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Sam Leong is no stranger to the media as 26 years of culinary expertise and innovation has honed him to be Singapore’s very own celebrity chef. Having been trained in culinary arts by his father, a Malaysian Chef well known for his shark’s fin dishes, Chef Leong has come a long way. From becoming the executive chef of Jiang Nan Chun at Four Seasons Hotel at the age of 28 to being appointed as the director of kitchens/corporate chef for the Tung Lok Group, Chef Leong has also collected multiple accolades. A trend-setter in modern Chinese Cuisine, Sam has represented Singapore at some of the world’s prestigious culinary events, including the annual James Beard Foundation Awards (1999); Friends of James Beard Gala Dinner (2000); Master of Food & Wine, Australia (2002); Annual St Moritz Gourmet Festival, Switzerland (2002); and the Flavours of Asia event at Napa Valley, California (2004). |
