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Food and Travel (Singapore) - - Contributors -

breads

Franck Heuzé, Master Baker PAUL Sin­ga­pore

chi­nese cui­sine

Daniel Koh, Culi­nary Ad­vi­sor Chef Daniel’s Kitchen

french cui­sine

Clau­dio San­dri, Ex­ec­u­tive Chef Spathe

fresh and or­ganic pro­duce

Joe Tan, Man­ag­ing Di­rec­tor Four Sea­sons Or­ganic Mar­ket/ Four Sea­sons Gourmet Mar­ket

home cook­ing and trou­ble shoot­ing

Ce­leste Chew, Chef-In­struc­tor Chef’s in Class

in­dian cui­sine

Milind So­vani, Di­rec­tor/Chef ‘Hos­pi­tal­ity In­no­va­tions’ Sin­ga­pore and Gold Leaf Ban­quets In­dia

ital­ian cui­sine

Michele Pa­vanello, Head Chef OTTO Ris­torante

ja­panese cui­sine

Moon Kyung Soo, Ex­ec­u­tive Chef Mikuni, Fair­mont Sin­ga­pore

meats

An­dre Hu­ber, Ex­ec­u­tive Di­rec­tor Hu­ber’s Butch­ery

pas­try and desserts

Vin­cent Bour­din, Re­gional Pas­try Con­sul­tant Val­rhona

seafood

Chris­tian Chramer, Re­gional Di­rec­tor South East Asia Nor­we­gian Seafood Coun­cil

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