Congratulations to the World Gourmet Summit Awards of Excellence award recipients for your hard work and dedication towards excellence in the food & beverage industry.
Here are the lucky draw winners for the Local Public Category:
10th – Mr Rajesh Jilka 9th – Ms Rebecca Liao 8th – Ms Jessica Lim 7th – Ms Laura Tranchida 6th – Mr Melvin Goh 5th – Mr Xavier Sanz 4th – Mr Wan Ashraf 3rd – Mrs Fiona Iser 2nd – Mr Prabhat Mitra 1st – Mr Mark Cranfield
Winner for Regional Public Category: Ms G Shan Shan
Prizes include invitations to the World Gourmet Summit award events and a year´s worth of subscription to the Cuisine & Wine Asia Magazine!
Please contact Theodore Lai at +65 63776016 by 5pm on 15th May 2009 to redeem your prizes. Prizes are not transferable nor exchangeable for cash or other items.
Jason Tan, Julien Bompard at Ascott Raffles Place
Graduating from the Singapore Hotel & Tourism College (SHATEC) in 1999, Jason Tan joined the team at Conrad Centennial’s pastry for nine months. He subsequently went on to Les Amis in 2004 before moving to Le Saint Julien Restaurant. It was here that his passion for French classical cuisine grew as he worked under his mentor Chef Julien Bompard. His move to Macau to work working under Michelin-starred Chef Joel Robuchon at the famous Hotel Lisboa further developed his skills. Upon returning to Singapore, he rejoined Le Saint Julien Restaurant as sous chef until 2008 and is currently the chef de cuisine of Julien Bompard at Ascott Raffles Place. Earlier this year Chef Tan achieved third place in the Asian Pacific stage of the world-class culinary competition, the Bocuse d'or.
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Graduating from the Singapore Hotel & Tourism College (SHATEC) in 1999, Jason Tan joined the team at Conrad Centennial’s pastry for nine months. He subsequently went on to Les Amis in 2004 before moving to Le Saint Julien Restaurant. It was here that his passion for French classical cuisine grew as he worked under his mentor Chef Julien Bompard. His move to Macau to work working under Michelin-starred Chef Joel Robuchon at the famous Hotel Lisboa further developed his skills. Upon returning to Singapore, he rejoined Le Saint Julien Restaurant as sous chef until 2008 and is currently the chef de cuisine of Julien Bompard at Ascott Raffles Place. Earlier this year Chef Tan achieved third place in the Asian Pacific stage of the world-class culinary competition, the Bocuse d'or.
