Meat & Livestock Australia Rising Chef of the Year
Leandros Stagogiannis, FiftyThree
Michael Han, FiftyThree
Michael began his career in cooking gradually, starting at home-grown fine dining restaurant Au Jardin before moving on to stints at The Fat Duck, L’Enclume and Anthony’s in England, Mugaritz in San Sebastian, Spain and Noma in Copenhagen, Denmark. His cooking style reflects both his personality and broad range of training. It also underlies his openness to using a wide range of ingredients from both Europe and Asia. Very much inspired by the natural environment, he believes purity of flavour, lightness and different combinations of playful textures are central to his cooking whilst employing modern cooking techniques and sciences to achieve these objectives.
Douglas Tay, Osia, RWS
With over a decade of F&B experience, numerous gold medals at the culinary Olympic and WA Oceanafest 2009 and a second place at the WACS Global Chef Challenge 2009, Asia Finals, Chef Douglas is only getting started. Trained in the ‘new school’ of cuisine, he constantly look ‘out of the kitchen’ for ideas that he can incorporate into his menu. His constant pursuit for perfection means he take no short-cuts to provide guests with the utmost quality food paired with first class service.
Moreno Martini, Gaia Ristorante & Bar
After completing the Culinary Hotel Management School in Venice, Chef Moreno Martini move his first step inside the secrets of traditional Italian cuisine working in the very exciting area of Prosecco region, a land where wine and food culture meet and blend in harmony. The breakthrough point of his career comes when he join Michelin star chef Mauro Fumei in his restaurant ‘AL Ringraziamento’ collaborating with him for five years, before launching himself into the international market, where he moved to Singapore and joined Chef Diego Chiarini at OSO Ristorante.
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