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| Culinary
Awards |
| Inniskillin
Icewine Pastry Chef of the Year |
This award seeks to recognise an individual who has an exceptional
talent in pastry creation, and be able to drive the success and quality of
pastry/dessert products offered at an outlet or various outlets. The nominee
must have worked for a Singapore-based organisation or a franchise/
branch that is located in Singapore for a minimum of one year (at the
time of nomination).
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Herve Potus
Four Seasons Hotel Singapore |
| His love for pastry began in his parents' bakery in Lyon and wanderlust brought him around
the world which gave him a wealth of experience in pâtisserie delight. Herve Potus was entrusted
the secrets of flour, eggs and chocolate under the tutelage of the famous Bernachon, during
Potus' professional training. He later became a disciple of Lyonnaise pastry specialities under M
Bonniaud for two years.
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Pang Kok Keong
Les Amis Pte Ltd
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| Pang Kok Keong, a current member of the National Culinary Team, graduated from SHATEC and
has worked with many well-established restaurants and cafés such as Michaelangelo's, Original Sin
Mediterreanean Restaurant, Bakers' Inn, Ritz-Carlton Millennia Singapore and Pâtisserie Chocolat.
In addition, he also went to Spain to train under the tutelage of Master-Pastry Chef Francisco
Torreblanca where he further developed skills in cake making, pastry making, bakery, sugar work and
chocolate work.He had a two-year stint at the Hilton Singapore as a pastry chef and had the opportunity
to work overseas alongside Michelin-starred chefs such as Jean-Francois Maire of Le Valentin Restaurant
and the like. In 2004, Pang joined the kitchen production department of the Les Amis group which
is located at Canelé Pâtisserie-Chocolaterie at Robertson Walk, serving a wide selection of freshly
baked bread, pastries and chocolates to the residents and office workers alike.
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Daniel Tay
Baker’s Inn Holdings Pte Ltd
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| Dreamy puff pastries and scrumptious cheesecakes are among the many delightful creations of Daniel
Tay, director and pastry chef of one of Singapore's most reputable dessert havens, Baker's Inn. Romancing
the flour and sugar in creating these irresistibly savoury temptations, Tay went on a journey round
renowned dessert schools in the city of love, France. He went on to further hone his baking skills at the
prestigious restaurant, Fauchon in Paris before eventually earning himself the position of pastry chef at
Rive Gauche Patisserie. He has also attended the Cacao Barry Chocolate School, the Valrhona Ecole du
Grand Chocolat and the Bellouet Conseil école de patisserie, among others. Tay has represented Singapore
at the 1997 World Pastry Cup in Lyon, France, and in aid of the local baking industry, he also participated
as a distinguished speaker at the Bakery Asia 2002 conference. His achievements culminated in his
receiving the 'Inniskillin Icewine Pastry Chef of the Year' award at the prestigious WGS Awards of
Excellence 2001. He was also nominated as a finalist for this award in 2002 and 2003.
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