Electrolux
Culinary Institution of the Year
Established in 1979, the School of Hotel and Tourism Management (SHTM) is the only hospitality institution in Asia Pacific to be rated among the world's top 15 academic institutions in hospitality and tourism. The mission of SHTM is to be recognised globally as Asia's leader in providing high quality education... more

Asian Cuisine Article of the Year
Daven Wu was a corporate lawyer in Australia before he saw the light and traded in the time sheets for a life of freelance writing. Since then, he has written for Four Seasons, Asiaweek, Wallpaper*, Black+White.... more

Wine & Spirits Article of the Year
Ned Goodwin's passion and knowledge are contagious and communicated in a free and irreverent albeit, informative fashion. As a child, Goodwin saw wine on the dinner table due to his parents` strong culinary sensibility, yet it was not until began drinking beer and hard liquor in Europe, that Goodwin sought shelter in the glories of wine. Ned began to consume literature, take notes, taste religiously and travel extensively throughout the wine-world.... more

Trophy sponsored by PRECIOSA

Wine List of the Year
At the pinnacle of the culinary scene for over a century, Raffles Grill has lived up to its reputation of ensuring remarkably impeccable service and fine food. Raffles Grill also prides itself on its celebrated wine cellar – boasting labels from the traditional sources of France, Italy. .... more

HEPP
Food Beverage Manager of the Year
Cheong’s passion for the food and beverage industry started in 1982 where he began his career as a cook with a family-owned restaurant, followed by a stint with Orchard Hotel in the capacity of Assistant Manager at Hua Ting restaurant. Here, he won great recognition for his efforts and hard work, and was soon promoted to Assistant Banquet Sales Manager and shortly, another well-deserved promotion to Food and Beverage Trainer.... more

Restaurant Manager of the Year
Patrick Dumas’ love for food, wine and people is his motivation to constantly perform and meet challenges head on. He prides himself on being open and outgoing, believing these qualities to have contributed to his present success. His career started at the back of a house as a chef but he soon realised he prefered dealing with people rather... more

Schott Zwiesel
Sommelier of the Year
Randy See joined the Singapore Hotel and Tourism Educational Center (SHATEC) after serving his military service for a higher education in hotel management. While pursuing his education, he developed a keen interest in wines, which eventually led to him winning the 1998 SHATEC-Austrade Wine Educational Awards (SAWEA) ....more

Eu Yan Sang
Asian Ethnic Restaurant of
the Year
An artistic restaurant, My Humble House, is a milestone in Tung Lok’s line of restaurants. Boasting the concept of a neo-classic Chinese restaurant with poetic dish names like ‘dancing with the wind’ and ‘my pleasure’, it is a juxtaposition of tradition and the avant garde which is truly refreshing..... more

Bar of the Year
Balaclava is a celebration of life’s delicate subtleties. In the atmosphere of timeless elegance and modern vogue, the soothing sounds of some of the finest local musicians hit centre-stage each night, from the 60's and 70's to jazz & R&B , and not forgetting the contemporary tunes of today... more

New Restaurant of the Year
Ignatius Chan’s laudable foray into exclusive fine dining, bold cuisine, and upfront beverage service, Iggy’s is the representation of the dream food and beverage establishment. With their sleekly designed interiors and a crew of well trained staff full of personality... more

Restaurant of the Year
Saint Julien is a restaurant with the destiny to be iconic. Located on a historic site where the Merlion, the national symbol of Singapore used to be sited. The restaurant is named in honour of Saint Julien the hospitaler.... more

Cacao Barry
Pastry Chef of the Year
Originally from Koenigswiesen, Austria, Gottfried Schuetzenberger started his career in the hospitality industry in Austria before moving to Germany in 1980 after obtaining a Masters in Pastry. Prior to Singapore, Schuetzenberger was the pastry chef at Grand Hyatt Seoul, Korea. He has also worked in Holiday Inn Singapore (now known as Royal Plaza on Scotts) in 1991... more

Asian Ethnic
Chef of the Year
Born into a family of chefs, Chan Kwok carries the culinary talents in his genes. From an assistant chef in Happy Valley restaurant, the best Cantonese restaurant at that time in 1981, he became part of the pioneering team of Crystal Jade restaurant. In 1997, he joined the Orchard Hotel and became the head chef of Hua Ting Chinese Restaurant.... more

Trophy sponsored by PRECIOSA

Meat & Livestock Australia
Rising Chef of the Year
Gunther Hubrechsen began his training as a chef at Bruges Institute IVV of Cuisine in Belgium. This ex-sous chef of the three-Michelin-starred L'Arpège in Paris brings with him a wealth of culinary ingenuity. His passion comes from within the family with his father as chef ... more

Executive Chef of the Year
presented by Tabasco
Executive chef at Orchard Hotel Singapore, Eric Teo’s creativity, skills and high level of commitment are reflected throughout the creative menus and vibrant artistic presentations found in Orchard Hotel Singapore. Chef Teo acquired his culinary training from SHATEC, and started out in 1985 as an apprentice in the Grand Hyatt Singapore... more

S.Pellegrino Chef of the Year
Branded for his creativity and relentless innovation when designing the restaurant’s menu to reflect the four seasons, Stroobant constantly revamps the menu to evoke an elevated sensorial experience. Having trained under top chefs, from one to three-Michelin-starred restaurants, such as Pierre Romeyer Maisin De Bouche, Barbizon and Cheme Madame, Stroobant’s ability to create sumptuous delicacies surfaced more than three years ago... more

Lifetime Achievement Award
Supported by SPRING Singapore
As Founder, Kwan is the driving force behind Singapore's at-sunrice Culinary Academy, and very much at its philosophical core. Born in Myanmar, she spent much of her life growing up in Hong Kong, Thailand, Malaysia and Singapore.. more

at-sunrice and Johnson & Wales University Culinary Scholarship
Rexmond Chua will have the opportunity to attend a culinary course at Johnson & Wales University, an established international culinary institution which has branch institutions around the world... more

Cacao Barry
Patisserie Scholarship
Wong Sue-Lynn will have the opportunity to spend in a two-week patisserie apprenticeship at Cacao Barry E’Cole in France and at the distinguished Culinary Institute Alain & Marie LeNotre, France... more

Bodegas Torres
Wine Scholarship
Giolyn Lee will have the opportunity to spend three weeks at the renowned Bodegas Torres winery in Spain to learn about the intricacies of wine making. The three-week programme will cover... more