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Uniquely Singapore
Culinary Awards
Executive Chef of the Year presented by Tabasco
This award seeks to recognise an individual who is directly involved and responsible for at least two 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 have worked for a Singapore-based organisation or a franchise/ branch that is located in Singapore for a minimum of one year (at the time of nomination).

Recipient for 2005

Sam Leong
Tung Lok Group of Restaurants

Sam Leong is not only one of the youngest executive chefs in Singapore, he is also a successful ambassador for the Tung Lok group with more than 20 restaurants in Singapore, Indonesia and China, particularly the innovative Jade and My Humble House. Having sown the seeds of hard work, Leong reaped his harvest when he was recipient of the ‘Asia Ethnic Chef of the Year’ title three times at the WGS Awards of Excellence 2001, 2002 and 2004.

Finalists for 2005

Brian Cleere
Grand Hyatt Singapore
Indulge in Michelin stardom at mezza9, Grand Hyatt Singapore with Executive Chef Brian Cleere. Irish executive chef, Brian Cleere, whips up delectable and luscious cuisine that promises to set palates ablaze with pleasure. From Ireland to Australia and finally to Asia, Cleere's endeavours and expeditions have rewarded him with two impressive Michelin stars in 1994 at the Park Hotel Kenmare, Ireland. In 1995, he joined the Grand Hyatt group in Asia and boosted its image in the culinary scene over eight years. His first designation with the hotel group was at Grand Hyatt Taipei, Taiwan, where he was chef de cuisine. Shortly after, Cleere joined Grand Hyatt Fukuoka, Japan, as executive chef and acquired vast and priceless experience. At Grand Hyatt Singapore, he came in contact with a myriad of cultures in this multi-faceted city and developed an intimacy with cultures apart from his own. Cleere emerged as the WGS Awards of Excellence award recipient in 2004.

Christophe Megel
The Ritz-Carlton, Millenia Singapore

Listen to the silent symphony of exquisite cuisine fit for dignitaries, conducted by the maestro of sophisticated gastronomy, Christophe Megel. Megel’s culinary composition has been polished and refined under the guidance of the legendary three-Michelin-starred Chef Alain Ducasse. His beautiful melodic gastronomic overtures have stirred the hearts and souls of many, including former French minister, Martine Aubry, when he served as the head of the minister’s kitchen. Megel has brought his culinary art to six countries including the United States of America (five-star Le Cirque) and Korea (five-star Hotel Shilla). He was also member of the pre-opening team of Ritz-Carlton Hotel, Osaka. Under Megel’s direction, Ritz-Carlton, Millenia Singapore’s reputation is in crescendo as it has been conferred the dynamic title of the third best food and beverage operation in Asia by Conde Nast Traveller in 2002. In 2003, Megel was nominated as a finalist for the ‘Executive Chef of the Year’ award presented by Tabasco at the WGS Awards of Excellence.

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