A veteran in his profession, Chung Ho Shi first discovered his passion for cooking in his early teenage years and has never looked back. The Hong Kong citizen received professional training from top chefs in numerous renowned Cantonese restaurants in his homeland. Chung's 22-year culinary experience in leading five-star Hotels and speciality restaurants has given him a broad perspective and enormous exposure to Cantonese cuisine, which he translates into refreshingly creative gastronomic delights on Golden Peony's menu. His insatiable desire for perfection constantly drives his creative style of cooking to a higher level, always seeking exciting ingredients to create modern Cantonese cuisines.

Manfred Roth is the driving force behind Conrad Centennial Singapore's culinary vision. The former executive chef of Otaru Hilton took over the reins of the hotel's culinary team and orchestrated a series of initiatives such as The South-east Asian Food Festival, a partnership with Conrad Cairo in his efforts to promote Asian cuisine.

Click here for more information on Manfred Roth.

Michele Pavanello, has had several years of extensive experience, having worked his way through the ranks. The 33 year old Italian, secured a job as a commis cook in a restaurant Antica Locanda Montin in Venice at the tender age of 15, where he spent his next five years learning the ropes.

Pavanello then moved on to Trieste, where he worked as Chef de Partie in a popular restaurant, which subsequently opened tan opportunity for him to work on board the luxurious cruise liner, MV Royal Princess. Armed with a vision of expanding his culinary influence, Pavanello ventured into England as well as to South Africa, where he worked in one of the finest and most extraordinary hotels in the world - The Palace of the Lost City.

Click here for more information on Michele Pavanello.

One of India's youngest rising culinary stars, Milind Sovani was appointed by Rang Mahal Group to lead and develop the menus for Rang Mahal and their latest property, Vansh.

Sovani, who hails from the west coast of India, has acquired something of a celebrity status in his native land, having written columns in popular women's magazines and appeared on television cooking shows broadcast across India and all over the world. Specialising in Malwani cuisine, Sovani has also garnered years of experience in organising food festivals of every size.

Click here for more information on Milind Sovani.

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 them are: Chef Restauranteur of the Year from the International Food & Beverage Forum 1999, Excellence for Singapore Award Singapore Chefs Association 1999, Coc d'Or Italian Chefs Association 1987 and many more.

Click here for more information on Otto Weibel.

Born in Austria, Robert Mayer, began his career in Austria in 1987. Having amassed experience in five star hotels in Switzerland, Singapore, Malaysia, United States and Australia, Mayer brings to The Regent Singapore his expertise in menu planning and implementation. A chef who combines his classical training in cuisine preparation with new influences and modern techniques, he adheres to the philosophy of simplicity, ensuring the balance of flavours and tastes of each dish created.

Possessing not just a skilful grasp of classic Chinese cooking, Sam Leong was also gifted with an instinctive feel for innovation that would serve to enhance the already impeccable quality of his food.

Click here for more information on Sam Leong.

Zhang Jin Jie - My Humble House

Classical musician and artist-turned-chef, Zhang Jin Jie transform each dish into an art piece that entices the five senses. Zhang's talents have created the Green T. House style in Beijing that embodies nature, elegance and simplicity while combining modern with classic to form new interpretations of Chinese culture and philosophy. While creating My Humble House in Singapore, Zhang has imbued every aspect of the restaurant with her modern design philosophy, and her exceptional style of cooking and artistic presentation.