Regional category

Manitowoc Restaurateur of the Year

Andrew Tjioe, Tung Lok Group, Singapore
As Executive Chairman of TungLok Restaurants (2000) Ltd, Andrew Tjioe is highly recognised for his foresight and keen business acumen. He is well respected in the F&B industry, and is currently the Vice-President of the Restaurant Association of Singapore (RAS); the Vice-President of the Franchising and Licensing Association of Singapore (FLA); as well as a Director of the Singapore Hotel and Tourism Education Centre (SHATEC), which is the educational institute of the Singapore Hotel Association (SHA). Under Andrew’s leadership, the Group has grown significantly over the last 26 years and now owns and manages more than 30 restaurants in Singapore, Indonesia, China, Japan and India.

Bien Nguyen, Xu Restaurant (Manitowoc Restaurateur of the year)
Bien is the creative force behind Xu Restaurant Lounge bringing a new perspective and attitude to the restaurant industry in Vietnam, particularly in the realms of gastronomy, interior design and service. After leaving school at the age of 15, Bien soon found his passion in the food and beverage industry through his mentors, an older French couple, who took Bien under their wing and taught him everything about F&B. With his newfound knowledge Bien travelled, lived and worked throughout South East Asia and Eastern Australia over the next few years to gain more exposure to the industry which help shape the multi-talented Bien we see today.

Chris Salans, Mozaic (Manitowoc Restaurateur of the year)
Born in Washington D.C. on July 18th, 1970. Head chef Chris Salans formerly worked under David Bouley and Thomas Keller. As Head chef at Ary’s Warung, in Ubud, he developed a new cuisine by joining into a cutting edge concept the flavors of Indonesian cuisines, and the techniques of modern cooking and presentation. Working there for three years, he created a cuisine with perfect balance between Indonesian flavors and Western techniques. In learning how to use Indonesian ingredients, he develop his own style of cuisine - Modern International Balinese Cuisine. For this he introduced his new endeavor, Mozaic restaurant.

Joël Robuchon, Robuchon à Galera, Macau
As a Chef he was given the title “Chef of the Century” by the Gault Millau guide in 1989 and also awarded Meilleur Ouvrier de France (France Best Craftsman) in cuisine in 1976. Hailed as the most influential French chef of the post-nouvelle cuisine era, Joel robuchon has been called the primus inter pares of Paris' three star chefs for his work both at Jamin and at his eponymous restaurant since the 1980s. Now as a Restaurateur, Joel Robuchon operates a dozen of restaurants all over the world that has garnered a total of 26 Michelin Guide stars – the most in the world.

Pino Piano, Gaia Group
Pino Piano, co-owner and Manager of Gaia Ristorante, in Grand Millennium Plaza on Queen’s Road Central and Director of the same group that owns and operates 6 Italian restaurants in Hong Kong and China, is a well known personality on the local dining and social scene. He has been involved in the restaurant business for as long as he can remember. His grandmother was a chef in Naples and he literally grew up in her kitchen, surrounded by her recipes and sound advice on how to run a good restaurant. Pino became famous for his style: in the impeccably-cut designer suits he personally welcomed diners, guided them with consummate ease around the restaurant’s menu and exclusive Italian wine list.