The 20th edition of the World Gourmet Summit (WGS) returns next week with more epicurean affairs, events and exclusive menus specially created for the annual glitzy gastronomic event from 28 March to 24 April. And like previous years, diners can expect a line-up of some of the biggest names in the culinary world. Here are five international chefs to look out at this year’s WGS:
Yoshinori Ishii (Japan)
Prominent kaiseki chef Yoshinori Ishii spent half of his life in Japan and the United States honing his skills, culminating in his current specialty of refined, modern Japanese cuisine. In 2010, he became the executive chef at London-based Japanese restaurant, Umu, which has been awarded two Michelin stars recently.
Catch him at: Tong Le Private Dining
Nacho Manzano (Spain)
Triple Michelin-starred Spanish chef Nacho Manzano has garnered rave reviews for his modern interpretations of traditional Spanish cooking. Besides managing his own restaurant Casa Marcial in the Asturian mountains in Italy, Chef Manzano also designs the menu for the Ibérica London restaurant.
Catch him at: Dolce Vita, Mandarin Oriental Singapore
Arnaud Bignon (France)
Chef Arnaud Bignon may be French, but he first made his name at Spondi, a two-Michelin-starred restaurant in Greece by becoming one of the youngest chefs to achieve two-Michelin-stars status at age 32. In 2012, Chef Bignon moved to London where he is currently chef/partner at The Greenhouse – which has two Michelin stars – in London’s Mayfair.
Catch him at: Odette
Javier Aranda (Spain)
One of the youngest stars in the Spanish culinary world, Chef Javier Aranda runs the modern casual dining establishment La Cabra in Madrid. He got his first Michelin star last year at the mere age of 27 years. He has also previously worked alongside culinary greats such as the late prominent Spanish Catalan chef Santi Santamaria.
Catch him at: Binomio
Takagi Kazuo (Japan)
Chef Takagi Kazuo’s restaurant of his namesake Takagi received two Michelin stars since 2010. He is recognised for his extremely refined Kyoto-style cuisine known as kyo-ryori, and creates his dishes with “season, festivity and innovation” in mind. One of the most symbolic elements of Chef Takagi’s cuisine is his delicate soup.
Catch him at: Floating Pods, The Fullerton Bay Hotel
