Home > Finalists
Evaluation Process

A selected group of F&B professionals and connoisseurs are invited to vote in all award categories in a closed round of voting.

Nominations are collated and tabulated and the top 3-5 highest scoring nominees for each award category will proceed to the final round for final assessment.

CHEF AWARDS

  • "Recognising apprentice chefs who have made the most out of their culinary education, and have distinguished themselves by working with industry mentors"

    Submission is open to all individuals who meet all of the following requirements:

    Submission Requirements

    • Submissions are open to individuals who are currently either studying culinary-related courses or working in the F&B industry.
    • Applicants must have a minimum of six (6) months commercial culinary-related experiences. Internships are included.
    • Applicants must have no more than five (5) years of experience in the culinary field; culinary studies, culinary-related internships and/or graduate professional work, regardless of age.
    • Reference letters from two (2) F&B or culinary trade professionals or lecturers with the referees’ contact details are required.
    • Only applicants who have submitted their application form, completed with all the required supporting documents, will qualify for a jury assessment.

    * The organiser reserves all rights to make any changes or to amend any of the requirements stated without prior notice.
     

    • Wong Chee Yee Aaron (Award Recipient)
    • Abdul Latiff Nazriah
    • Lawrence Wong
    • Lisa Tang
    • Ng De Yao

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Leong Chee Yeng, Jade, The Fullerton Hotel Singapore (Award Recipient)
    • Alan Chan, Jiang Nan Chun, Four Seasons Hotel
    • Cheng Hon Chau, Cherry Garden, Mandarin Oriental Hotel Singapore
    • Kazuhiro Hamamoto, Ki-sho

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    * Winners will stand a chance to work with KitchenAid for exclusive events in the Singapore region.

    • Ip Chi Cheung, Summer Palace (Award Recipient)
    • Alvin Leung, Bo Innovation
    • Antonio Escalante, Antonio's, Manila
    • Dylan Jones, Bo.lan, Bangkok
    • Matt Abergel, Yardbird
    • Yan Tak Chan, Lung King Heen, Four Seasons Hotel

  • This award seeks to recognise an individual whose cuisine is widely recognised and recommended by peers. Each member of the voting panel is encouraged to vote for up to five chefs in their own cuisine type. Nobody is allowed to vote for their own chef, or in a restaurant which they have an economic interest in. The top 3-5 nominations will be judged and evaluation by a panel of judges.

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

    • Siu Kong Cheung, The Ritz-Carlton Millenia Singapore (Award Recipient)
    • Ian Kittichai, Tangerine, Resort World Sentosa
    • Roy Ng Teck Heng, Narathai

  • This award seeks to recognise an individual whose cuisine is widely recognised and recommended by peers. Each member of the voting panel is encouraged to vote for up to five chefs in their own cuisine type. Nobody is allowed to vote for their own chef, or in a restaurant which they have an economic interest in. The top 3-5 nominations will be judged and evaluation by a panel of judges.

    Western Cuisine may include: American, Australian, Canadian, European, Latin American, New Zealand, North American.
     

    • Lino Sauro, Gattopardo (Award Recipient)
    • Julien Royer, Odette
    • Rishi Naleendra, Cheek by Jowl
    • Stephane Istel, Bar-Roque Grill

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    * Winners will stand a chance to work with KitchenAid for exclusive events in the Singapore region.

    • André Chiang, Restaurant Andre (Award Recipient)
    • Brandon Foo, Le Bistrot Du Sommelier
    • Daniel Chavez, OLA Cocina Del Mar
    • Ryan Clift, Tippling Club
    • Tetsuya Wakuda, Waku Ghin
    • Yew Eng Tong, Ocean Restaurant

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • David Senia, Knolls, Capella Singapore (Award Recipient)
    • Christopher Christie, Marina Bay Sands
    • Eric Neo, InterContinental Hotel
    • Massimo Pasquarelli, The Ritz-Carlton, Millenia Singapore
    • Sandro Falbo, Fullerton Hotel & Fullerton Bay Hotel

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Frederic Deshayes, Do.Main Bakery (Award Recipient)
    • Jean Wong, The White Rabbit
    • Kenny Kong, Resorts World Sentosa
    • Nicolas Vergnole, Odette
    • Yasushi Ishino, Waku Ghin, Marina Bay Sands

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    * Winners will stand a chance to work with KitchenAid for exclusive events in the Singapore region.

    • Gunther Wolfsgruber, Galaxy Entertainment Group – Macau (Award Recipient)
    • Bryan Dimayuga, Makati Shangri - La Manila - Makati
    • Giovanni Iurig, JW Marriott Hotel - Bangkok
    • Yves Matthey, Mandarin Oriental Hong Kong

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Kirk Westaway, JAAN (Award Recipient)
    • Alex Phan, Ember
    • Daniele Sperindio, Open Farm Community
    • Jean Wong, The White Rabbit
    • Jonathan Lee, Artichoke
    • Nixon Low, Portico
RESTAURANT & SERVICE AWARDS

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Waku Ghin (Award Recipient)
    • Aoki
    • Fat Cow
    • Ki-sho
    • Sky on 57

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Lung King Heen (Award Recipient)
    • Bo Innovation
    • Gaggan
    • Sarong
    • The Chairman

  • 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).

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • 5 on Emerald Hill (Award Recipient)
    • Adrift
    • Anti:Dote, Fairmont Singapore
    • CÉ LA VI Restaurant and SkyBar
    • Manhattan, The Regent Singapore
    • Martini Bar, Grand Hyatt Singapore
    • Tippling Club

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Christian Carminati, Fairmont Hotel (Award Recipient)
    • Amos Lim, One Farrer Hotel & Spa
    • Anthony Yeo, Swissotel Merchant Court, Singapore
    • Astley Ng, Grand Copthorne Waterfront Hotel
    • Giree Nair, GrandHyatt Singapore

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Bernard Lim, Shangri-La, Singapore (Award Recipient)
    • Ace Lim, Goodwood Park Hotel
    • Agus Ilham, Pan Pacific Singapore
    • Dalland Soo, Conrad Centennial Singapore
    • Gary Chin, Grand Hyatt Singapore

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Corner House (Award Recipient)
    • Adrift
    • Alba 1836 Wine Bar & Restaurant
    • Boca
    • Open Farm Community

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Kori Millar, Bar-Roque Grill (Award Recipient)
    • Anshul Pathania, Melt, Mandarin Oriental Singapore
    • Davide Brescianini, Regent Singapore, A Four Seasons Hotel
    • Eduardo Ortega, Binomio Restaurante
    • Evelyn Sim, Man Fu Yuan, InterContinental Singapore

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Joël Robuchon Restaurant (Award Recipient)
    • Burnt Ends
    • CUT by Wolfgang Puck, Marina Bay Sands
    • JAAN
    • The White Rabbit
    • Tippling Club

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Will Meyrick, Sarong (Award Recipient)
    • Alvin Leong, Bo Innovation
    • David Yeo, Aqua Restaurant Group
    • Maurizio Laureri, Baan Rim Pa
    • Simon Cheung, Shang Palace
INDUSTRY AWARDS

  • This award seeks to recognise a culinary institution that provides courses for nurturing culinary talents. Eligible institutions 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Temasek Polytechnic (Award Recipient)
    • OSAC International College
    • Republic Polytechnic

    • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Sunway Le Cordon Bleu Institute of Culinary Arts (Award Recipient)
    • Berjaya University College of Hospitality
    • Hong Kong Culinary Academy
    • Le Cordon Bleu, Dusit Thani
    • Taylor's University

  • 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).

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Indoguna (Award Recipient)
    • Angliss
    • Auric Pacific
    • Classic Fine Foods
    • Culina Pte Ltd
    • Vismark Food Industries

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Fairprice Finest (Award Recipient)
    • Cold Storage Specialty
    • Culina Pte Ltd
    • Huber's Butchery

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Grand Hyatt Singapore (Award Recipient)
    • Food Creations by TCC
    • Lavish Dine Catering
    • Luxe Catering Pte Ltd
    • Preparazzi Pte Ltd
    • The Ritz-Carlton, Millenia Singapore

  • 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).

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Crystal Wines & Spirits Pte Ltd (Award Recipient)
    • Alfa International Pte Ltd
    • Asia Wine Network
    • Hai Choo Wines and Spirits
    • The Straits Wine Company

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • 1855 The Bottle Shop (Award Recipient)
    • Crystal Wines & Spirits Pte Ltd
    • The Cellar Door
WINE AWARDS

  • 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.
    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Tippling Club (Award Recipient)
    • CÉ LA VI Restaurant and SkyBar
    • mezza9, Grand Hyatt Singapore
    • The White Rabbit
    • Wooloomooloo Steakhouse

  • 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.
    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • CUT by Wolfgang Puck, Marina Bay Sands (Award Recipient)
    • db Bistro & Oyster Bar
    • Iggy's
    • Joël Robuchon Restaurant

  • 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.

    * AOE2015 Award Recipient will not be eligible for this award in 2016.

    • Alan Au, Iggy's (Award Recipient)
    • Alvin Gho, db Bistro & Oyster Bar
    • Daisuke Kawai, La Terre
    • Gerald Lu, Praelum Wine Bistro
    • Maximilien Fedkiw, Le Bistrot Du Sommelier
ACHIEVEMENT AWARDS

  • This award seeks to recognise an individual whose significant contributions over a minimum span of 15 years have led to the promotion and growth of excellence within the Food & Beverage industry. This individual is a visionary who has constantly strived for higher standards and contributed ideas to influence the development of the Food & Beverage industry.

    • Lee Man Tat, Lee Kum Kee (Award Recipient)
    • Loh Lik Peng, Unlisted Collection

  • This award seeks to recognise an individual whose significant contributions over a minimum span of 10 years have led to the promotion and growth of excellence within the Sommelier profession. This individual is a visionary who has constantly strived for higher standards and contributed efforts to influence the development of the Sommelier profession.

    • Ignatius Chan, Iggy’s (Award Recipient)

* New Award


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