World Gourmet Awards 2019 NR 22Apr19 · 2019. 5. 22. · Marina Mandarin Singapore Singapore, 22...

World Gourmet Summit 2019…. of 27

FOR IMMEDIATE RELEASE WORLD GOURMET AWARDS 2019 CELEBRATES EXEMPLARY SERVICE, INNOVATIONS, AND ADVANCEMENT OF F&B AND

HOSPITALITY PROFESSIONALS • Chef Lucas Glanville, Director of Culinary Operations for Grand Hyatt

Singapore and Southeast Asia awarded MSC Hospitality Star Award • Singapore’s Odette wins two awards – Huber’s Butchery Restaurant of the

Year Award and Culina Old World Wine List of the Year • Halton Executive Chef of the Year Award presented to Chef Chan Tuck Wai of

Marina Mandarin Singapore

Singapore, 22 April 2019 – The 19th edition of the World Gourmet Awards 2019, hosted an evening of celebration in honour of industrious F&B and hospitality professionals, as well as establishments, in Singapore and around the region – all whom have contributed and rendered exemplary service, innovations, and advancement of the F&B and hospitality landscape in Asia – at One Farrer Hotel today. Held in conjunction with the World Gourmet Summit 2019 (WGS), the World Gourmet Awards, highly regarded as one of the most esteemed accolades in Singapore and around the region, returned to discover and celebrate new outstanding talents from the industry.


“The World Gourmet Awards continues to acknowledge the efforts of key players in the industry, as well as to motivate rising talents in the culinary sphere. We remain dedicated to empower, enrich, and advance both our homegrown and regional culinary professionals since its inception,” says Peter Knipp, Founder, World Gourmet Summit. A total of 35 awards were presented at the monumental ceremony this year. Awards presented include the highly coveted MSC Hospitality Star Award, which went to Chef Lucas Glanville, Director of Culinary Operations for Grand Hyatt Singapore and Southeast Asia. Singapore’s very own Odette meanwhile, was accorded the Huber’s Butchery Restaurant of the Year Award, with Chef Chan Tuck Wai of Marina Mandarin Singapore bringing home the Halton Executive Chef of the Year Award. The MKN Chef of the Year (Male) Award went to Chef Kirk Westaway from JAAN, Swissôtel The Stamford Singapore, while Chef Bettina Arguelles of InterContinental Singapore Robertson Quay was presented the Cuisine & Wine Asia Chef of the Year (Female) Award. The awards were presented across six distinct categories – Chef Awards, Hospitality Awards, Wine & Bar Awards, Service Professionals and Establishment Awards, Special Category Awards, and the Highest Honours Category Awards. Please refer to Annex A for full list of World Gourmet Awards 2019 winners and details. World Gourmet Summit (WGS) 2019 The World Gourmet Summit (WGS) 2019 is Asia’s premier haute cuisine festival that celebrates fine cuisines, excellent wines, and wonderful dining experiences. Offering a unique opportunity to relish gourmet dishes sporting a multitude of culinary influences, the festival runs from 1 April 2019 until 12 May 2019 across various restaurants and venues in Singapore. Returning with another stunning showcase of gastronomic excellence, WGS 2019 highlights the movement towards food-waste management, and plastic-free environment through the discursive theme of Sustainability in the Gastronomy World. The culinary festival features an extensive line up of multidisciplinary and renowned culinary influencers from around the world, each presenting the best of the world’s exciting cuisines. Diners are able to dive into exciting dining experiences throughout the festival as local and international gourmet partners present an array of purposefully curated dishes during a line-up of masterclasses, brunches and dinners. Discover the best in the culinary world and for latest updates on WGS 2019, visit www.worldgourmetsummit.com. Follow us on Instagram @WorldGourmetSummit and on Facebook @WorldGourmetSeries.


Please refer to appended annexes for more information. Annex A: World Gourmet Awards 2019 Winners Annex B: World Gourmet Summit 2019 Highlights Annex C: WGA Celebratory Menus – Partner Restaurants Annex D: Hosting Establishment of WGS Masterchef Dining Delights Annex E: World Gourmet Awards 2019 – Partners Annex F: World Gourmet Summit 2019 – Partners

#WGA2019 #WGS2019 #WorldGourmetSummit

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About World Gourmet Summit (www.worldgourmetsummit.com) World Gourmet Summit (WGS), Asia’s premier haute cuisine festival to celebrate fine cuisines, excellent wines, and wonderful dining experiences presents a unique opportunity to relish gourmet dishes sporting a multitude of culinary influences. At the 23rd outing of this month-long food festival, expect another line-up of international masterchefs, along with our brightest culinary talents, serving up dinners, brunches, masterclasses, and more in an event not to be missed. Inaugurated in 1997, the World Gourmet Summit is widely regarded as Asia’s foremost gastronomic event. The WGS epitomises the cuisine, wine, and dining elements of gastronomy. Internationally recognised, the WGS has been conferred 55 awards in the annual International Festivals and Exhibitions Association (IFEA) ceremony in the United States of America since 2000. The World Gourmet Summit is organised by Peter Knipp Holdings Pte Ltd (PKH) and is supported by the Singapore Tourism Board (STB). About World Gourmet Awards (www.wgsawards.com) Inaugurated in 2001, the World Gourmet Summit’s World Gourmet Awards (formerly the Awards of Excellence) is an accolade to acknowledge the efforts of key players in the hospitality industry who deliver the best dining experiences and products to their guests. Supported by the Singapore Tourism Board (STB), the awards aims to motivate talents in the culinary industry to excel in their profession and promote the appreciation of fine dining in Singapore, as well as in the region. ORGANISER About Peter Knipp Holdings Pte Ltd Peter Knipp Holdings Pte Ltd (PKH) offers a multi-faceted range of services for the hospitality industry. It includes an events management arm which provides events planning, conceptualisation and execution services including the World Gourmet Awards (www.wgsawards.com), and the World Gourmet Summit (www.worldgourmetsummit.com). It also encompasses a publishing arm that produces the bi-monthly Cuisine & Wine Asia magazine, a weekly e-newsletter since 1996 (www.asiacuisine.com) and provides marketing communications consultancy services. Its final arm is the Foodservice Consultants Singapore Pte Ltd, an F&B consultancy and kitchen design (www.fscs.com.sg)

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ANNEX A: WORLD GOURMET AWARDS 2019 WINNERS CHEFS AWARDS S/N Awards Winners 1. Electrolux Asian Cuisine Chef of the

Year This award seeks to recognise a Head Chef who is directly involved in a restaurant kitchen operation and demonstrates a high level of talent and creativity in preparing authentic true-to-Asian cuisine. The nominees must consistently set standards of excellence in the culinary arts as well as provide excellent dining experiences.

Edward Chong, Peach Blossoms, Marina Mandarin Singapore Chef Chong is a seasoned culinary professional who specialises in Chinese fusion and Cantonese cuisines. He believes in using the freshest ingredients and bringing out the natural flavours of the seafood, meats and crisp vegetables. Inspired by his mother’s cooking, Chef Chong strives to serve up wholesome dishes like how a mother would for her son.

2. Allspice Institute Baker of the Year This award seeks to recognise a baker who prepares breads and a variety of savoury baked dishes in a physical outlet(s) and who serves as an exceptional standard-bearer of excellence and quality.

Dan Ng Eng Heng, Grand Hyatt Singapore Dan Ng is a veteran baker who has tirelessly worked at his craft for over three decades. Ng enjoys challenging himself and his team every day as he keeps an eye on industry changes over the years such as the recent rise of many artisan bakeries. To Ng, imparting his knowledge and skills to others and watching them gain confidence and experience in their crafts is one of the most rewarding things about the job.

3. Cuisine & Wine Asia Chef of the Year (Female) This award seeks to recognise a Head Chef (Female) who is directly involved in the daily restaurant or kitchen operations. The nominees are experts in the culinary field, and her exemplary dedication has enhanced the image of the chef and this professional association. The nominees must consistently set standards of

Bettina Arguelles, InterContinental Singapore Robertson Quay Having originally attained a Bachelor of Arts in Communication, Bettina ventured into the culinary world in 2006, driven by a passion for cooking that earned her a Diploma in Advanced Culinary Program in Singapore. She then gained experience in top hotels and restaurants, honing her craft in French and Italian cuisine. Having refined her expertise immensely, she was


excellence in the culinary arts as well as provide excellent dining experiences.

subsequently invited to join the pioneer team for the opening of DB Bistro Moderne at Marina Bay Sands Singapore. Returning to her home country of Philippines, Bettina continued to hone her mastery of Western cuisine as a French Sous Chef and later on as Restaurant Operations. Infusing her creations with an alluring warmth and passion for excellence, Bettina moved back to Singapore before joining the pre-opening team at InterContinental Singapore Robertson Quay in May 2017.

4. MKN Chef of the Year (Male) This award seeks to recognise a Head Chef (Male) who is directly involved in the daily restaurant or kitchen operations. The nominees are experts in the culinary field, and his exemplary dedication has enhanced the image of the chef and this professional association. The nominees must consistently set standards of excellence in the culinary arts as well as provide excellent dining experiences.

Kirk Westaway, JAAN, Swissôtel The Stamford, Singapore The pure simplicity of Chef Kirk’s creations believes the many layered intricacies that go into crafting them. He adds a dramatic touch to the fine dining experience at JAAN with his bold yet elegant combination of flavours and textures, as well as refined techniques and artful plating.

5. Halton Executive Chef of the Year 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 / restaurant chain in Singapore. The nominees must consistently set standards of excellence in the culinary arts as well as provide excellent dining experiences.

Chan Tuck Wai, Marina Mandarin Singapore Executive Chef Chan Tuck Wai has more than 15 years of professional culinary and kitchen management experience. A champion of creativity and innovation, Chef Chan constantly seeks to create new and intriguing dishes; at the same time, ensuring a high standard of food quality and effective management of food cost control. Chef Chan is also a respected member of the Singapore National Culinary Team, bagging more than 18 international awards, including the Gold Medal at the World Association of Chefs Societies World


Congress 2012 and the Best Chef Award at Food & Hotel Asia 2012.

6. U.S. Dairy Export Council Innovative Chef of the Year This award seeks to recognise an individual who dares to defy culinary traditions by creating an innovative dish that stimulates every sense and creates new sensations, using a given selection of U.S. cheese products.

Miller Mai, Ding Dong As Head Chef of Ding Dong, Chef Miller brings his enthusiasm and existing skills and experience to manage his team at the restaurant, to bring to guests, the highest level of gastronomic satisfaction. With its ardent passion for food, he hopes to continuously improve and offer guests a playful, inventive, and unique take on modern Southeast Asian cuisine.

7. Fabristeel Junior Chef of the Year (Female) This award seeks to recognise a junior chef (Female) who is of 26 years of age and below (as of 31 December 2018), and has shown great passion for the culinary industry.

Sherine Lim, InterContinental Singapore Sherine started her culinary journey at the age of 18, studying at a Culinary School for the basic foundation of cooking. She likes cooking and food, and the science behind food.

8. Fabristeel Junior Chef of the Year (Male) This award seeks to recognise a junior chef (Male) who is of 26 years of age and below (as of 31 December 2018), and has shown great passion for the culinary industry.

Koh Han Jie, El Fuego Chef Koh Han Jie has forged his culinary experience in the kitchens of local and international Michelin starred establishments. He graduated from the ITE – Institute Paul Bocuse culinary arts programme. He was recently appointed as Head Chef for El Fuego by Collins, the first halal concept of Modern European cuisine restaurant at Jewel Changi Airport.

9. Cacao Barry Pastry Chef of the Year This award seeks to recognise a Pastry Chef who has displayed exceptional talent in the pastry field in Singapore. The nominees should display the ability to drive the consistency and quality in pastries and desserts offered at a physical outlet(s).

Ben Goh, InterContinental Singapore Pastry Chef Ben Goh is an award-winning Chef from InterContinental Singapore where he leads the pastry and bakery departments recognised for the delicate Afternoon Tea presentations and stunning pastry creations in the four restaurants and bar of the hotel – Ash & Elm; Man Fu Yuan;


The Lobby Lounge; and Victoria Bar, Club InterContinental, and banquets in the hotel.

10. Welbilt Rising Chef of the Year (Female) This award seeks to recognise a Female individual who is 32 years of age and below (as of 31 December 2018) and is directly involved in a restaurant kitchen operation in Singapore. The nominees should display an impressive talent, exemplary dedication and is likely to make a significant impact on the industry in years to come.

Sujatha Asokan, Botanico at the Garage At Botanico, Sujatha embraces the contemporary-bistro cuisine and continues to challenge herself by melding her own experiences with heritage and culinary techniques to elevate seasonal produce at their freshest and best.

11. Welbilt Rising Chef of the Year (Male) This award seeks to recognise a Male individual who is 32 years of age and below (as of 31 December 2018) and is directly involved in a restaurant kitchen operation in Singapore. The nominees should display an impressive talent, exemplary dedication and is likely to make a significant impact on the industry in years to come.

Matteo Ponti, Forlino At Forlino, Chef Matteo showcases his unique style of cooking which draws inspiration from ‘Mama’s’ classic recipes from his childhood, sustainability, seasonal ingredients, and local produce with contemporary execution.

HOSPITALITY AWARDS S/N Awards Winners 1. Winterhalter Caterer of the Year

This award seeks to recognise a catering team with the most creative and impressive set-up. The nominees must also exhibit excellent service standards that meet the requirements of their guests. The nominees may be from hotels, restaurants or event catering companies.

Purple Sage Group Purple Sage goes way beyond fusing arts and sciences to deliver exquisite dining experiences, true to its mantra “Lifestyle Catering, Sensory Dining”.


2. U.S. Dairy Export Council Gourmet Distributor of the Year This award is presented to a Gourmet Distributor in Singapore that features an impressive range of gourmet products targeted at industry clients.

Angliss Singapore Incorporated in 1948, Angliss Singapore is one of the leading broad line food service providers. The company takes pride in delighting over 4,000 major local and overseas customers with dedicated personalised service and consistent top-notch quality food products sourced internationally.

3. U.S. Dairy Export Council Gourmet Retailer of the Year This award seeks to recognise a Gourmet Retailer in Singapore that features an extensive range and variety of premium gourmet products such as meat, poultry, olive oils, etc.

The Providore The pleasure of discovering, creating, and sharing good food is what inspired The Providore brand. Good food in all its forms; wholesome, traditional, innovative, nurturing, and nourishing is what drives the brand.

4. Marrone Hospitality Institution of the Year This award seeks to recognise a hospitality institution that provides full-time and part-time courses for nurturing individuals in the Hospitality, Tourism, and Food & Beverage industry in Singapore.

Temasek Polytechnic Established on 6 April 1990, the campus of the institute sits on a 30-hectare plot near the Bedok Reservoir in the eastern part of Singapore. Temasek Polytechnic has approximately 15,000 full-time students and more than 1,200 academic and administrative staff.

5. SFFA Wine Distributor of the Year This award is presented to a Wine Distributor in Singapore that features an impressive range and variety of excellent wines targeted towards its industry clients.

Asia Wine Network Backed with more than 25 years of wine experience and wine knowledge, their wine specialist has established an enviable wine-selecting repertoire from the phenomenal diversity of WORLD OF WINES – “WOW”! Being the direct wine importer and distributor, they are selective, because of their customers. They constantly source wines with each and every bottle that has a deeply embedded tale of character and unique personality of which they strongly believe such will surprise your wine discoveries and redefine your wine passion.


WINE & BAR AWARDS S/N Awards Winners 1. Culina New World Wine List of the

Year This award is presented to three establishments, ranked in order; Gold, Silver, and Bronze, that emphasise on New World wine labels and varieties. *Eligible establishments must have been in operation for at least ONE YEAR (at the point of nomination).

Diamond – Mezza9 Enjoy a culinary adventure at Grand Hyatt Singapore’s Mezza9, a dining destination home to nine different dining concepts including six live kitchens, a martini bar, and a gin & tonic bar. With its live show kitchens and international flair, the multi-concept dining and wining venue remains committed to sourcing environmentally-sustainable food and beverage options to give discerning consumers access to fresh, flavourful, and ethical menu options. Platinum – Wooloomooloo Steakhouse Wooloomooloo Steakhouse is situated in a stunning locale with impressive views of the city. Comprising 6,300sqft of wining and dining space, the stylish restaurant promises a memorable dining experience with its premium steak selection, Australian-inspired offerings, as well as an outstanding range of wines and cocktails. Gold – The White Rabbit Housed in a restored 1930s chapel on Dempsey Hill, The White Rabbit has garnered acclaim for its excellent food, wine expertise, and impeccable service. The menu is a tribute to classic European cuisine, taken to new heights with sumptuous ingredients and finesse.

2. Culina Old World Wine List of the Year This award is presented to three establishments, ranked in order; Gold, Silver, and Bronze, that emphasise on Old World wine labels and varieties.

Diamond – Odette Working with the world's best boutique producers, Odette serves Modern French cuisine that is guided by Royer's lifelong respect for seasonality, terroir, and artisanal produce sourced from boutique producers around the world.


*Eligible establishments must have been in operation for at least ONE YEAR (at the point of nomination).

Platinum – Dolce Vita Befitting of the space, the menu features authentic Italian fare reinterpreted with creativity, passion, and finesse. Premium produce are flown in from Italy, and dishes are created with the finest ingredients of the best quality. To elevate the indulgence, diners can peruse an outstanding collection of fine wines handpicked by an award-winning sommelier. Gold – Iggy’s At Iggy’s, the wine programme possesses equal importance as the food. Developed by award-winning sommelier and founder Ignatius Chan, it features an extensive collection of Burgundy wines imported directly ex-Domaine.

3. Provins Rising Sommelier of the Year This award seeks to recognise a Sommelier who is of 28 years of age and below (as of 31 December 2018) who possesses an in-depth knowledge of wines. The nominees must be capable of delivering excellent wine service (salesmanship and wine recommendations) to enhance the customer’s overall dining experience.

Yeo Xi Yang, PARK90, Regent Singapore Even before attaining his Certified Specialist in Wine accreditation in 2013, Yeo Xi Yang had been working at Les Amis, the two-Michelin-starred French restaurant. He was formerly the head sommelier at The Black Swan, making him one of the youngest in Singapore to hold that title. He won Sopexa’s Best Sommelier of Singapore in French Wines in 2016 and went on to represent the country in Asia’s Best Sommelier in French Wines.

4. Provins Sommelier of the Year This award seeks to recognise a Sommelier who possesses an in-depth knowledge of wines. The nominees must be capable of delivering excellent wine service (salesmanship and wine recommendations) to enhance the customer’s overall dining experience.

Daisuke Kawai, La Terre Daisuke Kawai is co-founder and Chief Sommelier at La Terre. He has over 20 years of experience in the F&B industry, much of which has been focused on wine, and La Terre is a culmination of this experience. Kawai’s wealth of experience also comes from his travels to over 35 countries, where he has observed diverse cultures, food, and wines. Kawai’s work philosophy is centred


heavily around hospitality.

5. Arctic Brands Group Bar Manager of the Year This award seeks to recognise a Bar Manager who is professional and knowledgeable. The nominee demonstrates a high degree of competency in managing a successful bar operation in Singapore.

Jerrold Khoo, Jigger & Pony One of the most familiar faces at Jigger & Pony, Jerrold first joined in 2013 when it was only a single venue, and not yet a group. Prior to that, his journey into the hospitality industry started off at the age of 19 as a floor staff at Loof. Long-admiring the craft and the hands-on aspect of bartending, Jerrold strived hard in his tasks, and was promoted to bartender there.

6. Arctic Brands Group Bar of the Year This award seeks to recognise a bar that demonstrates excellence in cocktail, spirits and/or beer varieties, as well as provides an exquisite drinking experience for its patrons in Singapore.

Atlas ATLAS is a celebration of the grand Art Deco lobbies of Europe and of the era’s rich culinary and beverage traditions.

SERVICE PROFESSIONALS & ESTABLISHMENT AWARDS S/N Awards Winners 1. Chope Asian Cuisine Restaurant of

the Year This award seeks to recognise a restaurant / restaurant chain in Singapore that serves authentic true-to-Asian cuisine, and demonstrates exceptional gastronomic, service excellence and creativity.

Peach Blossoms, Marina Mandarin Singapore A celebrated Chinese restaurant since its opening in 1987, Peach Blossoms has established its name as one of the restaurants serving traditional and contemporary Cantonese fare, as well as unique dim sum delights. Diners may enjoy their meals in a cozy and contemporary oriental ambience at Peach Blossoms dining hall, which offers a seating capacity of 160 pax. Exclusive gatherings can be held in any of their four private dining rooms, including The Chef’s Table, which is decked with show plates and intricate rosewood furniture.


2. Luzerne Food & Beverage Manager

of the Year This award seeks to recognise an F&B Manager who is professional, knowledgeable and possesses a high degree of competence. The nominees must be directly involved and responsible for at least two food & beverage outlets and banquet facilities in a hotel / restaurant chain in Singapore.

Abraham Tan, Royal Plaza on Scotts Singapore A veteran in both the Food & Beverage and Culinary field, Food & Beverage Manager of Royal Plaza on Scotts, Abraham Tan, has accumulated a wealth of experience in the past 23 years. Chef Abraham has joined Royal Plaza on Scotts since 2006 and he leads a team of service angels and culinary wizards, serving up divine international buffet dishes in the hotel’s award-winning restaurant, Abraham’s role is pertinent to the success of Carousel.

3. Ece Rental MICE & Banquet Manager of the Year This award seeks to recognise a MICE/Banquet Manager who is professional, knowledgeable, and possesses a high degree of competence.

Christopher Lee, Carlton Hotel Singapore Born and bred in Singapore, Chris brings on board more than 20 years of hospitality experience. After graduating from SHATEC with a certification in Food & Beverage Management, Chris started working at the Singapore Marriott Hotel as Banquet Captain in 1997. With his passion and diligence, he quickly rose through the ranks holding various supervisory, managerial, and director roles at different hotels. These include Holiday Inn Park View, Meritus Mandarin Singapore, PARKROYAL on Beach Road, Grand Park City Hall, Holiday Inn Orchard City Centre, and Holiday Inn Singapore Atrium.

4. Hobart New Restaurant of the Year This award seeks to recognise a new restaurant that brings a fresh outlook to the industry, demonstrating excellence in food, beverage, and service whilst breaking from the norm and bringing Singapore’s restaurant scene forward into the future.

Le Bon Funk The establishment is the brainchild of Chef-Owner and Burnt Ends alumnus, Keirin Buck, who leads the communal dining programme at Le Bon Funk. Presenting itself as an antithesis to traditionally stuffy wine bars, Le Bon Funk brings ‘fine casual’ to Singapore’s food and beverage realm with its refreshing blend of exceptional boutique wines, and elevated, meticulously prepared


plates, all set in a convivial atmosphere.

5. Luzerne Restaurant Design of the Year This award seeks to recognise a dining establishment / restaurant with an interior and exterior space that showcases a high degree of aesthetic quality, innovation and functionality, to support the ambience of the establishment and provide an overall unique experience for patrons.

JAAN Swissôtel The Stamford Singapore Derived from the ancient Sanskrit word for ‘bowl’, JAAN is an intimate, 40-seat restaurant dedicated to showcasing the finest in modern French cuisine and service excellence in Singapore. The ornate interior features a stunning Murano crystal and silver free-form chandelier that spans the entire length of the ceiling. The beauty of the chandelier is only outdone by the breathtaking view of Singapore’s scenic landscape, as well as the truly outstanding culinary and service experience that has become the hallmark of this multi award-winning restaurant.

6. Meiko Restaurant Manager of the Year This award seeks to recognise a Restaurant Manager who is professional and knowledgeable. The nominee demonstrates a high degree of competency in managing a successful restaurant operation in Singapore.

Lyon Leong Wei Jie, Burnt Ends Lyon Leong is the restaurant manager leading the front of house team at Burnt Ends, a one Michelin-starred modern Australian barbecue restaurant in Singapore’s Chinatown neighbourhood; currently ranked #61 on the San Pellegrino World’s 50 Best Restaurants List and #12 on the San Pellegrino Asia’s 50 Best Restaurants List for 2018. Born and raised in Singapore, Lyon studied Hospitality and Tourism Management locally and worked with several fine dining to casual dining restaurants.

7. Huber’s Butchery Restaurant of the Year This award seeks to recognise a restaurant that demonstrates exceptional gastronomic and service excellence in Singapore.

Odette Odette is named in tribute to Julien Royer's grandmother who taught him how some of the most remarkable dishes can come from the purest ingredients; and believed in ensuring that the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming, and hospitable manner.


8. Teaspec Restaurateur of the Year

This award seeks to recognise an individual who is the owner of an independent or chain of successful restaurant(s) in Singapore.

Beppe De Vito, iLido Group With over 25 years of management and operational experience in London, Paris, Italy, Spain, Hong Kong, United States, and Southeast Asia, Beppe’s commitment to his craft was recognized with the title ‘Innovative and Bold Restaurateur’ (Gastromonth organized by Robert Parker), and his private kitchen BRACI received its first Michelin Star in 2017.

SPECIAL CATEGORY S/N Awards Winners 1. Luzerne Everyday Best Table

Award Luzerne has been designing and creating bespoke fine china for the world’s most celebrated restaurants, hotels and chefs since 2004. Drawing on over 70 years of expertise from parent company Hiap Huat Holdings Pte Ltd, Luzerne became Singapore’s first tableware manufacturer to develop its own line of products in 2010. Today, Luzerne tableware is used in restaurants and hotels globally. Fifteen contestants from the New Restaurant of the Year, Restaurant of the Year, and Restaurant Manager of the year categories were chosen to participate in this contest. The contestants were given 120 mins to dress-up a table setting for two persons, using five of Luzerne’s collection tableware.

Sushi Ayumu Sushi Ayumu symbolises a fresh start with immense possibilities. It originates with the fervent desire to share their pleasure for rich Japanese culinary art form. Respecting the heritage and honouring key elements, our Tokyo (edomae) style sushi served “Omakase” or trust the chef uses produce sourced daily from Japanese fishermen and suppliers masterfully treated with traditional techniques to accentuate its natural flavour. You will be well looked after by our team of Japanese Sushi chefs, each of whom have more than a decade of “edomae” sushi experience.


2. Luzerne Special Recognition Award The Luzerne Special Recognition Award celebrates either organisations or individuals that have made notable achievements for the culinary profession in Singapore.

Chef Haikal Johari, Executive Chef of Alma Chef Haikal Johari is the Executive Chef at Alma by Juan Amador, following a distinguished culinary career in some of the finest restaurants in the region, including the highly-acclaimed Water Library restaurants which he helped establish in Bangkok, Thailand. Chef Haikal brings with him a combination of Asian flavours and influences – from Japanese herbs to Thai spices – which he incorporates into Alma by Juan Amador’s menu, resulting in fine European cuisine with a nuanced Asian twist.

HIGHEST HONOURS S/N Awards Winners 1. MSC Hospitality Star Award

The Hospitality Star award is conferred upon an individual deemed to have made exceptional contributions to the F&B industry, be it through bringing recognition to, or raising awareness of the region, or making a significant and lasting impact on the industry by setting the stage for the future generation.

Chef Lucas Glanville, Director of Culinary Operations for Grand Hyatt Singapore and Southeast Asia Lucas Glanville has been the Executive Chef of Grand Hyatt Singapore since 2010. An Australian national, Chef Glanville began his career 28 years ago following formal culinary training at Slough College in the United Kingdom (UK). He’s sharpened his knives at restaurants including Mayfair's Le Gavroche in the UK and The Point on Albert Park Lake in Australia; and is now key in showcasing exciting new approaches at Grand Hyatt Singapore's Mezza9. Chef Glanville joined Grand Hyatt Erawan Bangkok in 2005 as Executive Chef, where he was instrumental in creating culinary concepts at the hotel's Tony Chi-designed projects including – Tables, a classic European tableside cooking restaurant, The Campus, offering a twist on nostalgic university life, and The Residence, a multi-functional events venue.


2. Lifetime Achievement Award This award seeks to recognise two individuals whose significant contributions over a minimum span of 15 years have led to the promotion and growth of excellence within the Food & Beverage industry. This individual is a visionary who has constantly strived for higher standards and contributed ideas to influence the development of the Food & Beverage industry.

Sam Leong Chef Sam Leong is no stranger to the media as 26 years of culinary expertise and innovation has honed him to be Singapore’s very own celebrity chef. He also has had the honour of serving world famous public figures such as Minister Mentor Lee Kuan Yew, former US presidents George Bush and Bill Clinton, and Queen Elizabeth II of England. He became the first Singaporean chef to join Singapore Airline’s International Culinary Panel of world-renowned chefs. Inspired by his wife Forest’s passion for teaching, Chef Leong hopes to impart to novices and trained chefs alike not only the skills of innovative cooking but also the essence of food and hospitality. Nikheel Advani Mr Nikheel served as the top operational executive in the successful expansion and renovation of Grace Bay Club from a USD 15million 21-room boutique hotel to a USD250 million full-service luxury resort with 82 suites and The Estate residences; as well as expanded the brand with the acquisition of Point Grace, West Bay Club, The Private Villa Collection, and future development projects, Rock House and South Bank. When he is not managing growth and development, he is teaching at Cornell University, speaking at Les Roches, and sits on various boards including the SEUS Regional YPO Chapter, Leading Hotels of the World, and The Bonhi Tree Foundation.

3. World Gourmet Summit Awards of Excellence Hall of Fame The Hall of Fame was introduced in 2009. Each of these hospitality professionals have received an award in the same category at least three

Culina Culina is a leading purveyor of specialist epicurean foods and wines. The establishment meticulously sources the world for the best to please discerning


times. palates. Their partnerships with producers who share its philosophy and commitment to quality and food safety has earned them a sterling reputation as Singapore's top gastronomic purveyor.

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ANNEX B: WORLD GOURMET SUMMIT 2019 HIGHLIGHTS WGS 2019 promises over a month-long of exciting dining experiences as well as industry-driven events to discuss some of the most pertinent issues concerning the gastronomic world today – sustainability. Diners are will be exposed to exciting dining experiences as local and international gourmet partners present their fresh and premium products during a host of curated brunches and dinners. UNGA: Gastro-Market Place Date: Tuesday, 23 April 2019 Time: 6.00pm – 10.00pm Venue: Chijmes Lawn, 30 Victoria Street, Singapore 187996 World Gourmet Summit celebrates more than just dining experiences. The Gastro-Market Place, in its third instalment offers a platform for farmers and growers to showcase their ingredients and harvests, and to educate diners on the many aspects within the food industry. Head down to the Gastro-Market Place to sample produce from some Singapore’s farmers and growers. Expect to find delicious grubs and refreshing tipples, as well as home-grown brands showcasing various culinary products and ingredients. The Gastro-Market Place is open to the public and is priced at S$10 per entry. For more information and updates, visit www.worldgourmetsummit.com. World Gourmet Summit Masterchef Dining Delights Date: Wednesday, 24 April 2019 – Saturday, 27 April 2019 Venue: Various, visit www.worldgourmetsummit.com for more information and

reservations. Some of the city’s most notable and award-winning establishments will be hosting luxurious and specially crafted dinners during the festival. Embark on an international culinary journey featuring a stellar line up of culinary stars, from young, up-and-coming chefs, to renowned culinary maestros from across Asia, Eastern and Central Europe, as well as North and South America; each presenting the best of the world’s exciting cuisines. Join them as they put together an eclectic selection of epicurean creations, in collaboration with local chefs and restaurants. For full details of dinners and partner restaurants, visit www.worldgourmetsummit.com.


WGS Gastro-Brunch Date: Sunday, 28 April 2019 Time: 11.00am – 3.00pm Venue: Tamarind Hill, 30 Labrador Villa Road, Singapore 119189 The WGS Gastro-Brunch offers diners a gastronomic escape away from the city. Relax and savour a wide selection of gourmet brunch offerings within a historic colonial bungalow perched atop the forested Labrador Nature Reserve. For more information and reservations, visit www.worldgourmetsummit.com.


ANNEX C: WGS CELEBRATORY MENUS – PARTNER RESTAURANTS 1. Arbora Restaurant 2. Ashino 3. Bakalaki Greek Tavern 4. Bedrock Bar & Grill 5. Blue Lotus Chinese Eating House at Sentosa 6. Ding Dong 7. El Mero Mero 8. Fat Cow 9. Frieda 10. Grissini at Grand Copthorne Waterfront Hotel 11. HRVST Bistro 12. Hua Ting Restaurant at Orchard hotel Singapore 13. Il Cielo at Hilton Singapore 14. La Barca Ristorante & Wine Bar 15. Le Bistrot du Sommelier 16. Mitzo Restaurant & Bar at Grand Park Orchard 17. Morsels 18. NAMI Restaurant and Bar at Shangri-La Hotel Singapore 19. Nouri 20. Open Farm Community 21. Origin Grill at Shangri-La Hotel Singapore 22. OSO Ristorante at Oasia Hotel Downtown 23. Peach Blossoms at Marina Mandarin Hotel 24. Punjab Grill 25. Shisen Hanten at Mandarin Orchard Singapore 26. Summer Palace at Regent Singapore 27. Tamarind Hill Singapore 28. Tatsu 29. The Modern Izakaya 30. The Ottomani 31. The Sampan 32. The Wine & Gourmet Friends 33. Tien Court Restaurant at Copthorne Kings Hotel 34. Whitegrass


ANNEX D: HOSTING ESTABLISHMENT OF WGS MASTERCHEF DINING DELIGHTS 1. Akira Back at JW Marriott Hotel Singapore South Beach 2. ANDAZ Singapore 3. Blue Lotus Chinese Grill House at Tanjong Pagar 4. Blue Lotus Kitchen + Bar at Alexandra 5. Dolce Vita at Mandarin Oriental Singapore 6. El Mero Mero 7. Forlino 8. Grissini at Grand Copthorne Waterfront Hotel 9. Mezza9 at Grand Hyatt Singapore 10. Morsels 11. SKAI at Swissôtel The Stamford 12. V Dining


ANNEX E: WORLD GOURMET AWARDS 2019 – PARTNERS


ANNEX F: WORLD GOURMET SUMMIT 2019 – PARTNERS

Premium Partners

Primary Partners

Charity Partner

Official Destination Partners

Official Reservations & Ticketing Partner


Partners

Gastronomic Partners

Hospitality Partners

POLISH BEEF ASSOCIATION


Official Broadcasting Media Partner

Official Gourmet and Lifestyle Media Partner

Official Expat Lifestyle Media Partner

Media Partners


Official Gin Partner

Wine & Spirits Partners

World Gourmet Awards 2019 NR 22Apr19 · 2019. 5. 22. · Marina Mandarin Singapore Singapore, 22...

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Transcript of World Gourmet Awards 2019 NR 22Apr19 · 2019. 5. 22. · Marina Mandarin Singapore Singapore, 22...