Executive Chef of the Year presented by Tabasco

This award seeks to recognise an Executive Chef who is directly involved and responsible for at least two food & beverage outlets and banquet facilities in a hotel environment in Singapore. Eligible candidates must have been an Executive Chef for at least three years and worked in Singapore for the past one year (at the point of nomination). Eligible candidates must have consistently set standards of excellence in the culinary arts as well as providing excellent dining experiences.

Finalists

• Brian Cleere, Grand Hyatt Singapore
• Edward Voon
• Frédéric Colin, The St Regis Singapore
• Sam Leong, Tung Lok Group of Restaurants ( Award Recipient )
• Tony Khoo, Marina Mandarin Singapore

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