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WGA 2021 E-Booklet

Honouring our Lifetime Achievement Award Recipients

  • Name
    Remy Carmignani
  • Designation
  • Organisation
  • Description
    With Rémy’s innate love for food, he decided to study Culinary Arts and was ranked one of the top students in his field in Drôme, France. His studies led to multiple apprenticeships throughout France, including the opportunity to work under Chef Stéphane Polly at the One-Michelin starred Domaine de la Valdaine. At the tender age of 17, Rémy went on to become a Commis Chef under the esteemed Chef Philippe Groult at Domaine de la Valdaine, who instilled him with a sense of adventure and curiosity about cuisines from across the globe.  With his sights set on taking his passion overseas, Rémy landed a position as the Sous Chef at Restaurant Guy Savoy in Paris, France, which in turn led to postings as the Sous Chef at Restaurant Guy Savoy at the Marina Bay Sands Singapore (where he was part of the opening team in 2010), and ultimately the role of Chef de Cuisine for Quisine by Guy Savoy in Doha, Qatar, where he assisted Chef Guy Savoy in the management of the restaurant and 19 chefs. 

    During his time at Groupe Guy Savoy, Rémy also appeared on Iron Chef: Thailand as a contender in a pastry-themed challenge. Rémy’s impressive ability to prepare stunning fine dining dishes, combined with his experience in managing large teams, allowed him to take his next step as Chef de Cuisine at the award-winning five-star palace-hotel La Mamounia in the heart of the old city of Marrakech, Morocco. Rémy helped to establish Le Français, the hotel’s French dine-dining establishment, which he served as Chef de Cuisine for, helming the creativity and team of 18 chefs in the kitchen for three years. Rémy was promoted to Executive Sous Chef Junior, a role that allowed him to oversee not only Le Francais (French fine dining), but also Italian Bar (Bistronomie/Tapas) and Room Service (International cuisine). Having worked in Marrekech for almost six years, Rémy now makes his return to Singapore, helming the kitchen at Riviera as its Executive Chef, as well as overseeing culinary operations for Déliciae Catering Co., Déliciae Hospitality Management’s bespoke catering service.