Singapore category

Executive Chef of the Year presented by Tabasco

Abraham Tan, Royal Plaza on Scotts
Chef Abraham is a veteran in his field and has accumulated vast experience in culinary competitions. He is overall champion and gold medalist of the notable Gourmet Team Challenge in the recent Food & Hotel Asia 2010 (FHA). Dedicated to quality, FHA 2010 Culinary Challenge is every chef’s dream to showcase their passion and talent through a series of competitions where only the best emerge. He is also a medal recipient in Singapore’s Excellence Service Awards which recognise individuals who have delivered outstanding service.

He is currently the Culinary Executive Chef overseeing all the kitchens in Royal Plaza on Scotts, which includes the award-winning restaurant, Carousel, also selected as Best Buffet Restaurant in People's Choice Awards 2009 by AsiaOne and Best Buffet Restaurant by The Straits Times.

Frédéric Colin, The St. Regis Singapore
It is with the benefit of working under numerous Michelin-starred-chefs in Paris that Chef Frédéric Colin heads the kitchens as executive chef of The St. Regis Singapore – relative newcomer to Singapore’s hospitality scene. These days, Chef Colin serves up a selection of traditional and modern French dishes, delighting diners with even the most discerning palates in Brasserie Les Saveurs, The St. Regis Singapore.

Tony Khoo, Marina Mandarin Singapore
Chef Tony has left his marked in numerous world-class hotels that he has worked for throughout his culinary career in Singapore and China. His endless list of awards includes the most outstanding chef in the 7th FHA in 1997 and was named the team captain at the Culinary World Cup in 1998 with the Singaporean team which won the gold medal. Culinary expertise is not Chef Tony only talent as he also co-authored a cook book called “the great book of rice” which was awarded the golden feather by the gastronomic academy of Germany in addition to being a WACS approved judge since 2000.

Michael Leibl, Former Executive Chef of Sentosa Resort and Spa
Inspired by his mother in his younger days, Chef Michael Leibl loved observing her in the meticulous preparation of delectable dishes for the family. He embarked on his career in and subsequently moved on to several esteemed restaurants and hotels, where he honed his gastronomic skills. Armed with over twenty years of, Chef Michael has worked with some truly outstanding talents in various established properties. With an immersed understanding of the diverse culture and tastes, he keeps evolving his European style of cooking with an Asian touch.