Chef Alleno is not one given to excess. Steeped in Parisian elegance, his cuisine appears to glow with an inner confidence. Very much like Chef Alleno himself. And justifiably so; having spent time at some of the best restaurants in Paris such as le Drouant and the Hotel Royal Monceau, Chef Alleno joined Restaurant Les Muses in 1999, where he promptly won a silver medal at the prestigious Paul Bocuse World Culinary Contest

Phillipe Marand - Maison de Chocolat Barry

"To truly enjoy pastry and chocolate, seek out people who are passionate about what they do."

Philippe Marand is an artist at heart, finding inspiration in all things, discovering and expressing himself through pastry and chocolate. Yet, he believes that aesthetics must go hand in hand with taste, bound by common philosophy. For Chef Marand, that means forging ahead with new ideas, without losing touch with the values of his profession. One might find a taste of that in his book, Chocolate Behind The Scenes, co-authored with Chef Philippe Bertrand.

David Mollicone - Raffles Hotel

     "There is a kind of magic,
               between these walls that evergises the body and soul."

At the tender age of 15, he trained under the renowned Michel Alexandre at L’Amirauté, swiftly moving on to celebrated restaurants such as Les Quatres Saisons, Faucher, Michel Bras, Gualtiero Marchessi and La Pinede. To the Raffles Grill, he brings his inimitable rule-breaking style, employing as he describes, “a la minute preparations that allow the final product to speak for itself”