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Meat
& Livestock Australia Rising Chef of the Year
This award seeks to recognise an individual who has
been involved directly with a restaurant operation
in Singapore, and is of 32 years old and below (as
of 1 January 2003) at the time of nomination. He /
she should demonstrate a high level of creativity
and potential for being a true master in the culinary
arts. 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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Oscar
Pasinato
Chef / Owner
Buko Nero |
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| Add Asian influence
to Italian cuisine and you will get Buko Nero's East-West
fusion menu, creatively derived by Oscar Pasinato, chef
and owner of the restaurant. The training and experience
Pasinato has received over time may be the evocation
of his inventiveness. Apart from his three years in
Istituto Alberghiero Di Castelfranco Veneto Treviso,
Italy, where he attained a chef diploma, Pasinato has
also acquired invaluable training from his gastronomy
endeavours abroad. As sous chef of Bice, the Italian
restaurant at Four Seasons Hotel, Tokyo, he learned
to appreciate foods from all cultures, especially that
of the Japanese and Thai cultures. He gained further
experience in Asian food during a two-year stint as
the chef of Hibiscus Italian Restaurant at the Landmark,
Bangkok. |
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Jason
Ong
Sheraton Towers Singapore |
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| Jason Ong took his first
step into the culinary arena at a mere age of 16 when
he started work at Sizzler Restaurant as a 'salad preparer'.
He has since taken great strides in the profession,
scaling his way up to his current position as Chef de
Cuisine at Sheraton Towers Singapore, which he joined
in 2000 as a junior sous chef. Youth is certainly not
a stumbling block in his escapade towards accomplishment
as Ong has utilised his years as a member of the Singapore
Culinary National Team in several prestigious competitions,
such as the Food&HotelAsia Culinary Challenge in
2002 and 2000, and the Culinary Olympics 2000, where
he has won gold and silver medals. Other honours he
has been awarded are third place in the 1999 US Poultry
Competition and overall champion in the 1996 National
Skills Competition. |
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Peter
Schintler
BLU, Shangri-La Hotel Singapore |
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| Peter Schintler has
experienced many milestone sparkles in his career. His
graduation as top of the class at Baltimore International
Culinary College has paved a golden aisle for him, which
began in 1994 at Le Manior Aux Quat Saisons at Oxfordshire,
England. As chef de cuisine, he was responsible for
training two commis chefs and one apprentice. Some of
the many glorious restaurants he has dazzled as chef
de cuisine are Le Cirque in New York, La Contea Ristorante
in Italy, The Tavern Restaurant in Pennsylvania and
Charles Court at Colorado Springs. From chef de cuisine
to executive sous chef at the prestigious St Regis Hotel
in Philadelphia, Schintler rose from his glittery beginnings
to his present iridescence as chef de cuisine and managing
operator of Blu Restaurant at Shangri-la hotel Singapore. |
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Culinary