Régis Marcon

Restaurant Régis et Jacques Marcon, France

Hosted at Brasser ie Les Saveurs, The St Regis Singapore

For Régis Marcon, being a chef and cooking is a means

of express ion — a language l ink ing man and nature, a

constant search for new ideas and techniques. His cuis ine

fo l lows the natura l order of the year, showcasing the best

produce f rom Lyon, France. Rooted in h is fami ly and

hometown, Marcon best demonstrates h is passion for the

French heart lands at the newly minted Restaurant Régis

et Jacques Marcon. The restaurant is a lso a rea l isat ion

of h is dream of prov id ing the best possib le susta inable

d in ing env i ronment for h is team and h is customers.

MASTERCHEF

Laurent Pi l lard

SLeek Steakhouse & Ul t ra lounge by Kel ler, USA

Hosted at The Pr ime Society

French chef Laurent Pi l lard made h is mark by re invent ing

an Amer ican staple — the burger. He is one of the

masterminds behind the success of Burger Bar, a gourmet

burger restaurant in Las Vegas. Having cul t ivated h is

cul inary grounding at var ious establ ishments, inc luding

the three-Michel in-starred Hote l Restaurant Tro igros, h is

sk i l l wi th exot ic ingredients and incorporat ion of fore ign

f lavours is what sets the Burger Bar and h is severa l other

restaurants apart f rom the rest .

MASTERCHEF

27

neptuneworkwear.com

C

M

Y

CM

MY

CY

CMY

K

NEPTUNE AD_Pantone 1788C.pdf 4/9/09 11:14:39 AM

MASTERCHEF

Wylie Dufresne

wd~50, USA

Hosted at T ippl ing Club

Does a man who make pasta wi th meat g lue seem l ike an

interest ing addi t ion to th is year’s l ine up? Wyl ie Dufresne,

master of molecular gastronomy, is owner and execut ive

chef of wd~50 — one of the f inest restaurants in New

York. Af ter commencing h is career at the French Cul inary

Inst i tute in New York, Dufresne went on to ref ine h is sk i l ls

in a number of reputed restaurants both in New York and

Las Vegas. In 2003 he opened wd~50, which received

a mult i tude of accolades, ranking 34th in Restaurant

Magazine’s issue of The Wor ld’s Best Restaurants .

W ith in three years, wd~50 received i ts f i rst Michel in-star.

Dufresne cont inues to achieve new heights in molecular

gastronomy; h is s ignature d ishes inc lude a p ick led beef

tongue with f r ied mayonnaise, and carrot-coconut sunny

s ide-up. 29

GUEST CHEF

David Muñoz

DiverXo, Spain

Hosted at At lant ic Din ing Room, Tower Club Singapore

Owner of the trendy DiverXo in Madrid, which dishes out

creations such as Spanish torti l la dim sum and back-to-front

fr ied red prawn, David Muñoz is arguably one of the most

exciting talents on the culinary scene. At only 27, he has

worked in Spain and the UK and has made an international

name for himself with his innovative fusion cuisine. Blending

Spanish, Chinese, Japanese, Peruvian, Mexican, Moroccan

or whatever cuisine tickles his fancy, he creates dishes which

are fun, inventive and ful l of surprises.

GUEST CHEF

Alfonso Castellano

Estado Puro, Spain

Hosted at The Pavi l ion, The Sentosa Resort & Spa

Alfonso Castellano is a master of tapas. Together with

Spanish culinary icon Paco Roncero, he has reinvented the

art of tapas, giving a new twist yet preserving the foundation

of Spain’s most prized gastronomic art. Castellano has a

solid culinary foundation in traditional Spanish cuisine

from his early years starting out in a family-run restaurant.

From there, he went on to earn his stripes at the renowned

Restaurant Martin Berasategui and in 2002, opened his own

restaurant, El Patio de Leo.

GUEST CHEF

Dorin Schuster

The Legian, Indonesia

Hosted at Grand Copthorne Water f ront Hote l S ingapore

After spending a lmost ten years in Germany learn ing the

basics of k i tchen operat ions, Dor in Schuster ventured

into Asia at the age of th i r ty-one. When he was execut ive

chef wi th The Legian in Bal i , Indonesia, he p icked up the

intr icacies of the Asian palate and combined i t wi th h is

t ra in ing in European cuis ine. Br inging h is sk i l ls to the next

leve l , Schuster came to Singapore in 2004 for a short

st int at Iggy’s before return ing to The Legian as execut ive

chef . W inner of the Wor ld Gourmet Summit Awards of

Excel lence Chef of the Year 2007, Schuster returns to

Singapore specia l ly for the 2009 Wor ld Gourmet Summit .

GUEST CHEF

31

SPECIAL GUESTS

CELEBRITIES

MASTER MIxoLogISTS

&

VINTNERS

Celebrity Chef on The Surreal Gourmet & Glutton for Punishment

Discovery Travel & Living

Hosted at InterContinental Singapore

Cal i forn ia-based Bob Blumer is The Surrea l Gourmet

and he is best-known for h is qui rky sty le on the award-

winning te lev is ion show, Glutton for Punishment . B lumer

is a lso famous for h is cul inary adventures on h is t rusty

Toastermobi le. He is decidedly a non-conformist and he

does not bel ieve in cul inary ru les. The lack of cu l inary

t ra in ing has not deterred h im f rom creat ing a t rademark

sty le of unusual cooking methods and whimsica l food

presentat ion. Both the man and h is shows revolve around

creat ing new dishes and re- invent ing c lass ics. Noth ing

can stand in the way of th is man’s quest for cu l inary

adventures; he just takes a l ick ing and keeps on t ick ing.

Bob Blumer

Celebrity Chef on David Rocco’s Dolce Vita, Discovery Travel & Living

Hosted at InterContinental Singapore

Hit- te lev is ion producer, music d i rector, ce lebr i ty chef ,

businessman, author, and recent ly-acquired ro le of father

to twins – an overwhelming l is t indeed for the man that

wears many hats we know as David Rocco. Rocco’s h i t

te lev is ion ser ies David Rocco’s Dolce V i ta features the

beaut i fu l I ta ly and with h is ev ident passion for the p lace,

i t is no surpr ise that af ter three successfu l seasons, the

fourth is now in product ion. W ith an insat iable appet i te

for anyth ing and everyth ing I ta l ian, h is in fect ious sty le

a lways has h is audiences c lamour ing to repl icate h is

featured dishes.

David Rocco

35

Appreciation through perfection with CRU classic – A truly exceptional range of gourmet glasses.CRU Classic enables you to enjoy the World’s best wines in glasses that offer impressive form and function. The high volume, classically crafted bowls, perfectly accentuate even the most delicate of aromas. While the patented tritan® crystal provides superior durability and brilliance.

www.sch

ott-z

wiesel.com

The glass of the professionals. Appreciation through perfection.

ZWIESEL ASIA PACIFIC PTE LTD 40 Club Street, Singapore 069419. tel : +65 6324 2931 fax : +65 6324 2932

6344_SZ_AZ_Cru_Singap_01.indd 1 26.03.2009 12:16:06 Uhr

MAKing THEgOOD LiFE

gREATLuxury automobiles, yachts, exotic travel destinations, the world’s best homes, and

the finest in watches and jewelry...Robb Report Singapore is the best of everything

from around the world for those who won’t settle for less.

Subscription enquiries: subscription_robbreport@global-mags.com, tel: 65 6351 8712

RRS ad_WGS.indd 1 3/25/09 11:59:58 AM

MAKing THEgOOD LiFE

gREATLuxury automobiles, yachts, exotic travel destinations, the world’s best homes, and

the finest in watches and jewelry...Robb Report Singapore is the best of everything

from around the world for those who won’t settle for less.

Subscription enquiries: subscription_robbreport@global-mags.com, tel: 65 6351 8712

RRS ad_WGS.indd 1 3/25/09 11:59:58 AM

Master Mixologist , Cockta i l A l l -Stars

Hosted at InterCont inenta l S ingapore

As one of the most accompl ished mixologists and bar

consul tants in the wor ld, Master mixologist L inden

Pr ide has worked with chefs l ike Nei l Perry and Pierre

Gagnaire. Pr ide has a lso showcased h is ta lent in

establ ishments f rom Sydney to London. He had st ints in

top London bars and restaurants inc luding the Michel in-

starred Hakkasan, as wel l as the famous Ten Rooms

bar. In 2006, he was awarded the ‘ALIA Bar Manager

of the Year’ . His numerous l is ts of awards inc lude the

Diageo’s Cockta i l L ist of the Year and four consecut ive

nominat ions for ‘Bartender of the Year’ by ALIA and for

Austra l ian Bartender of the Year 2004-2005.

Linden Pride

Master Mixologist , Cockta i l A l l -Stars

Hosted at InterCont inenta l S ingapore

This nat ive New Yorker has worked in the Big Apple’s

food and beverage industry for a lmost two decades,

mix ing dr inks a l l over the c i ty. Possessing a thorough

understanding of wine, spi r i ts and c lass ic cockta i ls , Eben

Freeman’s innovat ive and cutt ing-edge dr inks employ

the latest sc ient i f ic methods, earn ing h im internat ional

accla im. Freeman tended the bar at wd~50, where he

t rans lated a p layfu l and unconvent ional sty le into a

h ighly ce lebrated cockta i l programme.

Eben Freeman

Wine Journal ist , I ta ly

Danie l Thomases began h is wine wr i t ing career in

1985 when he col laborated with I ta ly ’s leading wine

and food cr i t ic , Lu ig i Veronel l i . He graduated f rom

Deerf ie ld Academy and Harvard Univers i ty. From that

f i rst col laborat ion, he went on to become the I ta l ian

correspondent for Wine Spectator (1990-1996), Steve

Tanzer’s Internat ional W ine Cel lar (1999-2001) and The

Wine Advocate (2003-2006) . From 1993-2006, he a lso

wrote and edi ted the annual guide to I ta l ian wine, I V in i d i

Veronel l i . He a lso wrote the I ta l ian entr ies for the Oxford

Companion to W ine . Current ly, Thomases keeps h imsel f

busy as a wine columnist for 24 , the monthly magazine

of I l Sole 24 Ore , I ta ly ’s leading f inancia l newspaper.

As ide f rom that, he has contr ibuted to the I ta l ian sect ion

of Hugh Johnson’s Pocket W ine Book s ince 2002.

Daniel Thomases

39

Commitee, Consorz io V ino Chiant i Class ico

Isole e Olena, Chiant i Class ico, I ta ly

Born into a family of winemakers, Paolo De Marchi’s father

purchased the Isole e Olena estate after World War II. Now,

De Marchi and his son Luca are both involved in the family

estate where they’ve dedicated endless efforts to reshaping

vit iculture, focusing on quality and producing the best

possible Sangiovese wines in the Chianti Classico region.

PAOLO DE MARCHI

Tenuta Fontodi , Chiant i Class ico, I ta ly

There are few winemakers who are as wel l respected as

Giovanni Manett i f rom Tenuta Fontodi in Panzano, the

heart of the Chiant i Class ico region. He is known for

h is encyclopedic knowledge of wine, for h is warmth and

charm, and for tak ing charge and pushing Tenuta Fontodi

to what i t is today (wi th help of the esteemed winemaker

Franco Bernabei ) . Indeed, Manett i is credi ted with being a

p ioneer of the rev iva l of Chiant i wines in Tuscany.

GIOVANNI MANETTI

President, Consorz io V ino Chiant i Class ico

Caste l lo d i Ama, Chiant i Class ico, I ta ly

Born in F lorence, v intner Marco Pal lant i was educated

at the Univers i ty of F lorence with a degree in v i t icu l ture

and enology. S ince 1982, he has run the Caste l lo d i Ama

estate, producing wines sa id to be the t rue express ion of

Chiant i Class ico. “At Caste l lo d i Ama, Pal lant i be l ieves,

“we have ‘v ineyards without reserve’ ; therefore, in

promot ing qual i ty, innovat ion, and cont inu i ty, we intend

to do what seems just — leave a marker for those who

wi l l come af ter us, who love the winegrower’s art and the

Chiant i Class ico i t br ings forth”.

MARCO PALLANTI

Committe, Consorz io V ino Chiant i Class ico

Caste l lo d i Fonteruto l i , Chiant i Class ico, I ta ly

For over s ix centur ies, the Mazzei fami ly has been

involved with v i t icu l ture in Tuscany and today the Caste l lo

d i Fonteruto l i is the fami ly ’s f lagship estate. Francesco

Mazzei is the face of the winery these days, and is a lso

a most apt spokesperson for the estate’s top wine — the

Caste l lo d i Fonteruto l i Chiant i Class ico.

FRANCESCO MAZZEI

41

Europvin, SAS

Hosted at The Sentosa Resort & Spa

It was with an educat ion in the UK, Switzer land, Germany

and Spain, a sound base in fore ign languages and an

enthusiasm for wine that Chr istopher Cannan decided to

enter the wine t rade as a young man. After work ing in

the wine industry for severa l years, he opened h is own

company ‘Europvin’ in 1978 and the wine d ist r ibut ion

company gradual ly expanded to cover the rest of the

wor ld. In 1997, Cannan purchased h is own v ineyard, Clos

F igueras in the Pr iorat region, fur ther consol idat ing h is

commitment to Spanish wines.

CHRISTOPHER CANNANChâteau Léovi l le Poyferré, Bordeaux, France

Hosted at The St Regis Singapore

Did ier Cuvel ier bel ieves in work ing towards only one

object ive: qual i ty. W ith winemaking running through h is

ve ins, h is fami ly worked as wine brokers at the beginning of

the 18th century unt i l purchasing estates in the Bordeaux

region one century later. As a young man Cuvel ier began

work ing as manager of the estates which meant work ing the

v ines unt i l harvest ing, contro l l ing v in i f icat ion, market ing,

promot ion, and f ina l ly archi tecture to constant ly en large

the bui ld ings to welcome the cont inuous f low of v is i tors.

Now at Château Léovi l le Poyferré, he cont inuously str ives

towards per fect ion with qual i ty as the pr imary object ive

in h is mind.

DIDIER CUVELIER

43

“Castello di Ama produces wines made exclusively from grapes from its estate vineyards, grown on five now famous magnificent, shell-shaped hillside slopes. These vines produce both Castello di Ama as well as

the two cru vineyard selections, Bellavista and Casuccia, superb Chianti Classico resplendent for their harmony, balance, and elegance.

The local terroir, intelligently interpreted, takes on a primary role. Marco Pallanti, winemaker since 1982, and his wife, Lorenza Sebasti, General Manager of the winery, shape the innate characteristics of the land in

their own unique style, clearly expressed in Ama’s wine.”

Parker Coonawarra & Yer ing Stat ion, Austra l ia

Hosted at Iggy’s

Gordon Gebbie is no stranger to the wor ld of wine. His

vast exper ience ranged f rom v i t icu l ture and winemaking

to market ing and management. Current ly the commercia l

d i rector of the Rathbone Wine Group and a member of

the Market Development Advisory Committee for the

Austra l ian W ine & Brandy Corporat ion, Gebbie is here

to represent both Parker Coonawarra and Yer ing Stat ion

at th is year’s Wor ld Gourmet Summit . Committed to

excel lence, he str ives to l i f t the qual i t ies of h is v ineyards

to greater qual i ty, producing award-winning wines of

wor ld c lass qual i ty and dist inct ion.

GORDON GEBBIEOpus One, Napa Val ley, USA

Hosted at Swissôte l The Stamford, S ingapore

Michael S i lacci , winemaker, and Roger Asleson, publ ic

re lat ions d i rector, are two men synonymous with the Napa

Val ley winery founded as a jo int venture between Baron

Phi l ippe de Rothschi ld of Château Mouton Rothschi ld

and the late Robert Mondavi . The creat ion of th is winery

venture in 1978 was big news in the wine industry, as

was i ts object ive of creat ing a s ingle Bordeaux sty le b lend

based upon Napa Val ley Cabernet Sauvignon. Today,

both Si lacci and Asleson work to fu l f i l l Opus One’s sole

purpose of express ing the v is ion and passionate spi r i t of

i ts founders for generat ions to come.

MICHAEL SILACCI & ROGER ASLESON

45

. w

ww

.pis

tole

tble

u.c

om

.

33250 Saint-Julien - France www.leoville-poyferre.fr

Grand Cru Classé en 1855 - SAINT-JULIEN

Poyferré-200x235 27/03/09 15:46 Page 1

. w

ww

.pis

tole

tble

u.c

om

.

33250 Saint-Julien - France www.leoville-poyferre.fr

Grand Cru Classé en 1855 - SAINT-JULIEN

Poyferré-200x235 27/03/09 15:46 Page 1