KITCHENAID Chef of the Year

This award seeks to recognise an individual who is directly involved in restaurant operations in Singapore for at least two years. The nominee must have consistently set standards of excellence in the culinary arts as well as provide excellent dining experiences. Eligible candidates must have been a working chef in the kitchen for the past three years in Singapore (at the point of nomination). Eligible candidates must also be directly involved in creating and driving the menu concept and kitchen operations in a restaurant / restaurant chain that promotes culinary and service excellence.

* AOE2012 Award Recipient will not be eligible for this award in 2013. 

Mr Patrick Heuberger, Le Bistrot du Sommelier

BERNARDAUD Executive Chef of the Year

This award seeks to recognise an Executive Chef who is directly involved and responsible for at least two food & beverage outlets and banquet facilities in a hotel environment in Singapore. Eligible candidates must have been an Executive Chef for at least three years and worked in Singapore for the past one year (at the point of nomination). Eligible candidates must have consistently set standards of excellence in the culinary arts as well as providing excellent dining experiences.

Mr Andrea Sacchi, The Fullerton Hotel Singapore

MEAT & LIVESTOCK AUSTRALIA Rising Chef of the Year

This award seeks to recognise an individual who is 32 years of age OR below (as of 1 January 2013) who is directly involved in a restaurant operation in Singapore. The nominee should display exceptional culinary talent and is driven to raise standards of culinary excellence within his/her working envionment. Eligible candidates must have been a working chef in Singapore for at least one year (at the point of nomination) in a restaurant / restaurant chain.

* AOE2012 Award Recipient will not be eligible for this award in 2013. 

Mr Lee Boon Seng, OSIA, Resorts World Sentosa

CLASSIC FINE FOODS Pastry Chef of the Year

This award seeks to recognise an individual who has exceptional talent in the pastry field. The nominee should display the ability to drive the consistency and quality in pastries, desserts and / or bakery products offered at an outlet or various outlets. Eligible candidates must have been working in Singapore in the capacity of a Pastry Chef for at least one year (at the point of nomination). The candidate must also be directly involved in daily operations and quality checks in their respective organisation.

Ms Janice Wong, 2am:dessertbar

SICO ASIA Banquet Manager of the Year

This award seeks to recognise a Banquet Manager who is professional, knowledgeable and who possesses a high degree of competence. Eligible candidate must have been working in Singapore in the capacity of Banquet Manager for a minimum of one year (at point of nomination) and is directly involved and solely responsible for the banquet facilities in a hotel environment in Singapore.

Mr Michael Tan, Resorts World Sentosa

SIA HUAT Food & Beverage Manager of the Year

This award seeks to recognise a Food and Beverage Manager who is professional, knowledgeable and who possesses a high degree of competence. Eligible candidate must have been working in Singapore in the capacity of Food and Beverage Manager for a minimum of one year (at the point of nomination). The nominee must be directly involved and responsible for at least two food & beverage outlets and banquet facilities in a hotel environment in Singapore.

Mr Eric Guth, Capella Singapore

TOP WINES Sommelier of the Year

This award seeks to recognise an individual who possesses in-depth knowledge of wines. The nominee must be capable of delivering excellent wine service (salesmanship and wine recommendation) to enhance the customer’s overall dining experience. Eligible candidates must have been working in Singapore in the capacity of Sommelier for a minimum of one year (at the point of nomination), in a restaurant / restaurant chain that promotes culinary and service excellence.

Mr Daisuke Kawai, Les Amis Restaurant

INDOGUNA Restaurant of the Year

This award seeks to recognise a restaurant / restaurant chain that promotes culinary and service excellence in Singapore. Eligible restaurants must have been in operation for two or more years (at the point of nomination) and demonstrate a well-maintained standard of excellence. The nominee should also consistently set new standards of excellence in improving its cuisine and service.

* AOE2012 Award Recipient will not be eligible for this award in 2013. 

Tippling Club

S.PELLEGRINO New Restaurant of the Year

This award seeks to recognise a new restaurant / restaurant chain that promotes culinary and service excellence in Singapore. Eligible new restaurants must have been in operation for more than six months but less than two years (at the point of nomination). The nominated restaurant must have consistently exceeded the standards of excellence and provided extraordinary dining experience for guests.

* AOE2012 Award Recipient will not be eligible for this award in 2013. 

Esquina

COFFEX Bar of the Year

This award seeks to recognise a bar with the ability to provide a complete nightlife experience for its patrons. The nominee should be a popular establishment that is creating a ‘buzz’ in Singapore and must have been in operation for at least one year (at the point of nomination).

* AOE2012 Award Recipient will not be eligible for this award in 2013. 

Tippling Club

STEELITE Outstanding Caterer of the Year

This award seeks to recognise a catering team with the most creative and impressive banquet set-up. Excellent service and meets the requirements of guests’ menu requests. The nominated establishments may be from hotels, restaurants or event catering companies.

Grand Hyatt Singapore - Onsite / Offsite Catering

LEXMARK Gourmet Retailer of the Year

This award seeks to recognise a Gourmet Retailer in Singapore that features an impressive range and variety of premium gourmet products. Eligible establishments must have been in operation for one or more years (at the point of nomination) and a physical store in Singapore and / or an online presence. The nominated establishment should demonstrate exceptional resourcefulness in obtaining the product specific to customer’s requirements and continually meets or exceeds customers’ expectations.

* AOE2012 Award Recipient will not be eligible for this award in 2013. 

Huber's Butchery

EUROCAVE Old World Wine List of the Year

This award is presented to a restaurant or wine centric establishment featuring a wine list of impressive range and variety; primarily from Italy, Spain and France. Eligible restaurants must have been in operation for a minimum of one year (at the point of nomination). The nominated restaurant must be a restaurant / restaurant chain located in Singapore that promotes culinary and service excellence.

* Nominees will be required to submit a wine list for evaluation. 

Les Amis

DELICIAE Lifetime Achievement Award

This award seeks to recognise an individual whose significant contributions over a minimum span of 15 years, has led to the promotion and growth of excellence within the food and beverage industry. This person is a visionary who has constantly strived for higher standards and contributed ideas to influence the development of the food and beverage community.

Mr Ernst Huber, Huber's Butchery

DELICIAE Lifetime Achievement Award

This award seeks to recognise an individual whose significant contributions over a minimum span of 15 years, has led to the promotion and growth of excellence within the food and beverage industry. This person is a visionary who has constantly strived for higher standards and contributed ideas to influence the development of the food and beverage community.

Mr Willment Leong

VISMARK Asian Restaurant of the Year

This award seeks to recognise a restaurant / restaurant chain that serves Asian cuisine and promotes culinary and service excellence in Singapore. Eligible restaurants must have been in operation for two or more years (at the point of nomination). The nominated restaurant must have consistently exceeded the standards of excellence and provided extraordinary dining experiences for guests.

Asian cuisines may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.

Waku Ghin, Marina Bay Sands Singapore

FOODSERVICE CONSULTANTS Asian Cuisine Chef of the Year

This award seeks to recognise an individual who is directly involved in a restaurant operation and demonstrates a high level of talent and creativity in preparing Asian-inspired cuisine. Eligible candidates must have been working in Singapore for at least two years (at point of nomination) in a restaurant / restaurant chain.

Asian cuisines may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.

* AOE2012 Award Recipient will not be eligible for this award in 2013. 

Mr Yong Bing Ngen, Majestic Restaurant, New Majestic Hotel

A LA CARTE PRODUCTIONS New World Wine List of the Year

This award is presented to a restaurant or wine centric establishment featuring a wine list of impressive range and variety; primarily from Argentina, Australia, Canada, Chile, New Zealand, South Africa, Mexico and the United States. Eligible restaurant has to be in operation for a minimum of one year (at the point of nomination). The nominated restaurant must be a restaurant / restaurant chain located in Singapore that promotes culinary and service excellence.

* Nominees will be required to submit a wine list for evaluation. 

Salt Grill & Sky Bar by Luke Mangan

EPICURE Gourmet Distributor of the Year

This award is presented to a Gourmet Distributor in Singapore that features an impressive range of gourmet products targeted at industry clients. Eligible candidates must have been in operation for one or more years (at the time of nomination). 

Indoguna

GIORGIO FERRARI Wine Retailer of the Year

This award seeks to recognise a Wine Retailer in Singapore that features an impressive range of quality wine products. Eligible establishments must have been in operation for one or more years (at the point of nomination). The Wine Retailer of the Year should display exceptional resourcefulness in obtaining the product specific to the customers’ requirements and continually meet or exceed customers’ expectations.

* AOE2012 Award Recipient will not be eligible for this award in 2013. 

Wine Connection

THE MACALLAN Wine Distributor of the Year

This award is presented to a Wine Distributor in Singapore that features an impressive range and variety of excellent wines targeted towards its industry clients. Eligible candidate must have been in operation for one or more years (at the point of nomination).

ewineasia

CITIBANK Restaurant Manager of the Year

This award seeks to recognise a Restaurant Manager who is professional and knowledgeable. The nominee demonstrates a high degree of competence in managing a successful restaurant operation. Eligible candidates must have been working in Singapore in the capacity of Restaurant Manager for a minimum of one year (at the point of nomination) in a restaurant / restaurant chain that promotes culinary and service excellence.

Mr Mauro Serrajotto, Le Bistrot du Sommelier

MARRONE Culinary Institution of the Year

This award seeks to recognise a culinary institution that provides courses for nurturing culinary talents. Eligible intuitions must provide full-time and part-time courses that enrich students with expert knowledge within the culinary field. The culinary institution has to be certified by local government bodies and the courses must provide professional accreditation. Such courses should be conducted in a formal learning environment.

At-Sunrice GlobalChef Academy

ELECTROLUX Culinary Institution of the Year (Regional)

This award seeks to recognise a culinary institution that provides courses for nurturing culinary talents. Eligible intuitions must provide full-time and part-time courses that enrich students with expert knowledge within the culinary field. The culinary institution has to be certified by local government bodies and the courses must provide professional accreditation. Such courses should be conducted in a formal learning environment.

Cilantro Culinary Academy, Malaysia

MANITOWOC Restaurateur of the Year (Regional)

This award seeks to recognise an individual who is the owner of an independent or chain of well-established, successful restaurant(s). The restaurants must have been in operation in the country for a minimum of one year (at the time of nomination) with a commitment to develop social initiatives in the culinary field and promote culinary and service excellence.

Mr David Thompson, Nahm, Bangkok

TUNGLOK Asian Cuisine Chef of the Year (Regional)

This award seeks to recognise an individual who is directly involved in a restaurant operation and demonstrates a high level of talent and creativity in preparing Asian-inspired cuisine. Eligible candidates must have been working in the country for at least two years (at point of nomination) in a restaurant / restaurant chain.

Asian cuisines may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.

* AOE2012 Award Recipient will not be eligible for this award in 2013. 

Mr Lai Yau Tim, Tim's Kitchen, Hong Kong

FONTERRA Pastry Chef of the Year (Regional)

This award seeks to recognise an individual who has exceptional talent in the pastry field of the region. The nominee should display the ability to drive the consistency and quality in pastries, desserts and / or bakery products offered at an outlet or various outlets in the region. Eligible candidates must have been working in the capacity of a Pastry Chef for at least one year (at the point of nomination). The candidate must also be directly involved in daily operations and quality checks in their respective organisation.

Mr Ludovic Douteau, The Peninsula Hong Kong

FONTERRA Pastry Chef of the Year (Regional)

This award seeks to recognise an individual who has exceptional talent in the pastry field of the region. The nominee should display the ability to drive the consistency and quality in pastries, desserts and / or bakery products offered at an outlet or various outlets in the region. Eligible candidates must have been working in the capacity of a Pastry Chef for at least one year (at the point of nomination). The candidate must also be directly involved in daily operations and quality checks in their respective organisation.

Mr Frederic Chateau, Galaxy Macau

LIFE INSPIRED Asian Restaurant of the Year (Regional)

This award seeks to recognise a restaurant / restaurant chain which serves Asian cuisine and promotes culinary and service excellence in the region. Eligible restaurants must have been in operation for two or more years (at the point of nomination). The nominated restaurant must have consistently exceeded the standards of excellence and provided extraordinary dining experiences for guests.

Asian cuisine may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese. 

Ku De Ta, Bali

AESTHETIC BAY Food Writer of the Year

This award is presented to a journalist who has written a food article that has either been published in a magazine or newspaper. The journalists’ article should feature a restaurant(s) or Singapore-related cuisine and/or portrayed the culinary/dining scene in Singapore.

Evaluation Process
The selection of the award recipient for the Food Writer Of The Year Award will involve one round of nomination. A panel of three industry professionals will be selected to judge the submitted entries for the award. The jurors may vote for any article that meets the criteria and the award recipient will be announced at the World Gourmet Series Awards of Excellence Ceremony on 16 March 2013.

The undersigned permits all rights for usage of the articles to be published, reproduced, displayed, distributed and shown on websites, trade shows, published media or materials without obtaining further authorization.

Mr Lin Weiwen, "Porridge With Pinot Noir?" published in epicure Magazine, October 2012