Meat & Livestock Australia Rising Chef of the Year 2007
This award seeks to recognise an individual who has
been involved directly with a restaurant operation in
Singapore, and is of 32 years old and below (as of 1
January 2006) at the time of nomination. He / she should
demonstrate a high level of creativity and potential
for being a true master in the culinary arts. The nominee
must have been working for an organisation that is located
in Singapore for at least a minimum period of one year
(as at the time of nomination).
Award
Recipient
Jean-Charles Dubois
Raffles Grill, Raffles Hotel Singapore
Born into
a family of chefs in France, Dubois’ first foray into
the culinary world began in his own kitchen. True to the proud
Dubois tradition, he fell in love with cooking and went under
the mentorship of several Michelin-starred chefs, including
chef restaurateur twins, Jacques and Laurent Pourcel. Once
nominated in the top young chefs category by Le Chef Magazine,
Dubois focuses on cuisine du terroir. He believes in including
a rustic, old world charm to his food, using quality provincial
product. To achieve this, he imports French truffles, fresh
Brittany oysters and the finest Nyons olive oil. Under his
insistence on quality, his dishes are always, light and simple,
yet full of creativity and flavour.
Finalists
David Warren
Michelangelo's Italian Restaurant
David
Warren joined Michelangelo’s as a Sous Chef in 2002
and within a few months, was promoted to become the establishment’s
Executive Chef. Warren’s experiences working in Barbados
and his native UK have helped him jazz up the cuisine at Michelangelo’s.
While infusing the Italian-based menu with a host of sultry
Caribbean and Asian flavours, Warren hasn’t lost sight
of the Italian culinary traditions; which he even executes
each time-honoured cooking method with a certain English correctness!
He is also not without creative flair— his vanilla crème
brûlée topped with a spiral sugar showpiece,
instead of the usual layer of caramelised sugar, is an excellent
example of elegant and modern cuisine.
Jusman
So
Sage, The Restaurant
Having
worked along side numerous Michelin-starred chefs during his
stay at Hilton Singapore’s Harbor Grill & Oyster
Bar, Chef Jusman So serves delicious, hearty, yet refined
French food. His dishes are clearly steeped in tradition,
but this young, talented chef has also updated them with his
own modern twist.
Always happy to interact with his customers, So’s
restaurant, Sage, The Restaurant employs an open-kitchen
concept. This allows his guests to see exactly what he is
doing and he can see for himself how much his customers
enjoy his food. Together with his selection of wines by
the glass, it is no wonder why So’s customers are
full of praise.
