Our Partners:
Organised By:
Supported By:
Held in
Conjunction with:
|
|
| |
|
 |
|
|
| -
Culinary Awards - |
| Meat
& Livestock Australia Rising Chef of the Year |
This award
seeks to recognise an individual who has been involved
directly with a restaurant operation in Singapore, and
is of 33 years old and below (as of 1 January 2004) at
the time of nomination. He / she should demonstrate a
high level of creativity and potential for being a true
master in the culinary arts. 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 (as at the
time of nomination).
|
|
|
Recipient
for 2004
|
Sebastian Ng
Restaurant Ember
|
| The man
behind the stoves of Restaurant Ember (one
of the nominees for this year’s ‘Christofle
New Restaurant of the Year’ award
at the WGS Awards of Excellence), Sebastian
Ng’s culinary skill has been a huge
hit with the local gastronomic scene. Hailing
from the Marmalade group’s Pierside
Kitchen & Bar, Ng has gathered his culinary
knowledge at five-star establishments in
Singapore such as the Four Seasons Hotel
Singapore and Raffles Hotel. Ng’s
wizardry with seafood and game meat can
only be described as a palate-pampering
experience. |
|
Gunther Hubrechsen
Amuse Bouche,
Les Amis Pte. Ltd.
|
| Gunther
Hubrechsen began his training as a chef
at Bruges Institute of Cuisine in Belgium.
To date, he has worked at various Michelin-starred
establishments including Restaurant Bouquet,
Restaurant Gravin Der Buren and Alain Passard’s
three-Michelin starred L’Arpège
in Paris as the maestro’s sous chef.
Formerly of The Lighthouse Restaurant atop
The Fullerton Singapore, Hubrechsen now
contributes his blend of modern French and
classical techniques to Amuse Bouche. His
use of the best ingredients from Europe,
America and the Asia Pacific to express
a spectrum of light, natural and unadulterated
flavours can only be described as an exciting,
yet delicate experience; a style rarely
seen in Singapore. |
|
François Mermilliod
DUO
|
| François
Mermilliod embarked on his career as a
chef at the tender age of 14, and has
since worked in various countries. Over
the years, he has developed a penchant
for uncomplicated cuisine, incorporating
both French and Asian techniques in his
cooking and preparation methods. His previous
stints include Au Petit Salut in Singapore
and Sanders, a modern Australian restaurant
in Sydney. Mermilliod is constantly evolving
his culinary skills to keep up with the
ever-changing culinary scene. He said,
“French cuisine has changed considerably
lately, from typical, earthy dishes using
local products to a more cosmopolitan
cuisine with new flavours.” The
novel menu at DUO is the result of an
imaginative mind and a lot of talent. |
|
|
|
|
|
|
