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ALAN WONG Alan Wong’s Restaurant, USA
Cuisine Style: Pacific Rim
Hosted at My Humble House, Tung Lok Group of Restaurants
Paired with the wines of Bründlmayer & Feiler-Artinger, Austria

Known for his unique creative flair, Alan Wong has made a name for himself internationally with his marriage of different ethnic cooking styles with Hawaiian produce. The James Beard Award winner for Best Chef - Northwest 1996, Wong was a founding member of the Hawaii Regional Cuisine Chefs and was named as one of 13 rising star chefs in America by the Robert Mondavi Winery for culinary excellence. Last year, he was recognised by Bon Appetit magazine as the “Master of Hawaii Regional Cuisine.” His long list of accolades also extends to his slew of restaurants that he has opened. In 2002, Alan Wong’s Restaurant was inducted in the Nation’s Restaurant News’ Hall of Fame and his restaurants continue to receive top ratings in Zagat, Gault Millau and Wine Spectator.



joseph vargetto Crown Limited, Australia
Cuisine Style: Italian
Hosted at Zambuca Italian Restaurant & Bar

Paired with the wines of Penfolds, Australia

Joseph Vargetto began his culinary journey as a chef apprentice in Melbourne but it was in Italy, with legendary Gualtiero Marchesi at his three-Michelin starred Laberata restaurant where he learned his craft. He returned to Melbourne to head The Venetian’s Kitchens for two years before moving to Number 8 restaurant and wine bar in December 2002 where he was soon promoted to executive sous chef of Crown restaurants, responsible for the kitchen team of 15 outlets. Chef Vargetto has won many awards including Australia’s Best Risotto Cook 2000 and in 2001, he was the Australian candidate for the prestigious Bocuse d’Or competition in Lyon, France.



NAREN THIMMAIAH Karavalli, India
Cuisine Style: North Indian, Coastal
Hosted at Mirchi – Taste of India

Naren Thimmaiah B U hails from Bangalore’s famous Karavalli restaurant. Chef Thimmaiah joined the Taj group as a chef trainee in 1991 and is today also the executive chef of the Taj Gateway Hotel, Bangalore. He has been featured on television programmes such as Good Morning India as well as promoting Karavalli cuisine on the CNBC TV and ETV food show series. Features on him have been carried in the print media as well, which include Upper Crust, Savvy Cookbook, Gentleman, Femina, Outlook and Financial Express Traveler. Karavalli has also been a recipient of many awards, the latest accolade being The Times Food Guide Award for being the best seafood restaurant in Bangalore. Thimmaiah has been instrumental in developing Karavalli as one of the finest coastal cuisine restaurant in India.



Cuisine Style: Italian
Hosted at Pontini, Grand Copthorne Waterfront Hotel Singapore
Paired with the wines of Marchesi de Frescobaldi, Italy

Chef Niederkofler is the owner and executive chef of one-Michelin-starred St Hubertus restaurant located in the Hotel and Spa Rosa Alpina. He has worked all over the world, spending time in the kitchens in Switzerland, USA, Germany and Austria. Never content with a regular menu, he often travels to New York, when Rosa Alpina closes for the season, to find new inspirations to refresh his line-up of dishes in the restaurant.



RAMÓN FREIXA El Raco dén Freixa, Spain
Cuisine Style: Spanish
Hosted at Dolce Vita, The Oriental Singapore

Paired with the wines of Cims de Porrera, Spain

Having learnt the secrets of the most innovative cuisine from "La Cuisine des Anges" in the late 1980's, Ramón Freixa has come a long way. From La Truffe Noire to Comme Chez soi and to finally taking over his father at the one-Michelin-starred El Raco d'en Freixa, he has been a culinary force to be reckoned with. A regular figure in the media, Freixa also released a recipe book "pa, l'oli I vi" in 1998. Among the accolades heaped onto him are "Best Cook and Best Restaurant of Spain" in 2001, "Best Cheese Offer" in 2002 and "Best Desserts" in 2003. In addition to managing El Raco d'en Freixa, he is also in charge of Messana restaurant in Marbella and "ERREEFE" in Madrid.

View Chef's Presentation


- represents Michelin-star


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