Born in Manipur, India, Chef Johnny has honed his culinary skills in the kitchens of India, the Middle East, London and now Singapore. Beginning his career at The Oberoi Rajvilas in Jaipur as Chef de Partie, Chef Johnny went on to take up the position of Demi-Chef de Partie at Le Gavroche in London. Here, he spent two years honing his skills in creating classical French cuisine at the three Michelin-starred establishment. In 2008, Chef Johnny was awarded the gold medal in “Practical Cookery – Beef” category at the Middle East Junior Chef of the Year 2008 and was later Chef de Partie at Fire and Ice Raffles Cellar and Grill Restaurant in Raffles Dubai. Under the tutelage of award-winning Chef Cedric Darthial, Chef Johnny experimented with the delicate textures and exquisite flavours of modern European cuisine. Prior to joining Mandarin Oriental, Singapore, Chef Johnny was Sous Chef at Saint Pierre, Singapore – one of the finest French restaurants in the region – helmed by celebrity owner chef Emmanuel Stroobant.What will ensue when Chef Meitei's French sensibilities are introduced to German Michelin-starred Chef Thomas Bühner?