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Despite the heavy downpour earlier on in the evening, nothing could come in between the guests who attended the closing reception of this year’s World Gourmet Summit and the glorious array of food, beer and fun! What a way to end this year’s gourmet extravaganza!

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The list of chefs who presented at this chocolate workshop reads like a who’s who of the pastry world. Six of the world’s best joined forces for a day filled with pastry learning and chocolate feasting. Chefs Loretta Fanella, Frédéric Bau, Gianluca Fusto, World Gourmet Summit Awards Of Excellence PCB Pastry Chef of the Year Pang Kok Keong, Janice Wong and Vincent Bourdin imparted their knowledge to eager audiences.

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Uttering his name is enough to send shivers down any gourmand’s spine, albeit in an exciting way. He is famous for his deconstructivist cuisine. He is at the pinnacle of haute cuisine. He is none other than the incomparable three-Michelin-starred Chef Ferran Adrià. And in the second series of his presentation at this year’s World Gourmet Summit, he spoke to an eager audience about the present and future of his award-winning restaurant, El Bulli.

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Participants were treated to an intimate culinary escapade with two-Michelin-starred Chef Michel Rostang as he prepared four heavenly dishes – “petit gris” snails, squid ink fettucini “royale” custard with garlic and parsley, hazelnut oil, crispy mini cigar with Havana tobacco, cognac mousseline and marsala ice cream, pan-seared sea bass with fresh herbs, fennel and chorizo sausage, fennel puree and chorizo jus and roasted pigeon breast with salted butter, sugar peas “a la Francaise” crispy legs confit salad. Guests were invited to savour these dishes for themselves during the gala lunch with wine pairing following the up close and personal cooking demonstration, culminating in a delightful end to a wonderful afternoon.

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Hailed as the greatest chef in the world, Chef Ferran Adrià makes his way to Singapore for the first time ever and was met with an overwhelmingly enthusiastic response as adoring fans surrounded him each step of the way at Capella Singapore, where the presentation was held. After the screening of the documentary, A Day At El Bulli, Chef Adrià took questions from the floor and enthralled audience with his wit, humour and most impressively, depth of knowledge. An exclusive book signing session ensued after the presentation, as a winding queue of patient fans waited for their up close encounter with the culinary genius.

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Château Le Tertre Rôteboeuf is one of the most famous producers in St-Emilion, offering the world delicious wines that are rich in perfume and smooth in texture. Participants at this wine masterclass, delivered by Dr N K Yong, wine consultant at the World Gourmet Summit 2010 and special guest Lisa Perrotti-Brown MW, were given the opportunity to taste some of the vintages from this renowned Bordeaux estate, which produces a mere 2,000 cases a year.

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Masterchef Hal Yamashita is one that pays attention to even the smallest details. He makes sure that all his ingredients, down to the very water he uses in his cooking, are imported from Japan. During the workshop, he demonstrated three courses to culinary aficionados from Thailand, Japan, India and Singapore, and impressed them all. The workshop was also facilitated by famous local chef Sam Leong from Tung Lok Group, together with his team of chefs.

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Photography and food enthusiasts spent an afternoon learning the tips and tricks of combining their interests at An Afternoon of Photography Appreciation With Leica session held at the Singapore Tourism Board auditorium. Conducted by local photography expert, Willy Foo and food stylist Chef Anderson Ho, the interactive session was an educational one as participants could observe each and every step taken by Foo and Chef Ho to capture the most captivating photograph of the three dishes prepared by Chef Ho.

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On 21 April 2010 at the World Gourmet Summit 2010, participants had the opportunity to taste various vintages and wines from the famed super-Tuscan producer, Sassicaia. This historical vineyard had its first vines planted in the 1940s, and has since come a long way to what it is now. In the late 1990s, Sassicaia's Bolgheri was the only wine from a single estate in Italy to be granted the Denominazione di Origine Controllata. The winery has set a standard in the history of Italian wines ever since. Led by Dr N K Yong and Lisa Perrotti-Brown, this Sassicaia wine tasting was an opportunity not to be missed!

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Eu Yan Sang herbs were given a refreshing twist by the ingenious chefs Ronnie Chia and Jakob Esko as they prepared a sumptuous feast incorporating these medicinal herbs in Japanese cuisine, paired with exquisite vintages from Grand Vin. Guests were introduced to the different varieties of herbs Eu Yan Sang has to offer, as well as their medicinal benefits during the dinner. Filled with pleasant surprises, the dinner promptly demonstrated the feasibility of introducing herbs into our daily diet without any compromise in taste. On the contrary, the dinner was highly commended by the lucky guests who managed to savour the intriguing pairing.

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Just as Sassicaia needs no introduction for the wine enthusiast and connoisseur, Andrea Berton needs no introduction for the well-travelled and seasoned gourmand. The wines of Tenuta San Guido, reputed for their peerless quality, were a seamless match with the light, simple yet flavour-intensive cuisine of two-Michelin-starred Chef Andrea Berton. This booked-out dinner at Pontini proved to be an unforgettable affair for the participating diners.

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Despite the prevalence of rain throughout the week, eager golfers were relieved to be blessed with fair weather on the day of our Gourmet Golf Experience. Presenting an epitome of affluence, the first ever gourmet golf experience combines enticing cuisine with the intense sport. Guests get to sample delectable canapés prepared by talented chefs Janice Wong (2am: dessertbar), Kevin Cherkas (BLU, Shangri-La Hotel, Singapore), Ken Ling (Chinois by Susur Lee), Eric Neo (Crowne Plaza Hotel Changi Airport), Brian Cleere (Grand Hyatt Singapore) and Frédéric Colin (The St Regis Singapore) as well as the finest vintages from renowned French wine producer Castel during the 18-hole course game and a gourmet dinner featuring live cooking stations by The Academy Bistro’s Chef Jimmy Chok.

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Guests get the best of both worlds – Italy and France – with the World Gourmet Summit partner restaurant feature activity at Absinthe. Featuring Chefs Diego Chiarini and Francois Mermilliod, they specially team up to showcase six courses that highlight produce renown in their respective countries such as parma ham, foie gras, black truffle, pasta, cheeses and more. Each chef creates three dishes that are also paired with wines from their respective countries all in one special menu.

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The wines of Paul Jaboulet Aîné, which calls the Rhône valley home, are revered the world over for their power, longevity and finesse. Participants at this wine masterclass had a taste of how the recent vintages are currently performing, and the potential that they may eventually reach, as reflected by the estate’s older vintages. Led by a panel of renowned wine authorities, this was one masterclass that helped participants witness the growth, evolution and future of the Paul Jaboulet Aîné winery.

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It was unfortunate that the Iceland volcano had to erupt resulting in airport closure across Europe, thus Oz Clarke was not able to come personally as scheduled for the World Gourmet Summit Celebrity Dinner. However, thanks to the invention of video conferencing technology, over 200 guests anticipating his presence were not disappointed for they were able to see and converse with him during the dinner. Oz Clarke fronts the wildly popular BBC2 series Oz and James’ Big Wine Adventure and the more recent award-winning Oz and James Drink to Britain. He is also a former wine correspondent for The Daily Telegraph and the author of several acclaimed titles on wines.

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Epicurean dining at the World Gourmet Summit once again scaled new heights at the Paul Jaboulet Aîné Wine Dinner Featuring Cuisine Of Michel Rostang, where diners who turned up at Brasserie Les Saveurs for the extravagant event were treated to the highly imaginative and innovative cuisine of two-Michelin-star masterchef Michel Rostang. The dinner comprised dishes such as ‘petit gris’ snails with squid ink fettuccine, and slowly roasted pigeon breast with salted butter, all paired with wines from the famed Rhône producer Paul Jaboulet Aîné.

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A lovely afternoon of teaching, sharing and laughter marks the exclusive culinary masterclass conducted by Three Chefs Hats Greg Doyle and Grant King at the Miele Showroom Kitchen. With easygoing humour and friendly banter, the talented and harmonious duo demonstrated three distinct dishes from their critically acclaimed Pier Restaurant.

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It was a night of fun and laughter, lots of wining and dining, not in a restaurant, but a kitchen! The World Gourmet Summit appreciates the participating chefs, winemakers, event partners and visiting personalities with a Kitchen Party held at the Bulthaup Kitchen Showroom at Winsland House. Many got the chance to mingle with Michelin-star chefs and special guest chefs such as Bruno Ménard, Juan Pablo Felipe, Andrea Berton and Vivek Singh. The party lasted late into the night.

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And indeed, it was a feast for hungry eyes. Chef Daniel Sia has outdone himself again with his four-course World Gourmet Summit feature activity menu named A Visual Feast. The menu creatively captures the four seasons – spring, summer, autumn and winter – into edible works of art, using only the freshest ingredients. From now on, let the pictures speak for themselves.

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Food and bubbly were aplenty at this year’s Norwegian Seafood Brunch featuring Veuve Clicquot. From the freshest seafood to glorious cuisines of this year’s World Gourmet Summit’s partner and hosting chefs, guests experienced an unforgettable Sunday at Capella Singapore. With more than 15 food and beverage stations to choose from, everyone was spoilt for choice. Now this indeed is a celebration of all things gourmet!

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The inaugural staging of the Grandeur Of Wine Fine Wine Exhibition saw over 200 quality wines in a single venue showcased by over 50 exhibitors. An approximate 300 local and overseas wine enthusiasts gathered at Hilton Singapore that Sunday. The visitors all had a good time chatting with the exhibitors and also learnt more about wines from the eight informative masterclasses. The masterclasses were so well received that it was always fully packed. On site were five food stations so guests can sample delicious cuisine from the various regions paired with great wines.

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Following a day of intensive semi-blind wine tasting, guests were invited to a luxurious gala dinner at The Ritz-Carlton Millenia, Singapore featuring the cuisine of three-Michelin-starred Chef Bruno Menard. Exquisite vintages were naturally a star of the gala dinner as well, thanks to the expertise of the Grand Jury Europeen, who paired each course with an equally impressive wine.

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Led by Francois Mauss and 12 other notable wine authorities from around the world, the Grand Jury Europeen Tasting sessions offered consumers an unprecedented tasting experience with internationally renowned wine experts. For this session, nearly 30 iconic wines from the exceptional 2005 Bordeaux vintage were tasted and participants were able to compare their tasting notes with the pros during the exciting semi-blind tasting.

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“The 2004 Barolo vintage will be interesting to analyse,” said Francois Mauss at the second instalment of the Grand Jury Europpen Tasting. Known to some as the king of wines, the Barolo is a tannic wine which enthralled many and captured the hearts of countless fans who love it for its depth. At this session, participants rallied together to tackle the challenging vintage and Francois Mauss was proud to announce that he was pleasantly surprised by the constructive feedback and opinion shared by the tasters, further cementing Singapore as a growing wine hub in the region.

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Possessing an inimitable wealth of knowledge regarding the history of Spanish cuisines and the ingredients involved, one-Michelin-starred Masterchef Juan Pablo Felipe enthralled his class with interesting facts about the dishes demonstrated at the masterclass – gazpacho essence, tomato red tuna and wild boar, fragrant toffee and artichokes.

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Drawing inspiration from his childhood and hometown, two chefs hats Masterchef Ben Shewry’s unique vision is intriguingly reflected in the dishes he creates. Participants of his culinary masterclass held at the Singapore Tourism Board auditorium were blown away by his inspirational creations and were treated to an eye-opening session on how to recreate them in their own kitchens.

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A grand kickstart to the inaugural World Gourmet Summit Grandeur Of Wine three-day event, the Opening Reception was held at Hilton Singapore to welcome the distinguished Grand Jury Europeen and special guests for the phenomenal wine event. Delighted by the fine wines from Crystal Wines and the great food provided by Hilton Singapore, guests were treated to a night of splendour and a buzz of anticipation for the Grandeur Of Wine happenings.

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“This is a tribute to a woman, a woman who never lost her simplicity, a woman able to smile at every difficult situation, a woman who continues to live her life in harmony, happiness, respect, humbleness and gratefulness. All the qualities I try to make mine all these years. If today Garibaldi is a successful restaurant, we need to thank that woman, my mother,” says Chef Roberto Galetti. He dedicates this WGS featured activity to the woman that has inspired his life and culinary creations. Chef even specially flew his mother here just for the dinner.

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The second of the hands-on culinary workshop held at At-Sunrice GlobalChef Academy was conducted by one-Michelin-starred Chef Alex Chow. Born in Malaysia and honed his culinary skills here in Singapore for a long time before embarking on his culinary journey to the United Kingdom, Chef Chow is famous for his creations of authentic Chinese offerings fused with modern twists. Guests at this culinary workshop also experienced the spice tour conducted by the academy and immediately following the tour, they were treated to a hands-on cooking session. Led by Chef Chow, three dishes were prepared – scallops with goji berries, black beans & char-grilled spring onion, oven-roasted Chilean sea bass with Chinkiang black rice vinegar, soy & Dijon mustard sauce with chickpeas & bean salad and pineapple & mango salsa, quick yoghurt mousse & crumble.

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Mixing chocolate and salt is unheard of in local context, especially when it is desserts we are talking about. Chef Janice Wong from 2am:dessertbar was inspired to attempt the extraordinary and break some rules with the introduction of the Chocolate and Salts menu. Chef Wong’s play of textures and flavours revolutionises the perception of desserts and brings guests into a whole new level in their epicurean adventures during the two-week gourmet extravaganza the World Gourmet Summit. This is certainly an adventure not to be missed!

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With his smouldering good looks, it’s no wonder that his culinary masterclass is packed to the brim. Never mind his exceptional culinary expertise! But Madrid’s rising star and the extremely talented Chef Barrio is one chef to watch out for. His restaurant, dASSA bASSA is an award-winning establishment and converted from a rundown charcoal warehouse. His brand of nouvelle Spanish cuisine has him on every diner’s to-do list, so don’t be surprised if you can get a table. But for the guests who attended his masterclass, they needn’t have to worry about that. Because they got the opportunity to try three of his most famous creations – Andalusian gazpacho, cheese powder & Iberian ham vinaigrette, fruit salad & vanilla cream volcano and light fritters filled with chocolate cream.

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Guests were treated to an extraordinary gourmet affair on 15 April at the World Gourmet Summit 2010 at St Pierre. Emmanuel Stroobant, champion of modern French cuisine in Singapore, served up delectable fine French food paired with the renowned and elegant bubblies from Champagne Veuve Clicquot, represented by the house’s winemaker Francois Hautekeur, who graced the dinner with his presence. Needless to say, the affair was met with resounding success.

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Exquisite cuisines, fine wines and gracious hearts mark the success of yet another installation of the annual World Gourmet Summit Charity Dinner. Held in aid of the Community Chest to raise funds for the social service programmes run by the charities under its auspices, we are proud to announce that a grand total of S$600,000 was raised this year to help the needy.

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A first at this year’s World Gourmet Summit is this culinary experience at the Miele Gallery. Situated at Winsland House II, the first of this session (there will be three in total) was conducted by two-Michelin-starred Italian culinary extraordinaire, Chef Alfonso Iaccarino. Hosted at The Lighthouse, The Fullerton Hotel Singapore, Chef Iaccarino conducted an intimate cooking lesson in front of his guests before proceeding to serve his guests a three-course lunch, complete with wines to boot! His restaurant, Don Alfonso 1890, has long been famous for its authentic Italian offerings, featuring the freshest local produce. And guests got a little taste of Chef Iaccarino’s culinary brilliance through three dishes – little tuna scented with pink peppercorns & red onion sauce, ravioli with fresh caciotta, marjoram & tomatoes and an impressionistic view of the espresso.

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The afternoon saw more than 100 participants from the food and beverage industry especially the various culinary academies, hotels and restaurants. The workshop was addressed by MLA’s regional manager for South East Asia and Greater China Aaron Iori, Executive Chef for Kuala Lumpur Convention Centre Richmond Lim and Australian Master Butcher Barry Lloyd. The educational workshop touched on various topics such as the Successful Discovery of Australian Non-loin Cuts for 5 Star Banqueting and how it can help save cost, Mastery Butchery on Gold Nuggets and Cooking Tips with Technology and Technique.

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One of the highlights of the World Gourmet Summit 2010 is undoubtedly the Rougié Foie Gras Dinner By Dieter Kaufmann With Wines From Weingut Egon Müller Scharzhof, which happened on 14 April 2010 at the highly reputed Les Amis restaurant. Chef Dieter Kaufmann, who has a Michelin-star under his belt, is revered as the first German chef to be awarded the Federal Cross of Merit – the only general state decoration of the Federal Republic of Germany. His refined and creative cuisine champions finesse in flavour, and is a natural match with the wines of Weingut Egon Müller Scharzhof, which is as yet unmatched in grace, style and elegance. The occasion was all the more special as it could be Chef Kaufmann’s last visit to Asia before he announces his retirement, and the wines were hand-picked by Egon Muller IV, some of which are auction wines; a most rare opportunity indeed, to taste the finest from Chef Kaufmann and Egon Muller!

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In previous years, invited masterchefs hosted culinary masterclasses where they presented a live cookery session in front of their guests. But this year, to shake things up and to make it more interactive, we did things differently! Guests got the opportunity to participate in the session at this culinary workshop. Four will be held with the first conducted by the very talented Chef Vivek Singh of London’s The Cinnamon Club. Chef Singh guided his students through three dishes (pan-fried tilapia fillet with curry leaves & lentil crust, rajasthani roast rack of lamb with corn sauce and shrikhand cheesecake with crumble & tamarind glaze) and best of all; after all the learning, these students sat down for an enjoyable lunch of the food they prepared earlier.

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At first look, the first impression one would get of one-Michelin-starred Chef Dieter Kaufmann would be of a revered culinary supremo, a chef who has travelled the world and amassed a mount of culinary experiences. This is indeed very true but what many don’t know is the fact that Chef Kaufmann also has a great sense of humour. Cracking jokes throughout his masterclass at the Singapore Tourism Board’s Christopher Columbus Auditorium, he left his audiences in stitches as they watched and listened intently. He presented three dishes – carpaccio of scallops with tuna & iced sherry jelly, truffles of foie gras and wild salmon with sorrel sauce – during his masterclass to the rousing approval of the guests who attended the event.

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Even the torrential rain did not manage to dampen the spirits of the guests who turned up for the Wildlife Gourmet Safari At Singapore Zoo And Night Safari. Guests were treated to a one-of-a-kind dining experience as they tucked into the delightful creations of Executive Chef James Viney from Four Seasons Hotel Macao, Cotai Strip and Executive Chef Kelvin Low from Wildlife Reserves Singapore onboard the gourmet tram. Creatures of the night enthralled the guests while their palates were well-taken care of by the distinguished duo and the culinary team from Wildlife Reserves Singapore.

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Guests at the World Gourmet Summit 2010’s partner restaurant OTTO Ristorante were treated to a gastronomic tour of Italy led by Chef Michele Pavanello, through a one-time event on 13 April 2010 known as “Around Italy In Seven Cheeses.” For this dinner, Chef Pavanallo explained that he had brought in unique cheeses from Italy (especially from his hometown in Treviso) to showcase to diners at the dinner the cheeses which are high popularly and eaten everyday in Italy but less commonly seen here in Singapore. Each dish in the seven-course menu featured a specific kind of cheese, beginning first with the very mild mozzarella and moving on to heavier ones such as aged pecorino, Parmesan, Ubriacone Rosso and ending with a typical cheese used in many desserts, the ricotta cheese. Selected wines were also chosen to pair with the dishes, further enhancing the complex flavours of Chef Pavanello’s cuisine.

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It was an evening of superb wines from Austria and cuisine jointly created by one-Michelin-starred Chef Alex Chow and local award-winning Chef Yong Bing Ngen. The response for the dinner was overwhelming and everyone had such a marvellous time mingling with Chef Chow, Chef Yong and the wine representatives. Chow, a Malaysian, arrived in London in 2004 and led the kitchen at the acclaimed Kai Mayfair in London. His innovation and passion for the culinary arts has earned him a reputation as one of London’s most exciting chefs. He was awarded the Michelin-star in 2009.

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Good food, great wines, and even better, a star studded line up of chefs await the discerning gastronome. The World Gourmet Summit is back for the 14th instalment held at Mandarin Orchard Singapore. The opening event for the media saw journalists from the international arena anticipating this extraordinary culinary event of the year. Buzzing with excitement, the media were able to get up close and personal with our star-studded chefs, while savouring delectable treats served by Manadrin Orchard and Austrian wines by Austria’s Fine Brands.

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It was a celebration of the Spanish oenological world at this Spanish wine tasting, a prelude of bigger things to come (check out the next gallery, The Madrid Tourism Board & The Spain Tourism Board Present Gala Dinner Of Spain, to find out more!). Local wine cognoscenti Dr N K Yong and Lisa Perrotti-Brown MW joined Bodegas Torres’ Ivan Aquino and Juve Y Camps’ Mariano Fuster as the quartet guided wine enthusiasts through a journey of exquisite Spanish wines.

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For the love of all things Spanish best describes this Spanish gala dinner! Featuring the cuisines of talented Spanish masterchefs, one-Michelin-starred Chef Juan Pablo Felipe and the rising star of Madrid, Chef Dario Barrio, wines from Bodegas Torres and Juve Y Camps coupled with the appearance of the ambassador of Spain, His Excellency Antonio Sanchez Jara, guests were treated to a feast representing the best of this famed culinary nation.

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As the sun sets and guests start to conglomerate at the grand ballroom of Mandarin Orchard Singapore, the curtains of the 14th instalment of the World Gourmet Summit draws open. Welcoming a constellation of stars, from masterchefs to partner chefs, hosting chefs, wine cognoscenti and food and beverage (F&B) personalities from all over the world, the opening reception of this year’s WGS is a gourmet extravaganza all in its own. With an array of twelve food stations, a wide variety of champagnes and wines and a host of other beverages, it was a night to be remembered. Definitely a great start to this year’s summit, with bang, pomp and circumstance!

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Celebrating its tenth year since its inception in 2001, the World Gourmet Summit Awards Of Excellence has been recognising the efforts of more than a hundred of the best food and beverage (F&B) industry partners to bring the gastronomic scene in Singapore to the next level. Applaud their efforts and share the joy of the crème de la crème in the F&B scene at the awards ceremony.