Singapore's most accomplished chef, Justin Quek started his career in 1985 at the Mandarin Oriental Singapore, which sponsored his training at the Singapore Hotel Association Training and Educational Centre (SHATEC). Accumulating the experiences he gained while working in some of the world class restaurants including Clos Longchamp at the Meridien Etoile in Paris, Roland Mazere's Le Centenaire in Perigord, Quek launched a string of restaurants under the Les Amis Group with three other partners. He has been credited with not only being the first to move the fine-dining experience out of local hotels, but also putting Singapore on the jet-setting gourmet's map. With all the effort he and his partners have put in, the group's second restaurant, Au Jardin was listed as one of the 60 Hot Tables Around the Globe by Conde Nast Traveler. Quek was named Best Chef of the Year at the inaugural World Gourmet Summit (WGS) Awards of Excellence in 2001.

KEVIN THORNTON

Kevin Thornton is highly accustomed to accolades. Lauded as one of the best chef in Ireland by Food & Wine magazine, Kevin has an infectious tangible team spirit, and constantly pushing the envelope beyond the parameters, Kevin has been awarded a Michelin star which is something serious chefs aspire to. Kevin laid the foundations of his culinary life young. He worked in the vegetable gardens of the Cashel Palace Hotel, at an abattoir, as well as several vineyards throughout Europe gaining invaluable experience and knowledge about regional produce and the effects of the seasons. This experience was to have a tremendous influence on him, and even up to today, Kevin still firmly believes in the qualities and absolute necessity of using the freshest of produce from the season. With his light cooking style, Kevin wonderfully brings out the natural flavours of the seasons.

Known for his talent in foie gras cuisine as well as being the president of America's largest foie gras producer, Hudson Valley Foie Gras, Michael Ginor is also a noted chef, food writer and member of several prestigious culinary institutes. In addition, Ginor is also actively involved in the many facets of the culinary world, including product development, creating of gourmet and charitable events, workshops, and demonstrations. Associated with the James Beard Foundation, where Ginor is a member of the National Advisory Board, Hudson Valley Foie Gras has received numerous awards including the Gold Merit Award from Chefs in America, the Awards of Excellence from the James Beard Foundation, and the Five-Star Diamond Award from the America Academy of Hospitality Sciences.