The World Gourmet Summit 2014 will feature an array of amazing Singapore-based Hosting Chefs who will host events with visiting Masterchefs. These Hosting Chefs are ambassadors to our local culinary scene and a force to be reckoned.



Simone Cerea

Regent Singapore, A Four Seasons Hotel, is pleased to welcome Executive Chef Simone Cerea. Born and raised in Bergamo, one of northern Italy’s most scenic cities, Cerea now heads all culinary operations at the Hotel – Italian restaurant Basilico, Cantonese restaurant Summer Palace, Tea Lounge, The Bar, Dolcetto by Basilico, In-Room Dining, as well as banquets.

Fascinated by flavours and inspired by ingredients at their peak, Cerea’s journey to culinary success began at a chance meeting with a cruise ship chef who sparked a passion for cooking that is still evident 30 years on.

Cerea’s culinary point of view is as simple and straightforward as his love for good ingredients. “We need to respect the ingredients we work with,” says the Four Seasons veteran who made his culinary mark in the chain’s properties worldwide such as Four Seasons Budapest Gresham Palace, Four Seasons The Biltmore Santa Barbara and Four Seasons Hotel Milano. “When I cook, I keep it simple and fresh. I don’t believe in over-doing a dish.”

It is a mantra Cerea adopted under the mentorship of esteemed Italian chefs such as Sergio Mei, Executive Chef of Four Seasons Hotel Milano and famed restaurateur Angelo Paracucchi from whom he learned the importance of individual ingredients. “He'd go out of the way to ensure he gets the freshest and best ingredients for a dish, whether it's heading to the market himself or making his own aged balsamic vinegar,” says Cerea.

Among Cerea’s signature creations is a slow-cooked and tender braised duck leg served on a bed of creamy risotto and porcini, which not only earned him accolades during his stint at Regent Hotel Kuala Lumpur but aptly exemplifies his food philosophy.

Cerea’s dedication to his craft is best seen in his exacting “back-to-basics” standards when creating pasta. “Each pasta has its unique recipe,” he explains. “You have to have the right flour, the right eggs and the right humidity. If you get the balance right, you wouldn’t have to use additional flour when working on it.”

With over three decades of experience, the chef with effortless Italian charm says his greatest satisfaction still comes from an empty plate and a satisfied smile from a diner. Outside the kitchen, Cerea enjoys exploring the different cultures and cuisines that Singapore and the region has to offer and observing other chefs at work.  Cerea says, “Singapore is among Asia’s leading culinary capitals of Asia. It’s an exciting time to be here.”


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