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WDA Restaurant Manager of the Year 2007

This award seeks to recognise a Restaurant Manager who is professional and knowledgeable; possesses a high degree of competence in managing a successful restaurant operation. The nominee must have been working for an organisation or a franchise / branch that is located in Singapore for at least a minimum of one year (as at the time of nomination).

  

 
  Award Recipient    
           
 
Stephane Colleoni
Oso Ristorante		  
Backed with an extensive knowledge of fine wines and a passion for service, Stephane Colleoni also has an impressive list of working experiences. Working with some of the world’s most renowned restaurants like Bice in Paris, Martinez Hotel in Cannes and Savoy Hotel in London, Colleoni’s commitment in putting his customers’ dining experience as his topmost priority has won him numerous awards and accolades which includes the WMF Restaurant Manager of the Year at the Awards of Excellence 2003. Opening Oso Ristorante with Chef Diego Chiarini in 2004, the Italian restaurant has quickly risen in popularity with its diners.
  
           
           
  Finalists    
           
 
Albert Chua
mezza9,
Grand Hyatt Singapore		  
A success story in itself, Albert Chua climbed up the ranks, relying on hard work and a positive attitude to become one of the best Restaurant Managers in Singapore today. Starting out as a waiter in 1994 at Brannigan’s Fun Pub, Chua was promoted to captain in just over a year. Since then, Chua has been Assistant Manager at various establishments by Grand Hyatt Singapore, including mezza9 and StraitsKitchen. Clinching the WDA Restaurant Manager of the Year award will be the best indication that his years of effort has paid off.
    
           
           
           
 
Patrick Dumas
The Cliff,
The Sentosa Resort & Spa		  
Patrick Dumas is once again nominated for the Restaurant Manager of the Year after clinching the title at the Awards of Excellence last year. His passion for the Food and Beverage industry is evident from the open and committed way he deals with every challenges that come his way. Starting out as a chef, he soon discovered his interest in providing the best service and treatment for his guests. Dumas’ love for this field provides the motivation for him to constantly seek out the best and most innovative way to develop the dining experience for his guests.