You may have seen them on television. Perhaps you’ve read about their masterful culinary creations. Prepare to savour epicurean splendour unlike any other as 10 of the world’s most famous celebrity chefs bring their gastronomic expertise to Singapore.
Despite being raised in France and trained by renowned French chefs, Daniel Boulud made his name as a culinary master in the New York dining scene instead. From chef to chef-restaurateur, Daniel is renowned for adding his signature touch of contemporary and seasonally inspired French cuisine to the restaurants bearing his name. And it will be no different with the opening of DB Bistro Moderne, his latest venture at Marina Bay Sands, Singapore.
As one of the legendary pioneers of “Nouvelle Cusine”, Guy Savoy is renowned for sparing no expenses to stir the human senses with his culinary creations. The revered chef expresses his pursuit of gastronomic perfection through his passion, keen selection of the finest ingredients and exquisite presentation. Today, he looks forward to creating exceptional dining experiences for patrons of his newly opened Guy Savoy restaurant at Marina Bay Sands, Singapore.
Bestowed the prestigious title of the ‘Chef of the Century’ by the Gault Millau guide, Joël Robuchon picked up 26 Michelin stars with restaurants he set up all over the world. Add to that, he also mentored distinguished chefs such as Gordon Ramsay and Michael Caines. The revered chef made his debut in Singapore by opening three eateries at Resorts World Sentosa – Joël Robuchon Fine Dining, L’Atelier de Joel Robuchon and The Pastry Shop and Lounge.
Before Justin Quek was billed as one of Singapore’s most distinguished culinary exports, he started out as a kitchen apprentice in France. Life there was hard, but the gruelling training paid off. The illustrious chef went on to set up innovative French eateries around the world such as Justin’s Signatures in Taipei and the luxurious Le Platane Restaurant in Shanghai. In 2010, Justin marked his homecoming with Sky on 57, a new venture that sits majestically on the Marina Bay Sands SkyPark.
Lack of interest was the reason Mario Batali pulled out from culinary training at Le Cordon Bleu in London. Yet today, he is the creative force behind one of America’s most successful restaurant empire. Author of eight cookbooks as well as host of Iron Chef America, Mario has his sights set on Asia. His popular LA-based Italian restaurants – Pizzeria and Osteria Mozza will be launched at the Marina Bay Sands, Singapore.
Creating culinary masterpieces is Scott Webster’s way of promoting the freshness of Australian produce. His keen understanding of Australian ingredients adds a touch of uniqueness to his signature dishes. Matched only by his extensive experience heading kitchens in prestigious restaurants and hotels around the world. The opening of Scott’s new restaurant, OSIA at Resorts World Sentosa, has been fondly described as a re-birth of his famous London outlet of the same name.
Regarded as one of the ‘Ten Chefs of the Millennium’ by Food & Wine magazine, Susur Lee rose to fame with his eclectic style of Asian-French fusion cuisine. During the late nineties, Susur took the gourmet scene in Singapore by storm as the Executive Culinary Consultant for the TungLok Group in Singapore. And he is set to do so again with his new restaurant Chinois by Susur Lee at Resorts World™ Sentosa's Hotel Michael™, a joint venture with the TungLok Group.
When Tetsuya Wakuda travelled to Sydney at the age of 22, he brought along with him an undying love for food. It was this passion that motivated him to hone his flair as a chef. And it was this culinary flair that inspired the establishment of one of the world’s most celebrated restaurants, Tetsuya’s. His new restaurant at Marina Bay Sands, Waku Ghin, will be the only outpost to the Sydney restaurant that is famous for requiring reservations months in advance.
A legendary name in the world of fine dining, Wolfgang Puck redefined the culinary industry time and again with his innovative style of cooking. Wolfgang honed his skills in some of France’s most notable restaurants before striking out on his own to establish his very first restaurant, Spago, in California. To date, he has opened over 20 fine dining restaurants and will be bringing CUT, one of America’s top steakhouses, to Singapore – at Marina Bay Sands.
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