Description
A respected chef in his own right, Chef Khoo first forayed into the industry as a Commis Cook at the tender age of 16 and worked his way up, amassing 40 years of experience in pre-opening of various 5 & 4 star hotels and renowned culinary institution in the process. Prior to joining the Pan Pacific/ ParkRoyal Hotels Group, Chef Khoo was steering the culinary operations Pre-opening of Kempinski Hotels China.
In December 2011, Chef Khoo released “To Be A Chef”, a cookbook which chronicles his forty years of culinary experience in the kitchen, as well as his contributions to the Singapore cuisine scene. With the first launch of his cookbook, the charity dinner held at Marina Mandarin Singapore has raised $200,000 for charity. He also cooked for charity dinners in Malaysia, Vietnam, Thailand, Myanmar, Philippines, Hong Kong, Taiwan and Shanghai and donating the proceeds to different charities in these countries.
The cookbook was awarded 1st Runner Up in the category of “Best Book for Food Professional - Best of the World” by Chef Khoo said, "I have always wanted to contribute to charity and will be travelling around the region to cook more charity dinners with this cookbook."
In 2015 as Singapore celebrates its milestone 50th birthday, Chef Tony released his second cookbook “The Singapore Heritage Cookbook: Past, Present, and Future ". The 240-page cookbook is a tribute to 12 of Singapore’s most beloved dishes, of which their history, original cooking methods, current tastes in the hawker centres and avant-garde re-interpretation by 12 prominent local chefs are presented. 2,400 copies in the first print run are being devoted to educational, charitable and fund-raising purposes. During the cookbook launch, $200,000 was raised for charity in May 2015.
"To be A Chef" Cookbook celebrated 4th Anniversary on 3rd Octpber 2016 at Marina Mandarin, Vanda Ballroom. More than 200 guests turn up to support this meaningful event. $200,000 was raised in this charity dinner. In the same year, “The Singapore Heritage Cookbook” was also awarded Best Charity Cookbook in Asia by Gourmand World CookBook Award 2016 held in Yan Tai, China.
Total amount raised for charity cause in these years achieved S$100,000.000.
Bearing testimonial to Chef Khoo’s illustrious career is the string of awards under his belt.
Most recently named Western Master Chef of the Year 2016 by Hospitality Asia Platinum Awards.
CMO Asia Hotel Industry Excellence Awards Most Admired Chef of the Year 2014.
Platinum King of Kitchens and Best 10 in Asia Chef of the year Regional 2011 – 2013 awarded by Hospitality Asia Platinum Awards.
Chef Tony Khoo was also named Executive Chef of the year by the World Gourmet Summit Awards of Excellence 2011.
He is also the recipient of the prestigious Golden Feather awarded by Gastronomic Academy of Germany in 1996.
Most Outstanding Chef in the 7th Food and Hotel Asia (FHA) International Salon Culinaire 1990 has also garnered numerous gold medals at a multitude of culinary events, some of which he participated as representative of the Singapore Chef’s Association as Team captain leading the Singapore Culinary National Team winning the overall Champion in the Expogast International Culinary World Cup 1998 in Luxembourg and also mentor of the Singapore Culinary National Team.
An accomplished and recognized chef worldwide, the World Association of Cooks Society (WACS) Accredited A Judge member of International jury has also judged in more than 20 culinary competitions in various parts of the world, such as Germany, Switzerland, American, Australia, New Zealand, Dubai, Moscow, Korea, Japan, South Africa, Myanmar, Cambodia, Thailand, Indonesia, Malaysia and Turkey.
