Executive Chef of the Year presented by Tabasco

This award seeks to recognise an individual who is directly involved and responsible for at least 2 outlets and banquet facilities in a hotel environment in Singapore, and has consistently excelled in the culinary art as well as provided for excellent dining experiences. The nominee must be a Singaporean, Permanent Resident, or a non-Singaporean residing in Singapore. He / she must have been working for a Singapore-based organisation or a franchise / branch that is located in Singapore for at least a minimum of one year (as at the time of nomination).


Martin Aw Yong
Four Seasons Hotel Singapore

After undergoing overseas training in London, Italy and Singapore (at the Singapore Hotel Association Training and Education Centre - SHATEC), Martin Aw Yong rose to emerge as the only Asian who heads an entire culinary team in a Four Seasons Hotel in Asia. During his training years, his talent became apparent when he received a National Technical Certificate 1 (NTC-1) gold medal for excellence. Another marker of Aw Yong's ability was his appointment as a distinguished judge for the Everbloom Mushroom Competition in 1996 and for the Hot Cooking Competition at Food&HotelAsia 2000 Salon Culinaire. His achievements include winning the 'Taste of Canada' Toronto Competition, achieving a gold medal in Cold Display at the 1996 Culinary Olympics at Ika Hoga Berlin, Germany. Once again, Aw Yong is set to inspire with his nomination as a finalist for the WGS Awards of Excellence 2003 'Executive Chef of the Year' category.


Brian Cleere
Grand Hyatt Singapore

The Grand Hyatt Hotel's Irish executive chef, Brian Cleere, whips up delectable and luscious cuisine that promise to set palates ablaze with pleasure. From Ireland to Australia and finally to Asia, Cleere's endeavours and expeditions have rewarded him with two impressive Michelin stars in 1994 at the Park Hotel Kenmare, Ireland. In 1995, he joined the Grand Hyatt group in Asia and boosted its image in the culinary scene over eight years. His first designation with the hotel group was at Grand Hyatt Taipei, Taiwan, where he was chef de cuisine. Shortly after, Cleere joined Grand Hyatt Fukuoka, Japan, as executive chef and acquired vast and priceless experience. At Grand Hyatt Singapore, he came in contact with a myriad of cultures in this multi-faceted city and developed an intimacy with cultures apart from his own.
 

Christophe Megel
The Ritz-Carlton, Millenia Singapore

Listen to the silent symphony of exquisite cuisine fit for dignitaries, conducted by the maestro of sophisticated gastronomy, Christophe Megel. Megel's culinary composition has been polished and refined under the guidance of the legendary three Michelin-starred Chef Alain Ducasse. His beautiful melodic gastronomic overtures have stirred the hearts and souls of many, including former French minister, Martine Aubry, when he served as the head of the minister's kitchen. Megel has brought his culinary art to six countries including the United States of America (five-star Le Cirque) and Korea (five-star Hotel Shilla). He was also member of the pre-opening team of Ritz-Carlton Hotel, Osaka. Under Megel's direction, Ritz-Carlton, Millenia Singapore's reputation is in crescendo as it has been conferred the dynamic title of the third best food and beverage operation in Asia by Conde Nast Traveller in 2002.


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