World Gourmet Summit: meet the chefs

Four international chefs to look out for at the annual glitzy affair

Monday 30 March 2015

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Bruno Oger

Photo: Laurence Barruel

Bruno Oger trained with French legend Georges Blanc before moving on to head his own team at the Oriental Hotel in Bangkok – when he was just 23 years old. Now he’s the owner of four establishments, including Le Bistrot des Anges and La Bastide Bruno Oger, where he frequently feeds film stars and the fash set.

Catch him at Clifford, The Fullerton Bay Hotel Singapore

Christophe Muller (Lyon)

Christophe Muller’s a man with very tough shoes to fill, but he’s managed to excel at it. The current executive chef at Paul Bocuse’s legendary L’Auberge de Pont de Collonges, he’s done his part to keep the traditional French plates establishment’s three Michelin stars for a record-breaking 50 years.

Catch him at JAAN, Swissotel The Stamford

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Tim Raue (Berlin)

Owner of three restaurants in Berlin, Tim Raue is his city’s king of fusion plates. Not content to serve polished French food for his eponymous effort, he works the Sichuan peppercorns, pigs feet and lilybuds he discovered on holiday into the dishes that have earned him two Michelin stars.

Catch him at Skirt, W Singapore – Sentosa Cove

Shinichiro Takagi (Kanazawa)

Here’s a second chance to catch chef Takagi in action after his first appearance here in 2011. A master at harnessing the quality ingredients that his Ishikawa prefecture hometown is famous for producing, he’s said to serve some of Japan’s best kaiseki fare at his own restaurant, Zeniya.

Catch him at Floating Pods, The Fullerton Bay Hotel Singapore

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