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Bobby Lo

Located on the third level of The Regent Singapore, Summer Palace is a treasure trove of authentic Cantonese delicacies. The 170-seat restaurant is home to a formidable team of gourmet chefs from Hong Kong who has created culinary delights to pamper the most discerning palates.
Joseph Oldham
The executive chef of The Regent Singapore, Joseph Oldham boasts over two decades of industry experience, which saw him active behind the stoves of numerous Four Seasons Hotel & Resorts. From 1993 to 1997, Oldham was sous-chef at Four Seasons Resort Maui and Four Seasons Resort Aviara. Prior to his current posting at The Regent Singapore, Oldham took on an executive chef position at the Four Seasons Resort Nevis, West Indies (the only AAA Five Diamond Resort in the Caribbean). In his present position, Oldham spearheads the entire culinary operation, including Capers restaurant and Summer Palace. He also oversees banquet, in-room dining and off-site catering services.
Goh Wooi Cheat
As the Chinese executive chef of The Regent Singapore, Goh Wooi Cheat has accumulated more than 15 years of industry experience that includes many top-notch restaurants in Singapore. Presently he is spearheading the entire culinary operations at the famed Summer Palace Cantonese restaurant at the hotel. Driven by his passion for great food and fascination by the different cuisines that one can create, Goh enjoys experimenting with spices and different ingredients to create unique dishes.

Housed in the historical Raffles Hotel, Raffles Grill has an aura of timeless elegance. The formal dining restaurant serves a blend of classical and contemporary French cuisine, and has been described as having the “finest fare in the East."
Kristoffer Luczak
Hailing from The Peninsula Bangkok, winner of Travel & Leisure’s “Best Food in Asia 2004”, Kristoffer Luczak joins the Raffles Hotel team with 20 years of culinary experience garnered from celebrated kitchens around Europe, America, Middle East, Australia and most recently, Asia. Coupled with skills and senses sharpened by his extensive cooking and travel experiences, Chef Luczak artfully hones his classical techniques and occasionally peppers it with modern influences.



Ryuichi Yoshii

Helmed by Executive Chef Thomas Chai and award-winning Director of Kitchens Sam Leong - the latter being a three-time winner of the World Gourmet Summit's Awards of Excellence Heinz Asian Ethnic Chef award, Jade offers the finest Cantonese creations. Besides hosting numerous dignitaries such as former US President Bill Clinton and Senior Minister Goh Chok Tong, the restaurant has also been awarded with two prestigious accolades - Best Chinese Cuisine Restaurant and Restaurant of the Year - at the Hospitality Asia Platinum Awards (HAPA) in October last year.
Sam Leong
Possessing not just a skillful grasp of classic Chinese cooking, Sam Leong is also gifted with an instinctive feel for innovation that serves to enhance the already impeccable quality of his food. Leong has made a name with his brand of Chinese cuisine and has appeared in promotions in the United States with Wolfgang Puck. He was also invited as guest chef at the famed James Beard Foundation Dinner in 2000. Prior to joining Tung Lok Group, Leong was part of the opening team responsible for the overall Chinese food operations at Four Seasons Singapore.
Thomas Chai
The young and dynamic force behind the artistic Jade, Thomas Chai brings with him a firm culinary foundation and a passion for creativity. He is instrumental in introducing new and vibrant dishes to the menu, constantly thrilling guests with his masterpieces. Chai has a wealth of experience, having worked in establishments such as the Four Seasons and Hyatt. He has also represented Singapore in many international gourmet events such as the Master of Australian Food & Wine 2002 in Melbourne, the 4th World Championship of Chinese Cuisine 2002 in Malaysia, the St Moritz Gourmet Festival in Switzerland and the Five Star Sensation in Cleveland, Ohio.

Cascading waterfalls, rockpools and lush greenery that surrounds The Dining Room provides an unforgettable setting to satisfy your senses. Known for its timeless style and grace, the award-winning Sheraton Towers Singapore, voted by Code Nast Traveler Gold List and Travel & Leisure magazine as one of the top hotels in the world, sets the standard when it comes to quality and service.
Daniel Koh
Daniel Koh is no stranger to the local food and beverage scene. With 32 years of culinary experience garnered from well-known hotels and restaurants in Singapore, Koh’s commitment to perfection has seen him win many prestigious awards in Food&Hotel Asia and Gourmet Hunt 2002. Prior to joining Sheraton Towers Singapore, Koh was the director of kitchens with the Imperium Chinese Dining. He was also part of the opening team for several exclusive restaurants and hotels in Adelaide and Melbourne, Australia. Koh’s working philosophy of enhancing the finished product through continual and relentless experimentation, spurs Sheraton’s culinary standards to scale greater heights.

Bent Stiansen

Gourmet Ambassador:

Michael Ginor


Château Montelena, USA

Specialising in Modern European cuisine, One-Ninety is warm, casual and yet has an air of sophistication. The warm wooden floors, an open display kitchen, communal dining and unique decor set the stage for a lively and interactive dining experience. For health-conscious individuals, the chef's creations also feature gourmet dishes lower in calories, cholesterol, sodium and fat, as well as tasty vegetarian dishes.

Frank Ruidavet
Frank Ruidavet honed his skills in New York in 1983 at some of the best restaurants in the city, like the Ritz-Carlton Hotel’s Raoul’s, Top of the Park, The Ambassador Grill and Restaurant Bertrand. He later went on to work for Jean-Georges Vongerichten as executive sous chef at the Lafayette Restaurant, Drake Swissotel, which was the first hotel restaurant to receive a four-star rating from The New York Times. The chef who is moved by the colours, textures and smells of Asian cuisine, returned to Asia to a position at The Regent, Kuala Lumpur, and then to Four Seasons in Bali, the Maldives, and finally to the cosmopolitan city of Singapore, where he now heads the culinary team.

A unique destination that offers nine different dining experiences in a single venue, mezza9 offers a multitude of culinary delights capable of satisfying diverse palates all at one time!
Brian Cleere
Bask in Michelin stardom at the Grand Hyatt Singapore with Executive Chef Brian Cleere. Having graduated from the Dublin College of Catering, Brian Cleere started his craft at the award-winning Park Hotel Kenmare, an exclusive Relais and Châteaux in the southwest of Ireland, where he received strict grounding and observed the high standards of culinary skills. Later he went on to work with Hilton International in Perth, as well as working with some of Australia’s highly acclaimed restaurants like Mietta’s. Chef Cleere was awarded the Executive Chef of the Year in the World Gourmet Summit Awards of Excellence 2004.





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