Talented chef Adolf Blokbergen became Executive''\Chef at Auberge du Raisin in 1979 and helped this quaint restaurant, located near the Swiss Riviera, to achieve one Michelin Star and 18/20 Gault Millau. Chef Blokbergen had worked and trained in esteemed establishments such as Gstaad Palace, Hotel Schweizerhof in Bern, Corfou Palace in Corfou, Park Hotel in Arosa, The Dorchester in London and Ritz in St. Moritz among others. With his strong culinary background, Chef Blokbergen has adopted his own brand of classy, classic cooking with fish being his forte.

Chef Blokbergen will be hosted by Compass Rose at
The Westin Stamford & Westin Plaza

Currently the Executive Chef with The Taj President, Chef Anada Solomon has over 20 years of experience at prestigious establishments in India. While at The Taj President, Chef Solomon re-vamped and re-launched F&B outlets, which includes Mumbai's leading Italian Eatery, India's premier Mexican Restaurant and the much talked about Thai Pavilion. All the outlets launched by Chef Solomon have been resounding successes.

Chef Solomon will be having his promotion at the Coffee Garden,
Shangri-La Hotel

As Executive Chef of Canada's esteemed Canoe Restaurant in Toronto, Anthony Walsh uses the vast indigenous bounty of his country to create inspired regional Canadian cuisine. Having received numerous culinary awards and distinctions, he is clearly among Canada's breed of talented young chefs drawing on their rich, diverse culture and ethnicity to create magic in the kitchen.

Chef Walsh will be the guest chef at Club Chinois

The executive chef at the famed Conran Restaurant, Quaglino's, Chef Iversen is a talented chef that has won many culinary competitions. At Quaglino's, Chef Iversen handles a brigade of over 60 chefs and caters up to over 750 covers in a single night. He has also worked as a personal chef to the owner of Yacht Saquila, a luxury sailing yacht. Chef Iversen, a veteran rugby player, loves skiing and motorcycling.


Ritz-Carlton, Millenia Singapore will be hosting Chef Iversen

After spending more than two decades in the culinary profession and working with some of the greatest American chefs in some of the finest restaurants in New York, Kenneth Oringer paid his dues when he was nominated Best Chef in the 1998/1999 Northeast James Beard Award.




Chef Oringer will be hosted by
Season Restaurant, Four Seasons Hotel

An esteemed chef and food critic, Michael Ginor is involved in many facets of the culinary world. He is also the co-founder, owner of Hudson Valley Foie Gras.

He will be a special guest at the Four Seasons Hotel

A fourth-generation pastry chef, Pierre Hermé has won numerous awards including "Best French Pastry Chef" in 1997. Currently in Ladurée, he has previously worked in Fauchon. A man widely regarded as the top pastry chef in the world, he has written several books and recently completed his first book in English - Desserts by Pierre Hermé.

This "Picasso of Pastry" will be the guest chef at Grand Hyatt Singapore

As passionate about Catalan culture and social issues as he is about his cuisine, Santi Santamaria is a man who puts his heart and soul into everything he does. Having gained 3 Michelin stars, his restaurant "Racó de Can Fabes" is just half an hour from Barcelona. He has also recently completed a book "The Kitchen of Santi Santamaria - the ethics of the pleasure".

Chef Santamaria will be promoting his cuisine at Hotel Inter-Continental

The Executive Chef at the famous Lulu Restaurant, Chef Zhu is dedicated and passionate about his craft. He is also the third place winner for Shanghai Cuisine at the China National Cooking Competition.

He will be a guest chef at
Chang Jiang Shanghai Restaurant, Goodwood Park Hotel

Awarded three chef's hats in the Sydney Morning Herald Good Food Guide for the past 6 years, Tetsuya Wakuda is regarded as one of the great exponents of mixed Asian and European cooking. He did not attend any cooking school and learnt all the basic techniques of Western and Japanese cooking in Tokyo while working in a big hotel for 3 years. He credited Tony Bilson and Philip Challis, amongst others, for giving him the opportunity to do other things and to trust his own instincts. Tetsuya opened his restaurant, Tetsuya's, in 1989 and has
________________________ never look back since.

Chef Wakuda will be showing his culinary talents at Les Amis