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.
Chef Wolfgang Ranner brings to the table the distinct tastes
of Europe, with a hint of Asian flair. Chef Wolfgang enjoys
the freedom of creating new dishes and surprising the palate
using a delightful mix of local produce, fresh seafood and
herbs with traditional meats and pastas. By combining Austrian,
Italian and Classic French cooking methods, with techniques
unique to central European Cuisine. After completing his formal
training at the highly acclaimed Austrian Chefs School, Chef
Wolfgang further honed his culinary skills by traveling and
working in Europe, Middle East and Asia. Chef Ranner has participated
in numerous culinary competitions and has received awards
for his creativity, including the winner of the Austrian National
Chef Competition and world champion in Johannesburg, South
Africa. He is also a member of Chaines Des Rotisseurs, Austria.
He now looks forward to putting his own stamp on the dining
experience you'll only find at Conrad Centennial Singapore.
Frank Ruidavet honed his skills in New York in 1983 at some
of the best restaurants in the city, like The Ritz-Carlton
Hotel’s Raoul’s, Top of the Park, The Ambassador
Grill and Restaurant Bertrand. He later went on to work
for Jean-Georges Vongerichten as executive sous chef at the
Lafayette Restaurant, Drake Swissotel, which was
the first hotel restaurant to receive a four-star rating from
the New York Times. The chef who is moved by the colours,
textures and smells of Asian cuisines, returned to Asia to
a position at The Regent, Kuala Lumpur, and then to Four Seasons
in Bali, the Maldives, and now to the cosmopolitan city of
Singapore, where he heads the culinary team.
Having worked at various Asian countries including Hong Kong,
Malaysia, Philippines, and Thailand, Bonaventura Mansi is
very familiar with the Asian culinary heritage and culture,
in addition to his European roots.
Originating from Brittany in the western part of France, Jean-Yves
Meraud was brought up in the family hotel business, giving
him a unique insight into the profession. Influenced by his
past experiences at various prominent establishments throughout
the world, Meraud adopted a light and expressive style in
his culinary creations that has become his trademark.
Michele Pavanello, having worked his way through the ranks,
has had several years of extensive experience. 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 to Trieste, where he worked as Chef de Partie in a popular
restaurant, which subsequently opened an 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.
Indulge in Michelin stardom at the Grand Hyatt Singapore with
Executive Chef Brian Cleere. Having graduated from the Dublin
College of Catering, Brian Cleere started his craft at the
award-winning Park Hotel Kenmare, an exclusive Relais and
Châteaux in the southwest of Ireland.
With more than 19 years of experience, Chef Gregoire has worked
with Master Chef Roland Durand in France and he is very familiar
with the Asian culinary heritage after having spent over 10
years in the region, including China, the Philippines, Vietnam
as well as the Bahamas. Chef Gregoire hopes to continue creating
memorable experiences in the tradition of Raffles Hotel's
culinary excellence.
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: WGS Awards of Excellence Lifetime Award 2001, 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.
The executive chef of The Regent Singapore, Joseph Oldham
boasts over two decades of industry experience, which saw
him active behind the stoves of numerous Four Seasons Hotel
& Resorts. From 1993 to 1997, Oldham was sous-chef at
Four Seasons Resort Maui and Four Seasons Resort Aviara. Prior
to his current posting at The Regent Singapore, Oldham took
on an executive chef position at the Four Seasons Resort Nevis,
West Indies (the only AAA Five Diamond Resort in the Caribbean).
In his present position, Oldham spearheads the entire culinary
operation, including Capers restaurant and Summer Palace.
He also oversees banquet, in-room dining and off-site catering
services.
His story is familiar only because we have heard movie and
music stars tell it over and over again. Born into the family
business with a predisposition towards cooking already in
his veins, Christophe Megel pretty much had his future spelled
out for him in the book of life. Committed to his industrious
staff, his award-winning establishment, and his discerning
customers, Megel is today a prime example of an outstanding
management and quality foodservice genius.
Shawn Armstrong has held senior positions in some of the best
seafood speciality restaurants around the globe, like the
famous McCormick and Schmick’s Seafood Restaurant in
America, as well as the acclaimed, Oyster and Wine Bar in
Hong Kong.
His approach to food is that it should have a sense of
the region, be wholesome and most importantly focused, yet
maintaining the delicate balance of trend and personal style.
Chef Daniel is no stranger in the local food and beverage
scene. With 32 years of culinary experience garnered from
well-known hotels and restaurants in Singapore, Chef Daniel’s
commitment to perfection has gained him the honour of winning
many prestigious awards in Food Asia, the Singapore Chef’s
Association Cooking Competition and Gourmet Hunt 2002. Prior
to joining Sheraton Towers Singapore, Chef Daniel was the
Director of Kitchens with the Imperium Chinese Dinning. He
was also part of the opening team for several exclusive restaurants
and hotels in Adelaide and Melbourne, Australia. Chef Daniel’s
working philosophy of enhancing the finished product through
continual and relentless experimentation, will ensure Sheraton’s
culinary standards will scale greater heights.
Possessing not just a skillful grasp of classic Chinese cooking,
Sam Leong is also gifted with an instinctive feel for innovation
that will serve to enhance the already impeccable quality
of his food. Leong has definitely made a name with Chinese
cuisine and has appeared in promotions in the United States
with Wolfgang Puck. He was also invited as guest chef at the
famed James Beard Foundation Dinner in 2000. Prior to joining
Tung Lok Group, Leong was part of the opening team responsible
for the overall Chinese food operations at Four Seasons Singapore.
The young and dynamic force behind the artistic My Humble
House at the Esplanade Mall, Thomas Chai brings with him a
firm culinary foundation and a passion for creativity. He
is instrumental in introducing new and vibrant dishes to the
menu, constantly thrilling guests with his masterpieces. Chai
has a wealth of experience, having worked in establishments
such as the Four Seasons and Hyatt. He has also represented
Singapore in many international gourmet events such as the
Master of Australian Food & Wine 2002 in Melbourne, The
4th World Championship of Chinese Cuisine 2002 in Malaysia,
the St Moritz Gourmet Festival in Switzerland and the Five
Star Sensation in Cleveland, Ohio.