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Gastronomical delights await gourmands in search of great food, right in the heart of Resorts World Sentosa.
Indisputably a leading culinary maestro in Japan, four-Michelin-starred Chef-Owner Kunio Tokuoka is passionate about showcasing the traditional haute Kaiseki cuisine to the world. Chef Tokuoka started his apprenticeship at Kyoto Kitcho Arashiyama at age 15 and trained at Kitcho Osaka and Kitcho Tokyo before rising to the title of executive chef of the former in 1995. Since inheriting the family business (his grandfather Teiichi Yuki started the restaurant in 1930), Chef Tokuoka has captured the essence of centuries-old Japanese haute cuisine and blended it with innovative modern nuances to showcase the innate flavours of the freshest Japanese produce.
In 2008, he was the first Japanese chef, handpicked to showcase his culinary prowess at the Masterpiece Dining series, an event organised by the James Beard Foundation in New York and in the same year, he catered for the main dining of the G8 Hokkaido Toyako Summit in Japan; while professionally, he was honoured to be on the panel of Japanese masterchefs invited to The World Summit of Gastronomy in Tokyo in 2009 and being the first representative of Japanese cuisine to be invited to the 2005 International Summit of Gastronomy in Madrid. Also highly lauded at the Salone del Gusto food and wine fair in Turin, Italy in 2004 and 2006, Chef Tokuoka is truly making waves on a global scale. He authored his first book entitled, 四季の食卓 in 2007 which features seasonal ingredients, and his second book which is about Kyoto Kitcho Arashiyama and his cooking philosophy is due for release out of Japan in autumn 2010.
Chef/Co-Owner of Carrington Place
New South Wales, Australia
“To open an outlet of my successful Osia dining brand in Singapore is both exciting and challenging. It will serve sophisticated, modern Australian cuisine— composed of healthy, light seasonal dishes featuring the freshest ingredients from Australia as well as the Pacific Rim and Asia Pacific regions.
As one of the world’s most discerning culinary markets, Singapore will allow me to challenge myself and my staff to continually move forward and create new and exciting dishes for my customers. Food and wine should be a journey of discovery; service should be professional and relaxed. So all my customers should just sit back and enjoy the ride.”
Scott Webster will be opening the re-birth of his famous London restaurant Osia in the first quarter of 2010 in Resorts World Sentosa’s all-suite hotel, Crockfords Tower.Epitomising the face of eclectic Australian cuisine is celebrity chef and successful entrepreneur, Scott Webster. He is the main powerhouse behind Australian Culinary Consultants (ACC), which has planned and developed dining concepts for some of the world’s major hospitality projects including Hyde Park Corner in London for the InterContinental group and the Westin Hotel in Sydney on the former GPO site. Through hotel and airline food promotions, assisted menu planning, trade exhibitions, seminars and lectures abroad as well as through educational tours throughout Australia for executive chefs and importers, ACC has assisted in placing Australia at the forefront of many a chef’s preferred supplier list.
Chef Webster’s latest accomplishment was opening the highly-anticipated Carrington Place in New South Wales, Australia, in April 2009 with his wife, Jennifer. A beautifully restored and modern guesthouse, the dining room serves contemporary cuisine using superb primary products with indigenous flavours from Australia and wines from the renowned Hunter Valley region. As a chef, he had the privilege of working at the legendary Savoy Hotel in London, UK, and in Leysin, Switzerland at the Grand Hotel on top of his impressive career track throughout Europe, the USA, Canada and Asia. In 1998, he was the coordinating chef for the athletes’ village at the Winter Olympic Games in Alberta, Canada. Together with Jennifer, the couple launched ‘The Young Outback Chef Scholarship’ in 2006, creating career opportunities for promising young chefs from around regional Australia bi-annually. Also known as the founder behind ‘The Masters of Australian Food and Wine’, a leading bi-annual gastronomic event held at Crown Casino Melbourne, Chef Webster is continually changing the landscape of the Australian culinary scene.
Heralded as one of the ‘Ten Chefs of the Millennium’ by Food & Wine magazine in 1999, Susur Lee is regarded by food critics and gourmands around the world as ‘a culinary genius’, quoting the famous Zagat guide. Rising to fame with his bold interpretation of juxtaposing classical Chinese cooking with the classic techniques of French cuisine which is dubbed nouvelle chinoise, Chef Lee owns and manages Lee (opened in 2004); Madeline’s (opened in 2008) also in Toronto, Canada; Shang (opened in 2008) in New York; and Zentan (opened in 2009) in Washington, USA. He made waves as the Executive Culinary Consultant for the Tung Lok group in Singapore during the late nineties and in particular, expanded the culinary repertoire of Club Chinois to one of world-class standards.
Other than being feted by the Gault Millau guide, Art Culinare, Gourmet, and the list runs on, Chef Lee’s widely acclaimed Madeline’s (previously known as Susur) was named one of the World’s 50 Best Restaurants by Restaurant magazine in 1998. In addition, Chef Lee was also awarded a host of accolades, including the ‘At-Sunrice GlobalChef© Award 2006’; ‘American Academy of Hospitality Services, Five-Star Diamond Award’ in 1998 where he was selected as one of the World’s Best Chefs; the ‘James Beard Foundation Award’ in 1997; and the ‘CAA Diamond Awards/Four Diamond Award’ for seven consecutive years from 2002 to 2008.