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Martin
Aw Yong
- Executive Chef, Four
Seasons Singapore
One
of the few local executive chefs responsible for a hotel's
entire kitchen operation, Martin Aw Yong was born and
bred in Singapore, and began his formal culinary training
at the Singapore Hotel Association Training and Education
Centre (SHATEC). He joined Four Seasons Hotel Singapore
as part of its opening team and was quickly promoted
from sous chef to executive sous chef, and to executive
chef. The only Asian staff within the Four Seasons and
Regent Hotel family in the region to head the entire
culinary team of sixty, Aw also represented Singapore
in various competitions in Canada, Germany, Switzerland
and France, and had won top awards in most of them.
Hosting
Masterchef David
Thompson, Sailors' Thai, Australia
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Brian
Cleere - Executive Chef, Grand
Hyatt Singapore
Having graduated from Dublin College of Catering, Brian
Cleere started at the award-winning Park Hotel Kenmare,
an exclusive Relais and Chateaux in the southwest of
Ireland. In 1986, Cleere travelled to Australia where
he refined his culinary flair at Hilton International
Perth and some other Australia's highly acclaimed restaurants
including the prestigious Mietta's. Cleere then returned
to his homeland, Ireland where he was invited to take
up the position of Executive Chef at Park Hotel Kenmare.
He was then awarded one of culinary's highest honours
- a Michelin Star. Now with Grand Hyatt Singapore, Cleere
prepares to take the gastronomic scene at Hyatt to greater
heights.
Hosting Masterchef Reinhard
Gerer, Restaurant
"KORSO bei der Oper" |
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Jan
Gundlach - Executive Chef, Raffles
Hotel
Jan Gundlach began his impressive culinary career some
20 years ago in Switzerland before coming to Asia. He
has always been fascinated with Asia's rich and diverse
culinary traditions and cooking techniques. He has held
several key positions in the kitchens of renowned Asian
hotels and prior to coming to Singapore, he was the
executive chef of The Peninsula Manila, Philippines.
Gundlach believes that a style of cuisine is an expression
of distinct heritage and culture. Not only is he an
expert in the kitchen, he has also written articles
pertaining to the culinary world.
Hosting
Masterchef Rocco
DiSpirito,
Union Pacific |
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Lee Hoong Wan- Head
Chef, Hotel
Inter-Continental Singapore
Lee
Hoong Wan graduated from Singapore Hotel Association
Training and Education Centre (SHATEC) and started
his culinary career at the age of 18. He started as
a humble kitchen helper and has climbed his way up
tremendously. Lee is now the head chef of Hotel Inter-Continental
Singapore and leads a kitchen brigade of more than
70 cooks.
Although
an expert in Western cookery, the versatile Lee can
also present any type of cuisine one can name. Having
bagged several awards from various culinary competitions
in his culinary journey, Lee is indeed one of the
most talented chefs in Singapore.
Hosting Masterchef
Tony Bilson,
Canard Bistro & Wine Bar
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Christophe
Megel - Executive
Chef, The
Ritz-Carlton, Millenia Singapore
Since May 1999, Christophe
Megel has been steering and overseeing three restaurants,
catering and room service operations at The Ritz-Carlton,
Millenia Singapore. Of French nationality, Megel had
worked at several notable establishments around the
world, including the original Le Cirque in New York,
and under the legendary 6 Michelin star Alain Ducasse
at Le Louis XV restaurant. Guided by his unstinting
quest to reinterpret and redefine food, he also believes
in healthy-eating and vegetarian options which can usually
be found on his menus. A chef who travels regularly,
he has since created various extraordinary dishes at
this magnificent hotel that has won numerous accolades
since opening in 1996.
Hosting
Masterchef Paul
Urchs, The Ritz-Carlton Schlosshotel Berlin |
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Jean
Yves Meraud - Executive
Chef, Grand
Copthorne Waterfront Hotel Singapore
Winner
of 3 gold medals at the International Salon Culinaire
Sydney in 1988, Jean Yves Meraud is the executive chef
at Grand Copthorne Waterfront Hotel Singapore - Singapore's
business lifestyle 5-star hotel. Meraud's light, expressive
and colourful cooking style has been influenced by his
international career that includes working at the 3
star Garden Restaurant at Parmelia Hilton in Perth.
As years passed on, the Asian experience added on the
touch of exotic character to his work.
Hosting
Masterchef Claudio
Sadler, Sadler
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Justin Quek
- Chef de Cuisine, Les
Amis
Justin
Quek, who started as a cook working on board a ship,
is now the chef de cuisine at the Les Amis. He was
sponsored by the Oriental Hotel to undergo his formal
training at the Singapore Hotel Association and Tourism
Education Centre (SHATEC) for 2 years. He spent part
of the course at The Oriental Bangkok for a year where
he attained his work experience and training. Upon
his graduation, he worked for the Oriental Singapore
where he picked up the art of French cuisine. In 1994,
he opened Les Amis with three of his friends, who
became his partners.
Hosting Masterchef Alain
Solivérès, Restaurant
Les Elysees Du Vernets
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Benjamin
Rendell - Area Executive Chef, Shangri-La
Hotel
With
close to 30 years of experience at prestigious hotels
such as The President Hotel Bangkok and The Mandarin
Oriental Hotel Jakarta, Benjamin Rendell is responsible
for the entire kitchen operations and food promotion
for Shangri-La Hotels and Resorts in Singapore, Malaysia,
Indonesia and Fiji. Rendell lead his team to attaining
a gold medal in Salon Culinaire 1998 during his years
as an executive chef in Le Meridien Phuket. Rendell’s
amazing management skills and creativity in the culinary
arts is recognized by all within the industry.
Hosting
Masterchef George
Morrone, Fifth Floor |
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Manfred
Roth - Executive Chef,
Conrad
International, Centennial Singapore
Most Outstanding Chef of the Year at
Salon Culinaire Singapore 1998 and Chef of the Year
in Swiss Culinary Cup in 1996 in Switzerland, Manfred
Roth is more than an accomplished chef. Of Swiss nationality,
Roth was a culinary consultant for Hotel Flüela
before moving to Philippines where he took the position
of sous chef at the luxurious Shangri-La Makati in 1992.
Subsequently, Roth was appointed as executive chef at
Otaru Hilton, Hokkaido where he displayed his finesse
in both management and culinary skills.
Hosting
Masterchef So Kai
Chiu, Golden Leaf,
Conrad International Hong Kong |
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Tse
Wai Shing - Executive Chef, Club
Chinois
With 20 years of experience and skilled
in the art of Chinese cuisine, Tse Wai Shing has been
creating dishes with classic Chinese taste sensations
encompassing delightful Western influences at Club
Chinois since its inauguration in 1997. A chef who
believes that food should bring happiness, he aims
to translate the immense joy he gets out of cooking
and creating onto the food he serves so that every
customer walks out of the restaurant happy after a
great meal.
Hosting Masterchef Roy
Yamaguchi, Roy's Restaurant
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Otto
Weibel - Director
of Kitchens, The
Westin Stamford & Westin Plaza
Otto Weibel is the president of Singapore Chefs' Association.
He has judged many of the culinary competitions that
have taken place in Asia as well as in Switzerland,
China and Luxembourg. His culinary expertise has also
won him many awards, among those are; Chef Restaurateur
of the Year from International Food & Beverage Forum
1999, Excellence for Singapore Award Singapore Chefs'
Association 1999, Coc D'or Italian Chefs Association
1987 and many more. Presently, Otto Weibel is the director
of kitchens at The Westin Stamford & Westin Plaza
Singapore.
Hosting
Masterchef Akio
Saito, Hotel Century Shizuoka Japanese Restaurant. |
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Rainer
Zinngrebe
- Executive Chef, The
Fullerton Singapore
Prior to his current appointment,
Rainer Zinngrebe was the executive chef of the pre-opening
team at the Mandarin Oriental Kuala Lumpur as well
as the opening team of Sheraton Grande Sukhumvit,
Bangkok. With an impressive culinary experience from
over 20 years that includes some of the regions best
establishments such as The Drake Chicago, Margaux
at Kowloon, Shangri-La Hong Kong and Seoul Hilton,
Zinngrebe is responsible for the outstanding set up
and plans of the kitchens as well as food and beverage
programmes at The Fullerton.
Hosting
Masterchef George
Jardine, The Cellars-Hohenort
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