Born in Mandalay, Burma, Chef Toni Robertson has travelled the globe building her culinary expertise. From her earliest childhood, she knew that she would become a chef. “It’s all I ever wanted to do. Food plays such an important role in Asian society and family life.”
After moving to Chicago in her late teens, Chef Toni joined the U.S. Air Force. While stationed in Europe, she had the opportunity to explore top restaurants and try her hand at duplicating the dishes. When she returned to the U.S., Chef Toni trained at the Culinary and Hospitality Institute of Chicago, graduating first in her class. From there her career took her around the world to fine hotels including Chicago’s Ritz-Carlton Hotel (under Master Chef Fernand Gutierr), Four Seasons Beverly Hills (as Executive Sous Chef under Executive Chef Pascal Vignau), and the Grand Wailea Resort & Spa in Maui, Hawaii. Chef Toni also worked in South Africa as Executive Chef at the Palace Hotel of the Lost City. She then returned to her Asian roots joining the Pan Pacific Hotel in Singapore as the first female executive chef of a luxury hotel in Southeast Asia. After that she helped redefine spa cuisine as “lifestyle dining” at the Sonoma Mission Inn & Spa in California. Four years later, she joined one of the world’s largest restaurant companies to develop what would become the Seasons 52 Restaurant. Chef Toni joined Mandarin Oriental, San Francisco, before accepting a position as Executive Chef at Mandarin Oriental, New York in October 2005. In addition to her extensive experience around the globe, Chef Toni won the national competition and represented the U.S. in the 1991 Prix Culinaire Pierre Taittinger Culinary Competition in Paris. She was also the first female chef to be inducted into the Singapore chapter of the Chaine des Rotisseurs, the world's oldest international culinary organization. Once sanctions were lifted in 2000, she led the first team of chefs allowed out of South Africa to cook for the United Nations. Chef Toni is certified as a sommelier from the Court of Master Sommeliers and was inducted into Order Mondial under the direction of Master Sommelier George Milliotes. “Considering Toni Robertson’s Asian roots, her vast culinary creativity and experience, as well as relentless passion for quality gastronomy, we are delighted to welcome Toni to our award winning property,” says Mr Christian Hassing, General Manager, Mandarin Oriental, Singapore. |
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Establishments: | Dolce Vita, Mandarin Oriental Singapore Mandarin Oriental Singapore |
Events InformationWednesday 29 March 2017 - Saturday 01 April 2017 WGS Epicurean Delights ft. **Jarno Eggen Price: LUNCH MENU 1: $58++ per paxLUNCH MENU 2: $78++ per pax DINNER MENU 1: $78++ per pax DINNER MENU 2: $98++ per pax Event Closed
WGS Epicurean Delights ft. **Jarno EggenLUNCH MENU 1
“PLIN” parmesan, balsamico and porcini mushroom sauce ** COD FISH beetroot, crispy skin, 8-weeks nonstop-smoked bacon, ponzu ** SORREL SORBET runner beans, almond cream, olive oil LUNCH MENU 2 SMOKED EEL potato biscuit, chives, cream and caviar ** TURBOT foie gras, black truffle, celery purée, meat juices ** VEAL TONGUE garden vegetables, herbs, pumpkin seeds, tarragon vinaigrette ** HAZELNUT AND CHOCOLATE SOUFFLÉ vanilla, caramel, coffee, Jack Daniel’s ** Information shown may not reflect recent changes. Please check with each restaurant for current hours, pricing, and menu information. DINNER MENU 1 LANGOUSTINE thinly sliced and pan-fried, naturally spicy vegetables, avocado squid crackers, caviar, ceviche marinade ** COD FISH Beetroot, crispy skin, 8-weeks nonstop-smoked bacon, ponzu ** PIGEON chicory, cauliflower, black truffle, foie gras, Cognac sauce ** SORREL SORBET runner beans, almond cream, olive oil DINNER MENU 2 AIRY POTATO BISCUIT chives, cream and caviar ** COD FISH beetroot, crispy skin, 8-weeks nonstop-smoked bacon, ponzu ** “PLIN” parmesan, balsamico and porcini mushroom sauce ** ORGANIC CHICKEN BREAST slow-cooked, crispy skin, foie gras Jerusalem artichokes textures, mace nut ** HAZELNUT AND CHOCOLATE SOUFFLÉ vanilla, caramel, coffee, Jack Daniel’s ** Information shown may not reflect recent changes. Please check with each restaurant for current hours, pricing, and menu information. |