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Choose from these videos pertaining to World Gourmet Summit or your favourite chefs who attends the WGS that interests you.
World Gourmet Summit 2014 - Summary
The World Gourmet Summit (WGS) is the pioneer and annual gastronomic extravaganza in Singapore that showcases the intricate craftsmanship of prestigious chefs; it is also an exposition of the internationally acclaimed vintners. Encompassing a series of dazzling events like the gourmet golf experience, vintner dinners and special themed and celebrity dinners, it is a gourmet spectacular specially crafted for the discerning individual who appreciates great wines and fine cuisines. Organised by A La Carte Productions (a subsidiary of Peter Knipp Holdings Pte Ltd) and supported by the Singapore Tourism Board (STB), WGS is a world renowned epicurean platform that places our little red dot on the international world map as a central focal point for all food bon vivants, artisans and gourmands.
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The World Gourmet Summit (WGS) is the pioneer and annual gastronomic extravaganza in Singapore that showcases the intricate craftsmanship of prestigious chefs; it is also an exposition of the internationally acclaimed vintners. Encompassing a series of dazzling events like the gourmet golf experience, vintner dinners and special themed and celebrity dinners, it is a gourmet spectacular specially crafted for the discerning individual who appreciates great wines and fine cuisines. Organised by A La Carte Productions (a subsidiary of Peter Knipp Holdings Pte Ltd) and supported by the Singapore Tourism Board (STB), WGS is a world renowned epicurean platform that places our little red dot on the international world map as a central focal point for all food bon vivants, artisans and gourmands.
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World Gourmet Summit 2014 - The 14th Edition Of The Awards of Excellence
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The World Gourmet Series (WGS) Awards of Excellence celebrates 14 years since its inception in 2001. For more than a decade, over a hundred of Food & Beverage (F&B)'s finest have been recognised for their efforts in bringing the gastronomic scene to new heights. This year, the Awards of Excellence will be combined with The World Gourmet Summit 2014 Closing Ceremony in a finale event. Attended by trade professionals in the F&B and hospitality industry, and an increasing number of PMEBs, expats and foodies, to celebrate the conclusion of WGS 2014.
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World Gourmet Summit 2014 - Charity Gala Dinner Featuring International Masterchef Sergi Arola
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While WGS celebrates gastronomic excellence, the event does its provision for the society by organising the annual WGS Charity Dinner to raise funds for the Community Chest of Singapore. At this event, profits from ticket sales and funds raised from a charity auction will be donated to the Community Chest. Each year, the event is well attended by society elite, senior corporate leaders and government officials in private capacity.
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World Gourmet Summit 2014 - Junior Chefs Pastry Workshop
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Brand new to the WGS 2014 series of events, we would like to present an exciting segment of hands-on workshops specially designed for the future aspiring chefs of the next generation.
Guest Masterchef Christian Escribá - is a fourth-generation pastry chef from the famous family-owned pastry boutique, Pasteleria Escriba in Barcelona. He has inherited the culinary artistic talents of his ancestors and will impart his skills to the audience during this 90 minute hands-on session. Children and accompanying adults will learn how to make delicious treats by one of the maestros of the pastry world. Christian Escribá and Patricia will be presenting a sugar craft session of sugar paste figurines.
Guest Masterchef Christian Escribá - is a fourth-generation pastry chef from the famous family-owned pastry boutique, Pasteleria Escriba in Barcelona. He has inherited the culinary artistic talents of his ancestors and will impart his skills to the audience during this 90 minute hands-on session. Children and accompanying adults will learn how to make delicious treats by one of the maestros of the pastry world. Christian Escribá and Patricia will be presenting a sugar craft session of sugar paste figurines.
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World Gourmet Summit 2014 - Gourmet Golf Experience
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Embrace one of the world's most loved sports, delicious cuisine and special wines at this one of a kind experience that is not to be missed. Players will be invited to partake in a gourmet spread at selected tee box prepared by six of Singapore's leading establishments. After the game, players will be treated to yet another epicurean barbeque feast paired with a selection of wines. There is no better way to experience the oldest and grandest golf club in Singapore.
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World Gourmet Summit 2014 - Sunday Brunch
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Showcasing some of the finest talents from Singapore's leading hotels and restaurants in a casual yet sophisticated environment. Approximately seven food stations by participating Hosting Establishments, Partner Restaurants and product display stations will be featured. This event appeals to the young and trendy gourmands and connoisseurs. It also serves as a hospitality platform for the visiting Masterchefs and personalities.
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World Gourmet Summit 2014 - Rothschild Wine Dinner Featuring International Masterchef Philippe Mille
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Exuding its timeless charm from every inch of its classic architecture, Raffles Singapore is part of an even grander experience for 24 guests. Gourmands will be in for a rare treat as Château Mouton Rothschild will present four of their best vintages including Mouton Rothschild 2000! An equally stunning fact will be the dinner menu tailored to suit the exquisite wine, presented by two Michelin star Masterchef Philippe Mille and Raffles Hotel very own Executive Chef Pierre Burgade. Mouton Rothschild dinner is set to surpass your expectation of gourmet excellence and grandeur. What's more is that the dinner will be moderated by Julien de Beaumarchais de Rothschild himself flying specially for this evening!
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 2 (Session 7)
Session 7: Ivan Brehm (Bacchanalia, Singapore)
Dish 1: Cauliflower Gratin
Dish 2: Foie Gras Satay
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 7: Ivan Brehm (Bacchanalia, Singapore)
Dish 1: Cauliflower Gratin
Dish 2: Foie Gras Satay
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 2 (Session 6)
Session 6: Alexandre Gauthier (La Grenouillère*, France)
Dish 1: Slides of Fresh Scallops & Black Radish Smoked White's Egg, Grilled Peanut & Tarama
Dish 2: Red Raviole
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 6: Alexandre Gauthier (La Grenouillère*, France)
Dish 1: Slides of Fresh Scallops & Black Radish Smoked White's Egg, Grilled Peanut & Tarama
Dish 2: Red Raviole
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 2 (Session 5)
Session 5: Jimi Tegerdine (LeVeL 33, Singapore)
Dish 1: Escargot Bourguignonne
Dish 2: Tornado Rossini
Dish 3: Tarte Tatin
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 5: Jimi Tegerdine (LeVeL 33, Singapore)
Dish 1: Escargot Bourguignonne
Dish 2: Tornado Rossini
Dish 3: Tarte Tatin
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 2 (Session 4)
Session 4: Toni Robertson
Dish 1: Baked Brown Crab with Mull Cheddar
Dish 2: Loch Fyne Salmon with Baby Squid & Pickled Cucumber Salad
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 4: Toni Robertson
Dish 1: Baked Brown Crab with Mull Cheddar
Dish 2: Loch Fyne Salmon with Baby Squid & Pickled Cucumber Salad
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 2 (Session 3)
Session 3: Bastien Jarry (The Vault, Singapore)
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 3: Bastien Jarry (The Vault, Singapore)
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 2 (Session 2)
Session 2: Sang Hoon Degeimbre (L'Air du Temps**, Belgium)
Dish 1: Fresh Squid Eggs
Dish 2: Under the Snow
Dish 3: Fermented Vegetable
Dish 4: Bo Ssam, Oyster, Cabbage
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 2: Sang Hoon Degeimbre (L'Air du Temps**, Belgium)
Dish 1: Fresh Squid Eggs
Dish 2: Under the Snow
Dish 3: Fermented Vegetable
Dish 4: Bo Ssam, Oyster, Cabbage
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 2 (Session 1)
Session 1: Kenny Fu (My Humble House Beijing, China)
Dish 1: Fresh French Oyster with Green Apple and Lemon Foam, Yuzu Dressing
Dish 2: Steamed Cod with Taiwan Fermented Soybean at 85 deg C.
Dish 3: Braised Pork Belly with Marinated Spring Eggs Eggs and Black Truffle
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 1: Kenny Fu (My Humble House Beijing, China)
Dish 1: Fresh French Oyster with Green Apple and Lemon Foam, Yuzu Dressing
Dish 2: Steamed Cod with Taiwan Fermented Soybean at 85 deg C.
Dish 3: Braised Pork Belly with Marinated Spring Eggs Eggs and Black Truffle
Date: 29 March 2014
Time: 9:30 am - 4:45 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Le 4eme Grand Chapitre de la Confrérie du Sabre d'Or (part 3)
Segment: Certificate Presentation
Great Champagne and good fun are at the heart of La Confrérie du Sabre d'Or, and this dinner is the perfect embodiment of both. With an excellent selection of Champagnes accompanying a specially crafted menu by not one but two extremely talented chefs, of course not forgetting the highly anticipated Sabrage, expect nothing less than the real taste of a grand epicurean feast amidst great sparklings!
Date: 28 March 2014
Time: 7:00 pm - 11:00 pm
Venue: John Jacob Ballroom, The St. Regis Singapore
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Segment: Certificate Presentation
Great Champagne and good fun are at the heart of La Confrérie du Sabre d'Or, and this dinner is the perfect embodiment of both. With an excellent selection of Champagnes accompanying a specially crafted menu by not one but two extremely talented chefs, of course not forgetting the highly anticipated Sabrage, expect nothing less than the real taste of a grand epicurean feast amidst great sparklings!
Date: 28 March 2014
Time: 7:00 pm - 11:00 pm
Venue: John Jacob Ballroom, The St. Regis Singapore
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World Gourmet Summit 2014 Livestream: Le 4eme Grand Chapitre de la Confrérie du Sabre d'Or (part 2)
Segment: Magic Show by Magic Babe Ning
Great Champagne and good fun are at the heart of La Confrérie du Sabre d'Or, and this dinner is the perfect embodiment of both. With an excellent selection of Champagnes accompanying a specially crafted menu by not one but two extremely talented chefs, of course not forgetting the highly anticipated Sabrage, expect nothing less than the real taste of a grand epicurean feast amidst great sparklings!
Date: 28 March 2014
Time: 7:00 pm - 11:00 pm
Venue: John Jacob Ballroom, The St. Regis Singapore
Video: click here to view video
Segment: Magic Show by Magic Babe Ning
Great Champagne and good fun are at the heart of La Confrérie du Sabre d'Or, and this dinner is the perfect embodiment of both. With an excellent selection of Champagnes accompanying a specially crafted menu by not one but two extremely talented chefs, of course not forgetting the highly anticipated Sabrage, expect nothing less than the real taste of a grand epicurean feast amidst great sparklings!
Date: 28 March 2014
Time: 7:00 pm - 11:00 pm
Venue: John Jacob Ballroom, The St. Regis Singapore
Video: click here to view video
World Gourmet Summit 2014 Livestream: Le 4eme Grand Chapitre de la Confrérie du Sabre d'Or (part 1)
Segment: Intronization Ceremony
Great Champagne and good fun are at the heart of La Confrérie du Sabre d'Or, and this dinner is the perfect embodiment of both. With an excellent selection of Champagnes accompanying a specially crafted menu by not one but two extremely talented chefs, of course not forgetting the highly anticipated Sabrage, expect nothing less than the real taste of a grand epicurean feast amidst great sparklings!
Date: 28 March 2014
Time: 7:00 pm - 11:00 pm
Venue: John Jacob Ballroom, The St. Regis Singapore
Video: click here to view video
Segment: Intronization Ceremony
Great Champagne and good fun are at the heart of La Confrérie du Sabre d'Or, and this dinner is the perfect embodiment of both. With an excellent selection of Champagnes accompanying a specially crafted menu by not one but two extremely talented chefs, of course not forgetting the highly anticipated Sabrage, expect nothing less than the real taste of a grand epicurean feast amidst great sparklings!
Date: 28 March 2014
Time: 7:00 pm - 11:00 pm
Venue: John Jacob Ballroom, The St. Regis Singapore
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World Gourmet Summit 2014 Livestream: Youth Chefs' Day (Session 6)
Session 6: Seafood from the Mediterranean Coast Presented by Scottish Seafood Collaborative Group with Chef Toni Robertson
Date: 28 March 2014
Time: 1:00 pm - 6:00 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 6: Seafood from the Mediterranean Coast Presented by Scottish Seafood Collaborative Group with Chef Toni Robertson
Date: 28 March 2014
Time: 1:00 pm - 6:00 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Youth Chefs' Day (Session 5)
Session 5: The Superiority of the Cut presented by Meat & Livestock Australia with Chef Ian Curley
Date: 28 March 2014
Time: 1:00 pm - 6:00 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 5: The Superiority of the Cut presented by Meat & Livestock Australia with Chef Ian Curley
Date: 28 March 2014
Time: 1:00 pm - 6:00 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Youth Chefs' Day (Session 4)
Session 4: Around Mozzerella & Milk Presented By Greenfields With Chef Martin Yeo
Date: 28 March 2014
Time: 1:00 pm - 6:00 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 4: Around Mozzerella & Milk Presented By Greenfields With Chef Martin Yeo
Date: 28 March 2014
Time: 1:00 pm - 6:00 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Youth Chefs' Day (Session 3)
Session 3: 2 Generations of Gastronomic Excellence with Chef Glen Ballis & Daniel Ballis
Date: 28 March 2014
Time: 1:00 pm - 6:00 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 3: 2 Generations of Gastronomic Excellence with Chef Glen Ballis & Daniel Ballis
Date: 28 March 2014
Time: 1:00 pm - 6:00 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Youth Chefs' Day (Session 2)
Session 2: Peranakan Cusine, History and Future With Chef Malcolm Lee
Date: 28 March 2014
Time: 1:00 pm - 6:00 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 2: Peranakan Cusine, History and Future With Chef Malcolm Lee
Date: 28 March 2014
Time: 1:00 pm - 6:00 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Youth Chefs' Day (Session 1)
Session 1: Fromage In Today's Kitchen Presented By Lactalis With Chef David Senia
Date: 28 March 2014
Time: 1:00 pm - 6:00 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 1: Fromage In Today's Kitchen Presented By Lactalis With Chef David Senia
Date: 28 March 2014
Time: 1:00 pm - 6:00 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 1 (Session 8)
Session 8: Luke Whearty (Oxwell & Co, Singapore)
Cocktail 1: Classic Champagne Cocktail & more
Date: 27 March 2014
Time: 9:30 am - 5:30 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 8: Luke Whearty (Oxwell & Co, Singapore)
Cocktail 1: Classic Champagne Cocktail & more
Date: 27 March 2014
Time: 9:30 am - 5:30 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 1 (Session 6)
Session 6: Mathieu Viannay (La Mère Brazier**, France)
Dish 1: French Scallops on Candied Lemon, Vegetables Roots
Dish 2: Grand Marnier Soufflé
Date: 27 March 2014
Time: 9:30 am - 5:30 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 6: Mathieu Viannay (La Mère Brazier**, France)
Dish 1: French Scallops on Candied Lemon, Vegetables Roots
Dish 2: Grand Marnier Soufflé
Date: 27 March 2014
Time: 9:30 am - 5:30 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 1 (Session 5)
Session 5: Stephan Zoisl (My Private Chef / My Private Pantry, Singapore)
Dish 1: Mushroom Risotto
Dish 2: The Emotional Surf & Turf
Date: 27 March 2014
Time: 9:30 am - 5:30 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 5: Stephan Zoisl (My Private Chef / My Private Pantry, Singapore)
Dish 1: Mushroom Risotto
Dish 2: The Emotional Surf & Turf
Date: 27 March 2014
Time: 9:30 am - 5:30 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 1 (Session 3)
Session 3: Lino Sauro (Gattopardo Ristorante Di Mare, Singapore)
Dish 1: Classic Sicilian Pasta Dish - La Norma Impazzita
Dish 2: Gamberi Rossi e Maccu (Sicilian Red Prawns & Fava Beans Cream)
Date: 27 March 2014
Time: 9:30 am - 5:30 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 3: Lino Sauro (Gattopardo Ristorante Di Mare, Singapore)
Dish 1: Classic Sicilian Pasta Dish - La Norma Impazzita
Dish 2: Gamberi Rossi e Maccu (Sicilian Red Prawns & Fava Beans Cream)
Date: 27 March 2014
Time: 9:30 am - 5:30 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 1 (Session 2)
Session 2: Ian Curley (The European, Australia) and Dallas Cuddy (The Prime Society, Singapore)
Dish 1: Classic Steak Au Poivre
Date: 27 March 2014
Time: 9:30 am - 5:30 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 2: Ian Curley (The European, Australia) and Dallas Cuddy (The Prime Society, Singapore)
Dish 1: Classic Steak Au Poivre
Date: 27 March 2014
Time: 9:30 am - 5:30 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 Livestream: Citibank Gastronomic Jam Sessions Day 1 (Session 1)
Session 1: Philippe Mille (Les Crayères**, France) and Pierre Burgade (Raffles Hotel, Singapore)
Dish 1: Black Truffle and Celeriac Risotto, Sea Cucumber and Hazelnut Oil, Parmesan Reggiano Foam
Dish 2: Sirloin Wagyu Poached in Borscht Beetroot and Ravioli of Gingered Spring Onions
Date: 27 March 2014
Time: 9:30 am - 5:30 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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Session 1: Philippe Mille (Les Crayères**, France) and Pierre Burgade (Raffles Hotel, Singapore)
Dish 1: Black Truffle and Celeriac Risotto, Sea Cucumber and Hazelnut Oil, Parmesan Reggiano Foam
Dish 2: Sirloin Wagyu Poached in Borscht Beetroot and Ravioli of Gingered Spring Onions
Date: 27 March 2014
Time: 9:30 am - 5:30 pm
Venue: Suntec Convention Room 331-333, Suntec Singapore Convention & Exhibition Centre
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World Gourmet Summit 2014 - Opening Reception
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The Opening Reception event of the WGS celebrates the beginning of the 11 day long gastronomic experience. It showcases a delectable spread of cuisine prepared by partner hosting establishments of WGS that comprise leading hotels and restaurants in Singapore. The personalities of WGS, media and industry's who's who will be present to connect with their clientele and find out the latest happenings in the trade.
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