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MICHAEL
GINOR Hudson
Valley Foie Gras, New York, USA
Advisor of James Beard Foundation, USA
Hosted at Four Seasons Hotel Singapore
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. |
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ALAIN
PASSARD
L'Arpège,
France 
Cuisine Style: French
Hosted at Grand Hyatt Singapore
A culinary protégé,
Alain Passard was, at the age of 25, the youngest to
obtain two Michelin stars in 1980 at Le Duc d’Enghien
at the Casino of Enghien. Fifteen years later, Alain
Passard opened the internationally renowned L’Arpege
where he went on to earn his third Michelin stars in
March 1996. With more than 30 years of culinary experience
under his belt, Passard continues to push the boundaries
of the culinary arts. His respect for fresh produce
led him on a journey of understanding and appreciation
that revolves around interpreting flavours, preserving
colours, aroma and purity of the produce itself. Passard
enjoys cooking out of the norm and is currently focussing
on vegetables. |
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ANTHONY
BOURDAIN
Les
Halles, USA
Cuisine Style: Classic French bistro/brasserie
Hosted at Grand Hyatt Singapore
Anthony
Bourdain is the executive chef at brasserie Les Halles
in New York where he resides with his wife Nancy. Bourdain
was trained at the Culinary Institute of America in
Hyde Park which ignited his passion for working in professional
kitchens. In late 2000, Bourdain travelled around the
world in search of a culinary adventure. This resulted
in the TV series, A Cook's Tour. He has also
written several bestselling books such as Kitchen
Confidential and the much anticipated Les Halles
Cookbook published in 2004. |
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DIDIER
CHANTEFORT Le
Cordon Bleu Paris, France
Cuisine Style: French
Hosted at The Dining Room, Sheraton Towers Singapore
Born
in Issoudun in central France, Chef Didier Chantefort
began his career in cuisine at an early age. He studied
in Jeune, in his native region, where he obtained the
Certificat d’Aptitude Professionelle in Cuisine
and the Brevet d’Etudes Professionelles. After
receiving his diploma, Chantefort continued his training
in well known restaurants, such as the one-Michelin-starred
restaurant in Dijon, The Royal Malesherbes, La Peniche
de L’Ile de France, the Bristol Hotel, and the
Lancaster Hotel. He later became chef at the restaurant
Le Crique, in Charenton, a Paris suburb, but was soon
recruited as chef de cuisine by the Prince Hotel in
Tokyo, Japan of the restaurant Beaux Séjours,
where he later became director. In the year 2000 he
returned to France to become the executive teaching
chef of the Paris school. |
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JEROME
DUBOIS
MOF, Best French Craftman for Cooking
Demonstrator and Ambassador for Cacao Barry
French born Jerome Dubois has received numerous culinary awards such as the International AUGUSTE ESCOFFIER Contest (1995) and the TOQUES D'OR that is awarded by the Académie Nationale de cuisine (1994). Jerome currently employs his culinary expertise to demonstrate the uses of various ingredients produced and developed by Cacao Barry. |
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NICOLAS
BERNARDÉ
Le Cordon Bleu Paris, France
Cuisine Style: French, Pâstisserie
Hosted at The Dining Room, Sheraton Towers Singapore
He began
his culinary journey in 1982 at the School of Jean Ferrandi,
where he was ranked first in pastry training and named
Best Apprentice in France. He continued to hone his
skills at the well known Parisian Pastry shop Dalloyau
and at the four-Michelin-starred Hotellerie du Prieure.
In 2000, he joined the French Ministry of Foreign Affairs
where he was responsible for the organisation of the
receptions and cocktails for office state events. He
became head pastry chef at Le Cordon Bleu in October
2001. In February 2004, he won France's most coveted
award of ‘best pastry-confectionery chef.’ |
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FERDINAND
E METZ
President Emeritus – The Culinary Institute of
America, USA
President - World Association of Cooks Societies
An inspirational
figure has led the United States Culinary Olympic Team
to three consecutive world championships in Internationale
Kochkunst Ausstellung (IKA) Culinary Olympics. He has
also been the recipient of many awards including the
James Beard Lifetime Achievement Award. He is presently
the president of the World Association of Cooks’
Societies (WACS), a global organisation of more than
two million members, representing over 70 countries.
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EDWARD
G LEONARD
National President – American Culinary Federation,
USA
Vice President - World Association of Cooks Societies
Presently
the president of the American Culinary Federation, Leonard
has been an influential force in raising the cooking
standards in America. As team manager and captain, he
has also guided the ACF Culinary Team USA to championships
at international culinary competitions. |
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represents Michelin-star rating
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