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| Restaurant
Service Awards |
| Food & Beverage Manager of the Year |
This award seeks to recognise a food and beverage manager who is professional
and knowledgeable; possesses a high degree of competence and is directly involved
and responsible for at least two outlets and banquet facilities in a hotel environment
in Singapore. The nominee must be a Singaporean, Permanent Resident, or a non-
Singaporean residing in Singapore. He/she must have worked 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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Daniel Simon
Four Seasons Hotel, Singapore |
| Armed with a natural flair for hospitality, Daniel Simon, who was nominated for Food & Beverage
Manager for WGS Awards of Excellence 2004, has risen from assistant restaurant manager to his
present posting as director of food and beverage at the Four Seasons Hotel, Singapore. Having
graduated from the University of Houston, Conrad N. Hilton College of Hotel & Restaurant
Management in 1992, he has worked in Four Seasons Hotel Houston, Four Seasons Resort Dallas
and Four Seasons Resort Bali since 1993. His dedication and passion for his work has earned him
a solid rapport amongst players in the food and beverage industry. His style of service blends an
unerring sense of style and sophistication with unparalleled attention to personalised service.
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Cheong Hai Poh
Conrad Centennial Singapore
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| Cheong Hai Poh is a dedicated man responsible for ensuring complete satisfaction for the diners at
Conrad Centennial and one can be sure that it can be guaranteed. After all, Cheong has had 17 years
worth of experience in the hospitality industry. He has been a food and beverage trainer, a banquet
sales assistant manager, and an assistant director of food and beverage. In fact, as customer service is
his number one priority, he demands only the highest quality of service from his staff and caters to
every customer’s whim and fancy. Cheong has been one of the key instruments as chairman in the
arrangement of Singapore’s first annual Hospitality Asia Platinum Awards 2002-2003. As the head,
he has put together new award categories to encourage and recognise creative and strategic excellence
and dynamic business initiatives. Besides being a leader, he is also a role model to his restaurant
managers to achieve only the best and to impart their knowledge with others.
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Robert Lagerwey
The Ritz-Carlton, Millenia Singapore
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| As a graduate with a Bachelors Degree in Hotel Management from hotel school The Hague, Robert
Lagerwey has been a vital cornerstone of Ritz-Carlton's food and beverage department. His career
has revolved mainly around Ritz-Carlton since 1997 when he entered Ritz-Carlton Hotel Chicago
as assistant director of food and beverage. His move to the Ritz-Carlton Seoul and finally, The Ritz-
Carlton, Millenia Singapore saw him take on the role of executive assistant manager in food and
beverage. Under his leadership, Ritz-Carlton Hotel Chicago received the 'Grand Award for Wine
List', and Four Seasons Hotel Philadelphia achieved the James Beard Award and Award of Excellence
for Wine List. Lagerwey was nominated as a finalist at last year’s Chivas Regal Food & Beverage
Manager of the Year’ award at the WGS Awards of Excellence 2003 and 2004.
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