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In
accordance with the theme, "The Rising Stars of
the Century", World Gourmet Summit 2001 will bring
together rising star chefs from around the world.
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Tony Bilson - Canard Bistro &
Wine Bar, Australia
Known
as Godfather of Australian Cooks, Tony Bilson has
an extraordinary ability to choreograph and instigate
the marriage of food and people. An icon in Sydney
food scene, Bilson is also Tetsuya Wakuda's mentor.
Hosted by Hotel
Inter-Continental Singapore - Olive Tree
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Rocco
DiSpirito - Union Pacific, New York, USA
Touted as Rising Star Chef in the recent October 2000
issue of Gourmet magazine, DiSpirito has been
receiving rave reviews since he sprang into the gastronomic
world with his innovative culinary creations at the
Union Pacific. Food cognoscenti across the country are
embracing him as one of the brightest rising-star-chefs
of his generation and his hard work and dedication to
his craft have earned him a reputation as a highly talented
and dedicated chef who is delighting the public and
restaurant critics alike.
Hosted by Raffles
Hotel - Raffles Grill |
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Reinhard Gerer - Restaurant "KORSO bei der Oper",
Austria
Trained under Europe's best known chefs, Eckart Witzigmann,
Heinz Winkler and Werner Matt, Gerer has received numerous
medals and distinctions and has gained KORSO a Michelin-star,
as well as three toques from Gault Millau. His
success stems from his culinary philosophy - namely
a consistent commitment to the traditions of Austrian
cookery, and to the very highest quality.
Hosted by Grand
Hyatt Singapore - Mezza9 |
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George Jardine - The Cellars-Hohenort,
South Africa
Recently
named Chef of the Month by Zonnebloem in South
Africa, Jardine is clearly the man of the moment.
He helped established The Cellars-Hohenort as one
of The Top 50 Dining Destinations in the world voted
by the Condé Nast Traveller magazine
in 1999.
Hosted
by The
Fullerton - Town Restaurant
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George Morrone - Fifth
Floor, San Francisco, USA
Morrone who earned a four star rating from the San
Francisco Chronicle heads the kitchen at Fifth Floor.
A lover of both fine dining and fun, his dishes are
deliciously playful and subtly complex. He has built
his reputation by adding new twists on classics and
making the ordinary extraordinary.
Hosted by Shangri-La
Hotel - Blu |
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Claudio Sadler -
Sadler, Italy
Claudio
Sadler's passion for food has accompanied his career
through all the steps of the profession, from kitchen
commis in the grand hotels to teacher at the State Hotel
Institute in Milan. This precious experience has allowed
him to affirm his cuisine amongst the most demanding
gourmets. Currently running a one Michelin-star restaurant,
he also organises short specific cooking courses to
satisfy his customer's frequent requests.
Hosted by Grand
Copthorne Waterfront Hotel Singapore
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Pontini |
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So Kai Chiu - Golden Leaf, Hong Kong
With more than 20 year's extensive
culinary experience in the industry, So's dream has
come to fruition in guiding his team of 25 chefs to
ensure Golden Leaf is the number one Cantonese Restaurant
in Hong Kong. His method of cooking not only preserves
Chinese traditions, but also reflective of Hong Kong's
unique eating culture.
Hosted by Conrad
International, Centennial Singapore
- Golden Peony |
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Alain Solivérès
- Restaurant
Les Elysees Du Vernets, France
Born in Beziers, a city in southern France, Solivérès
was only twenty-six when renowned Alain Ducasse offered
him the position of chef de cuisine at La Bastide
de Gordes, where he obtained his first Michelin-star
before he moved to Les Elysees Du Vernet in 1993.
Hosted by Les
Amis.
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Akio Saito - Hotel Century Shizuoka
Japanese Restaurant, Japan
The versatile and multi-talented
Saito is not only the head chef at Hotel Century Shizuoka
Japanese but is also known as the Master of Urasenke-Ado,
authentic Japanese tea ceremony and Master of Long
Sword Japanese Cooking. As the vice-president of
Shizuoka aoi chef community, Saito constantly helps
to promote the unique art of Japanese culinary.
Hosted by The
Westin Stamford & Westin Plaza -
Inagiku |
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David Thompson - Sailors'
Thai, Australia
An Australian that is so well versed in Thai cuisine
that Thompson was invited to give a paper at the inaugural
Thai Food Conference in 1999. Subsequently, he was
asked to advise the Suan Dusit College in Thailand
on its curriculum program and also assist in setting
up a research center to collect and record old Thai
recipes before they become irretrievably lost. His
restaurant, Sailors' Thai, was quoted by Terry Durak
of the Sydney Morning Herald as "the best thing
to happen to the Rocks for ages".
Hosted
by Four
Seasons Singapore
- One-Ninety
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Paul Urchs
- The Ritz-Carlton Schlosshotel Berlin, Germany
Currently the executive chef and the director of food
& beverage at The Ritz-Carlton Schlosshotel in Berlin,
Germany, Urchs was voted as one of the Berliner Master
Chefs 1999 by a jury of professionals and journalists.
In addition, Germany's leading gourmet magazine Der
Feinschmecker dedicated ten pages in its February
2000 issue on Urchs as Chef of the Month.
Hosted by The
Ritz-Carlton, Millenia Singapore
- Snappers |
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Roy Yamaguchi - Roy's Restaurant,
Hawaii
Creator of Euro-Asian, cuisine and winner of James Beard
Award - Best Pacific Northwest Chef in 1993, Roy Yamaguchi
caused a stir in Pacific Rim's culinary field with his
ingenious conception of cooking style. Described by
Bon Appetite as 'Californian-French-Japanese-eclectic'
when Roy's Restaurant first opened in 1984, Chef Yamaguchi
has attained a loyal following of fans for his unique
yet personal culinary style.
Hosted by Club
Chinois |
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Guest Chef:
Michael Ginor
- Hudson Valley Foie Gras,
USA
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.
Hosted
by Raffles
Hotel. |
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