 |
|
| Week
One |
Week
Two |
| BENT
STIANSEN
Statholdergaarden, Norway
Cuisine Style: Norwegian
Hosted
at One-Ninety, Four Seasons Hotel Singapore
Paired with the
wines of Château Montelena, USA
|
ALAN
WONG Alan Wong's
Restaurant, USA
Cuisine Style: Pacific Rim
Hosted
at My Humble House, Tung Lok Group of Restaurants
Paired with
the wines of Bründlmayer & Feiler-Artinger, Austria |
BOBBY
LO The Hong
Kong Jockey Club, Hong Kong
Cuisine Style: Cantonese
Hosted
at Summer Palace, The Regent Singapore |
JOSEPH
VARGETTO Crown
Limited, Australia
Cuisine Style: Italian
Hosted
at Zambuca Italian Restaurant & Bar
Paired
with the wines of Penfolds, Australia
|
| KEVIN
THORNTON Thornton's
Restaurant, Ireland
Cuisine Style: Irish
Hosted
at mezza9, Grand Hyatt Singapore
Paired with the
wines of Beringer Vineyards, USA |
NAREN
THIMMAIAH Karavalli,
India
Cuisine Style: North Indian, Coastal
Hosted at
Mirchi - Taste of India |
| RYUICHI
YOSHII Yoshii
Restaurant, Australia
Cuisine Style: Japanese
Hosted
at Jade, Tung Lok Group of Restaurants
|
NORBERT
NIEDERKOflER St.
Hubertus, Italy
Cuisine Style: Italian
Hosted
at Pontini, Grand Copthorne Waterfront Hotel Singapore
Paired with the
wines of Marchesi de Frescobaldi, Italy |
THIERRY
ALIX Sens
& Bund, China
Cuisine Style: French
Hosted
at Raffles Grill BY JACQUES & LAURENT POURCEL,
Raffles Hotel
Paired with the wines
of Château
Pichon Baron, France |
RAMÓN
FREIXA El Racó
d'en Freixa, Spain
Cuisine Style: Spanish
Hosted at
Dolce Vita, The Oriental Singapore
Paired with the wines
of Cims de Porrera, Spain |
YANN
BARRAUD Le
Cordon Bleu London, UK
Cuisine Style: French
Hosted
at The Dining Room, Sheraton Towers Singapore
Paired with the wines
of Hermann Dönnhoff, Germany
|
|
| 
|
 |
 |
| MICHAEL
GINOR
Hudson Valley Foie Gras, USA
Advisor of James Beard Foundation,
USA
Hosted at Four Seasons Hotel Singapore
|
ALAIN
PASSARD
L'Arpège, France
Cuisine Style: French
Hosted at Grand Hyatt Singapore |
|
|
 |
|
| ANTHONY
BOURDAIN Les
Halles, USA
Cuisine Style: Classic French bistro/brasserie
Hosted at Grand Hyatt Singapore |
JEROME
DUBOIS
MOF, Best French Craftman for Cooking
Demonstrator and Ambassador for Cacao Barry |
| DIDIER
CHANTEFORT Le
Cordon Bleu Paris, France
Cuisine Style: French
Hosted
at The Dining Room, Sheraton
Towers Singapore |
FERDINAND
E METZ
President Emeritus - The Culinary Institute
of America, USA
President - World Association of Cooks Societies |
| NICOLAS
BERNARDÉ Le
Cordon Bleu Paris, France
Cuisine Style: French
Hosted
at The Dining Room, Sheraton Towers Singapore |
EDWARD
G LEONARD
National President - American Culinary
Federation, USA
Vice President - World Association of Cooks Socities
|
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