Page 35 - Me-N-u WGS 2018
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               ROSS LUSTED                                 slow smoked in the Robata style. The interplay of
                                                           vivid flavours and textures is central to his unique
                                                           cooking style. A chef by profession, Ross Lusted
               AUSTRALIA | MASTERCHEF                      has worked extensively in restaurants and hotels
                                                           over  the  past  twenty  years  including  the  award
                                                           winning restaurants Darley Street Thai (Sydney),
               WGS Masterchef Dining Delights              Rockpool    (Sydney),    harbourkitchen&bar
               Featuring Ross Lusted                       (Sydney),  Mezza9 (Singapore) and Amankila
               Mezza9, Grand Hyatt Singapore               resort (Bali). Ross’s most recent role before
               17 April (Tuesday) – 20 April (Friday)      returning to Australia to open his award winning
                                                           restaurant The Bridge Room, was as General
               Ross Lusted is Chef/Owner of The Bridge     Manager  of  Amangiri,  in  Canyon  Point, Utah
               Room, one of Sydney’s most beloved dining   which opened to international acclaim in October
               establishments and awarded the coveted Sydney   2009. Amangiri was awarded BEST RETREAT by
               Morning Herald Good Food Guide’s Restaurant of   Wallpaper Magazine.
               the Year 2016 and Hottest Restaurant in Australia
               by The Australian. The Bridge Room’s Nordic-chic
               dining room features an open kitchen, hand-made
               ceramics and felt placemats designed by Ross
               Lusted. With a continually evolving menu, many
               dishes are cooked over binchotan charcoal and



               LUCAS GLANVILLE

               HOSTING CHEF
               Lucas Glanville has been the Executive Chef of Grand Hyatt Singapore since 2010. An Australian national,
               Chef Glanville began his career 28 years ago following formal culinary training at Slough College in the United
               Kingdom (UK). Sharpening his knives at restaurants including Mayfair’s Le Gavroche in the UK and The Point
               on Albert Park Lake in Australia, Chef Glanville is now key in showcasing exciting new approaches at Grand
               Hyatt Singapore’s mezza9. Chef Glanville joined Grand Hyatt Erawan Bangkok in 2005 as Executive Chef,
               where he was instrumental in creating culinary concepts at the hotel’s Tony Chi-designed projects including –
               Tables, a classic European tableside cooking restaurant, The Campus, offereing a twist on nostalgic university
               life, and The Residence, a multi-functional events venue.


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