Savourthe

FlavoursFinest

world gourmet

summit 2009

19 April- 2 MAy

F i N E C U i S i N E | G r E AT W i N E S | U N i Q U E D i N i N G

worldgourmetsummit.com

coNteNts

3 Message from Singapore Tourism Board5 Message from peter Knipp Holdings pte ltd 7 Message from Citibank Singapore ltd ICONIC CHEF, MASTERCHEFS & GUEST CHEFS13 Heinz Beck 14 Dan Hunter15 Atul Kochhar17 Oriol Balaguer18 Arnaud Guerpillon19 Hervé Boutin, Oliver Oddos21 Sergi Arola22 Masayasu yonemura23 Klaus Erfort25 Claudio Sadler26 régis Marcon27 laurent pillard29 Wylie Dufresne30 Alfonso Castellano, David Muñoz31 Dorin Schuster

SPECIAL GUEST, CELEBRITIES, MASTER MIXOLOGISTS & VINTNERS34 Bob Blumer35 David rocco39 linden pride, Daniel Thomases, Eben Freeman 40 paolo De Marchi, Giovanni Manetti41 Marco pallanti, Francesco Mazzei43 Didier Cuvelier, Christopher Cannan45 Michael Silacci, roger Asleson, Gordon Gebbie

HOSTING CHEFS 52 André Chiang, Brian Cleere, Damon Amos, Edward Voon 53 Frank Kilian, Frédéric Colin, Ken ling, ignatius Chan 55 Nobuyuki Taguchi, ryan Clift, roger Marti 57 Shawn Armstrong, rang Mahal, Sam leong

LOCAL STARS, THE LEADING RESTAURANTS OF SINGAPORE63 Au petit Salut, Cassis64 Golden peony, Hua Ting, Oso ristorante & Absinthe67 les Amis, Si Chuan Dou Hua restaurant68 The Garden, The prime Society, The Song of india, yantra71 Jing, li Bai Cantonese restaurant72 NOVUS restaurant & Bar, oosh at dempsey, Otto ristorante, pontini75 Shang palace, Tatsuya Japanese restaurant

WINE TASTING & VINTNER DINNERS92 Spanish Gala Dinner, parker Coonawarra & yering Station Wine Dinner featuring the cuisine of Dan Hunter, Château léoville poyferré Wine Dinner featuring the cuisine of régis Marcon, iconic Dinner: Cuisine of Heinz Beck with wines from the Consorzio Vino Chianti Classico93 Wine Seminar with lisa perrotti-Brown MW: recognising Quality in Wine, Opus One Wine Dinner featuring the cuisine of Klaus Erfort, Chianti Classico Wine Fair & Symposium CULINARY MASTERCLASSES & LIVE & PERSONAL WORKSHOPS 95 Culinary Masterclasses 97 live & personal Culinary Workshops

SPECIAL EVENTS & GALA DINNERS101 Opening reception, WGS Awards presentation, WGS Awards reception 104 Norwegian Seafood Brunch featuring Champagne Devaux, WGS Charity Dinner, Chill & Grill with Archipelago 106 Spanish Gala Dinner, la Dolce Vita with David rocco, An Evening of indulgence with rougié Foie Gras & robert Weil Wines107 Champagne Devaux Dinner featuring Asian Flavours, Wildlife Gourmet Safari, iconic Dinner: Cuisine of Heinz Beck with wines from Consorzio Vino Chianti Classico109 An Evening with Surreal Gourmet Bob Blumer, Norwegian Seafood Dinner with Eu yan Sang Herbs, le Cordon Bleu Dinner featuring New Culinary Discoveries

113 Thank You

114 PARTNERS

siNgAPore tourism BoArdco-orgANiser

world gourmet summit 2009

Discerning gourmet connoisseurs need wait no more as the World Gourmet Summit returns once again to serve up a host of delectable

epicurean delights, beginning 19 April 2009 for two weeks.

With more than ten hosting establishments and nearly 20 partner restaurants this year, the World Gourmet Summit 2009 is headlined by a

trio of three-Michelin-starred chefs - Iconic chef Heinz Beck, German masterchef Klaus Erfort and French masterchef Régis Marcon, who

will showcase their skills through a series of culinary masterclasses and gourmet dinners. Fans of the Discovery Travel & Living channel can

also catch celebrity chefs Bob Blumer from The Surreal Gourmet and David Rocco from David Rocco’s Dolce Vita in person as they serve

up innovative cuisines paired with their entertaining personalities.

Like a great meal that is completed by a fine dessert, the culinary experience of the World Gourmet Summit is topped off with the many

exciting lifestyle offerings that await you here in Singapore. This month, you can catch the highly acclaimed musical CATS, see lush high-

fashion creations at the Christian Lacroix Costumier Exhibition and also check in at Capella Singapore, Singapore’s newest ultra-luxurious

hotel on Sentosa.

With so much going on, I wish you a uniquely memorable experience in Singapore. And for now, Bon Appétit!

Aw Kah Peng

Chief Executive

Singapore Tourism Board

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To enhance g reat f oodsthey c hoose great w aters.

The delicate complex flavours of the finest cuisine are best appreciated by an educated palate.And in the same way that the right wine can release the nuances of a dish, the right watercan subtly cleanse the palate, enhancing the pleasure and experience of both. To discover whyS.Pellegrino and Acqua Panna are seen on all the best tables, go to WWW.FINEDININGWATERS.COM

A C Q U A P A N N A A N D S . P E L L E G R I N O . F I N E D I N I N G W AT E R S .

235x200_DUALpink_s.indd 2 3/27/09 4:14:18 PM

To enhance g reat f oodsthey c hoose great w aters.

The delicate complex flavours of the finest cuisine are best appreciated by an educated palate.And in the same way that the right wine can release the nuances of a dish, the right watercan subtly cleanse the palate, enhancing the pleasure and experience of both. To discover whyS.Pellegrino and Acqua Panna are seen on all the best tables, go to WWW.FINEDININGWATERS.COM

A C Q U A P A N N A A N D S . P E L L E G R I N O . F I N E D I N I N G W AT E R S .

235x200_DUALpink_s.indd 2 3/27/09 4:14:18 PM

Peter KNiPP HoldiNgs Pte ltdco-orgANiser

world gourmet summit 2009

In recent years, Singapore’s profile on the international culinary scene has been rising and more gourmets are recognising Singapore as a

destination for gastronomic delights. Each year at the World Gourmet Summit (WGS), we strengthen this notion by inviting the brightest

stars of the culinary scene to this epicurean event. This year, we have invited Heinz Beck, the iconic Germany-born chef who has since

made his home in Rome, Italy where he helms the three-Michelin-starred La Pergola; we welcome him with honour to our festival. True to

the objective and vision of the WGS team, this year’s festival is going to be a celebration of gastronomic flavours with a star-studded cast

of international personalities.

But WGS is not just all about food, as we also emphasise the importance of pairing great wines with delectable cuisine. Each year, we

aim to achieve this goal in different and improved forms. With that in mind, a record-breaking number of wineries, including many from the

Chianti Classico and Priorat regions, will also be joining us with some of their finest vintages. Not to forget, we have celebrities and guest

chefs who will also be serving up their signature dishes in dedicated dinners. Bob Blumer of hit television series The Surreal Gourmet and

David Rocco, host of David Rocco’s Dolce Vita, both showing on the Discovery Travel & Living channel, are going to let guests in on their

favourite dishes.

We of course are celebrating local talents and those who have contributed in making Singapore a gastronomic hub. This year, we have

included a total of 20 partner restaurants participating in the summit. Join us as we celebrate another festival of taste and gastronomy in

WGS. I invite you to savour in the creations and to look forward to the next milestone we will set in 2010.

Bon Appétit!

Sincerely Yours

Peter A Knipp

Chief Executive Officer

PKH Pte Ltd5

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Citibank is delighted to be the presenting partner of the World Gourmet Summit 2009. At Citibank, we are committed to providing value for

our cardmembers through Citibank Gourmet Pleasures, our credit cards dining privileges programme that guarantees unrivalled dining deals

at over 1,000 locations. The World Gourmet Summit is an extension of our efforts to bring our cardmembers the best dining experiences

and latest gourmet trends.

The World Gourmet Summit has always been an eagerly anticipated occasion in Singapore’s lifestyle dining calendar. It has become a world-

acclaimed epicurean event, truly celebrating the finest cuisines, best wines and the most unique dining experiences. We expect it to be a

resounding success with an overwhelming response, not just from Singapore and the region, but also from around the world. Participants

can look forward to savouring the signature creations of world-acclaimed culinary luminaries, and mingling with wine connoisseurs and

fellow gourmet enthusiasts. Of course, Citibank cardmembers will enjoy special privileges and discounts at events throughout the World

Gourmet Summit, and at participating restaurants over the next few months.

So let’s celebrate the joy of dining, and raise a toast to the success of World Gourmet Summit and to our continuous pursuit of gourmet

pleasures.

Bon Appétit!

Sincerely Yours

Anil Wadhwani

Head of Consumer Markets

Citi Singapore

citiBANKProudlY PreseNts

world gourmet summit 2009

3-622 CBK09839.indd 1 4/1/09 12:21:01 PM

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ICONIC CHEF

Heinz Beck

La Pergola, I ta ly

Hosted at Brasser ie Les Saveurs, The St Regis Singapore

From the detai led strokes of a Renaissance paint ing to the

rol l ing mountains of the I ta l ian countryside, Heinz Beck is

an art ist that draws his cul inary inspirat ion from anything

and everything. I t is this fervour and creat iv i ty that bagged

Beck his three-Michel in-star accolade. Arguably I ta ly’s

most famous chef, Beck’s specialty in Mediterranean

cuis ine has won him numerous accolades, both for his

cul inary art istry and the cookbooks he has penned.

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MASTERCHEF

Dan Hunter

The Royal Mai l , Austra l ia

Hosted at Iggy’s

A r is ing star in the cul inary f ie ld, Dan Hunter jo ined the

k i tchens of Mugar i tz — one of the wor ld’s best restaurants

— in Spain in 2005; wi th in a year he was offered the ro le of

head chef . He soon returned to Austra l ia , br inging home

with h im the del icate art of progress ive cuis ine. Hunter

later took on the ro le of execut ive chef at the Royal Mai l

Hote l in Dunkeld, V ictor ia and with in months put i t on the

map for foodies across Austra l ia . He enjoys work ing into

h is cuis ine the f resh produce in h is garden to ref lect h is

natura l surroundings and the seasons.

MASTERCHEF

Atul Kochhar

Benares Restaurant & Bar, Uni ted Kingdom

Hosted at Rang Mahal

Atul Kochhar’s epicurean prowess earned him the honour of

being the first Indian chef to be awarded a Michelin-star. His

skil l with using spices and creating Brit ish dishes with unique

Indian touches have also earned him a strong fol lowing.

Since moving from India to England in 1994, Kochhar’s top-

notch cuisine has garnered him celebrity status, making

regular appearances on popular culinary programmes.

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Oriol Balaguer

Orio l Balaguer, Spain

Hosted at mezza9, Grand Hyatt S ingapore

Or io l Balaguer made h is mark as the ru le-breaker of

t radi t ional confect ionary concepts by us ing the most

unconvent ional ingredients in h is creat ions. Not content

wi th being a regular pastry chef , Balaguer set out to

create a brand that would bear h is name, endeavour ing

to surpr ise and move the spi r i t and e l ic i t sensat ions. The

team with Or io l Balaguer sets out to break new grounds

on a cont inual bas is, resul t ing in a menu infused with

moderni ty and exclus iv i ty. Indeed, th is pât iss ier bears

not only creat ive ta lent but a lso business acumen, as

i l lustrated by the g lowing success of h is bout iques.

MASTERCHEF

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Arnaud Guerpi l lon

Le Cordon Bleu, Mexico

Hosted at Pontini, Grand Copthorne Waterfront Hotel Singapore

Born in Auberv i l l iers and ra ised in Normandy, France,

Arnaud Guerpi l lon was educated at the Ecole Supér ieure

de Cuis ine Française Ferrandi in Par is. He began his career

in the three-Michel in-starred k i tchens of the renowned

Par is ian restaurant Tai l levent, later going on to other great

esabl ishments, including Le Buerehiesel in Strasbourg, La

Maison de L’Aubrac in Par is and Le Bistrot du Chef en

Gare in Rouen. In 2002, Guerpi l lon re located to Mexico

and took up execut ive chef at Le Bouchon in Mexico City,

where he remained there unt i l 2005. He later jo ined Le

Cordon Bleu Mexico as a cuis ine chef instructor, and was

promoted to execut ive chef in 2007.

MASTERCHEF

Hervé Bout in

Le Cordon Bleu, Australia

Hosted at Pontini, Grand Copthorne Waterfront Hotel Singapore

With over a decade of exper ience under h is bel t , th is

French-Austra l ian masterchef specia l ises in a l l th ings

sweet — namely pastry cooking, confect ionery and ice

cream. Bout in holds a master of pastry and cater ing

management, and a Mei l leur Ouvr ier de France (MOF),

which represents the h ighest qual i f icat ion of h is t rade.

His r ich exper ience has seen h im work under master

pastry chef Guy Mart in, as the execut ive pastry chef for

severa l reputable Austra l ian hote ls, and more recent ly as

a teaching chef at Le Cordon Bleu Inst i tute in Sydney.

MASTERCHEF

Oliv ier Oddos

Le Cordon Bleu, Japan

Hosted at Pontini, Grand Copthorne Waterfront Hotel Singapore

Having started h is career wi th a cookery apprent iceship in

1987, Ol iv ier Oddos went on to work in severa l reputable

restaurants such as the famous Rela is & Châteaux Drouant

Restaurant and the La Tour d’Argent (where he worked

with Chef Bernard Gui lhaudin) . S ince jo in ing Le Cordon

Bleu n ine years ago, h is ta lent and sk i l l have taken h im to

new leve ls to become execut ive chef at the Kobe school

in 2003, and as execut ive chef de cuis ine for Japan, as

wel l as technica l d i rector for Tokyo in 2007.

MASTERCHEF

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NATIONAL TOURIST OFFICE OF SPAIN541 Orchard Road # 09-04 Liat Tower SINGAPORE 238881 Tel: 65 6 73 73 008 Fax: 65 6 73 73 173 singapore@tourspain.es

www.spain.infowww.spain.info

Your meetings will havea special flavour.

CUISINE WINE ASIA-200x235-CONGRESOS:Document 1 02/04/09 17:55 Page1

MASTERCHEF

Sergi Arola

Sergi Aro la Gastro, Spain

Hosted at The Cl i f f , The Sentosa Resort & Spa

Rock music ian-turned-chef Sergi Aro la is of ten hai led as

the leading ta lent amongst the r is ing generat ion of avant-

garde chefs. Having learnt f rom the best of Ferran Adr iá

and Pierre Gagnaire, Aro la personal ly portrays h is cul inary

creat ions as contemporary, heart fe l t or even urban cuis ine.

His approach towards cooking is s imi lar to h is love for

music. This resul ts in a harmonious menu composed with

the a im of provoking, surpr is ing and del ight ing h is guests

through unexpected contrasts of f lavour and texture. The

chef is a lso most concerned about nature’s balance, doing

h is part to ensure that h is menu only features susta inable,

seasonal ingredients.21

MASTERCHEF

Masayasu Yonemura

Yonemura, Japan

Hosted at Club Chinois, Tung Lok Group of Restaurants

Chef-owner Masayasu Yonemura of Kyoto’s most respected

in-vogue restaurant is a master fu l storyte l ler. Inspi red

by the s ights, sounds and tastes of h is surroundings,

Yonemura’s cuis ine takes the d iner through a cul inary

story-te l l ing exper ience. His sequences of creat ive French

dishes with Japanese touches te l l a cul inary ta le which

unfo lds course by course. Yonemura’s s ignature sty le is

d ist inct ly unconvent ional , h is cuis ine inspi red by the t ime

of year us ing local ly ava i lab le seasonal ingredients to

create an exper ience that echoes the seasons.

MASTERCHEF

Klaus Erfort

GästeHaus Klaus Er fort , Germany

Hosted at Jaan, Level 70

Swissôte l The Stamford Singapore

Here is a chef who l ives by the motto, ‘The main th ing is to

eat wel l ’ . Three-Michel in-starred Klaus Er fort is dedicated

to the qual i ty and authent ic i ty of h is ingredients, se lect ing

only the best producers to help h im create h is s ignature

cuis ine at GästeHaus Klaus Er fort . Some of Er fort ’s

d ishes to note inc lude pigeon in sa l t dough accompanied

by a p igeon l iver sauce, onion cream, and baked apple,

and f i l le t of venison with quinces and duck fo ie gras in

hazelnut mi lk.

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Thirteen years and we’re still going strong – and for good reason too. Cuisine & Wine Asia, the lifeblood of the regional culinary industry prides itself in keeping culinarians and home cooks in the loop and on top of their game when it comes to all things to do with – you guessed it, cuisine and wine. We pair quality articles with decadent photography in a perfect pairing guaranteed to get your culinary instincts working overtime. Furthermore, we have you covered in all aspects necessary in keeping you adept in the food and beverage industry. Articles focus on trends, innovations in the global food scene, the who’s who in the culinary world, quality recipes and above all, plain good food which forms the basis of all things good when it comes to cuisine. A publication proudly presented by Peter Knipp Holdings Pte Ltd, this is clearly the manna you will want to ingest and gain knowledge from.

...it’s about taste!

AlAin PAssArd AlAin soliveres Annie FÉolde JeAn-ChristoPhe AnsAnAy-Alex

ChArlie trotter eyvind hellstrøm yves mAttAgne Atul KoChhArmArCo sACCo sAm leong

My cuisine is a gift, just like one would give flowers. Alain Passard

www. a s i a c u i s i n e . c om

HOFEX WGS AD 200X235mm.indd 1 4/11/09 10:12:23 AM

Thirteen years and we’re still going strong – and for good reason too. Cuisine & Wine Asia, the lifeblood of the regional culinary industry prides itself in keeping culinarians and home cooks in the loop and on top of their game when it comes to all things to do with – you guessed it, cuisine and wine. We pair quality articles with decadent photography in a perfect pairing guaranteed to get your culinary instincts working overtime. Furthermore, we have you covered in all aspects necessary in keeping you adept in the food and beverage industry. Articles focus on trends, innovations in the global food scene, the who’s who in the culinary world, quality recipes and above all, plain good food which forms the basis of all things good when it comes to cuisine. A publication proudly presented by Peter Knipp Holdings Pte Ltd, this is clearly the manna you will want to ingest and gain knowledge from.

...it’s about taste!

AlAin PAssArd AlAin soliveres Annie FÉolde JeAn-ChristoPhe AnsAnAy-Alex

ChArlie trotter eyvind hellstrøm yves mAttAgne Atul KoChhArmArCo sACCo sAm leong

My cuisine is a gift, just like one would give flowers. Alain Passard

www. a s i a c u i s i n e . c om

HOFEX WGS AD 200X235mm.indd 1 4/11/09 10:12:23 AM

MASTERCHEF

Claudio Sadler

Sadler, I ta ly

Hosted at DOMVS, the I ta l ian Restaurant,

Sheraton Towers Singapore Hote l

Claudio Sadler has long been synonymous with I ta l ian

nuova cucina — nouvel le cuis ine. Compar ing h is search for

cu l inary inspi rat ion to that of fashion designers searching

in wardrobes for designs and colours f rom days gone by,

Sadler exempl i f ies in h is cooking the art of fus ing the o ld

wi th the new. Having enjoyed enormous success with h is

ventures in Japan, i t comes as no surpr ise that the new

Ristorante Sadler in Bei j ing is receiv ing noth ing but rav ing

rev iews f rom cr i t ics.

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