THE CHEFS OF MARINA BAY SANDS
Get closer to the celebrity chefs that add their culinary passion to this mega hotel complex.
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.
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.
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.
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.
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.
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.