Spanning an impressive culinary career of 22 years, Ling has been with the famed Club Chinois since 1997. In 2003, he became the executive chef of the restaurant. Ling is known to create exquisite and creative dishes to satisfy the palate of discerning guests. His efforts and perseverance have garnered the restaurant numerous accolades and awards which included the Asian Ethnic Restaurant of the Year award in 2002. In 2003 and 2004, the restaurant was again nominated for the same award. Driven by his passion for great food, Ling continues to spur Club Chinois to scale greater heights.

Kenny Yeo is a perfectionist at heart who seeks the premier selections of the season, reserving nothing but the finest for his guests. With the love he has for cultures and foods, he went cross borders and seas in search of exotic flavours in Asia and Europe. Having honed his skills at Le Centenaire in France, a two-Michelin-starred hotel and at some of the Singapore's best restaurants including Les Amis, Yeo has mastered and also developed his appreciation for French cuisine. Luscious yet light and fine, this is the trademark of Yeo's cuisine.

S. Pellegrino Chef of the Year and Executive Chef of the Year presented by Tabasco at the prestigious World Gourmet Summit Awards of Excellence in 2005, the gifted Sam Leong is the maestro behind the unique and tantalising cuisines of Jade, My Humble House, Space, and Paddy Fields Thai Restaurant. He leads a team of creative chefs in bringing impeccable food to all restaurants under the Tung Lok group. Well-known for his instinctive feel for innovation and testament to his hard work and skill, Leong has won numerous accolades which included his stunning win of the World Gourmet Summit Awards of Excellence for Asian Ethnic Chef of the Year in 2001, 2002 and 2004. He has also appeared as a guest chef in festivals and promotions in the United States such as the Wolfgang-Lazaroff American Wine & Food Festival and, Meals and Wheels. In 2002, Leong represented Singapore at the 9^th St. Moritz Gourmet Festival in Switzerland. In 2004, he published his personal cookbook "A Wok Through Time", which featured 60 of his best recipes. Leong also became the latest member to join a list of eight internationally acclaimed chefs in the Singapore Airlines International Culinary Panel (ICP) in designing signature dishes for Singapore Airlines.

Executive Chef of The Oriental Singapore, Jörg Behrend's career spans the continents, having worked in kitchens across USA, Europe and Asia. He began his culinary journey in 1986 where he honed his skills under the tutelage of executive chefs in Germany from 1986 to 1995. Thereafter Behrend worked with The Ritz-Carlton group of hotels from 1995 to 2004, starting with The Ritz-Carlton Millenia Singapore in late 1995 as chef de cuisine of Snappers restaurant and The Greenhouse in 1998. Led by him, The Greenhouse was voted Best Brunch in Singapore by IS Magazine in 1999. After working for two years as the executive sous chef at The Ritz-Carlton Kapalua, Hawaii, Behrend moved on to the The Ritz-Carlton, Boston Common in 2001 and was responsible for achieving Condeé Nast Travelers' Award of Top 50 Restaurants in the World 2002 for Jer-Ne Restaurant. At The Ritz-Carlton, Berlin where under his stewardship, he led Boulangerie to be voted one of 500 best bakeries in Germany and Desbrosses brasserie which was voted Best French Restaurant in Berlin in 2004.

Starting out as a commis I in 1983 at the young age of 19, Ivan Yeo's hard work and talent saw him rise through the ranks in the kitchen. Joining the Swissôtel the Stamford (known as The Westin Stamford then) in 1986, Yeo worked in different restaurants, gaining valuable experience and exposure. His flair for cuisine and leadership was recognised and Yeo was given more responsibilities as well as more freedom to explore his creativity. Throughout his culinary career, Yeo also garnered an impressive number of accolades including the World Cup Luxembourg Championship in 1998. He was also nominated for the World Gourmet Summit Awards of Excellence Chef of the Year in 2001 and 2002. In 2003, Yeo represented Singapore in the ninth Bocuse d'Or World Cuisine Contest after emerging victorious in the Singapore selections. Today, Yeo continues to contribute to the culinary scene as a committee member in the Singapore Chefs Association and the coach of the Singapore culinary national team.

Recipient of the WGS Awards of Excellence Lifetime Achievement Award in 2001, Otto Weibel definitely is a veteran in the culinary world. Weibel started out as an apprentice in Hotel Eden Au Lac Zurich in 1961, and went on to work for many premier establishments around the world. His culinary expertise has also won him many awards, among them including Chef Restauranteur of the Year from the International Food & Beverage Forum in 1999. Weibel was President of the Singapore Chefs Association (SCA) from 1992 to 2005, the longest serving President ever. Weibel is highly respected in the industry for his achievements in raising the profiles and standards of local chefs to a global level and creating a reputation for Singapore as a strong culinary contender in many international competitions. Currently overseeing Swissôtel the Stamford and Raffles the Plaza's culinary teams as director of kitchens, Weibel continues to cultivate and inspire young talents.

Awarded the Executive Chef of the Year in World Gourmet Summit Awards of Excellence in 2004, executive chef of Grand Hyatt Singapore, Brian Cleere continues to delight with delectable and luscious cuisines that set palates ablaze with pleasure. Cleere's culinary journey from Ireland to Australia and finally to Asia, has rewarded him with an impressive one-Michelin-star from Park hotel Kenmare, Ireland. In 1995, he joined the Grand Hyatt group in Asia and boosted its image in the culinary scene for nearly nine years. His first designation with the hotel group was at Grand Hyatt Taipei, Taiwan, where he was chef de cuisine. Shortly after, Cleere joined Grand Hyatt Fukuoka, Japan, as executive chef where he acquired his vast and priceless experience. At Grand Hyatt Singapore, he came in contact with a myriad of cultures in this multi-faceted city and has developed an intimacy with cultures apart from his own.

Affable Frank Ruidavet having graduated with honours from the Ecole Hoteliere De Nice, honed his culinary skills in New York in 1983 at some of the best restaurants in the city which included The Ritz-Carlton's Raoul Restaurant, Top of the Park, The Ambassador Grill, Chez Josephine and Restaurant Bertrand. In 1988, he went on to work for Jean-Georges Vongerichten as executive sous chef at the Lafayette Restaurant, Drake Swissôtel, which was the first hotel restaurant to receive a four-star rating from The New York Times. Ruidavet's love for colours, textures and smells of Asian cuisine brought him to The Regent Kuala Lumpur in 1995. His culinary voyages have also brought him to Four Seasons Resort in Bali in 1999 and later to the Four Seasons Resort Maldives in 2000. In 2003, Ruidavet left the idyllic Maldives for the cosmopolitan city of Singapore where he now heads the culinary team at the Four Seasons Hotel Singapore.

“Excellence depends on perfect ingredients, simply but knowly prepared” Chef Franceso Greco explains his culinary philosophy. At the tender age of 17, Greco started his culinary career training in Milan for four years before venturing to London, working in different Italian restaurants to further his career and expand his horizons. He was soon rewarded for his strong desire for excellence and hard work and was promoted to chef de partie at Harrod’s Way Inn Restaurant in London. Determined to excel and prove himself in his homeland, Greco returned to Italy where he soon worked his way into the one-Michelin-starred Villa Fiordaliso and the Galleria restaurant in the famous Principe di Savoia Milan. Greco also went to Paris where he worked in the three-Michelin-starred Tallievent by Alain Soliveres. Currently the Italian Chef at Pontini, Greco continues to bring Italian cuisine to greater heights.

With 20 years of experience working in celebrated restaurants around the world and a uniquely individualised culinary philosophy, it came as no surprise when Kristoffer Luczak was awarded the "Best Food in Asia" award by Travel and Leisure in 2004. His burning passion for fine cuisine led him to countries around the world to experience the different cultures and hone his art. Currently overseeing the culinary operations of Raffles Hotel, confidence is high that Luczak will bring the hotel to new heights in the culinary arena.