Congratulations to the World Gourmet Summit Awards of Excellence award recipients for your hard work and dedication towards excellence in the food & beverage industry.
Here are the lucky draw winners for the Local Public Category:
10th – Mr Rajesh Jilka 9th – Ms Rebecca Liao 8th – Ms Jessica Lim 7th – Ms Laura Tranchida 6th – Mr Melvin Goh 5th – Mr Xavier Sanz 4th – Mr Wan Ashraf 3rd – Mrs Fiona Iser 2nd – Mr Prabhat Mitra 1st – Mr Mark Cranfield
Winner for Regional Public Category: Ms G Shan Shan
Prizes include invitations to the World Gourmet Summit award events and a year´s worth of subscription to the Cuisine & Wine Asia Magazine!
Please contact Theodore Lai at +65 63776016 by 5pm on 15th May 2009 to redeem your prizes. Prizes are not transferable nor exchangeable for cash or other items.
Chris Salans, Mozaic Restaurant Gastronomique (Indonesia)
Owner of Mozaic Restaurant in Bali, Indonesia, Chris Salans’ culinary style is best described as modern international Balinese cuisine. Located just outside the arts community of Ubud, Bali, the restaurant is among Bali’s most famous fine dining venues and is widely recognised as the sole restaurant in South East Asia to be selected as one of the Les Grandes Tables du Monde (Great Tables of the World). Chef Salans’ impressive background includes training at the prestigious Le Cordon Bleu cooking school in Paris and stints at several three-Michelin-starred restaurants in France. Blending local and international ingredients, Chef Salans combines common and unusual flavours which he prepares and presents with a modern and innovative approach, helping to make Mozaic the acclaimed and successful establishment that it is. « go back
Owner of Mozaic Restaurant in Bali, Indonesia, Chris Salans’ culinary style is best described as modern international Balinese cuisine. Located just outside the arts community of Ubud, Bali, the restaurant is among Bali’s most famous fine dining venues and is widely recognised as the sole restaurant in South East Asia to be selected as one of the Les Grandes Tables du Monde (Great Tables of the World). Chef Salans’ impressive background includes training at the prestigious
Le Cordon Bleu cooking school in Paris and stints at several three-Michelin-starred restaurants in France. Blending local and international ingredients, Chef Salans combines common and unusual flavours which he prepares and presents with a modern and innovative approach, helping to make Mozaic the acclaimed and successful establishment that it is.
