Meat & Livestock Australia Rising Chef of the Year
André Chiang,
Jaan, Level 70, Swissôtel The Stamford Singapore
 With a blend of dynamic passion and modest charm, Chef André Chiang’s magnetism is as irresistible as his cuisine. This French-trained chef started cooking at 13 and by 20 was already a chef in a five-star French restaurant. At a young age he made a name for himself working at high profile French restaurants including Pierre Gagnaire (three-Michelin-starred), L'Atelier de Joël Robuchon (two-Michelin-starred) and L'Astrance (three-Michelin-starred). He attributes his inspirations and influences to the three generations of masters in ‘nouvelle cuisine’ as well as the myriad selection of products used everyday. Recognised for his talent by Time Magazine, The Discovery Channel, and restaurant guide Relais & Châteaux, Chef Chiang continues to present a unique exposé of southern French cuisine, with Mediterranean influences and his own creative flair.
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