As the Executive Chef of iggy’s, one would expect nothing less than perfection from Dorin Schuster. Named as one of the 100 best restaurants in the world and winner of the New Restaurant of the Year in last year’s Awards of Excellence, Schuster is definitely one of the fastest rising talents. After spending almost ten years in Germany learning the basics of kitchen operations, Schuster ventured into Asia at the age of 31. As Executive Chef with The Legian at Bali, he picked up the intricacies of the Asian palette and combined it with his training in European cuisine. Bringing his skills to the next level, Schuster came to Singapore in 2004 to work at iggy’s with Ignatius Chan and he has never looked back since.

Spending the early years of his culinary training in traditional Italian cuisine at various restaurants had allowed Roberto Galetti to have a wealth of experience. Honing his skills in Italy at the prestigious Culinary Institute Caterina De Medici, he also worked alongside renowned chefs in some of the finest establishments around the world like Hyde Park Hotel in London and Four Seasons Hotel in Tokyo, Japan. He finally settled down in Singapore as the Executive Chef of Garibaldi, taking charge of the menu of two other restaurants under the Garibaldi Group – Menotti Italian café and Ricotti Italian deli and pastry. Galetti is a favourite among his guests, delighting them with his new and innovative creations. Spending hours on ways to improvise on each dish, his hard effort is evident in the change of menu every six months to surprise diners despite it being their third or fourth visit.

One of the youngest Head Chefs in a gourmet Chinese restaurant in Singapore, Sam Leong has been actively involved in the culinary scene, opening ten restaurants both locally and overseas in merely four years. These restaurants, including Jade at The Fullerton Hotel Singapore and My Humble House at the Esplanade, Singapore, have won over the hearts of their diners with their delectable cuisine and excellent services. A chef with an innate instinct for innovative cuisine and dining experience, Leong is a familiar face at numerous gastronomic events, festivals and even television programmes. Leong has also won several notable accolades and awards like the S. Pellegrino Chef of the Year and Executive Chef of the Year presented by Tobasco in the Awards of Excellence 2005. Adding on to his list of stunning achievements is the publishing of his popular cook book “A Wok Through Time” which features 60 of his best recipes.