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Culinary Awards -
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| S.
Pellegrino Chef of the Year |
This award
seeks to recognise an individual who is directly involved
in restaurant operations in Singapore, and has consistently
excelled in the culinary art as well as provided for excellent
dining experiences. The nominee must be a Singaporean,
Permanent Resident, or a non-Singaporean residing in Singapore.
He / she must have been working for a Singapore-based
organisation or a franchise / branch that is located in
Singapore for at least a minimum of one year (at the time
of nomination).
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Recipient
for 2004
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Justin Quek
Les Amis Pte Ltd |
| Justin
Quek embarked on his expedition towards
culinary excellence in his career at the
Mandarin Oriental Hotel Singapore, which
sponsored his training at the Singapore
Hotel Association Training and Educational
Centre (SHATEC) and Oriental Bangkok. His
desire to improve his skills led him to
Europe, where he gained experience from
some of the most excellent establishments,
such as Hotel de Crillon, Jean Bardet, Hotel
du Centenaire and L'Oasis in France. Quek's
return to Singapore brought him to greater
heights as he joined in partnership with
three others to found the critically acclaimed
Les Amis Group in 1993. Some of the awards
in his fanfare of gold are 'Best Achievement
Award for Chosen Vocation' by Rotary Club
West, and 'Best Chef of the Year' at the
inaugural gastronomy 'Oscars', WGS Awards
of Excellence 2001. In 2003, he clinched
the coveted title of
‘S. Pellegrino Chef of the Year’
in the WGS Awards of Excellence.
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David Mollicone
Raffles Grill, Raffles Hotel |
| No stranger
to the local culinary scene, David Mollicone
was chef at Latour before moving on to become
executive chef at L’Aigle d’Or
from 1995 to 1996. He was awarded ‘Best
Chef in Singapore’ by The Straits
Times in 1998 and a gold medal at the
FoodnHotel Asia Competition in Singapore
(Live Cooking Category) in 1996. His passion
for cooking started from the endless hours
he spent helping his mother in the kitchen
with home-cooked French food. At 15 years
old, he began training under one of France’s
great chefs, Christophe Deschamp at the
Grand Hotel Du Levant. He continued learning
the ropes of the trade at Michelin starred
restaurants such as Les Saisons, L’Amiraute,
Faucher, La Pinede and Michel Bras Restaurant.
Mollicone’s style revolves around
lots of à la minute preparations
that allow the final product to speak for
itself. He also places strong emphasis on
fresh and quality ingredients and produce
– 99 percent of the ingredients that
he uses at the Raffles Grill, where he’s
currently executive chef, are imported from
France. He spares no effort in searching
for rare and unique produce from small towns
in France. Things will certainly be looking
bright for Raffles Grill with talents such
as Mollicone at its helm.
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Oscar Pasinato
Buko Nero
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Asian influence to Italian cuisine and
you will get Buko Nero's East-West fusion
menu, creatively derived by Oscar Pasinato,
chef and owner of the restaurant. The
training and experience Pasinato has received
over time may be the evocation of his
inventiveness. Apart from his three years
in Istituto Alberghiero Di Castelfranco
Veneto Treviso, Italy, where he attained
a chef diploma, Pasinato has also acquired
invaluable training from his gastronomy
endeavours abroad. As sous chef of Bice,
the Italian restaurant at Four Seasons
Hotel, Tokyo, he learned to appreciate
foods from all cultures, especially that
of the Japanese and Thai cultures. He
gained further experience in Asian food
during a two-year stint as the chef of
Hibiscus Italian Restaurant at the Landmark,
Bangkok. His talents were rewarded when
he won the ‘Meat & Livestock
Australia Rising Chef of the Year’
award in the WGS Awards of Excellence
2003.
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