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WMF Restaurant Manager of the Year
This award seeks to recognise a Restaurant Manager
who is professional and knowledgeable; and possesses
a high degree of competence in managing a successful
restaurant operation. 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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Stephane Colleoni
Senso
Ristorante & Bar
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| Stephane Colleoni is
restaurant manager and one of four owners of the most
elegant Italian restaurant along Club Street, Senso.
Colleoni's six years spent in Singapore has weaved an
intimate relationship between him and the local restaurant
scene. His passion for the culinary arts has seen him
through his career at some of the world's leading restaurants,
gaining him an irrefutable wealth of experience and
knowledge that remain his guiding principle in ensuring
the utmost level of quality service and consistency
at Senso. Colleoni's climb to success started in France,
where he worked at Le Jules Vernes Restaurant in the
Eiffel Tower before moving on to manage the Duplex restaurant
Paris, and later become the premier máitre d'hotel
at Ristorante Bice in Paris. His irrefutable professionalism
has garnered him a third nomination for 'Restaurant
Manager of the Year' in the WGS Awards of Excellence
2003. |
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Garry Williams
Morton's
of Chicago
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| Serving with a flair
for the hospitality industry, Garry Williams has risen
from the position of 'busser' in 1981 to become the
general manager of Morton's of Chicago. His admirable
dedication towards the industry brought him recognition
and a distinct reputation as a leader of the Western
Australian hospitality industry. Williams had been headhunted
several times by the Park Royal Hotel and the famous
Australian chef, Chris Taylor. His success is highlighted
by the myriad of awards that he has won for the restaurants
under his leadership, leaving only envy to those around
him. The Merlin Hotel also sponsored his permanent residency
in Australia. In Singapore, Williams's expertise was
acknowledged in appointment as department head of the
poolside bar & restaurant and Snappers Restaurant
at the Ritz-Carlton Millenia Singapore. |
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Philipp
Mosimann
Equinox
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Philipp
Mosimann has broken language barriers and presented
European guests with a truly hospitable dining experience
at the Equinox through his ability to converse in a
plethora of European languages. Apart from being multi-lingual,
he has multi-talents that extend to sports, music, fine
art and cooking. Mosimann was executive chef for two
years at the Lausanne Hotel School, Switzerland, where
he graduated with a Bachelor of Science in International
Hospitality and Business Management. He embarked on
a journey towards the limelight as doors of opportunity
worldwide opened to him. Mosimann's stamina is applaudable
for running a long marathon from his hometown, Britain,
to Paris (Hotel de Crillon), Hong Kong (Mandarin Oriental),
Switzerland (Lausanne Hotel School) and to Singapore,
where he oversaw the magnificent opening of the Equinox
complex in 2001.
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Culinary