This award seeks to recognise an individual who has
an exceptional talent in pastry creation, and is 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).
Award
Recipient
Pang Kok Keong
Canelé Pâtisserie Chocolaterie
Pang Kok Keong joined the team at Les Amis Group’s first pastry shop, Canelé Pâtisserie Chocolaterie, as the Executive Pastry Chef in 2004, serving a wide selection of freshly baked breads, pastries and chocolates. Working with many established restaurants and cafés prior to this has given Pang a wealth of experience in this field. These include being a Pastry Chef consultant for five-star International Chain Hotel, Singapore and a Pastry Chef for Hilton Singapore and Patisserie Chocolat. The SHATEC graduate had also honed his skills in pastry, bakery, sugar and chocolate work along with cake making at Totel Pasteleria in Spain, under the guidance of the Master Pastry Chef, Mr. Francisco Torreblanca. Pang’s talent in this culinary field has also been recognised as a finalist for Best Pastry Chef at Hospitality Asia Platinum Awards 2006. In addition, he is also a current member of the Singapore National Culinary Team.
Finalists
Amy Ng Grand Copthorne Waterfront Hotel Singapore
Creating
tasty pastries is just another day’s work for Amy Ng,
the Executive Pastry Chef of Grand Copthorne Waterfront Hotel
Singapore. In fact, she has been doing it for the past 26
years, collecting a slew of awards and recognition along the
way. Besides obtaining the Certificate in Excellence in Confectionery
at the prestigious International Salon Culinaire (Food &
Hotel Asia), she also clinched the Chef RAS award given out
by the Restaurant Association of Singapore in 2006. During
the competition, Ng confidently led her three-man team to
capture the imagination and taste buds of the judges with
her uniquely Singaporean pastry creations.
Gottfried
Schuetzenberger
Grand Hyatt Singapore
With a Masters in Pastry, Gottfried Schuetzanberger has showcased
his talents in more than 20 countries like Egypt, India, France,
China and Latin America. Clinching the World Gourmet Summit
Awards of Excellence in 2004 and 2005 as the Pastry Chef of
the Year and the Global Pastry Chef of the Year respectively,
Schuetzenberger has since risen quickly in the hospitality
industry with his brilliancy in pastry creations. His resumé
is studded with gold, silver and bronze medals won at various
international exhibitions and competitions, including the
Culinary Olympics in Frankfurt, Germany, Food & hotel
Asia in Singapore and The Culinary Classics in Chicago. A
protégé in his field of expertise, Schuetzenberger
is now the Executive Pastry Chef of Grand Hyatt Singapore,
heading the establishment’s 28-man team.
