2008 Awards Recipients
Ms Melinde Lim, Conrad Centennial Singapore
HEPP Food & Beverage Manager of the Year
This award seeks to recognise a Food and Beverage Manager who is professional, knowledgeable, possesses a high degree of competence and is directly involved and responsible for at least two outlets and banquet facilities in a hotel environment in Singapore. The nominee must have been working in Singapore in the capacity of Food and Beverage Manager for a minimum of one year (at the time of nomination).
Au Jardin
Wine List of the Year
This award is presented to a restaurant featuring a wine list of impressive range and variety of excellence wines for its guests. The nominee must be an establishment located in Singapore.
Timothy Goh, Les Amis
Top Wines Sommelier of the Year
This award seeks to recognise an individual, who possesses an in-depth knowledge of wines, and is capable of delivering excellent wine service (salesmanship and wine recommendation) to enhance the dining experience. The nominee must have been working in Singapore in the capacity of Sommelier for a minimum of one year (at the time of nomination).
Royston Soo, Au Jardin
Le Cordon Bleu Restaurant Manager of the Year
This award seeks to recognise a Restaurant Manager who is professional, knowledgeable, and possesses a high degree of competence in managing a successful restaurant operation. The nominee must have been working in Singapore in the capacity of Restaurant Manager for a minimum of one year (at the time of nomination).
Imperial Treasure (Cantonese Cuisine) Restaurant
Asian Ethnic Restaurant of the Year
This award seeks to recognise an ethnic food and beverage outlet in Singapore that has been in operation for two or more years, which has consistently exceeded the standards of excellence, and provided extraordinary dining experiences for guests.
Martini Bar, Grand Hyatt Singapore
Bar of the Year
This award seeks to recognise a bar with the ability to provide an entertaining experience for its patrons. The nominee should be a popular establishment that is creating a buzz' in Singapore and must have been in operation for at least six months (at the time of nomination).
Il Lido Italian Dining & Lounge Bar
Classic Fine Foods New Restaurant of the Year
This award seeks to recognise a food and beverage outlet in Singapore that has been in operation for more than a year but less than three years, which has consistently exceeded the standards of excellence, and provided extraordinary dining experiences for guests.
Les Amis
Indoguna Restaurant of the Year
This award seeks to recognise a food and beverage outlet in Singapore that has been in operation for two or more years (at the time of nomination), which has consistently exceeded the standards of excellence, and provided extraordinary dining experiences for guests.
Gottfried Schuetzenberger, Grand Hyatt Singapore
Cacao Barry Pastry Chef of the Year
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 in Singapore in the capacity of Pastry Chef for at least a minimum period of one year (at the time of nomination).
Jusman So, Sage, The Restaurant
Meat & Livestock Australia Rising Chef of the Year
This award seeks to recognise an individual who is 32 years of age and below (as of 1 January 2007), is directly involved in a restaurant operation in Singapore, and demonstrates a high level of creativity and potential for being a true master in the culinary arts. The nominee must have been working in Singapore for a minimum of one year (at the time of nomination).
Eric Teo, Mandarin Oriental Singapore
Executive Chef of the Year presented by Tabasco
This award seeks to recognise an individual who is directly involved and responsible for at least two outlets and banquet facilities in a hotel environment in Singapore. The nominee must have consistently excelled in the culinary art as well as in providing for excellent dining experiences. The nominee must have been working in Singapore in the capacity of Executive Chef for at least a minimum period of one year (at the time of nomination).
Ronnie Chia, Tatsuya Japanese Restaurant
Asian Ethnic Chef of the Year
This award seeks to recognise an individual who is directly involved with a restaurant operation, and who has demonstrated a high level of talent and creativity in the preparation of ethnic cuisine. The nominee must have been working in Singapore for a minimum of one year (at the time of nomination).
Patrick Heuberger, Au Petit Salut
S.Pellegrino Chef of the Year
This award seeks to recognise an individual who is directly involved in restaurant operations in Singapore. This individual must have consistently excelled in the culinary arts as well as in providing excellent dining experiences. The nominee must have been working in Singapore for a minimum of one year (at the time of nomination).
Achievement Award
Alfred Leung, Imperial Treasure
Fonterra Lifetime Achievement Award
This award seeks to recognise an individual whose significant contributions over a minimum span of 15 years, which have led to the promotion, and growth of excellence within the Food & Beverage industry. This person is a visionary who has constantly strived for higher standards and contributed ideas to influence the development of the Food & Beverage industry.
WSQ Awards
Ng Quee Bee & Karen Kwok Pei Pei, At-Sunrice GlobalChef Academy
WSQ Apprentice of the Year
This award seeks to recognise the apprentice in a F&B establishment who has demonstrated a high level of passion, a strong sense of responsibility and enthusiasm for learning.
Patrick Heuberger, Au Petit Salut
WSQ Mentorchef of the Year
This award seeks to recognise the practising chef in a restaurant or hotel environment who demonstrates a high level of commitment to culinary education and training. The nominee has also provided support and guidance in nurturing WSQ apprentices.
At-Sunrice GlobalChef Academy
WSQ F&B Approved Training Organisation of the Year
This award seeks to recognise the Approved Training Organisations (ATOs) that are accredited by WDA to deliver training and/or conduct assessment under the WSQ system. These organisations all provide F&B related courses.
