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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).
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Martin
Aw Yong
Four Seasons Hotel Singapore |
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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. |
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Brian
Cleere
Grand Hyatt Singapore
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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. |
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Christophe
Megel
The Ritz-Carlton, Millenia Singapore
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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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