From humble beginnings as a student at Stavanger Culinary Arts College later on, Charles Tjessem has worked his way up the culinary ladder, and perseverance paid off, as he became the Executive chef of Statoil asa. His numerous awards include 6 gold medals and 3 silver medals as a member of the Norwegian Culinary Team, and the more recent Bocuse d'Or held in Lyon, France, where he was crowned the World Champion for chefs. Tjessem also has a passion for exploring creative culinary techniques. With an obsession for Norwegian gastronomy, this Michelin-Star chef displays impressive culinary finesse in handling Norwegian seafood.

An inspiring figure in Norway's gastronomic scene, Michelin-Star chef Terje Ness won the Bocuse d'Or in 1999 and in the same year, he was named Norway's chef of the year. A member of the Norwegian culinary team from 1997 to 2001, he bagged 6 golds and 3 silvers, of which 3 golds were achieved at the Olympics 2000 in Erfuth. With his illustrious career, there is no doubt that his performance at World Gourmet Summit 2004 will be well-received. Get ready to savour his magnificent seafood dishes at The Fullerton Singapore, where he will be hosted during this gastronomy event.

Chef Pagés earned a Trade Proficiency Certificate as a pastry chef, confectioner, chocolate maker and ice cream maker in Béziers. He participated in the opening of the restaurant Le Fouquet’s, creating several desserts for the occasion. In early 2000, he joined the team at Nuances, a 5-star Travel Mobil and 4-diamond CAA. rated restaurant. Nuances is the Montreal Casino’s gourmet restaurant, and as Pastry Sous-Chef, he was responsible for the Casino’s nine points of sale. During his stay at Nuances, he completed many artistic pieces in sugar and chocolate for special occasions - most notably a visit by Chef Paul Bocuse and the promotion of Grand Chef Guy Krenzer, Meilleur Ouvrier de France. Chef Laurent Pagés joined LE CORDON BLEU in November 2000 as Pastry Chef at LE CORDON BLEU PARIS Ottawa Culinary Arts Institute’s gourmet restaurant, Signatures, and is also an Instructor with the Institute.

Chef Terrien has delved into many facets of cuisine. He taught at the Tsuji Academy in Osaka, Japan. He later became Chef de Cuisine of the private club « Le Grand Cercle » in Paris, and his own restaurant in Tours which won a Michelin star before joining Le Cordon Bleu. Winner of the third place in the “Concours du Club des Toques Blanches”, and recipient of the “Diplôme du Mérite Culinaire” of the Club Proper Montagné in 1984, Chef Terrien is an honorary member of the Tsuji Academy, and co-author of “La Cuisine de Tourangelle”, based on cuisine of the region. Chef Terrien joined the prestigious staff of LE CORDON BLEU in 1989.

Michael Ginor is the president of America's largest foie gras producer, Hudson Valley Foie Gras. He is also a noted chef, food writer and member of several prestigious culinary institutes. In addition to Hudson Valley Foie Gras, Ginor is also actively involved in many facets of the culinary world, including product development, creating of gourmet and charitable events, workshops, and demonstrations.

Simon Humble started his illustrious career working at Maxims in Australia and soon became the youngest head chef there. Antonio Carluccio dubs him as the “Risotto King of Australia” at the 1999 Melbourne Food and Wine Festival. His accolades include the Silver award at the World Intercontinental Risotto Competition in 1999. Humble’s philosophy of Italian cuisine are to use simplicity, authenticity and quality produce. His culinary finesse can be experienced at Tutto Bene, Melbourne, Australia, where its award-winning dishes have garnered rave reviews and recently two Chef’s Hats in the 2004 Good Food Guide awards.

Robrecht Wolters’ love for food began when he took up a pastry course at Ter Groene Poorte in Belgium. After his internship at St-Hubert restaurant in Belgium, Kaatje bij Sluis in The Netherlands, he returned to Belgium as an assistant to baker, Jef van Damme in Gent. His training paid off when he was offered a chef de partie position with Die Swaene hotel where he stayed on for two years. Since then, Wolters has opened his own workshop where he performs product tests and develops recipes. He also contributes to food styling for marketing purposes for companies such as Barry Callebaut, Unilever and Debic. Wolters recently started targeting to the high-end market with a catering company producing luxury food.

Eric Danger, 38, graduated from l’Ecole Hôtelière de Saumur and went on to cook for world famous establishments. He spent some time behind the stoves of the restaurant on board “L’Orient Express” train and the 3 star Michelin “Trois-Gros” restaurant in Roanne, France. Since 1992, Danger has taken up on the role as chef at Chateau de Chanteloup. His speciality, terrine de foie gras au pain d’épice and le Vésuve, a fondant chocolate cake accompanied by a glass of Cordon Bleu, has harnessed much delight from gourmands globally.