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| 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
Known
for his unique creative flair, Alan Wong has made a
name for himself internationally with his marriage of
different ethnic cooking styles with Hawaiian produce.
The James Beard Award winner for Best Chef - Northwest
1996, Wong was a founding member of the Hawaii Regional
Cuisine Chefs and was named as one of 13 rising star
chefs in America by the Robert Mondavi Winery for culinary
excellence. Last year, he was recognised by Bon
Appetit magazine as the “Master of Hawaii
Regional Cuisine.” His long list of accolades
also extends to his slew of restaurants that he has
opened. In 2002, Alan Wong’s Restaurant was inducted
in the Nation’s Restaurant News’
Hall of Fame and his restaurants continue to receive
top ratings in Zagat, Gault Millau
and Wine Spectator. |
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joseph
vargetto Crown
Limited, Australia
Cuisine Style: Italian
Hosted at Zambuca Italian Restaurant & Bar
Paired
with the wines of Penfolds, Australia
Joseph Vargetto began his
culinary journey as a chef apprentice in Melbourne but
it was in Italy, with legendary Gualtiero Marchesi at
his three-Michelin starred Laberata restaurant where
he learned his craft. He returned to Melbourne to head
The Venetian’s Kitchens for two years before moving
to Number 8 restaurant and wine bar in December 2002
where he was soon promoted to executive sous chef of
Crown restaurants, responsible for the kitchen team
of 15 outlets. Chef Vargetto has won many awards including
Australia’s Best Risotto Cook 2000 and in 2001,
he was the Australian candidate for the prestigious
Bocuse d’Or competition in Lyon, France. |
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NAREN
THIMMAIAH Karavalli,
India
Cuisine Style: North Indian, Coastal
Hosted at Mirchi – Taste of India
Naren Thimmaiah B U hails
from Bangalore’s famous Karavalli restaurant.
Chef Thimmaiah joined the Taj group as a chef trainee
in 1991 and is today also the executive chef of the
Taj Gateway Hotel, Bangalore. He has been featured on
television programmes such as Good Morning India
as well as promoting Karavalli cuisine on the CNBC TV
and ETV food show series. Features on him have been
carried in the print media as well, which include Upper
Crust, Savvy Cookbook, Gentleman,
Femina, Outlook and Financial Express
Traveler. Karavalli has also been a recipient of
many awards, the latest accolade being The Times Food
Guide Award for being the best seafood restaurant in
Bangalore. Thimmaiah has been instrumental in developing
Karavalli as one of the finest coastal cuisine restaurant
in India. |
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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
Chef Niederkofler is the owner
and executive chef of one-Michelin-starred St Hubertus
restaurant located in the Hotel and Spa Rosa Alpina.
He has worked all over the world, spending time in the
kitchens in Switzerland, USA, Germany and Austria. Never
content with a regular menu, he often travels to New
York, when Rosa Alpina closes for the season, to find
new inspirations to refresh his line-up of dishes in
the restaurant. |
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RAMÓN
FREIXA El
Raco dén Freixa,
Spain
Cuisine Style: Spanish
Hosted at Dolce Vita, The Oriental Singapore
Paired with the wines of Cims de Porrera, Spain
Having learnt the secrets
of the most innovative cuisine from "La Cuisine des
Anges" in the late 1980's, Ramón Freixa has come a long
way. From La Truffe Noire to Comme Chez soi and to finally
taking over his father at the one-Michelin-starred El
Raco d'en Freixa, he has been a culinary force to be
reckoned with. A regular figure in the media, Freixa
also released a recipe book "pa, l'oli I vi" in 1998.
Among the accolades heaped onto him are "Best Cook and
Best Restaurant of Spain" in 2001, "Best Cheese Offer"
in 2002 and "Best Desserts" in 2003. In addition to
managing El Raco d'en Freixa, he is also in charge of
Messana restaurant in Marbella and "ERREEFE" in Madrid.
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Chef's Presentation |
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