Singapore Category
VISMARK 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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Cheng Hon Chau, Cherry Garden, Mandarin Oriental Singapore Asian cuisines may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Lee Wei Kiong, Pan Pacific Orchard, Singapore
Leong Chee Yeng, Jade, Fullerton
Wanthana Nikosaen, Tamarind Hill
Javed Ahamad, Punjab Grill at Marina Bay Sands
MEIKO 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.
* AOE2014 Award Recipient will not be eligible for this award in 2015
Mikuni, Fairmont Singapore Asian cuisines may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.
* AOE2014 Award Recipient will not be eligible for this award in 2015
Punjab Grill, Shoppes @ Marina Bay Sands
Zaffron Kitchen @ East Coast
Sabai Fine Thai
DéLICIAE 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).
* AOE2014 Award Recipient will not be eligible for this award in 2015.
1-Altitude * AOE2014 Award Recipient will not be eligible for this award in 2015.
Anti:dote, Fairmont Singapore
Ku De Ta, Marina Bay Sands
Manhattan, The Regent Singapore
Nutmeg & Clove, Ann Siang Road
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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Andre Chiang, Restaurant Andre * AOE2014 Award Recipient will not be eligible for this award in 2015.
Christopher Millar, Stellar at 1-Altitude
Ivan Brehm, Bacchanalia
Ryan Clift, Tippling Club
Stephane Istel, Bar-Roque Grill
Brandon Foo, 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.
* AOE2014 Award Recipient will not be eligible for this award in 2015
Culinary Institute of America * AOE2014 Award Recipient will not be eligible for this award in 2015
Temasek Polytechnic
Republic Polytechnic
HALTON GROUP 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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
David Senia, Knolls, Capella Resort & Spa * AOE2014 Award Recipient will not be eligible for this award in 2015.
Eric Neo, InterContinental Singapore
Kong Kok Kiang, One Farrer Hotel & Spa
Lucas Glanville, Grand Hyatt Singapore
Massimo Pasquarelli, The Ritz-Carlton, Millenia Singapore
Pierre Burgade, Raffles Hotel SIngapore
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.
Alson Li, The Fullerton Hotel Singapore Jonathan Tingaud, The St. Regis Singapore
Nicolas Mercier, Swissôtel The Stamford
Ravi Muthiah, Resorts World Sentosa
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).
* AOE2014 Award Recipient will not be eligible for this award in 2015
Auric Pacific * AOE2014 Award Recipient will not be eligible for this award in 2015
Culina
Giorgio Ferrari
Huber's
Indoguna
KüHLBARRA 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.
* AOE2014 Award Recipient will not be eligible for this award in 2015
Cold Storage Speciality * AOE2014 Award Recipient will not be eligible for this award in 2015
Dean & Deluca
Four Seasons Gourmet Market
Gastronomia da paolo
Market Place
Jones the Grocer
SICO ASIA MICE & Banquet Manager of the Year
This award seeks to recognise a Banquet (MICE) 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 (MICE) 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.
Tan Jie Ming, Fairmont Singapore and Swissôtel The StamfordJasmine Tan Wee Ling, Fort Canning Hotel
Shirly Chang, Marina Bay Sands
Berry Chua, Orchard Hotel
David Lai Wai Mun, Rendezvous Hotel
SANPELLEGRINO 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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Una * AOE2014 Award Recipient will not be eligible for this award in 2015.
Burnt Ends
Hashida Sushi Singapore
Lewin Terrace
Sela
CULINA 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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Ku De Ta, Marina Bay Sands * Nominees will be required to submit a wine list for evaluation.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Pollen
Salt Grill & Sky Bar by Luke Mangan
The White Rabbit
Tippling Club
Wooloomooloo Steakhouse, Swissôtel The Stamford
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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Bacchanalia * Nominees will be required to submit a wine list for evaluation.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Clifford Restaurant, The Fullerton Bay Singapore
CUT by Wolfgang Puck, Marina Bay Sands
Jaan, Swissôtel The Stamford
Le Bistrot Du Sommelier
WINTERHALTER 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 Catering, Grand Hyatt Singapore Orange Clove Catering
Orchard @ Your Place
Preparazzi
ACADEMY OF PASTRY ARTS MALAYSIA 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.
* AOE 2014 Award Recipient will not be eligible for this award in 2015.
Ariana Flores, Marina Bay Sands * AOE 2014 Award Recipient will not be eligible for this award in 2015.
Gontran Cherrier, Tiong Bahru Bakery
Janice Wong, 2am Dessert Bar
Lin Wei Xian, Bonheur Patisserie
Siddharth Prabhu, The Hilton Singapore
AT-SUNRICE GLOBALCHEF ACADEMY 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.
Gabbriel James, Stellar at 1-Altitude Jack Fraser, Wooloomooloo Steakhouse
Marcus Boyle, Tippling Club
Timothy Lim, Fordham & Grand
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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Bacchanalia * AOE2014 Award Recipient will not be eligible for this award in 2015.
Le Bistrot Du Sommelier
Tippling Club
Wooloomooloo Steakhouse, Swissôtel The Stamford
LeVeL33
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 2015) 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 environment. 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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Bjorn Shen, Artichoke Cafe & Bar * AOE2014 Award Recipient will not be eligible for this award in 2015.
Bryan Chia, Morsels
Leong Khai Git, Dibs
Petrina Loh, Morsels
Preetam Singh Sodi, SAHA Signature Indian Restaurant
Carlos Montobbio, Anti:dote
WINES OF PORTUGAL 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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Fabian Schenk, Gattopardo Ristorante di Mare * AOE2014 Award Recipient will not be eligible for this award in 2015.
Gerald Lu, Praelum Wine Bistro
Matthew Chan Zi Xing, Bacchanalia
Mohamad Fazil, Salt Grill & Sky Bar by Luke Mangan
Stephanie Rigourd, Hilton Singapore
Wes Guild, Marina Bay Sands
CHOPE 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).
* AOE2014 Award Recipient will not be eligible for this award in 2015
Artisan Cellars * AOE2014 Award Recipient will not be eligible for this award in 2015
Auric Pacific
Crystal Wines
Italian Wine Club
Moët Hennessy Diageo Singapore
Monopole Pte Ltd
BRAND NEW MEDIA 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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
1855 The Bottle Shop * AOE2014 Award Recipient will not be eligible for this award in 2015.
Bottles & Bottles
Crystal Wines
Singapore Straits Wine Company
The Cellar Door
Regional Category
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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Chan Yan Tak, Lung King Heen, Four Seasons Hotel Hong Kong Asian cuisines may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
David Thompson, Nahm, Bangkok
Hendrik Yde-Andersen, Sra Bua by Kiin Kiin, Bangkok
Ip Chi Cheung, Summer Palace, Shangri-La Hong Kong
Maurice Toh, Cheong Fatt Tze Restaurant, The Blue Mansion Penang
MARTELL 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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Lung King Heen, Lung King Heen, Hong Kong Asian cuisine may include: Chinese, Indonesian, Indian, Japanese, Korean, Cambodian, Macanese, Peranakan / Straits Chinese, Philippines, Sri Lankan, Thai, and Vietnamese.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Mozaic, Bali
Nahm, Bangkok
Sarong, Sarong, Bali Indonesia
Yardbird, Yardbird, Hong Kong
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.
* AOE2014 Award Recipient will not be eligible for this award in 2015
Hong Kong Culinary Academy * AOE2014 Award Recipient will not be eligible for this award in 2015
Le Cordon Bleu, Sydney
Taylor's University College
Academy of Pastry Arts Malaysia
LUZERNE 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.
* AOE2014 Award Recipient will not be eligible for this award in 2015.
Christophe Duvernois, MPEL City of Dreams * AOE2014 Award Recipient will not be eligible for this award in 2015.
Giovanni Lurig, JW Marriott Hotel, Bangkok
Joanne Yeong, Cake Crisis Central, Malaysia
Yves Matthey, Mandarin Oriental Hong Kong
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.
Aaron Landau, Jimmy's Kitchen Alvin Leong, Bo Innovation
Chris Salans, Mozaic, Bali
David Yeo, Aqua Restaurant Group
Will Meyrick, Sarong, Bali
Yoshihiro Narisawa, Narisawa, Tokyo
