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Alan Wong


Bründlmayer & Feiler-Artinger

My Humble House combines art and cuisine to produce beautiful 'gastronomical' works. The restaurant is aptly located in Singapore newest icon at the Esplanade Mall.
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.
Ken Poon
Ken Poon is no stranger to working with World Gourmet Summit chefs, having assisted Masterchef Bryan Nagao of Mao Asian Bistro & Sushi Lounge, USA, when he was guest chef at My Humble House during World Gourmet Summit 2004. Having started out with a hotel background, Poon moved on to open the previous Club Asiana (renamed Jing Restaurant and Bar), then moved on to become executive chef of My Humble House. In 2004, he took on the additional responsibility of becoming executive chef of the more casual, but equally fine establishment, Space @ My Humble House.

Singapore's first New York-style Italian trattoria is situated right by the historic Singapore River. Pontini sets the trend with a reflection of modern lifestyle, where guests enjoy authentic Italian cuisine in great ambience.
Michele Pavanello
Michele Pavanello, having worked his way through the ranks, has had several years of extensive experience. The 33-year-old Italian secured a job as a commis cook in a restaurant Antica Locanda Montin in Venice at the tender age of 15, where he spent his next five years learning the ropes. Pavanello then moved to Trieste, where he worked as chef de partie in a popular restaurant, which subsequently opened up an opportunity for him to work on board the luxurious cruise liner, MV Royal Princess. Armed with a vision of expanding his culinary influence, Pavanello ventured into England as well as to South Africa, where he worked in one of the finest and most extraordinary hotels in the world - The Palace of the Lost City.

Naren Thimmaiah

In its sleek tribal art setting, experience truly refined food from the diverse regions of India. The menu remains true to classic Indian recipes, but also reflects the food trends in India today.
Gopal Singh Bisht
Born into a family of restaurateurs, it was only natural that Gopal Singh Bisht would develop a passion for Indian food and cooking. Bisht underwent three years of chef training under the prestigious Oberoi group of hotels and upon graduation opened his first restaurant in Israel. Since then he has worked in various reputable establishments and groups such as Holiday Inn and Oberoi and the American Club. Bisht is currently executive chef of Mirchi - A Taste of India in Singapore.


Zambuca Italian Restaurant & Bar, nestled on the third level of the Pan Pacific Hotel, is an establishment of dining and wining delights. With more than 8,000 bottles of wine to complement the ‘avant garde’ menu of Executive Chef Dennis Sim and Culinary Director Angelo Sanelli, Zambuca is destined to be one of  Singapore’s most celebrated restaurants.
Angelo Sanelli
A native of Melbourne, Australia, the enigmatic Angelo Sanelli began his working life as a craftsman, painter and decorator but kept his natural passion for cooking alive by entertaining clients and friends at home. He then started a small family-run catering business which did very well, which led to Sanelli being talent-spotted by the management of Jolsen’s, a famous Melbourne eatery, of which he later became a partner. His culinary career has been heading upward ever since – he won the prestigious ‘Bent Fork Award’ for two consecutive years while heading the kitchens at Quintino, and then went on to co-found La Marina’s restaurant in Port Douglas. An unquenchable thirst for new knowledge and adventure led him to Singapore shores nine years ago where he established the Latin American / Mediterranean restaurant Escobar, before collaborating with Michael Hadley on the award-winning phenomenon that is Michelangelo’s Italian restaurant, and its sister establishments Original Sin and Sistina Trattoria. Their latest venture is Zambuca Italian Restaurant & Bar, which opened in late 2003.
Dennis Sim
In August 2004, Dennis Sim became the executive chef at Zambuca Italian Restaurant & Bar. At Zambuca’s, he excels in handling meat, game and fish with many of his personal recipes becoming patron favourites overnight. He has worked at Michelangelo’s restaurant for three years where he worked with Chef Angelo Sanelli, of the Michelangelo’s Restaurant Group. He later moved on to Original Sin where he was given the opportunity to express his creative side and develop his culinary skills further. At the young age of 26, he has become of the industry’s most up-and-coming chef.


Ramón Freixa

Cims de Porrera, Spain

Dolce Vita, or 'the good life', is a bright and cheery counterpoint to The Oriental Singapore's stylish lobby area of black marble and dark wood. Taking a cue from its sunny position with an unobstructed view of the pool, the food is appropriately influenced by the uncomplicated flavours and creative cooking of the Mediterranean.
Jörg Behrend
Jörg Behrend joins The Oriental Singapore as an executive chef, having previously worked at The Ritz-Carlton, Berlin where under his stewardship, he led Boulangerie to be voted one of 500 best bakeries in Germany and Desbrosses brasserie which was voted Best French Restaurant in Berlin in 2004. Behrend's career spans the continents, having worked in kitchens across USA, Europe and Asia. He brings to The Oriental Singapore, which was voted one of The Greatest Hotels in the World 2004 by Travel + Leisure USA, a wealth of experience and aims to bring it to greater heights.



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