World renowned Chef-Entrepreneur Joel Robuchon flew into the lion city with the prospects of having his signature restaurants opening their doors by next year at the Resorts World Sentosa. Chef Robuchon who is one of the world’s most Michelin Stars decorated chef was in town to discuss the launch of his latest F&B ventures to be opened at RWS as part of the government assisted efforts to transform the island city state into one of the world’s significant culinary capitals with the opening of the two Integrated Resorts recently. Both IRs have been courting world class celebrity chefs to be a part of their F&B dinning concepts program and Chef’s Robuchon’s partnership with RWS is certain to add more weight in making Singapore a culinary hotspot in the gastronomic world of fine cuisine.
During his short stay in Singapore, WACS’s Continental Director for Asia, Chef John Sloane and SCA Vice President, Chef Edmund Toh had the rare but excellent opportunity to exchange dialogue with the renowned French Culinary Maestro and to introduce Singapore Chefs Association and the organization’s dynamics to him. Chef Robuchon was briefed by both local veteran culinarians on how the professional chef’s career has evolved in Singapore as the country transformed over the years. They also shared success stories of SCA endorsed past and present National Culinary Teams in areas of international culinary competitions, SCA members integrating into and supporting community living programs and being culinary ambassadors for Singapore’s home grown cuisine through international cuisine exchanges and food related media programs.
In honour of his visit to Singapore, Chef Robuchon was also presented with the SCA 25th Anniversary commemorative cookbook that portrays the history of our progress, achievement s and a plethora of award winning recipes presented during the various international culinary competitions like Culinary World Cup Luxemburg, Culinary Olympics and Igeho Basel.
Eric Low
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