Our Partners:
Organised By:
Supported By:
Held in
Conjunction with:
|
|
 |
|
|
|
Restaurant
Service Awards |
|
Schott Zwiesel Sommelier of the Year |
This award seeks to recognise an individual, who possesses an in-depth knowledge of wines, capable of delivering excellent wine service (salesmanship and wine recommendation) to enhance the dining experience. The nominee must have been working for a Singapore-based organisation or a franchise / branch that is located in Singapore for at least a minimum of one year (as at the time of nomination).
|
|
|
Randy See
Les Amis
|
| Randy See joined the Singapore Hotel and Tourism Educational Center (SHATEC) after serving his military service for a higher education in hotel management. While pursuing his education, he developed a keen interest in wines, which eventually led to him winning the 1998 SHATEC-Austrade Wine Educational Awards (SAWEA) and a hosted tour to the Southcorp wineries in Australia. After attending a myriad of tasting sessions and courses, he was later appointed a sommelier in Les Amis in 2001. In 2004 and 2005, he was recipient of the Schott Zweisel Sommelier of the Year at the World Gourmet Summit. Presently, he oversees the wine programme of the group’s ten restaurants as the chef sommelier. See has had numerous opportunities to work with visiting vintners such as Messrs Hubert de Bouard of Château Angelus, and the likes.
|
|
Noel Emmanuel
Grand Hyatt,
Singapore
|
| Noel Emmanuel was a graduate with a Diploma in Business Administration & Marketing. Since then he has developed a passion for wines and has been active in the Wine Scene in Singapore. Emmanuel was the Grand Winner for the Lianhe Zaobao, Wine Review for WBG in last year.
|
|
Tye Yee Nen
|
| A well-known face in the local wine scene, Tye has drawn on 15 years of experience and training with fine establishments such as The Raffles Hotel, Les Amis, Morton’s of Chicago, The Fullerton Hotel and Saint Pierre. Graduated with a Hotel Diploma, this qualified and well-trained individual has travelled extensively in many of the major wine regions such as France, Germany, Australia and America. He has also trained under some of well-known establishments in France like Les Ambassadeurs of Hotel de Crillon in Paris and Le Centenaire, Les Eysies-de-Tayac in Dordogne. Always passionate in providing an overall dining experience, his determination has provided many memorable and unforgettable experiences for guests. He is also regularly seen volunteering in major food and wine events.
|
|
|
| |
|
|
