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Uniquely Singapore
- Culinary Awards -
Inniskillin Icewine Pastry Chef of the Year
This award seeks to recognise an individual who has an exceptional talent in pastry creation, and be able to drive the success and quality of pastry / dessert products offered at an outlet or various outlets. 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).

Recipient for 2004

Gottfried Schuetzenberger
Grand Hyatt Singapore

Kneading his way around the world, Gottfried Schuetzenberger has worked in 22 countries, including Argentina, Chile, United Arab Emirates, Brunei, France, Germany and Singapore, in his pie of work experience. Schuetzenberger’s resume shines like no other with the gold, silver and bronze medals he has added to his ensemble of accolades. Some of his alluring medals are attained during individual and national team competitions, such as the Culinary Olympics in Frankfurt, Food&HotelAsia in Singapore and the Culinary Classics in Chicago. Schuetzenberger is unimpeachably well studied as he has achieved a Master Degree in Pastry. He is also a notable member of the jury at various prestigious international and regional competitions.
Finalists for 2004

Daniel Tay
Baker’s Inn
Holdings Pte Ltd

Dreamy puff pastries and scrumptious cheesecakes are among the many delightful creations of Daniel Tay, director and pastry chef of one of Singapore’s most reputable dessert havens, Baker’s Inn. Romancing the flour and sugar in creating these irresistibly savoury temptations, Tay went on a journey round renowned dessert schools in the city of love, France. He went on to further hone his baking skills at the prestigious restaurant, Fauchon in Paris before eventually earning himself the position of pastry chef at Rive Gauche Patisserie. He has also attended the Cocoa Barry Chocolate School, the Valrhona Ecole du Grand Chocolat and the Bellouet Conseil école de patisserie, among others. Tay has represented Singapore at the 1997 World Pastry Cup in Lyon, France, and in aid of the local baking industry, he also participated as a distinguished speaker at the Bakery Asia 2002 conference. His achievements culminated in his winning the ‘Inniskillin Icewine Pastry Chef of the Year’ award at the prestigious WGS Awards of Excellence 2001. He was also nominated as a finalist for this award in 2002 and 2003.

Irene Soh Lee Tee
Singapore Marriott Hotel

Mention ‘the chocolate girl’ in the food and beverage industry and Irene Soh’s name is likely to pop up. And it’s not just the nickname that she has earned from the passion she has for chocolate and pastries – Soh’s hard work and tenacity have paid off with numerous medals and awards. Her career with Marriott began in 1995 when she joined the Singapore Marriott Hotel as part of the pre-opening team. She has championed various innovative promotions and has received many outstanding awards and recognition for her work.

Kenny Kong
Raffles The Plaza and Swissôtel The Stamford

Kenny Kong embarked on his culinary career as a junior pastry cook in Hotel Furama Hong Kong. He has since fine-tuned his pastry finesse in countries like Saudi Arabia, France, Switzerland. After crafting a gleaming portfolio, Kong packed his rolling pin and headed to Singapore to become the executive pastry chef of Raffles The Plaza and Swissôtel The Stamford, Singapore. Kong was part of the Singapore team that clinched the gold medal in Food & Hotel Asia (FHA) 1992 in the hot cooking competition - won the ‘Battle of the Lion’ trophy and was also declared the overall winner of FHA. In 2002 Kong clinched the ‘Inniskillin Icewine Pastry Chef of the Year Award’ in the WGS Awards of Excellence. Not only is Kong a master at competitions, he is also active in the judge panel at several international competitions such as the Salon Culinaire 2000 in Bangkok and the Pastry Championship Competition 2001 in Beaver Creek, United States, and has been asked to play jury at Culinaire Malaysia in 2004.

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