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Culinary
Awards |
| Cacao Barry 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 been working for an organisation which is located in Singapore for at least a minimum period of one year (as at the time of nomination).
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Gottfried Schuetzenberger
Grand Hyatt,
Singapore
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| Originally from Koenigswiesen, Austria, Gottfried Schuetzenberger started his career in the hospitality industry in Austria before moving to Germany in 1980 after obtaining a Masters in Pastry. Prior to Singapore, Schuetzenberger was the pastry chef at Grand Hyatt Seoul, Korea. He has also worked in Holiday Inn Singapore (now known as Royal Plaza on Scotts) in 1991. His work has led him to travel to various countries including Egypt, India, Australia, China and Latin America. Schuetzenberger’s most outstanding achievements are winning the Global Pastry Chef of the Year 2005 and the Pastry Chef of the Year in 2004, World Gourmet Summit Awards of Excellence. Gottfried has also led the regional and national team to win gold, silver and bronze medals in numerous international exhibitions and competitions such as the Culinary Olympics in Frankfurt, Germany, Food & Hotel Asia in Singapore and The Culinary Classics in Chicago.
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Daniel Tay
Bakerzin
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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, Bakerzin. Romancing the flour and sugar in creating these irresistibly savoury temptations, Tay went on a journey to 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 winning 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 to 2005.
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Pang Kok Keong
Canele Patisserie Chocolaterie
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| Pang Kok Keong, a current member of the Singapore National Culinary Team, graduated from SHATEC and has worked with many well-established restaurants and cafés such as Michaelangelo’s Italian Restaurant, Original Sin Mediterreanean Restaurant, Bakerzin, Ritz-Carlton Millenia Singapore and Patisserie Chocolat. In addition, he also went to Spain to train under the tutelage of the 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 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 likes. In 2004, Pang joined the Les Amis Group to spearhead the opening of its first pastry shop, Canelé Pâtisserie Chocolaterie at Robertson Walk, serving a wide selection of freshly baked breads, pastries and chocolates.
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