THE CHEFS OF MA­RINA BAY SANDS

Get closer to the celebrity chefs that add their culi­nary pas­sion to this mega ho­tel com­plex.

Signature Travel & Lifestyle - - Contents -

David My­ers

David started out study­ing in­ter­na­tional busi­ness be­fore he turned his pas­sion into a ca­reer. Af­ter knock­ing on the late Char­lie Trot­ter’s door in Chicago and work­ing un­der the Amer­i­can mae­stro, he opened his first restau­rant at the age of 27: the Miche­lin-starred Sona in Los An­ge­les. Cre­at­ing food in­spired by his world trav­els, he has gone on to open ac­claimed restau­rants in both LA and Las Ve­gas, later mak­ing the move to Tokyo to open David My­ers Café and the ex­quis­ite patis­serie, Sola. His lat­est culi­nary adventure, Adrift, sees him join the heavy­weights pop­u­lat­ing Ma­rina Bay Sands, in­tro­duc­ing a restau­rant con­cept that blends the best of Cal­i­for­nia and Asia, show­cas­ing unique cock­tails along­side small-plate dishes.

Nancy Sil­ver­ton

Like her restau­rants and worl­drenowned bak­ery, Nancy is a Los An­ge­les in­sti­tu­tion, hon­oured by the James Beard Foun­da­tion as ‘Out­stand­ing Chef’ in 2014. Along with her part­ners, Mario Batali and Joe Bas­tianich, she is co-owner of Pizze­ria and Os­te­ria Mozza in Los An­ge­les, New­port Beach and Sin­ga­pore and a pro­lific cook­book au­thor, in­clud­ing ‘The Mozza Cook­book’ re­leased in 2011. Os­te­ria Mozza in Ma­rina Bay Sands adds a uniquely Ital­ian feel to the Sin­ga­porean buzz that fills the air, of­fer­ing a free­stand­ing moz­zarella bar, rich pas­tas with clas­sic sauces and tra­di­tional mains of sump­tu­ous cuts of meat, all freshly taken from the wood­burn­ing grill.

Joshua Brown

As Wolf­gang Puck’s right-hand man at CUT in Sin­ga­pore, Ex­ec­u­tive Chef Joshua Brown is sur­pris­ingly unas­sum­ing. When asked if food had al­ways been his ca­reer of choice, his sim­ple re­sponse was that he had ex­pected to pump con­crete for a life­time; he had never even re­alised pre­par­ing ex­quis­ite meals could pos­si­bly be a job. But a job it most cer­tainly is, and Joshua has been along­side Puck for over 10 years, start­ing as a line cook at Spago. At CUT by Wolf­gang Puck in Ma­rina Bay Sands, he de­vel­oped the menu with Puck and Lee Hefter, Man­ag­ing Part­ner and Ex­ec­u­tive Cor­po­rate Chef of the Wolf­gang Puck Fine Din­ing Group, cre­at­ing a mod­ern steak­house with the finest cuts from Aus­tralia, the US and Ja­pan.

Tet­suya Wakuda

Aus­tralia’s favourite Ja­panese chef needs no in­tro­duc­tion. Since his epony­mous restau­rant opened on Kent Street in 1989, Syd­neysiders have em­braced his unique fu­sion of Ja­panese flavours and French tech­niques. They are not the only ones; Waku Ghin in Ma­rina Bay Sands is his first ven­ture be­yond Aus­tralia. Its name comes from two Ja­panese words – waku, to arise or spill forth, and ghin, sil­ver – and in it you get a sense of the gas­tro­nomic the­atre to be found in each of its four pri­vate din­ing rooms. In 2014, Waku Ghin was ranked sev­enth in San Pel­le­grino’s Asia’s 50 Best Restau­rants and num­ber 50 on the World’s list. Tet­suya is also recog­nised as one of Ja­pan’s Masters of Cui­sine, the first in­ter­na­tion­ally based chef to re­ceive such a rare hon­our.

David Thomp­son

Af­ter chang­ing the way Aus­tralians ate Thai food, bring­ing au­then­tic flavours and in­gre­di­ents to the masses at Dar­ley Street Thai and Sailors Thai in Syd­ney, David brought his phi­los­o­phy to the world with the open­ing of Nahm in Lon­don. Within six months, it was the first Thai restau­rant to ever se­cure a Miche­lin star, driven by a com­mit­ment to pro­duce, his­tory and the spirit of Thai cui­sine. This metic­u­lous­ness is now the hall­mark of Nahm in Bangkok, rated No.1 on San Pel­le­grino’s Asia’s 50 Best Restau­rants in 2014 and No.13 on the world­wide list. As a ded­i­cated lover of Thai street food, how­ever, David’s lat­est restau­rant – Long Chim – is all about ac­ces­si­ble gourmet delight in a ca­sual en­vi­ron­ment. Ex­pect all the clas­sic in­gre­di­ents in abun­dance.

Justin Quek

As a Sin­ga­porean na­tive, Justin has been in­stru­men­tal in bring­ing this vi­brant cui­sine to the at­ten­tion of food­ies the world over through his mod­ern Franco-Asian style. Af­ter a train­ing stud­ded with the great kitchens of France, in­clud­ing Hô­tel de Cril­lon in Paris, and be­ing the first Sin­ga­porean to be hon­oured as per­sonal chef to the French Em­bassy, Justin went on to found restau­rants in Shang­hai, Tai­wan and Hong Kong, in­clud­ing Justin’s Sig­na­tures, of­ten con­sid­ered Taipei’s best French restau­rant. In 2010, Ma­rina Bay Sands lured him back to his home­land where he es­tab­lished Sky on 57, an all-day restau­rant with some of the finest views in Sin­ga­pore and an ex­quis­ite blend of South-East Asian in­gre­di­ents with the fi­nesse of mod­ern French tech­nique.

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