Singapore category

S.Pellegrino Chef of the Year

Lino Sauro, Gattopardo Italian Grill & Pizzabar
Most would be hard-pressed to imagine that Chef Lino Sauro spent a good ten years to eventually fall in love with his choice of profession. His eternal search for wisdom combined with the love of travelling has seen Chef Sauro through various places around the globe and undertakings at Michelin-starred restaurants. Never one to remain content with status quo, the self-taught chef seeks to continually upgrade himself through reading and learning from his peers. Lucky for us, this story comes to a happy ending as what was once a form of means is now a full-blown passion. This year, in collaboration with the Garibaldi Group of Restaurants, this fun-loving chef brings to you his brand of south Italian cuisine at Gattopardo.

Chan Kwok, Hua Ting Cantonese Restaurant, Orchard Hotel
Born into a family of chefs, it is almost as if Chef Chan Kwok’s talents and destiny were carried in his DNA. Starting his career as a 17 year old apprentice, Chef Chan went on to work in acclaimed hotels and independent restaurants in Macau, Hong Kong and Singapore. Winner of the 2005 and 2006 World Gourmet Summit Awards of Excellence Asian Ethnic Chef of the Year award, Chef Chan’s eye for details and artistic creativity ensures that Hua Ting's patrons receive traditional yet innovative Cantonese cuisine. His philosophy is one of maintaining traditional Cantonese style while utilising new and exciting ingredients to create unique dishes. His commitment and passion for his cuisine has ensured that Hua Ting has remained in the top restaurants in Asia and an innovator of Cantonese cuisine

Andre Chiang, Restaurant Andre
Having being named as one of the best young chef by wallpaper magazine, one of Asia’s Top Young Chefs and Best 150 Relais Gourmand Master Chefs of the World, has not made Chef Andre complacent but further push him on as he propelled his restaurant to the top with his philosophy of using only the freshest of seasonal produce and got rewarded when his restaurant ‘Restaurant ANDRE’ was recently listed as the top 10 restaurants in the world worth a plane ride by the New York Times. With his blend of dynamic passion and modest charm, Chef Andre Magnetism is as irresistible as his cuisine.

Gunther Hubrechsen, Gunther’s
At only 16 years of age, Gunther Hubrechsen began his professional culinary training at Burges Culinary Institute Voor Voeding (IVV), Ter Groene Poorte in Belgium. In 2002, Chef Hubrechsen joined the Les Amis group and after five years, realized his dream to have his own restaurant when he joined forces with Roberto Galetti to open Gunther’s restaurant in Purvis Street.