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This
award seeks to recognise an individual who is directly involved
and responsible for at least 2 outlets and banquet facilities
in a hotel environment in Singapore, and has consistently
excelled in the culinary art as well as provided for excellent
dining experiences. The nominee must be a Singaporean, Permanent
Resident, or a non-Singaporean residing in Singapore. He /
she must have been working for a Singapore-based organisation
or a franchise / branch that is located in Singapore for at
least a minimum of one year (as at the time of nomination).
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Awards
of Excellence 2002
Executive Chef of the Year
Finalist -
Christophe
Megel
The Ritz Carlton, Millenia Singapore
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| Christophe
Megel brings to the hotel more than 14 years of culinary experience.
Prior to this appointment, he was part of the pre-opening team
of The Ritz-Carlton, Osaka. As executive sous chef, he contributed
to the success of this hotel. He has also worked under the direction
of the legendary Chef Alain Ducasse, in the world-renowned three-star
Michelin Le Louis XV restaurant as well as The Hotel Shilla
in Seoul. Amongst his many achievements, Megel was named the
Grand Prix winner at the 1995 International Culinary Competition
held in Seoul. The following year, he also took part in the
1996 Bonlac "Great Chefs of Asia". |
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Awards
of Excellence 2002
Executive Chef of the Year
Finalist -
Ivan
Yeo
Executive Chef
Raffles the Plaza and
Swissotel the Stamford
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| Ivan
Yeo's passion for sparring with fellow chefs in culinary events
started more than 15 years ago during the Food&HotelAsia
(FHA). There is no better candidate to fill the shoes of the
executive position than Yeo who is well trained in Western,
Chinese and contemporary cuisine. This year's WGS Awards of
Excellence sees this worthy chef nominated twice in two separate
categories. |
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Awards
of Excellence 2002
Executive Chef of the Year
Finalist -
Martin
Aw Yong
Executive Chef
Four Seasons Hotel
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Aw Yong is the only Asian that heads the entire culinary team
in Asia. He joined the hotel in 1994 after undergoing overseas
training in London and Italy since his graduation from Singapore
Hotel Association Training and Education Centre (SHATEC). As
sous chef, Aw Yong had previously lent his culinary expertise
in Bali, Brunei, Germany and Hawaii. He has represented Singapore
in various international competitions such as the Culinary Olympics
held in Germany and has also been appointed a judge in the Salon
Culinaire 2000. |
