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Special Guest Chefs


Gourmet Ambassador

MICHAEL GINOR Hudson Valley Foie Gras, New York, USA
Advisor of James Beard Foundation, USA
Hosted at Four Seasons Hotel Singapore

Michael Ginor is the president of America’s largest foie gras producer, Hudson Valley Foie Gras. He is also a noted chef, food writer and member of several prestigious culinary institutes. In addition to Hudson Valley Foie Gras, Ginor is also actively involved in many facets of the culinary world, including product development, creating of gourmet and charitable events, workshops, and demonstrations.


Iconic Chef

ALAIN PASSARD L'Arpège, France
Cuisine Style: French
Hosted at Grand Hyatt Singapore

A culinary protégé, Alain Passard was, at the age of 25, the youngest to obtain two Michelin stars in 1980 at Le Duc d’Enghien at the Casino of Enghien. Fifteen years later, Alain Passard opened the internationally renowned L’Arpege where he went on to earn his third Michelin stars in March 1996. With more than 30 years of culinary experience under his belt, Passard continues to push the boundaries of the culinary arts. His respect for fresh produce led him on a journey of understanding and appreciation that revolves around interpreting flavours, preserving colours, aroma and purity of the produce itself. Passard enjoys cooking out of the norm and is currently focussing on vegetables.


Special Guests Chefs

Cuisine Style: Classic French bistro/brasserie
Hosted at Grand Hyatt Singapore

Anthony Bourdain is the executive chef at brasserie Les Halles in New York where he resides with his wife Nancy. Bourdain was trained at the Culinary Institute of America in Hyde Park which ignited his passion for working in professional kitchens. In late 2000, Bourdain travelled around the world in search of a culinary adventure. This resulted in the TV series, A Cook's Tour. He has also written several bestselling books such as Kitchen Confidential and the much anticipated Les Halles Cookbook published in 2004.


DIDIER CHANTEFORT Le Cordon Bleu Paris, France
Cuisine Style: French
Hosted at The Dining Room, Sheraton Towers Singapore

Born in Issoudun in central France, Chef Didier Chantefort began his career in cuisine at an early age. He studied in Jeune, in his native region, where he obtained the Certificat d’Aptitude Professionelle in Cuisine and the Brevet d’Etudes Professionelles. After receiving his diploma, Chantefort continued his training in well known restaurants, such as the one-Michelin-starred restaurant in Dijon, The Royal Malesherbes, La Peniche de L’Ile de France, the Bristol Hotel, and the Lancaster Hotel. He later became chef at the restaurant Le Crique, in Charenton, a Paris suburb, but was soon recruited as chef de cuisine by the Prince Hotel in Tokyo, Japan of the restaurant Beaux Séjours, where he later became director. In the year 2000 he returned to France to become the executive teaching chef of the Paris school.

More information:
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MOF, Best French Craftman for Cooking
Demonstrator and Ambassador for Cacao Barry

French born Jerome Dubois has received numerous culinary awards such as the International AUGUSTE ESCOFFIER Contest (1995) and the TOQUES D'OR that is awarded by the Académie Nationale de cuisine (1994). Jerome currently employs his culinary expertise to demonstrate the uses of various ingredients produced and developed by Cacao Barry.



NICOLAS BERNARDÉ Le Cordon Bleu Paris, France
Cuisine Style: French, Pâstisserie
Hosted at The Dining Room, Sheraton Towers Singapore

He began his culinary journey in 1982 at the School of Jean Ferrandi, where he was ranked first in pastry training and named Best Apprentice in France. He continued to hone his skills at the well known Parisian Pastry shop Dalloyau and at the four-Michelin-starred Hotellerie du Prieure. In 2000, he joined the French Ministry of Foreign Affairs where he was responsible for the organisation of the receptions and cocktails for office state events. He became head pastry chef at Le Cordon Bleu in October 2001. In February 2004, he won France's most coveted award of ‘best pastry-confectionery chef.’



President Emeritus – The Culinary Institute of America, USA
President - World Association of Cooks Societies

An inspirational figure has led the United States Culinary Olympic Team to three consecutive world championships in Internationale Kochkunst Ausstellung (IKA) Culinary Olympics. He has also been the recipient of many awards including the James Beard Lifetime Achievement Award. He is presently the president of the World Association of Cooks’ Societies (WACS), a global organisation of more than two million members, representing over 70 countries.



National President – American Culinary Federation, USA
Vice President - World Association of Cooks Societies

Presently the president of the American Culinary Federation, Leonard has been an influential force in raising the cooking standards in America. As team manager and captain, he has also guided the ACF Culinary Team USA to championships at international culinary competitions.


- represents Michelin-star rating


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