Executive chef at Orchard Hotel Singapore, Eric Teo’s creativity, skills and high level of commitment are reflected throughout the creative menus and vibrant artistic presentations found in Orchard Hotel Singapore. Chef Teo acquired his culinary training from SHATEC, and started out in 1985 as an apprentice in the Grand Hyatt Singapore. Teo’s illustrious career is filled with accolades; he was awarded the prestigious Award for Excellence- Western Cuisine Chef at Hospitality Asia Platinum Awards 2004-2005 and was the team captain of the Singapore National Team at the IKA Hoga Olympics 2000, Expogast 2002 and the International Culinary Olympics 2004, as well as the first Singaporean Chef Association (SCA) president to represent Singapore at the Culinary World Masters 2005, where he won the championship.

Indulge in Michelin stardom at mezza9, Grand Hyatt Singapore with Executive Chef Brian Cleere. Irish executive chef, Brian Cleere, whips up delectable and luscious cuisine that promises to set palates ablaze with pleasure. From Ireland to Australia and finally to Asia, Cleere’s endeavours and expeditions have rewarded him with an impressive two-Michelin-stars in 1994 at the Park Hotel Kenmare, Ireland. In 1995, he joined the Grand Hyatt group in Asia. His first designation with the hotel group was at Grand Hyatt Taipei, Taiwan, where he was the chef de cuisine. Shortly after, Cleere joined Grand Hyatt Fukuoka, Japan, as executive chef and acquired much experience from the stint. At Grand Hyatt Singapore, he came in contact with a myriad of cultures in this multi-faceted city and developed an intimacy with the colourful local cultures. Cleere emerged as the WGS Awards of Excellence award recipient in 2004.