For subscribers
Local chefs take up top posts in five-star hotels
Sign up now: Get ST's newsletters delivered to your inbox
(Clockwise from top left) Chefs Vijayakant Shanmugam, Eric Neo, Vincent Aw and Eric Cheam.
PHOTOS: HILTON SINGAPORE, CAPELLA SINGAPORE, PARKROYAL ON BEACH ROAD, SHERATON TOWERS SINGAPORE
Follow topic:
SINGAPORE – Since the 1970s when international five-star hotel chains like Hilton and Sheraton started opening in Singapore, food and beverage (F&B) offerings have always been at the forefront of these operations. Their restaurants drew local diners, shored up profit margins and won accolades and awards along the way.
In the early days, their F&B operations were dominated by Western executive chefs, often from countries like Germany and Switzerland, as there were no local chefs with the requisite experience to run a hotel’s massive kitchen operations.
