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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 have been working for a Singaporebased
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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Sebastian Ng
Restaurant Ember |
| The man behind the stoves of Restaurant Ember, 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. Ng was the recipient of the 'Meat &
Livestock Australia Rising Chef of the Year' title at the WGS Awards of Excellence 2004 and has
re-emerged as one of the nominees for this award again this year.
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Günther Hubrechsen
Les Amis Pte Ltd
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| Günther Hubrechsen began his training as a chef at Bruges Institute IVV of Cuisine in Belgium.
This ex-sous chef of the three-Michelin-starred L'Arpège in Paris brings with him a wealth of culinary
ingenuity. His passion comes from within the family with his father as chef of the family-owned
restaurant by the port of Oostende, Belgium. To date, he has worked at various Michelin-starred
establishments including Le Bouquet, Restaurant Gravin Der Buren and Alain Passard's three-
Michelin-starred L'Arpège in Paris as the maestro's sous chef. He now leads the group's flagship
restaurant, Les Amis restaurant, and continues the Les Amis tradition of being a market leader.
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Thomas Chai
Jade, Tung Lok Group of Restaurants
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| The young and dynamic force behind the artistic My Humble House at the Esplanade Mall, and
later at Jade at The Fullerton Singapore. Thomas Chai brings with him a firm culinary foundation
and a passion for creativity. He is instrumental in introducing new and vibrant dishes to the menu,
constantly thrilling guests with his masterpieces. Chai has a wealth of experience, having worked
in establishments such as the Four Seasons Hotel, Singapore and Grand Hyatt Singapore. He has
also represented Singapore in many international gourmet events such as the Master of Australian
Food & Wine 2002 in Melbourne, The 4th World Championship of Chinese Cuisine 2002 in
Malaysia, the St Moritz Gourmet Festival in Switzerland and the Five Star Sensation in Cleveland,
Ohio. He was also nominated as a finalist for this award in 2004.
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