Federation Chef

Mentor of the Year

Passionate about his craft, Chef Benton has mentored at least 100 local chefs from The Singapore Hotel and Tourism Education Centre (SHATEC) and the At-Sunrice GlobalChef Academy where his trainees highly regard him as a great mentor.

Joyce is a curious student, when challenged with the right target she breaks all boundaries to accomplish her tasks. She has a natural pleasant attitude, is a team player and can lead when the appropriate situation arises.

They planned and hosted a dinner with Dearborn to illuminate issues of food waste in Singapore, and donated funds to the Food Bank. They have held two climate conversations to date where we invite members of the public to the restaurant to speak with certified facilitators about what exactly climate change is and what we can all do in order to live with the information. They also became a founding member of the F&B sustainability council last year, which is a huge step towards making the industry aware of the disastrous practices writ large that are maintained in the name of a good meal.

Open Farm is guided by principles from Day 1. These reflect their engagement with and duty to the environment as well as community. They want Singaporeans and visitors to have the option of eating tasty, healthy, responsibly sourced food. In that vein, they focus on organic vegetables, carbon-neutral meat and locally supplied fish and eggs.

A Singaporean former chef, food consultant, businessperson, artist, jeweller, and author, Aziza Ali is recognised for bringing fine Malay dining to the Singaporean public.

Helene Raudaschl, Chairman / Founder Indoguna Productions Director of FSAPME

For many, a passion remains just that – a passion. Not so for Ms Helene Raudaschl, who has successfully turned her passion for food into a thriving business in both the food service and retail sector.

Ms Raudaschl’s love and passion for the food business can also be seen through the awards that she has won, including the reputable EY Entrepreneur of the Year – Food and Beverage Distribution

(2016).

The Chef De Cuisine of Summer Pavilion who oversees all culinary operations and menus of the One Michelin Star Cantonese restaurant, located on level three of The Ritz-Carlton, Millenia Singapore.

Named after the first Chinese convenience store on 32 Mott Street, New York which became the nucleus of Chinatown today, Mott 32 is renowned for its signature approach to regional Chinese cuisine. Characterised by time-honoured recipes shaped over generations and combined with progressive cooking techniques, the Hong Kong-based multi-award-winning restaurant unveiled its fifth international outpost in Singapore in January 2020, following locations in Hong Kong, Las Vegas, Seoul, and Vancouver. The acclaimed menu showcases iconic dishes from the original Mott 32 menu, such as the barbecue pluma Iberico pork glazed with Yellow Mountain honey and the apple wood roasted Peking duck with Mott 32’s “signature cut”.

Behind Capella Singapore’s dainty pastries lies a promising, young face. Chef Go Wei Yen has been working in the pastry kitchens of some of hospitality’s renowned brands, such as The Westin Hotel in Kuala Lumpur, Swissotel and Fairmont Singapore.

With the opening of Forty Hands in 2010 in Tiong Bahru, the beginnings of a Singaporean coffee revolution started to brew. Taking its name from the 40 hands it takes to produce a coffee from bean to cup, the cafe breathed new life into the once sleepy neighbourhood of Tiong Bahru with its delicious specialty coffee, tasty Australian style brunch, friendly & personal service and its Tau Sar Pau that some say is Singapore’s best! In May 2018 the team moved East and opened the second Forty Hands outlet in the bustling ‘hood of Joo Chiat.

With an established reputation for excellent and personalised service, The Ritz-Carlton, Millenia Singapore now extends its legendary service beyond the hotel. Whether you desire an intimate al fresco party in the lush gardens of your residence or a more refined ambience at an offsite location, allow our catering specialists to deliver an event that will exceed every expectation.

Johanne Siy is currently the head chef of Lolla in Ann Siang Hill. Her cuisine is mindful, produce-driven and reflects her culinary upbringing in modern

European fine-dining. Previously a corporate brand-builder, she did a full

180 to follow her passion. She went for formal education to the Culinary

Institute of America in New York and spent several years learning from

culinary giants Chef Eric Ripert and Chef Daniel Boulud at Le Bernardin and

Café Boulud in New York City.

Stephane Istel, Bar-Roque Grill

The culinary mind – and soul – of Bar-Roque Grill is Chef Stephane Istel. Born in

Alsace, Chef Stephane has cooked his way across France to the Caribbean, USA,

Canada and now Singapore. Chef Stephane has worked with Michel Royer, Marc

Veyrat and Daniel Boulud, where for more than 9 years he held key positions

including, Sous Chef for 5 years in New York, then  Executive Chef at DB

Bistro Moderne in Vancouver and then Db Bistro Oyster Bar in Singapore.

An Australian national with over 35 years of culinary experience, Chef Lucas Glanville has been instrumental in leading Grand Hyatt Singapore’s sustainable journey since 2002, pioneering key initiatives in Water, Food Sourcing, and Food Waste Management.

As Executive Chef of The Ritz-Carlton, Millenia Singapore, Chef Massimo Pasquarelli is responsible for overseeing the 608-room hotel’s restaurants, in-room dining, banqueting and offsite catering operations.

As the manager of The Garden at Sofitel Sentosa, Stella always has a smile on her face. With over 25 years of experience in the dining industry, she started from the ranks of a waitress bussing tables. Meeting new people is one of the many reasons why Stella continues the hard work. She strives to create a relaxed atmosphere and memorable experiences by taking time to know the diners’ preferences. Falling in love with Sentosa due to its tranquil surroundings.

With 73 years of strong and continuous support received from our trade partners and customers, coupled with sturdy backing from International Bidcorp Group, Angliss has grown from strength to strength. We have offices steadily growing across the Asia region: Singapore, Hong Kong, Macau, Malaysia and 27 major cities in China.

Huber’s Butchery has grown to be a reputable name in gourmet meat in Singapore. Huber’s Butchery is a family owned business driven by the desire to deliver the highest quality meats at competitive prices. A pioneer in the local gourmet industry, it is committed to always innovating and improving to stay at the forefront of the butchering industry.

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts.

As a boy of 17 in the kitchen of Equinox watching culinary virtuosity in action, Lee found his calling. He stayed for eight years at this – his first job, rising from trainee to Chef de Partie before notching an impressive resume at places like Curate and the one-starred Osia at Resorts World Sentosa.

Leong Wei Ming developed his interest in culinary from his father at a very young age. With the passion and love in culinary, he pursued his study in culinary art at the age of 18. During his study, he was given the opportunity to represent Malaysia in the Han Bueschkens Global Young Chef 2013 competition in Hong Kong. The challenges and excitement paid off when he received the award as the ‘Best Outstanding Apprentice’ from the Food & Hotel Malaysia Competition and a Bronze medal from the Penang Battle of The Chef.

Denise Tsi, Bar Cicheti

Denise is a pasta enthusiast, be it making or eating it. Her experiences, which span over a decade, include honing her skills in several Italian restaurants and being inspired by the influence of Californian cuisine. In her free time, Denise still craves for fast-paced activity like squash and channels her creative side in the arts.

Remz Dominic A. Ocampo discovered his love for bartending during his college days in the Philippines. Brando Tanauan, a founder of the Organization of Bar Professionals, Philippines, played an influential role in Ocampo’s career towards the bar scene. Though he started off as a flair bartender, Ocampo soon realised the importance of mixology, weaving his technical know-how with product mastery.

TUGA is a project of passion. It all started in Taipei, when a dream of proudly bringing the best from Portugal was made true. TUGA is a celebration of Portugal – through its food, wine, music and art. It’s a journey of discovery: when someone walks into TUGA, they embark on a full immersion of Portugal. TUGA is an engaging space where guests can fall in love with Portugal and a place where they can come back to immerse themselves into Portuguese culture even if they don’t travel to Portugal.

Cuisine & Wine Asia Old World Wine List of the Year

The criteria for this award aims to distinguish and award 3 restaurants, ranked in order; Silver, Gold and Platinum, whose old world wine lists feature a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style.

La Terre is a hidden space of calm where both the discerning and curious can enjoy an intimate and exceptional wine and whisky experience paired with top-notch service. The brainchild of chief sommelier and co-founder Daisuke Kawai, the 1,000 sq. ft space features a counter with 14 seats fashioned out of a single slab of Japanese cedar, a private six-seater booth and an inviting entryway for guests to mingle. The wine and whisky list is extensive, boasting more than 1,000 gateway and high-end old-world wines from all over the world especially France and USA, as well as interesting varieties of whisky from Japan and Scotland. Such a selection can only be put together by an experienced master like Kawai, whose 25 years in the industry has earned him many awards.

Executive Pastry Chef Nicolas Vergnole has an impressive career of over 15 years working in some of the finest Michelin-starred restaurants in the world. He was inspired to hone his craft and begin specialising in Pastry during his time at Restaurant La Barbacane where he was mentored by Pastry Chef Regis Chanel.

Designed by American design firm Rockwell Group, KOMA features breathtaking design features that draw heavily on iconic Japanese architecture and places. Some of the key design elements include a 20 metre-long arched passageway that is inspired by the Fushimi Inari Shrine in Kyoto, and a majestic 2.5 metre-high Japanese bell that overlooks a traditional foot bridge and reflecting pool.

Beyond the humour and fanfare, Catalin embodies the true meaning of raising the standards of service in the F&B industry. The numerous Tripadvisor, Facebook, emails and Instagram posts speak volumes as a testament to his aptitude, and above all, his positivity and attitude. Those who have had the privilege to be served by him would appreciate his humour as much as his sense of style.

Designed with versatility in mind, Monti is the definition of trendy, yet laid-back, elegance. Rich jewel-toned, velvet furnishings and geometric hand-painted murals meld with polished copper bar tops and monochromatic marble structures, create a classic-meets-industrial contemporary Italian feel. With a mix of high bar seats, dinner tables and lounge settees, the space morphs to accommodate the night’s experience. It also makes the remarkable concept an ideal place to host private events and intimate weddings. Combining personalised service, modern interpretations of Italian food, inspired craft cocktails and an unparalleled experience, Monti is the one-stop go-to fine-dining destination for cosmopolites on Marina Bay.

Today, Anthony has created 17 different restaurant concepts and 2 catering arms in Singapore, Malaysia and Philippines. Creative Eateries now manages 4 restaurant divisions that include Western, Thai, Japanese and Chinese concepts that are spread over 44 outlets and an extensive catering arm. Known for its ability to create innovative new concepts, Creative Eateries is able to stay relevant to the ever changing consumer demand.

Yvette joined the F&B industry at 19 in a bistro called CM-PB and had the opportunity to grow and be part of the opening team of The Coast Settlement and Symmetry Café, learning both local cuisine and basic French techniques. Yvette started as a Chef De Partie in Burnt Ends (2015) and has risen to be a Senior Sous Chef today.

Ivan’s culinary career began 8 years ago in the kitchens of Halia and acclaimed restaurant Les Amis. His passion for F&B began at a young age where he started cooking Peranakan food with his mother and found that he loved cooking. Ivan’s skills were formalised when he received his diploma in culinary skills from Shatec. He has been with Burnt Ends for 3 years now and has mastered the grill, infusing the restaurant’s signature smoky flavour into inventive creations that are smoked, roasted and grilled to perfection under the mentorship of Chef Dave Pynt.

Alvin is a Certified Sommelier (CS), Court of Master Sommeliers (CMS). He is currently working as Sommelier with Mott 32, Marina Bay Sands Singapore. He was previously Sommelier in various outlets of The Lo & Behold Group and an Air Sommelier for 7 years with Singapore Airlines. He is a skilled wine professional with a good knowledge of the industry trends. He also specialises in wine education and facilitating training and was deeply involved in the wine program of current employment, The Lo & Behold Group. Alvin is currently the Vice-President of the Sommeliers’ Association Singapore.

Adjacent to Spago Dining Room is the casual Spago Bar and Lounge, which beckons with its laid back vibe for 200 guests. Little cabanas, plush cushions and low tables are set aside for small groups of diners to gather and socialise amid a centrepiece bar offering views of the famous infinity pool. Light bites are headlined by “Laksa” spring rolls, Japanese fried chicken “karaage”, as well as a Spago sushi selection.

Creating impressions as a leading boutique caterer in Singapore since 2002, Purple Sage remains true to our aspiration and lives our mission to continuously unfurl edible stories for any occasions, all

year round. With a team of passionate chefs and finest hospitality professionals,we create excitement by making

amazing food for events in Singapore, constantly innovating and ready to face new challenges.

Mezza9 (Grand Hyatt Singapore)- New World Wine List of the Year 2009, 2010 and 2014

Located on the mezzanine level of Grand Hyatt Singapore, the hotel’s award-winning restaurant

showcases nine unique dining concepts featuring six open kitchens (Chinese, Japanese, Sustainable

Seafood, Thai, Western and Pastry), the shop, martini bar and party room.

Hua Ting Restaurant (Orchard Hotel Singapore)- Asian Cuisine Restaurant of the Year 2003, 2005 and 2014.