Welcome to the Young Chef Young Waiter and Young Mixologist Singapore competition. The aim of this competition is to promote hospitality as a career of choice, a profession, and a vocation. The competition is open to all young professional chefs, waiters, and mixologists from any background under the age of 28. This is your chance to showcase your skills, creativity, and passion on a grand stage.
In 2024, the Young Chef Young Waiter Singapore competition took place at the iconic Pullman Hill Street Hotel n 6th October 2024. The winning Chef , Waiter, and Mixologist team from Singapore will join at the World Finals where they will compete against 11 other countries. The World Champions will win a share of the grand cash prize of $15,000 US Dollars.
In 2023, Singapore was crowned World Young Chef Young Waiter Champaign 2023. Congratulations to Chef Ian Tan, Waiter Belle Torres and Mixologist Zana Mohlmann for Singapore’s success. Will Singapore be crowned World Champion again in 2024?
Chefs, Waiters, and Mixologists will battle it out for the title of YYY Singapore Winners 2024.
The winning Chef, Waiter, and Mixologist trio from each country will join for the World YYY Final competition, scheduled for Friday 22nd – Sunday 24th November 2024.
Young Chef Young Waiter and Young Mixologist Singapore Competition:
CLICK HERE TO ENTER YYY SINGAPORE 2024 – NOW CLOSED
HOW DO YOU COMPETE IN SINGAPORE
The aim of World Young Chef Young Waiter and Young Mixologist is simple: to uncover the very best young talent in our industry and help equip them with relevant skills, current knowledge and the network needed to succeed in the world of hospitality. Devised by respected professionals, the competition has a fresh modern approach that focuses on tasks and criteria that are challenging, educational and fun. The judging panel consists of Singapore's most awarded and elite culinary professionals. They will evaluate and encourage you to achieve your best.
The shortlisted chef, waiter and mixologist applicants will be paired together and given the opportunity to compete within an encouraging environment. The chef contestants will create a 3-course meal for four VIP guests and a chef judge. The waiters will showcase their service skills and understanding of the food created by their chef in front of a panel of waiter judges. The Mixologist finalist will be creating cocktails for a panel of judges and the VIP Guests. Each contestant will have the opportunity to receive mentoring.
AMBASSADOR
Paul Foster is a local Singaporean of mixed British/Chinese heritage and is an entertainment industry veteran of 20yrs as a host, actor and model.
Representing himself around the South East Asian region, Paul has covered acting for film and TV, ventured into travel, sports and info-tainment hosting and has emceed live events for product/store launches, Gala Dinners, press conferences and other various media events.
Aside from his career on stage and screen, he is passionate about sustainability for both the planet and people. Finding this balance in both life and career is so important, and Paul hopes his efforts in doing so can create more awareness and inspire others to do the same.
Chef-Owner at Burnt Ends Hospitality Group
Born in Perth, Western Australia, Pynt studied commercial cooking at the TAFE West Coast Institute of Training before travelling the world to learn from some of the planet's best cooks.
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In his career, Pynt has worked with culinary heavyweights including Rene Redzepi (Noma, Denmark; a three-time San Pellegrino World's Best Restaurant winner), Victor Arguinzoniz (Asador Etxebarri, Spain), Nuno Mendes (Viajante and The Loft Project London) and Fergus Henderson (St John and St John Bread and Wine London).
Pynt was the winner of the Asia's 50 Best Restaurants Chef's Choice Award 2017, a peer-voted accolated voted by all the chefs on the influential list.
Chef Partner at Araya
Born into the world of culinary arts, Fernanda immersed herself in the scents and flavours of gastronomy at her family’s restaurant in Chile that her parents ran for 32 years. Surrounded by the magnetic buzz of restaurant operations, she discovered that her love for sweets extended to her culinary self expression as well.
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Even before getting her degree at the Universidad Tecnológica de Chile INACAP in the port city of Valparaíso, she had staged at Pasta e Vino, an Italian restaurant in town awarded 7 Forks (the highest culinary accolade in Chile) then took on the role of Pastry Chef at Vineyard Indómita (also awarded 7 forks) in Casablanca. Upon graduation in 2011, she returned to Vineyard Indómita as Sous Chef.
In 2014, she delved even deeper into her love for sweet confections and pastries at Alegre Restaurant. The 7 Forks-awarded establishment, situated at Palacio Astoreca Hotel, was voted best restaurant in Chile 2013 to 2014, and allowed her access to a wider range of native ingredients giving her the opportunity to dabble in R&D. It was here that she familiarised herself with produce such as cochayuyo (giant kelp), Maqui berries, Chilean papayas, and Patagonia chestnut.
A year later, she moved to Shanghai to join Napa Wine Bar & Kitchen. As Executive Pastry Chef, she oversaw desserts and pastries through the menu’s seasonality as well as creating in bulk for catering and events.
Inspired by her peers in Shanghai’s booming fine dining scene, Fernanda was adamant on elevating her own skillset. She enrolled at the Chocolate Academy in Tokyo, under the tutelage of Chef Daisuke Yamanouchi. And three years later in 2016, she joined a French Bread Course in T Dessert School at Monsieur Morel MOF.
In 2020, she returned to the NAPA Restaurant Group to join Cellar to Table in Shanghai. A Michelin-Selected Mediterranean restaurant with a strong hispanic influence, she lent her expertise of chocolate making and refined desserts in her role as Executive Pastry Chef.
While at Cellar To Table, she participated in the San Pellegrino Young Chef Awards in 2018. Stunning the judges with her creation — a dish named Shanghai Memories comprising duck breast with five spice, shaoxing wine and fresh morel — she emerged as a semifinalist.
Three years later, it was time for yet another chapter in her career as she flew to Singapore alongside Chef Francisco Araya to debut his first namesake restaurant. Complimenting his avant garde and innovative dishes in homage to his Chilean roots, Fernanda flawlessly executes a selection of breads, pastries and artistic desserts inspired by her memories in Chile.
Shortly after eight months from its inception, Araya won its first Michelin star in the 2024 Michelin Guide Awards Singapore. The occasion marked an historical moment in the world of gastronomy as Araya became the first and only Chilean fine dining establishment to receive a Michelin accolade. Araya’s sommelier, Tomas Tapia, was also awarded the Michelin Guide Sommelier Award.
chef-owner of Seroja
Born in Klang, Malaysia, Kevin called a street named Jalan Seroja his home. There, he would relish the opportunity to taste his grandmother’s cooking. Raised on a diet of otak-otak, gulai, kerabu, assam prawns, perut ikan, nasi ulam and more, Kevin has always held the flavours of the Malay Archipelago near and dear to his heart.
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He started working in F&B at the tender age of 14, spending hours after school as a banquet waiter to earn his allowance. When he graduated, enrolling into Taylor’s Culinary Institute felt like the natural next step. It was during his culinary school hotel attachment that he met his first culinary mentor, Chef Frederic Cerchi, who opened Kevin up to the world of gastronomy.
It was Chef Cerchi that got Kevin a training opportunity to work with Chef Franck Putelat, at 2-Michelin-starred Carcassonne in France. At the age of 18, Kevin bought a one-way ticket to France and stayed there for slightly more than a year.
In 2015, he moved to San Francisco to cook at three-Michelin-starred Coi Restaurant and Benu before landing in Singapore to join Chef Andrew Walsh at Cure. Working at Cure gave Kevin his first taste of an open-kitchen concept, allowing him to interact more with diners and grow his confidence as a chef.
He joined Chef Sun Kim at Meta in 2017, climbing his way up the ranks from junior sous chef to head chef. It was during his time at Meta that he represented Asia at the S.Pellegrino Young Chef Academy Competition in 2021, ultimately clinching a spot in the Top 3 during the international finals in Milan.
Kevin’s illustrious culinary career spans 15 years – rising in the ranks from banquet waiter and kitchen dishwasher to head chef and now restaurant owner. He combines his international culinary experience with his anity for the flavours of the Malay Archipelago in his latest venture, Seroja.
He aims to showcase the rich diversity of the region with the rest of the world through food that is both familiar in taste yet novel in execution. He eortlessly blends familiar flavours with technical sophistication, distilling the cuisine of the Malay Archipelago into dishes that retain the soul of the local culture, yet speak a universal language.
Dharshan Munidasa, Sri Lanka’s most renowned chef-restaurateur, is the mastermind behind some of the best restaurants in the country including Nihonbashi and Ministry of Crab; the only restaurants from Sri Lanka to have ever been ranked on Asia’s 50 Best Restaurants List. Born in Tokyo, to a Japanese mother and Sri Lankan father, Munidasa unearthed his passion for cooking during his time at Johns Hopkins University, USA, where he obtained a Double Degree in Computer Engineering and International Relations.
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Nihonbashi, Dharshan’s first venture founded in 1995, serves inspired fine Japanese cuisine and uses local ingredients to create unique masterpieces stemming from Japanese culinary
philosophies. It was the first restaurant in Sri Lanka to be listed on Asia’s 50 Best Restaurants List in 2013 and ranking successively until 2018. He followed this up with Ministry of Crab in 2011, partnering with Sri Lankan cricketing legends Mahela Jayawardena and Kumar Sangakkara. The restaurant, which heroes the island’s iconic Mud Crab has been consecutively listed as one of Asia’s 50 Best Restaurants from 2015 to 2022. Ministry of Crab now has six overseas outposts to its name, located in Singapore, Shanghai, Chengdu, Mumbai, Maldives and Bangkok.
In 2014 Dharshan established The Tuna & The Crab in Galle; a hybrid Japanese and Seafood restaurant that combines the best of Nihonbashi and Ministry of Crab. Having opened Café Nihonbashi at the Radh Hotel in Kandy (2018), Dharshan introduced Casual Washoku to the hill capital of Sri Lanka, serving a selection of signature Japanese dishes in an informal setting.
In 2020, Dharshan expanded Nihonbashi to the Maldives, with the launch of Nihonbashi Blue at The Marina @ CROSSROADS the most comprehensive and ambitious integrated leisure and entertainment development undertaken in the country (and where Ministry of Crab Maldives is also situated). Nihonbashi Blue offers a sophisticated cuisine philosophy inspired by the principles of Washoku and emulates its Colombo flagship, with its sake bar, tatami-seating area and sushi counter with dedicated sushi chefs.
Also at CROSSROADS, Maldives is Carne Diem Grill, Dharshan’s unconventional and avant-garde steak house. It is built around a unique charcoal grill oven ‘Ignis Maximus’ created by Dharshan himself, which is based on the principles of the charcoal yakitori grills of Japan. The meat is skewered and exposed to the direct radiation of the embers as the oven harnesses the raw power of charcoal to create a high cooking temperature, finishing the cuts at 750°C, cooking the perfect steak in a matter of minutes.
Known for his commitment to using only the highest quality ingredients, Dharshan scoured local markets for the best produce and worked with local fishermen to procure the freshest seafood for his restaurants. This was evident in his frequent visits to the Mutuwal Fisheries Harbour in Colombo, where export-quality premium tuna was graded before being shipped to the Tsukiji fish market in Tokyo; where he sourced whole tuna for Nihonbashi at a time when this was unheard of among restaurants in Colombo. He also studied methods of identifying the best crab from the local seafood vendors at the Pettah Market in Colombo, leading to the implementation of strict quality-checking at Ministry of Crab to ensure that guests are served only crabs of the best quality.
Dharshan has gained a reputation for his out-of-the-box thinking and his knack for pushing boundaries, often pairing Sri Lankan ingredients with Japanese culinary philosophies. He is known as a risk-taker, in that he created the first restaurant in Sri Lanka (Ministry of Crab) which focuses on a single ingredient – Sri Lankan Mud Crab.
Ministry of Crab aims to be one of the lowest food-mile restaurants in the country, and almost all of its major ingredients are locally sourced. The restaurant also has a daring no-freezer policy, as Dharshan believes that freezing detracts from the taste and renders redundant the use of fresh produce.
For his unique focus on high quality fresh ingredients paired with Japanese cooking philosophies, Dharshan has been invited to prepare degustation menus in various establishments across the world, including the Intercontinental Hotel in Sydney, Crown Towers in Melbourne, the World Gourmet Summit in Singapore, Mandarin Oriental in Bangkok, Anantara The Palm Dubai Resort in UAE, the Regent in Taiwan, Cheval Blanc Randheli Resort, Waldorf Astoria Maldives Ithaafushi, Four Seasons Hotel Hangzhou At West Lake, and Shangri-La Hotels in London, Tokyo, Paris, Abu Dhabi and Hong Kong.
For staying true to the roots of Washoku, Dharshan was the first non-Japanese chef to be featured on the Japanese TV series Nippon Shokudo for TV Tokyo in 2011, which was filmed in Sri Lanka at Nihonbashi Restaurant. He has also been featured on episodes of Rick Stein’s Far East Odyssey on BBC, UK and Anthony Bourdain: Parts Unknown on CNN.
Moreover, being of Japanese-Sri Lankan descent, Dharshan’s contribution to Japanese Culture was recognized by the Japanese government, when he was presented with ‘The Minister’s Award for Overseas Promotion of Japanese Food’ for the year 2014. Dharshan is also an ambassador for ‘Cool Japan’, appointed by the Japanese government for spreading Japanese culture overseas. In 2021 Dharshan was appointed as a ‘Japanese Cuisine Goodwill Ambassador’ by the Ministry of Agriculture, Forestry and Fisheries in Japan, for his continuous effort toward the dissemination of Japanese food and dietary culture overseas. In 2023, he received the honour of being conferred ‘The Order of the Rising Sun, Gold and Silver Rays’ by the Government of Japan in recognition of his distinguished contributions towards promoting Japanese Food Culture in Sri Lanka as well as contributions to enhancing the bilateral diplomatic relationships between Sri Lanka and Japan through ways of cultural
exchange.
From creating original dishes to sourcing ingredients, Dharshan’s hands-on involvement and his meticulous attention to detail have allowed him to revolutionize Sri Lanka’s gastronomic landscape and his restaurants have put Sri Lanka on the global culinary map. For these efforts, he was awarded the Business Today Passionate Award in 2017, an award that recognized 13 self-made passionate personalities in Sri Lanka who had singlehandedly created revolutionary concepts and successfully made them a reality. Dharshan is a member of the presidential committee to make recommendations for the establishment of Sri Lanka as a major tourist destination. In this role, he will make recommendations to the Government of Sri Lanka for the development and promotion of the tourism sector in the country.
BYGB Hospitality Consulting Founder of That's Proper Restaurant Group
Gibran Baydoun is an established hospitality guru in the region who began his career with Hillstone Restaurant Group before major stints at Ralph Lauren and Momofuku where he worked as the Chief of Staff and Director of Restaurant Operations.
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Gibran created a splash in Singapore first at Adrift by David Myers at the iconic Marina Bay Sands before founding BYGB Hospitality Consulting where he was instrumental in the growth and soul of 1880, a private member's club.
Throughout his career, Gibran has been involved with major hotel operators, restaurant groups and independent operations and has been instrumental in many restaurant openings and significant revamps in the hospitality space, before taking the leap to found his own restaurant group: That’s Proper. Lucali BYGB launched in Singapore in the middle of a pandemic in July 2020 to tremendous success and lead to Corduroy Palace: Wine Hall and Dining Room and Proper Slice BYGB to open the following year.
An architecture, art, fashion and music enthusiast, his eye for design and obsession into ambiance has made him a unique force in intentional hospitality.
Co - Founder of Restaurant Cendra
Yao has been thrust into the hospitality world with the opening of Cendra; a Spanish Tapas Bar & Grill. She enthusiastically shares her passion with her fellow Singaporeans, to bring genuine Spanish flavors and a vibrant dining experience to the community. read more
General Manager of SPAGO by Wolfgang Puck
Aisha Khan is a seasoned hospitality expert with over 20 years of experience, currently serving as the General Manager of Spago by Wolfgang Puck at Marina Bay Sands, Singapore. Under her leadership, Spago’s Dining Room, Bar and Lounge, and Poolside have flourished, earning the No. 2 spot in Singapore for Best Customer Service by The Straits Times. Renowned for her comprehensive expertise in service excellence, Aisha continues to set new benchmarks in the industry. read more
Director of F&B Operations - Como Lifestyle
A veteran of hospitality and restaurant management, Jean Philippe boasts an encyclopaedic knowledge of fine foods and wines. read more Educated in Lille in the North of France where he specialised in retail and distribution, and import and export administration, Jean Philippe has chalked up an impressive portfolio in his 35-year career with stints at Club Med, Raffles Hotel in Singapore and Park Hyatt Tokyo. Currently, the Operations Manager of Culina Singapore, this connoisseur with a profound interest in wines, liquors and new F&B trends is always ready to share his knowledge with customers who are keen for his recommendations.
Tippling Club
Homegrown talent Arathorn Grey is Head Bartender at local dining and drinks institution Tippling Club.
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Under the guidance of Owner-Chef Ryan Clift and the leadership team at Tippling Club, Grey has blossomed as a bartender, earning his title as head bartender in two years. He has a talent for bringing forth peoples’ best traits to create a warm and enjoyable space for those on both sides of the bar.
Grey, together with Chef Ryan Clift, have since launched a brand new cocktail menu, A Guide To Modern Drinking Vol. III - 6 Decades Of Music. This menu explores music from the 40’s to the 90’s, each drink inspired by songs from various artists. The musical menu has been extremely well received so far, and has been featured in various drinks magazines and blogs, leaving guests spoiled for choice between the songs and the cocktails. Well-thought out cocktails paired with nostalgic songs creates conversations and overall an unforgettable experience.
ATLAS Beverage Director
Born and raised in Singapore, Yana has been an integral part of the ATLAS team, first starting as a barista as part of the opening team seven years ago. Thanks to her constant dedication, tenacity, and desire for growth, she now holds the ATLAS Beverage Director title.
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Yana is always ready to share her knowledge with the team to help mould the next generation of bartenders at ATLAS and is likewise inspired by her team's skills, ideas and perspectives. Her innate curiosity and desire to learn new techniques and innovation have resulted in several unforgettable cocktails.
Today, Yana also holds the Gin Researcher's role at ATLAS. She is tasked with curating new bottles for the iconic ATLAS Gin Collection with monthly tasting panels and plays host to Juniper Society sessions, crafting one-of-a-kind experiences.
The bar is a perfect stage for her engaging personality, sharp wit, exceptional drink-making talent and gin insights.
Beverage Manager of Raffles Hotel Singapore
Nicholas Edward Alexander is the Beverage Manager of Raffles Hotel Singapore who also manages the hotel’s Writers Bar.
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A qualified bartender with almost a decade of bartending experience, Alexander brings with him a wealth of knowledge and refined techniques from his various stints in the industry. Prior to his move to Singapore, he worked at numerous prestigious and well-known bars and restaurants in New York City, honing his crafts and developing his unique bartending styles. Most notably, Alexander served as
Bartender at the Michelin-starred Aquavit and at Eleven Madison Park, the No. 1 Restaurant on the esteemed World’s 50 Best Restaurant ranking in 2017. He also worked on a bar residency with Lyaness pop-up bar in New York City, a replica of its renowned original establishment in London, which was crowned the World’s Best Bar in 2018.
After spending a wealth of time with some of the best bar programmes in the world, Alexander brings his extensive knowledge and mastery to Writers Bar, with the hopes that his concoctions will inspire renowned and budding writers to reach greater literary heights. More than just a man of mixology, Alexander is also an earnest fan of literature, making him the perfect fit for his role as Head Bartender of Writers Bar when he joined the iconic hotel in March 2020 before being promoted to Beverage Manager in May 2022.
Alexander oversees the beverage portfolio at the elevated literary-inspired bar and manages the beverage programming of other distinctive Raffles Hotel Singapore concepts, namely Tiffin Room, The Grand Lobby and Pool Bar. At Writers Bar, he channels his creativity and draws inspirations from literary themes and imageries to craft unique creations.
Culinary Director, Deliciae Hospitality Management Founding Partner of Foodfluence
Chef Angela May brings joy and passion to the art of healthy eating and living. Her lust for life shows through her love of sharing recipes with the world through television shows and live presentations for her health-conscious clients. She is not only an accomplished chef and culinary designer, but also an accredited sport performance nutritionist and acclaimed TV presenter and host of food and lifestyle
shows. She has been the English voice of the world’s most prestigious Culinary event, Bocuse d’Or, as well as the World Pastry Cup, for twelve years running.
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Angela also has a Le Diplôme de Cuisine from famed French Culinary Academy ‘Le Cordon Bleu’.
Chef Angela opened her first vegetable forwardrestaurant ‘Angela May Food Chapters’ in the heart of Orchard Road in 2015 to share her love and passion of healthy living and clean eating with the world. In order to reach a wider audience she launched Déliciae Catering Co., the bespoke catering arm of DHM to meet the growing needs in Singapore to have elegantly curated menus and parties for elite clients.
In early 2020, Chef Angela founded Foodfluence, a technology-based F&B company that will work towards securing the future of food during challenging times, as we race towards finding healthy sustainable options for our ever-changing climate and growing population needs in a food-scarce world.
Quick Greens is the latest brand that Chef Angela lending her expertise to - another project that is future-forward, as a full plant-based concept with an environmentally-friendly health-focused menu.
Chef Angela, being born of American-Thai heritage, creates many of her dishes using locally-farmed herbs and vegetables; ensuring that her dishes are always fresh and celebrate natural ingredients. Chef Angela has travelled around the world filming culinary shows, broadening her knowledge from other chefs who gave her great insight into other cultures and cuisines. She brings this lust for cooking and ingredients back with her into her kitchen in Singapore.
Chef-Owner Tippling Club
Tippling Club’s Chef-Owner Ryan Clift first began his culinary journey at just 14 years old, leaving school and starting from the ground up. Initially washing dishes at a local restaurant in Wiltshire where he grew up, it was only three months later when he was inducted to the kitchen and got his first taste of what the rest of his life would encompass.
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Throughout the first half of his career, Clift worked with the crème de le crème of professional chefs, starting out in London working under Chef Emmanuel Renaut at Claridge’s before working in France under Chef Marco Pierre White. When Renaut called with an opportunity to work in his hometown of Megéve in the French
Alps, Clift joined him for two years before heading down to Australia where he grew to Sous Chef and worked under Chef Raymond Capote and Chef Gary Mehigan. He later landed the Head Chef role at Shannon Bennett’s Vue De Monde, one of Australia’s most acclaimed restaurants, recognised with three hats by The Age Good Food Guide.
Clift had a concept for his own restaurant down on paper before he made the move to Singapore. Soon after he met with Cynthia Chua, local entrepreneur and CEO of the Spa Esprit Group, and Tippling Club was born. Ever since its doors opened in 2008, the progressive modern gastronomy restaurant has been nothing short of consistent innovation and creativity. Tippling Club’s recognition grew significantly when it made Asia’s Top 20 Restaurant s in The Miele Guide and it did not end there. The restaurant has been constantly sweeping multiple awards, most notably, Asia’s 50 Best Restaurants, World’s Best Bars, World Gourmet Summit and more.
What Clift has created is one-of-a-kind: fine dining without the snobbery, where the atmosphere is casual and light-hearted but what is on the plate is very
serious. Each dish is carefully curated and has been through several rounds of tastings before reaching perfection for service.
Clift is heavily involved in the entire process, from research and development to creative and finally execution.
Clift is wholeheartedly dedicated to Tippling Club, with hardly any days off as each day is strategically planned out between being in the kitchen, working on upcoming recipes, perfecting new dishes and techniques. Clift has had an illustrious career thus far and yet refuses to settle for less, always constantly pushing himself to aim higher than higher through his dedication and creativity.
Executive Director of Culinary Marina Bay Sands
Matthew Helm brings over 30 years of Integrated Resort (IR) and Hotel Food & Beverage experience to his role as Executive Director of Culinary. He leads a 600-strong culinary team at Marina Bay Sands, overseeing the property’s food supply chain and menus, and making sure its 40 individual kitchens run seamlessly round-the-clock.
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Mr Helm is also responsible for the IR’s extensive dining requirements, including the hotel’s 24/7 In-Room Dining operations serving over 2,200 rooms and club lounges, Marina Bay Sands-operated restaurants as well as banqueting for the Sands Expo & Convention Centre. Internally, he supervises the operations of
two Team Member Dining rooms, which prepare close to 15,000 staff meals daily.
Prior to joining Marina Bay Sands, Mr Helm was Executive Manager of Food & Beverage and Culinary Operations at the Galaxy Entertainment Group in Macau, from 2015 to 2020, and more recently a pre-opening member of NUSTAR Resort & Casino in Cebu, the Philippines, until early 2022.
Born and raised in Canberra, Australia, Mr Helm pursued a professional culinary education in 1991 as he embarked on his career as an apprentice chef at the Park Hyatt, Canberra. He went on to rise the culinary ranks across IRs and distinguished hotel restaurants around the world, including luxury five-star resort The
Oberoi Sahl Hasheesh in Egypt, Raffles Hotel in Singapore, and Wynn Resorts in Macau, where he spearheaded its culinary academy and led the team to win several Michelin stars and Forbes Travel Guide awards.
Mr Helm currently serves as President of the Macau Culinary Association – a role he has held since 2019 to promote culinary education and cultural exchanges amongst the F&B community. He also shares his wealth of knowledge as culinary advisor to the Chaîne des Rôtisseurs, Macau, where he has been active
since 2015 to advocate values of excellence in hospitality and fine dining.
EXECUTIVE CHEF JAAN BY KIRK WESTAWAY
Multi-award winning and internationally renowned chef, Kirk Westaway is one of the most dynamic, creative and celebrated maestros on the Michelin star dining scene. Drawing from both his English heritage and a strong culinary training under world-renowned chefs, Kirk is recognised for his mastery in reinventing gastronomic classics that are easily received as comforting and refined.
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Born in South West Britain, Chef Kirk has redefined JAAN by channelling his deeply rooted passion for natural flavours that are reminiscent of his childhood in England. His perpetually evolving menu embodies a seasonal philosophy to showcase British dining in a modern, refreshing light.
From conceptualising his culinary direction and selecting the world’s best gourmet suppliers, to personalising bespoke tableware and curating specially designed furniture, subtle shifts in JAAN’s dining experience over the years have seen Chef Kirk and his team move towards a stronger emphasis on ‘Reinventing British’ - culminating in the eponymous rebranding of JAAN to JAAN by Kirk Westaway in June 2019.
“Through my personal journey with food, from harvesting organic fruits and vegetables in my family’s backyard as a child to becoming Executive Chef at JAAN in 2015, I am now led by two culinary philosophies,” says Chef Kirk. “The first is to always uphold the integrity of the produce and translate the best of each ingredient onto the plate. The second is that food should be comforting and form emotional connections. It is my mission to present our guests with an unforgettable meal that evokes nostalgia through familiar yet elegant flavours of the finest seasonal produce the world has to offer.”
Prior to JAAN, Kirk had the privilege of working and honing his skills in some of the best kitchens in the world, under culinary masterminds such as Chef Alex Atala of D.O.M., Chef Raymond Patterson of Patterson’s London, as well as Chef Antonin Bonnet who formerly helmed the two MICHELIN-starred Greenhouse in London. Westaway credits his friend and mentor, Chef Julien Royer of Odette, who was previously Executive Chef at JAAN, for opening his culinary chapter here in Singapore where he has lived since 2011.
JAAN by Kirk Westaway will continue to enthral and educate diners on the myriads of intricate nuances that Modern British dining has to offer.
Cheffe Patissiere
Since graduating from Le Cordon Bleu Paris, Pastry Chef, Louisa Lim has honed her craft at several Michelin-starred establishments in France and at home in Singapore. While living in France, she was motivated by the passion the French had for their professions and was inspired to follow her dreams of becoming a pastry chef. read more In 2019, she joined Chef Julien at the acclaimed Odette restaurant to imagine desserts to satiate both the Eastern and Western palate. She is constantly pushing the boundaries, challenging herself and leading her team to incorporate ‘hot kitchen’ techniques in pastry, meld contrasting flavours together in harmony and create desserts which balance the menu while drawing the Odette experience to a delightful and delicate close. In 2023, she was named Asia’s Best Pastry Chef.
EXECUTIVE CHEF
Julien Mercier first met Julien Royer about 15 years ago when they were both working in the Caribbean read more The fast friends have always wanted to work together. Claudine presents the perfect opportunity for the two friends to complement one another’s strengths and finally work alongside one another. Mercier leads the culinary team at Claudine, under the guidance of Chef-Patron Julien Royer. At Claudine, he looks forward to distilling the wealth of knowledge he has amassed over the course of a career that has taken him to Michelin-starred restaurants around the world. Above all, Julien believes that by preparing dishes he genuinely loves with great care and attention to detail, his guests will be able to taste and feel the same pleasures that inspired him to create them. Some highlights from his career include working at La Pyramide in Vienne, France, Pierre Gagnaire's Sketch in London, and Rodrigo Oliveira’s Mocotó restaurant in Brazil. Most recently, Julien Mercier was Executive Chef at the Troisgros Group and Chef de Cuisine at Le Bilboquet in São Paulo.
General Manager of Food & Beverage
A seasoned hospitality professional currently based in Singapore, with extensive experience in the general management of all aspects of hotels, food & beverage, leisure and entertainment operations achieving positive commercial outcomes. Under my leadership, restaurants have achieved multiple Michelin stars / Worlds 50 Best and Asia’s 50 Best awards plus complete operational, financial and brand management.
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Developing a reputation for transforming business operations to achieve sustainable growth, driving a culture of exceptional service delivery matched only by innovative and relevant menu design has been a key driver in my career.
As a strong and approachable leader who thrives on making a difference, to both the talent and financial success of a business, I have proudly developed and led many high-performing teams, within culturally diverse environments mentoring many to leadership positions and take pride in training and internal career progression of all colleagues.
Stands as a seasoned luminary not only in F&B, but also in hospitality and events, showcasing a remarkable history of spearheading premier establishments within the industry. read more With a vibrant and commanding presence, she has masterfully revitalized esteemed brands such as The Dandy Collective's California Republic and Neon Pigeon, infusing new life into their legacies. She first began to distinguish herself when she became the youngest and most prominent Restaurant Manager at Spago by Wolfgang Puck. Her breadth of experience has further refined Shilpee's expertise, solidifying her proficiency in adeptly overseeing both front-of-house and back-of-house teams. Her prowess extends to curating impactful events and orchestrating compelling marketing campaigns that resonate with the right demographics.
President, Sommelier Association General Manager Praelum Wine Bistro
Having his professional journey entrenched in the food and beverage industry in Singapore for over a decade, Gerald Lu has been at the forefront of the Singapore’s beverage scene for the past 15 years.
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A graduate from Business Hospitality in the University of Wales, Gerald kicked off his career with the IndoChine Group, gaining a diverse portfolio and technical skills from bartending to wine pairing as the Group’s sommelier before rising to management level to handle purchasing, marketing training, operations and management of wine-related activities.
Since 2021, Gerald helmed the Liquidity Group’s Praelum Wine Bistro Director and Head Sommelier. Fueled by his personal passion for wine and equipped with his niche expertise, he is pursuing the Court of Master Sommeliers (UK) Advanced Sommelier certification, Certified Specialist of Wine (US) as a High Scorer and was awarded Distinction by Wine, Spirits and Education Trust in the United States at the advanced level. Gerald is also a Certified Sake Sommelier with the Japanese Sake Sommelier Association and an Italian Wine Scholar (IWS).
Executive Head Chef at Restaurant Zén
Born in Kirkcaldy on the east coast of Scotland, Tristin attended Glenrothes College whilst working at the historic Peat Inn as an apprentice. After finishing his schooling and working at the Peat Inn for 4 years, Tristin had the opportunity to work for Andrew Fairlie at the two Michelin star restaurant in Gleneagles Hotel. In 2007, his passion for fine food took him to London where he worked for Gordon Ramsay at Claridges, starting as Chef De Partie. His talent, creativity and hard work were soon noticed and he was promoted to Sous Chef and stayed at the restaurant for three years.
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In 2010, he moved to Petrus as Senior Sous Chef, for the restaurant re-launch, helping them to win a Michelin star within a year. Later that year he joined the team of the prestigious three-Michelin star Restaurant Gordon Ramsay on Royal Hospital Road, Chelsea, as Senior Sous Chef. In 2011 Tristin became the Head Chef at Maze by Gordon Ramsay where he led his team of chefs for three years and maintained the Michelin star.
After leaving Gordon Ramsay Holdings in 2014, Tristin joined Jason Atherton`s The Social Company, working at Pollen Street Social, City Social in London and the pre-opening of Aberdeen Street Social in Hong Kong. Following this stint, he took on the role of Chef Patron at Marina Social in Dubai, where he won multiple awards with the restaurant including Middle East Chef of the Year in 2016 and 2017.
In September 2018, Tristin joined Frantzén Group and opened restaurant Zén in Singapore as the Executive Chef. This is the only sister property of the 3 Michelin star restaurant, Frantzén in Stockholm. He has been working closely alongside Bjorn Frantzén to develop Zén’s concept. A blend of both Nordic and Japanese cuisine, Zén has won 2 Michelin stars within the 1st year of opening and the 3rd star in 2021. Tristin is the second Scottish chef after Gordon Ramsay to have acheived 3 Michelin Stars. More recently, Zén has ranked no. 21 in Asia's 50 Best Restaurants and also won the Gin Mare Art of Hospitality Award 2023 which is a reflection of reflecting its consistency and professionalism.
Chef-Owner Mag's Wine Kitchen
A homegrown culinary figure, Mag’s love for food and cooking originated through helping her grandma in the kitchen, where from a young age, she was guided in learning the complexities of traditional Peranakan cuisine. During her university years in the United States, she experimented freely with recipes. Enjoying the process of combining ingredients and creating flavours, she often cooked for friends. read more Initially following a more traditional career path in financial services, Mag spent the the 80’s as a Forex trader. During this time, she had the opportunity to experience and appreciate French fine dining and wines, the love for which eventually led her to pursuing a new life as a chef and wine advocate.
South Africa born: Robin Bowles has lived most of his life in Australia's sporting capital Melbourne. Robin has recently taken the steps to relocate his life to live and work on the Southeast Asian shores of the island of Singapore.
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Hailing from a design and advertising background, Robin worked on some of the most famous brands in Australia; Crown Casino, Telstra, Aust. Grand Prix, Mercedes Benz, ANZ, National Australia Bank, L'Oreal, and has worked in equally large global advertising agencies such as Ogilvy & Mather, TBWA, M&C Saatchi, DDB & Clemenger BBDO to name just a few.
After a successful career of 20+ years as an Advertising Project Manager he turned his interest into his newfound passion of hospitality. Robin joined the Tadcaster Australia team back in 2014.
Unknowingly Robin has always had hospitality running throughout his DNA, always the life and soul of any event, gathering or party, he loves catering for people and putting a smile on people's faces.
As Director of Communications, his role in championing internal and outbound communications is vital in obtaining the highest of cultures amongst staff and projecting memorable experiences for all patrons in all venues.
Robin is a fun guy, and he loves others having fun as well. Robin's love for sports has always made him a team player and loves leading his team. His passion for people, his family and his friends is evidently shown through his dedication to his craft within Tadcaster
Vice President Food & Beverage Asia & MEA Premium, Midscale & Economy Hotels, Accor Hotels
Tony has recently returned to operations and Accor after spending seven years working in Private Equity. Tony was managing travel and leisure property portfolios and identifying profitable investment opportunities.
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Tony is a strategic thinker with a deep understanding of the hospitality industry and a critical eye for analysing performance and identifying areas for improvement. Skilled in financial analysis, budgeting, risk management, and valuation process management. Tony is now overseeing the MEA/ASIA regions for the Premium, Midscale and Economy brands for Accor.
Tony graduated with from the Glion institute of Higher Education with a Master of Business Administration (M.B.A.), Hospitality Administration/Management/Marketing
