamburg luxury restaurants is high up on the contemporary scale." Rüffer receives 16 Gault Millau points.
The restaurant Haerlin is ranked as number one under the top ten list of "luxury restaurants" in the Marcellino's Restaurant Report 2004. Not only Rüffer's cuisine is outlined as a "true experience" but also the proper style ambience, the excellent service as well as the outstanding wine cellar with a selection of 1,500 wines.

Chef Frédéric Filliodeau began his culinary studies in Nantes where he earned a Trade Proficiency Certificate and a Masters Diploma. He has had the privilege of working with Georges Blanc for three years at his 3-Michelin star restaurant, first as Chef de Partie and then as Sous-Chef. Chef Filliodeau’s curiosity and desire to experience a different way of life led him to Canada where he was hired as Chef at the 5-star Travel Mobil restaurant Nuances—a CAA 4-diamond gourmet restaurant located in the Montreal Casino. During his stay at Nuances, the restaurant was awarded a fifth diamond. During his career, Frédéric Filliodeau has received several awards and distinctions including being among Quebec’s Top 50 Young Hopefuls in November 1999 and earning first prize in the regional category and second prize overall at the Nations Cup team competition in Quebec. He also won first prize at the Challenge René Porte Concours International Gastronomique in Arpajon, France and participated in preparing menus, alongside Georges Blanc, Paul Bocuse and Pierre Troisgros, for the G7 meetings in 1996 held in Lyon, France.

Mauricio Guerrero was born in Chile and completed his education at the Märsta Gymnasiet Institute in Sweden between 1989 and 1991 where he earned his degree as Chef. His 12 year experience include renowned restaurants such as Nobu (Miami), The Square (London) and Sea Grill (Brussels), Le Siecle (Vienna) and La Corone d´or (Sweden). Guerrero´s trademark is the combination of traditional local products such as king crab, duck, turbot, yellowfin tuna, lamb, ciervo y ancas in delicate Mediterranean preparations with Japanese and Swedish influence.

Suzanne Goin, executive chef and owner of Lucques and newly opened A.O.C. in Los Angeles, was named Food and Wine's magazine's "Best New Chefs" in 1999. Lucques was also on the "50 Hottest Tables" in Condé Nast Traveler in 1999 and top 6^th restaurant in Los Angeles by Gourmet magazine in 2000. A.O.C. opened to a bevy of rave reviews. Goin was also nominated for the a prestigious James Beard Award in 2003 and was featured in "The Chef" section of The New York Times.

Born in Hong Kong, where food is placed high above in the list of importance, Wong Kam-Yau began his career in Han Court Restaurant in 1988. He further honed his skills for the complexity of Cantonese cuisine at Golden Crown Seafood Restaurant and subsequently as the Chinese chef at Hotel Nikko Mahanakhon. In 2002, Kam-Yau decided to take his talents to the Conrad Bangkok where he is now contributing his culinary prowess at the magnificent Chinese restaurant, Liu.

Chef Yan Yeung is one of Melbourne's most respected chefs specialising in authentic Cantonese cuisine. Starting out at age 19 as an apprentice chef and kitchen hand, his love for cooking saw him spending the next 10 years in Hong Kong honing his culinary skills. He moved to Australia in 1983 as one of three chefs from Hong Kong selected to work at the Emperor Restaurant in Bendigo, Victoria. Since then, Yan Yeung has worked in some of Melbourne's finest Chinese restaurants including The Regent, Flower Drum in Crown's Galleria and Mings. Recently he was appointed Chef de Cuisine at Silks, Crown's flagship Cantonese restaurant, where he looks forward to delighting diners with his world-class cuisine.

From humble beginnings as a student at Stavanger Culinary Arts College later on, Charles Tjessem has worked his way up the culinary ladder, and perseverance paid off, as he became the Executive chef of Statoil asa. His numerous awards include 6 gold medals and 3 silver medals as a member of the Norwegian Culinary Team, and the more recent Bocuse d'Or held in Lyon, France, where he was crowned the World Champion for chefs. Tjessem also has a passion for exploring creative culinary techniques. With an obsession for Norwegian gastronomy, this Michelin-Star chef displays impressive culinary finesse in handling Norwegian seafood.

An inspiring figure in Norway's gastronomic scene, Michelin-Starred chef Terje Ness won the Bocuse d'Or in 1999 and in the same year, he was named Norway's chef of the year. A member of the Norwegian culinary team from 1997 to 2001, he bagged 6 golds and 3 silvers, of which 3 golds were achieved at the Olympics 2000 in Erfuth. With his illustrious career, there is no doubt that his performance at World Gourmet Summit 2004 will be well-received. Get ready to savour his magnificent seafood dishes at The Fullerton Singapore, where he will be hosted during this gastronomy event.

Chef Pagés earned a Trade Proficiency Certificate as a pastry chef, confectioner, chocolate maker and ice cream maker in Béziers. He participated in the opening of the restaurant Le Fouquet’s, creating several desserts for the occasion. In early 2000, he joined the team at Nuances, a 5-star Travel Mobil and 4-diamond CAA. rated restaurant. Nuances is the Montreal Casino’s gourmet restaurant, and as Pastry Sous-Chef, he was responsible for the Casino’s nine points of sale. During his stay at Nuances, he completed many artistic pieces in sugar and chocolate for special occasions - most notably a visit by Chef Paul Bocuse and the promotion of Grand Chef Guy Krenzer, Meilleur Ouvrier de France. Chef Laurent Pagés joined LE CORDON BLEU in November 2000 as Pastry Chef at LE CORDON BLEU PARIS Ottawa Culinary Arts Institute’s gourmet restaurant, Signatures, and is also an Instructor with the Institute.

Chef Terrien has delved into many facets of cuisine. He taught at the Tsuji Academy in Osaka, Japan. He later became Chef de Cuisine of the private club « Le Grand Cercle » in Paris, and his own restaurant in Tours which won a Michelin star before joining Le Cordon Bleu. Winner of the third place in the “Concours du Club des Toques Blanches”, and recipient of the “Diplôme du Mérite Culinaire” of the Club Proper Montagné in 1984, Chef Terrien is an honorary member of the Tsuji Academy, and co-author of “La Cuisine de Tourangelle”, based on cuisine of the region. Chef Terrien joined the prestigious staff of LE CORDON BLEU in 1989.

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. In addition to Hudson Valley Foie Gras, Ginor is also actively involved in many facets of the culinary world, including product development, creating of gourmet and charitable events, workshops, and demonstrations.

Simon Humble started his illustrious career working at Maxims in Australia and soon became the youngest head chef there. Antonio Carluccio dubs him as the “Risotto King of Australia” at the 1999 Melbourne Food and Wine Festival. His accolades include the Silver award at the World Intercontinental Risotto Competition in 1999. Humble’s philosophy of Italian cuisine are to use simplicity, authenticity and quality produce. His culinary finesse can be experienced at Scusa Mi, Melbourne, Australia, where its award-winning dishes have garnered rave reviews and recently two Chef’s Hats in the 2004 Good Food Guide awards. This legendary restaurant continues to do Australia proud.

Robrecht Wolters’ love for food began when he took up a pastry course at Ter Groene Poorte in Belgium. After his internship at St-Hubert restaurant in Belgium, Kaatje bij Sluis in The Netherlands, he returned to Belgium as an assistant to baker, Jef van Damme in Gent. His training paid off when he was offered a chef de partie position with Die Swaene hotel where he stayed on for two years. Since then, Wolters has opened his own workshop where he performs product tests and develops recipes. He also contributes to food styling for marketing purposes for companies such as Barry Callebaut, Unilever and Debic. Wolters recently started targeting to the high-end market with a catering company producing luxury food.

Eric Danger, 38, graduated from l’Ecole Hôtelière de Saumur and went on to cook for world famous establishments. He spent some time behind the stoves of the restaurant on board “L’Orient Express” train and the 3 star Michelin “Trois-Gros” restaurant in Roanne, France. Since 1992, Danger has taken up on the role as chef at Chateau de Chanteloup. His speciality, terrine de foie gras au pain d’épice and le Vésuve, a fondant chocolate cake accompanied by a glass of Cordon Bleu, has harnessed much delight from gourmands globally.

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.

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.

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.

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 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.

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.

For Singapore, 20 September 2001 is the day that one of the brightest stars in the culinary arena befell at Raffles Hotel. Jean Paul Naquin now holds the realms at the kitchens of Raffles Hotel as the executive chef. With Naquin's proven expertise and established recognition in the culinary arena, expect the tradition of culinary excellence in Raffles Hotel to escalate and inspire new limits. Naquin hopes to achieve and continue perfecting the ultimate epicurean experience at Raffles. Like the Raffles slogan, "creating many memorable experiences" is his mission.

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.

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.

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.

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.

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.

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.

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.

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 Classic French, Bulgarian, Hungarian, Austrian and Italian 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.