This award seeks to recognise an individual who is directly
involved in and responsible for at least two outlets
and banquet facilities in a hotel environment in Singapore.
The nominee has consistently excelled in the culinary
art as well as provided for 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 (as at the time of nomination).
Award
Recipient
Mark Andrew Patten Shangri-La Hotel, Singapore
The area Executive Chef of Shangri-La Hotel, Singapore, an award-winning hotel, Mark Patten has an impressive list of achievements from initiating training programmes to spearheading charity projects to coming up with innovative ways to spice up the dining experience of the guests. Starting out as an Executive Chef in Australia, Patten is now named as Singapore’s top ten most influential people by the Singapore Tatler. Working in different countries like Australia, UK, Hong Kong and Singapore which has given him a spectrum of experiences that help in the management of his team. Patten has received accolades for his excellent work in this field being the “Manager of the Future” award recipient of Hayman Island Resort 1994-5 and the Management Assessment Development Programme recipient for InterContinental Hotels in 1997.
Finalists
Brian Cleere
Executive Chef of Grand Hyatt Singapore
The
Executive Chef of Grand Hyatt Singapore, Brian Cleere was
a finalist for the Executive Chef of the Year presented by
Tabasco award for Awards of Excellence 2006 after being awarded
the title in 2004. This year, the Irish chef is again nominated
for this prestigious award with his excellent management and
culinary skills in the gastronomic field. Cleere has worked
with many establishments from Ireland to Australia to Asia.
He has also won for Park Hotel Kenmare, Ireland, an impressive
two-Michelin-stars in 1994. Accumulating much experience with
his stay at restaurants at Grand Hyatt Taipei, Taiwan and
Grand Hyatt Fukuoka, Japan and now at Grand Hyatt Singapore,
Cleere has developed a sense of the colourful local cultures,
cooking up a storm with his brilliant culinary arts and excellent
dining services.
Eric Teo Orchard Hotel Singapore
As
the Executive Chef of the Orchard Hotel Singapore, Eric Teo
has brought the quality of the buffet spread to another level
with his level of innovation and creativity. Steered towards
an artistic and vibrant cuisine presentation, it is no surprise
that Teo is backed by an extensive list of accolades and awards.
Some of these include the first-runner-up and a top place
in the Hot, Pastry and Petit Fours Categories at the IKA Hoga
Olympics 2000, making his team the only Asian team to receive
such success in a world-renowned competition, and also the
prestigious Award for Excellence for Western Cuisine Chef
at the Hospitality Asia Platinum Awards 2004-2005. Teo also
received the honour of leading an entourage as the Executive
Chef in the Royal Brunei Polo Club, cooking for the prominent
brother of the Sultan of Brunei, Prince Jefri.
