Tony Khoo’s culinary exploration into the world of flavours began in 1977 as a commis cook at Frisco Grill. More than 30 years later, he is now the executive chef of Marina Mandarin Singapore, overseeing five food and beverage outlets and serving a total of more than 1,500 people daily.

Managing such a vast operation would be impossible without Khoo’s wealth of experience. Having worked in almost every area of the kitchen, no one knows the kitchen better than he does. Thus, he was invited to take on the role of executive chef at Kempinski Hotel in Dalian, China from 2005 to 2007, where he was responsible for all kitchen operations, including the spa bar and brewery, something often unheard of in Singapore’s hotels.