Dining

Chef Biographies

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Vonnas, France

Georges Blanc is regarded as one of the few Grand Masters of French cuisine. Widely recognized as being at the top of his profession since 1981, when he was honoured with the award of a third star from the prestigious Guide Michelin, Chef Blanc went on to receive the Chef of the Year award from Gault and Millau, obtaining their highest rating to date. A culinary perfectionist, Chef Blanc brings with him a proud history and tradition as the fourth-generation member of the Blanc family, who have served as inn keepers in Vonnas since 1872.

India

Sanjeev Kapoor is Chef, TV host, author of 10 best selling cookbooks, restauranteur and winner of several culinary awards. Chef Kapoor has won numerous accolades, among which include the Best Cooking Programme, five times in a row, Best Executive Chef in India by Food and Hotel Service in 1993 and the "Mercury Gold Award" at IFCA Geneva (1993) for "Best Meal Concept and Creation". His innovations in Indian cuisine have made him a household name in India and abroad. Known for popularizing Indian cooking programmes, his show which first started in 1993 now has over a staggering 150 million viewers in 60 countries.

Singapore

Sam Leong is the award-winning Director of Kitchens for Singapore's Tung Lok restaurant group and the maestro behind the modern Chinese cuisine served at renowned Singapore restaurants: Jade, My Humble House, Space @ My Humble House, and Paddy Fields Thai Restaurant. Testament to his 20+ years of hard work and well-honed skill, Leong has won numerous accolades, including hat trick wins of 'Asian Ethnic Chef of the Year' in 2001, 2002, and 2004 at the prestigious World Gourmet Summit Awards of Excellence. In August 2004, Leong attained yet another significant milestone in his culinary career by publishing, “A Wok Through Time", featuring 60 of his best recipes. Leong's creations reflect the cultural diversity and modernity of his Singapore home - traditional Chinese dishes transformed with an infusion of western herbs and Asian spices, presented in pleasingly contemporary styles.

Sydney, Australia

An early step into the culinary world at the age of 15 provided Matthew Moran a wealth of experience in some of Sydney's finest restaurants. The youngest chef to receive a prestigious One Chef's Hat in the influential Sydney Morning Herald (SMH) Good Food Guide, Chef Moran went on to co-own the award-winning Morans Restaurant and Café and the famed Aria. In its first year, Aria received Two Chef's Hats in the 2000 SMH Good Food Guide. With the philosophy of using the finest seasonal produce available to achieve a menu that is all at once eclectic, skilled, and unpretentious, Chef Moran presents modern Oz cooking at its best.

Kyoto, Japan

A third-generation chef, Yoshihiro Murata is a leading and respected authority who has helped develop and shape Japan's culinary culture. Chef Murata has earned numerous accolades, including his appointment as the Assistant Chairman of the Kyoto Japanese Culinary Association. He is currently a master chef and proprietor of the renowned Kikunoi Kyoto restaurant. Chef Murata, who lectures at several Japanese culinary schools, has published three books, presented culinary TV programmes, and held several food promotions overseas.

New York, United States

Exceeding the expectations of the toughest culinary critics, Alfred Portale garnered a string of accolades to his name. Inducted into Who's Who in Food and Beverage in America in 1989, named the Best Chef in New York in 1993, and dubbed the “pioneer of New American cuisine”, Portale continues to impress with every creation. During his 12-year tenure at Gotham, the restaurant received four consecutive three-star reviews from The New York Times. Once a jewellery designer, the multifaceted artist applies a superb sense of style and craftsmanship to food, interpreting New American cuisine in a unique way.

London, United Kingdom

Gordon Ramsay has been named Chef of the Year in the UK (2000) and his restaurant group is the recipient of 7 Michelin stars. Chef Ramsay is Scottish by birth and was brought up in England from the age of 5. He has worked in numerous locations, including London and France. In October 1993, Chef Ramsay became part owner of Aubergine (Chelsea, London) where he won many accolades including two Michelin stars awarded within just three years of opening. Chef Ramsay's cooking is renowned and well appreciated for its rich flavours, while remaining light and healthy. He is also a book author and presents his own cookery series "Passion for Flavour".