Chef Dorin Schuster ~ Executive Chef, Iggy’s Carpaccio of Wagyu Striploin with Truffle Mayonnaise, Rocket and Aged Parmesan Cheese

Chef Emmanuel Stroobant ~ Owner/Executive Chef, Saint Pierre

Foie Gras Terrine with Green Tea Apple Jelly, Mirin Grapes, Caramelised Shallots and Sautéed Brioche Crumbs

Chef Sam Leong ~ Director of Kitchens, Tung Lok Restaurants

New Style Scallop “Siew Mai” with Seafood Trio on a Warm Curry Sauce

Chef Chan Kwok ~ Master Chef, Hua Ting Chinese Restaurant, Orchard Hotel

Essence of Sea Whelk with Rhizome Dioscorea

Chef Julien Bompard ~ Owner/Executive Chef, Saint Julien Le Restaurant

Parmentier of Cod with Nyon Olive Oil and Lobster Emulsion 

Chef Günther Hubrechsen ~ Resident Chef, Les Amis

Roasted Smoked Pigeon with Moussline of Carrot a L’orange

Chef Steven Ong ~ Executive Pastry Chef, Conrad International Centennial Hotel

Green Apple “Blocks” with Cream Cheese Sorbet and Lime Jelly Petit Fours

Chef Dorin Schuster

Executive Chef, Iggy’s

Chef Dorin heads the kitchen at the intimate gastronomic restaurant Iggy’s. Although still fairly new to the restaurant scene, Iggy’s has been awarded numerous awards such as ‘Best New Restaurant’, ‘Best Service’ (Western) and ‘Most Innovative Menu’ (Western) by Wine & Dine magazine, ‘Best New Restaurant’ at the Award of Excellence, World Gourmet Summit 2006 and fourth best restaurant in Asia and ninety-eighth in the world by United Kingdom based Restaurant magazine.

Chef Emmanuel Stroobant

Owner / Executive Chef,

Saint Pierre

Chef Emmanuel’s style of Modern European cuisine with a Japanese accent gained his seven-year-old restaurant Saint Pierre the award ‘Best New Restaurant’ in 2002 and ‘Most Innovative Menu’ in 2002 and 2004 by Wine & Dine magazine and ‘Best New Restaurant’ at the World Gourmet Summit, Award of Excellence in 2002 and 2003. His willingness to push the culinary boundaries with flavour experiments and molecular gastronomy has also been acknowledged by awards such as ‘Chef of the Year’ at the World Gourmet Summit, Awards of Excellence 2002 and 2006.

Chef Sam Leong

Director of Kitchens

Tung Lok Restaurants (2000) Ltd

As Director of Kitchens, Tung Lok Restaurants, Chef Sam has a significant hand in the creative dishes that are served in Jade, My Humble House, Space @ My Humble House and Paddy Fields Thai Restaurant. His forte is in creating signature dishes that marry traditional Chinese cuisine with modern influences, accounting for his hat trick of awards as ‘Asian Ethnic Chef of The Year’ in 2001, 2002 and 2004 at World Gourmet Summit, Awards of Excellence as well as ‘Chef of the Year’ and ‘Executive Chef of the Year’ in 2005.

Master Chef Chan Kwok

Hua Ting Chinese Restaurant

Orchard Hotel

Born into a family of Chefs, Chan Kwok found his early calling as a chef. His talent and creativity in creating exquisite traditional and contemporary Cantonese cuisine, that Hua Ting Chinese Restaurant is renown for, was recently acknowledged in the World Gourmet Summit, Award of Excellence 2006 as a recipient of ‘Asian Ethnic Chef of the Year’.

Chef Julien Bompard

Owner / Executive Chef

Saint Julien Le Restaurant

Chef Julien serves up lighter flavoured traditional French cuisine to suit our all-year summer weather. Together with his wife Edith, who plays the gracious host, their restaurant offers warm homely service and sophisticated comforting cuisine. Saint Julein Le Restaurant was recently the proud recipient of ‘Restaurant of the Year 2006’ at the World Gourmet Summit, Award of Excellence 2006 and Edith had previously received ‘Best Restaurant Manager of the Year’ at World Gourmet Summit, Award of Excellence 2005.

Chef Gunther Hubrechsen

Resident Chef, Les Amis

Les Amis Group

Les Amis, the flagship restaurant of the Les Amis Group, promises a fine contemporary French dining experience with its award-winning wine list and exquisite food. At Les Amis, Chef Gunther’s cutting edge style uses natural jus and slow cooking techniques to emphasize the essence of the ingredients. His food philosophy has earned him ‘Rising Chef of the Year’ at the World Gourmet Summit, Award of Excellence 2006.

Chef Steven Ong

Executive Pastry Chef

Conrad International Centennial Hotel

Helming the pastry department in Conrad Hotel as Executive Pastry Chef, Chef Steven is a major creative force behind the decadent desserts and sweets that Conrad Hotel is known for. He is also the creator behind the Chocolate Royale Hazelnut Crunch, one of Conrad’s best-sellers since 1997.