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Culinary Awards
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Pellegrino Chef of the Year 2006 |
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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 providing excellent dining experiences. The nominee must have been working for an organisation which is located in Singapore for at least a minimum period of one year (at the time of nomination).
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Emmanuel Stroobant
Saint Pierre |
| Branded for his creativity and relentless innovation when designing the restaurant’s menu to reflect the four seasons, Stroobant constantly revamps the menu to evoke an elevated sensorial experience. Having trained under top chefs, from one to three-Michelin-starred restaurants, such as Pierre Romeyer Maisin De Bouche, Barbizon and Cheme Madame, Stroobant’s ability to create sumptuous delicacies surfaced more than three years ago when he founded Saint Pierre. For his undisputable commitment and service towards culinary brilliance, Stroobant has been awarded ‘Best Apprentice Chef of Belgium’ in 1987 and 1988, and has achieved the glamorous title of S.Pellegrino Chef of the Year at the WGS Awards of Excellence 2002.
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Julien Bompard
Saint Julien
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| Chef and owner of Saint Julien, Julien Bompard is a two-time winner of the prestigious 5-Star Diamond Award as “One of the Best Chefs in the World” of American Academy Hospitality Sciences. Once under the tutelage of some of the finest chefs such as Alain Dutournier at Carrée des Feuillants, Paris - Place Vendôme, the team of Louis Outhier at the famous “L’Oasis” on the Côté d’Azur near Cannes, and the three-Michelin-starred masterchef Jacques Lameloise, in Chagny, Burgundy. Now, as an experienced chef himself, Bompard takes pleasure in tutoring those who are passionate about their craft, just like himself. Bompard blends traditional French cuisine with Burgundy mastery into lighter cuisine so seemingly skilful and effortless, just to suit the warmer climates of Singapore.
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Diego Chiarini
Oso Ristorante
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| An overachiever by all standards, Diego Chiarini has enjoyed fame around many parts of the world for his culinary skills. Chiarini has worked in many outstanding establishments like the Four Seasons Hotel in Tokyo, Japan and the Hotel de Paris. He has been featured in books such as Hot Chefs - the 40 most World Wide Recognised Chefs, and is also the author of the book Pasta, which sold over 10,000 copies in Australia and another 15,000 in Japan. For his accomplishments and competence, Chiarini has received numerous accolades such as the Singapore’s Top Restaurant title from Wine & Dine and the Class Italia for Tokyo’s Ten Best Italian Restaurant.
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