With his passion and skills in French cuisine, Galvin Lim has made his mark in the industry. Resident Chef at Au Jardin of the Les Amis group, Lim's culinary style emphasising the balance and contrasts of flavours and textures whilst using a combination of various products has certainly brought Au Jardin to great heights.

Born in Geneva, Switzerland, Patrick Heuberger's great interest in cooking had lured him into the industry at the age of 15. The following 16 years had gained him invaluable experiences in refining his culinary skills from working in renowned Michelin-rated restaurants such as the Troigois in Roanne and La Rive in Holland, as well as in Australia and Asia.

Roberto Galetti started his culinary life at the prestigious Culinary Institute Caterina De Medici in Italy. Training at the institution and at some of the best resturants in the region during summer breaks, Roberto had built up a sound foundation of traditional Italian cuisine. In 1989, with a thirst for more knowledge and travel, he had set off to London to work under one of the best Italian Chefs in London, Adriano Paganini. He later went on to work for several top hotels before meeting his greatest mentor, Giacomo Gallina, who had personally headhunted for him. Galetti now heads one of the most widely recognised Italian restaurants in Singapore, establishing yet another chapter in his illustrious career.

Born into a family of chefs, Chan Kwok obviously carried the culinary talents in his genes. From an assistant chef in Happy Valley restaurant, the best Cantonese restaurant at that time in 1981, he became part of the pioneering team of Crystal Jade restaurant. In 1997, he joined the Orchard Hotel and became the head chef of Hua Ting Chinese Restaurant. With his eye for detail and artistic creativity, he ensures that Hua Ting's patrons receive traditional yet innovative Cantonese cuisine. Kwok won the Heinz Asian Ethnic Chef of the Year and his restaurant Hua Ting was also awarded the Asian Ethnic Restaurant in the World Gourmet Summit Awards of Excellence in 2005.

Born in Hong Kong, the very destination for authentic Cantonese cuisine, Chung Yiu Ming has honed his culinary skills through working with various master chefs while he was there in his early days. He strongly believes in drawing out from the ingredients the natural essence and fragrances to create that fresh and natural taste which is so characteristic of Cantonese cuisine. As the Executive Chinese Chef of Li Bai, Cheung constantly explores the creative frontiers to provide diners with a total culinary experience through the careful balancing of colours, smells, texture and taste. Chef Chung has cooked for celebrities including Joan Chen, Andy Lau, Aaron Kwok, statesmen such as Hu Jintao, the President of China and has garnered a loyal following in Singapore.

Ken Poon is no stranger to the World Gourmet Summit, having assisted Masterchef Bryan Nagao of Mao Asian Bistro & Sushi Lounge, USA, when he was guest chef at My Humble House during the WGS 2004. Having started out with a hotel background, Poon moved on to open the previous Club Asiana (renamed Jing Restaurant and Bar), then moved on to become executive chef of My Humble House. In 2004, he took on the additional responsibility of becoming executive chef of the more casual, but equally fine establishment, Space @ My Humble House.

Manish Law is the new executive chef of Rang Mahal Restaurant. He developed an interest in food as a child and went ahead to fulfill his dream by taking up a Diploma in Hotel Management and a Diploma in Culinary Technology & Applied Nutrition. After which, he furthered his studies in Oberoi Hotel School of Management in Delhi and started his culinary journey as a sous chef with the Oberoi Hotel and Towers in Mumbai for seven years. During his term of service, he was invited to be the guest chef in Le Touessrok Hotel and the Tokyo American Club.

Having trained under the finest of French masters such as Alain Dutournier at Carree des Feuillants, Paris, Julien Bompard, with his years of experience in French cuisine, helms the kitchen at Saint Julien. Throughout his illustratious career, Bompard had received the five star Diamond Award from the American Academy of Hospitality Sciences twice. He has also led teams in one of Asia's most remarkable French restaurant, Le Normandie in Bangkok. Today, Bompard continues indulging in his favourite joy, to bring joy and satisfaction to French cuisine lovers.

The "Chef in Black", Emmanuel Stroobant's beginning was vastly different from others. He started his culinary career washing plates in a restaurant and aspired to be a lawyer. However, the will of heaven was not to be defied, and Stroobant was soon enjoying his work environment so much that he was soon involved in food preparations for the kitchen. At the age of 18, he enrolled in a culinary institute and the rest was history. Working in 3-Michelin-star awarded restaurants, Stroobant built up his foundation which allowed him to experiment so much with his creativity and courage in the later stage of his career and bring the life into French cuisine.

With the noble pursuit of perfecting the art of tempura, Hideaki Onodera has spent the past 18 years working at some of the top establishments in Japan such as Tokyo Prince and Andaman Tokyo. With his insistence on details and getting the best, every little morsel of food from this chef's hands are the results of great attention and devotion. A symbol of great synergy, Onodera and his team present nothing less than culinary magic at Tenshin.