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BENT
STIANSEN
Stratholdergaarden, Norway 
Cuisine Style: Norwegian
Hosted at One-Ninety, Four Seasons Hotel Singapore
Paired with the wines of Château
Montelena, USA
Winner
of the prestigious Bocuse D'or in 1993, Bent Stiansen
is the executive chef of the one - Michelin - starred
Statholdergaarden in Oslo, Norway. Recognised as one
of Norway's best cooks, Stiansen has also released a
self-titled cookbook in 2002. Together with his wife
Annette, Stiansen divides his time between Statholdergaarden
and a Danish bistro, Statholdrens krostue.
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BOBBY
LO The
Hong Kong Jockey Club, Hong Kong
Cuisine Style: Cantonese
Hosted at Summer Palace,
The Regent Singapore
Bobby
Lo is the executive chef of Happy Valley Clubhouse at
The Hong Kong Jockey Club which is renowned for its
exemplary service and innovative cuisines. He was recently
recognised by La Commanderie des Cordons Bleu de France
for his many outstanding culinary achievements and assumed
the appointment of executive chef in 2001, bringing
with him his extensive culinary experience from Hong
Kong and Beijing. |
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KEVIN
THORNTON Thornton's
Restaurant, Ireland
Cuisine Style: Irish
Hosted at mezza9, Grand Hyatt Singapore
Paired with the wines of Beringer Vineyards, USA
Kevin
Thornton, the only other two-Michelin-starred chef in
the whole of Ireland, laid the foundation for his formidable
culinary skills early on, working in the vegetable gardens
of the Cashel Palace Hotel and at an abattoir, learning
everything he could about meat. He later graduated from
Galway Regional Technical College in fine cooking and
after a stint of travelling in Europe, landed at the
renowned Restaurant Paul Bocuse in Lyons, France. While
he garnered rave reviews for his first restaurant The
Wine Epergne, it was at Thornton's, which he opened
in 1995, where he was awarded his first and subsequently
his second Michelin star. |
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RYUICHI
YOSHII Yoshii
Restaurant, Australia
Cuisine Style: Japanese
Hosted at Jade, Tung Lok Group of Restaurants
Ryuichi Yoshii hails from the award winning Yoshii
Restaurant in Sydney. The New York Times
describes him as "Sydney's finest sushi chef,"
along with many other food critics extending that
recognition to all of Australia. Yoshii grew up in
Nagasaki, Japan but it was in Tokyo where he experimented
and honed his sushi-making skills. He later worked
in Fukuoka - Nakasu in Kyushu for six years as an
executive chef before moving to Australia in 1997.
In 2000, he published the best-selling cookbook, Sushi.
For Japanese food lovers who visit Sydney, Yoshii's
at Harrington Street, is often a must on their to-do
lists.
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Thierry
AlIx Sens
& Bund, China
Hosted at Raffles Grill by JACQUES &
LAURENT POURCEL,
Raffles Hotel
Paired with the wines of Château Pichon Baron,
France
Thierry
Alix began his culinary career in Normandy, France,
as an apprentice and graduated with a degree from
Hotel du Cheval Blanc. He joined JLP holding in 2000,
at which he is till working at as a manager of project
& development. Thierry shares heavy responsibility
with Jacques Et Laurent Pourcel in the food and beverage
department, among other things. He is the creation
behind the school of kitchen “I’atelier
de cuisine’ class for both children and adults.
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| 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
Yann
Barraud joined Le Cordon Bleu in London as a cuisine
teaching chef in 2000. During his time at Le Cordon
Bleu, he has taught in the London and Paris schools
and aboard the Radisson and Silverseas
cruises. He was also a judge for numerous cooking competitions
and examinations and has taken part in exhibitions all
over the world. |
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- represents Michelin-star rating |
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