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Culinary Awards
Meat & Livestock Australia Rising Chef of the Year
This award seeks to recognise an individual who has been involved directly with a restaurant operation in Singapore, and is of 32 years old and below (as of 1 January 2005) at the time of nomination. He / she should demonstrate a high level of creativity and potential for being a true master in the culinary arts. The nominee must have been working for an organisation that is located in Singapore for at least a minimum period of one year (as at the time of nomination).

Award Recipient

Günther Hubrechsen
Les Amis

Gunther Hubrechsen began his training as a chef at Bruges Institute IVV of Cuisine in Belgium. This ex-sous chef of the three-Michelin-starred L'Arpège in Paris brings with him a wealth of culinary ingenuity. His passion comes from within the family with his father as chef of the family-owned restaurant by the port of Oostende, Belgium. To date, he has worked at various Michelin-starred establishments including Le Bouquet, Restaurant Gravin Der Buren and Alain Passard's three-Michelin-starred L'Arpège in Paris as the maestro's sous chef.


Edward Voon
Dolce Vita,
The Oriental,

Chef de Cuisine Edward Voon oversees a team of seven chefs and the creation of new menus since Dolce Vita’s re-opening last year. The talented Chef started his culinary life young at home, preparing food with great love and care for his family. Even today, Voon treats every customer like family, delighting in interaction and personalising dishes to serve every individual need. Culinary to him is an art, and the kitchen, his canvas. To Voon, the ability to merge different tastes to create a new dish is something most satisfying. His passion and devotion has won him several prestigious awards including Best New Asian Chef of the Year, 2004. Selected by the Singapore Chef Association’s national team to be captain, Voon led the team to four gold medals and ‘The Overall Champion’ title at Salon Culinaire Mondial 2005 held in Basel, Switzerland.

Thomas Chai
Tung Lok Group of Restaurants

The young and dynamic force behind the artistic My Humble House at the Esplanade Mall, and then to Jade at the Fullerton Hotel, Thomas Chai brings with him a firm culinary foundation and a passion for creativity. He is instrumental in introducing new and vibrant dishes to the menu, constantly thrilling guests with his masterpieces. Chai has a wealth of experience, having worked in establishments such as the Four Seasons Hotel Singapore and Grand Hyatt Singapore. He has also represented Singapore in many international gourmet events such as the Master of Australian Food & Wine 2002 in Melbourne, The 4th World Championship of Chinese Cuisine 2002 in Malaysia, the St Moritz Gourmet Festival in Switzerland and the Five Star Sensation in Cleveland, Ohio. Chai was also nominated as a finalist for the Awards of Excellence in 2004 and 2005.

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