AWARD CATEGORIES

  • PRESENTED BY

Favourite Bartender

Winner

Boo Jing Heng

Tess Bar & Kitchen


ABOUT

The Favourite Bartender possesses good spirits and liquor knowledge and stays up with market trends. Besides creating signature cocktails and displaying exceptional bartending skills, he/she is able to engage guests in conversations explaining his craft and inspiration.

JUDGING CRITERIA

The Favourite Bartender award is subject to 100% public votes, limited to one vote per person.

Voting ends 15 October 2017 and results will be announced at the inaugural GastroMonth Circle of Excellence Awards Ceremony and Gala Dinner.

Favourite Restaurant Manager

Winner

Paul Joseph

CUT by Wolfgang Puck at Marina Bay Sands


ABOUT

The Favourite Restaurant Manager displays professionalism and service excellence. The dining experience is elevated with his/her ability to engage and build rapport with guests. He/she also possesses leadership qualities to manage the restaurant team and ensure efficient work operations.

JUDGING CRITERIA

The Favourite Restaurant Manager award is based on 100% public votes, limited to one vote per person.

Voting ends 15 October 2017 and results will be announced at the inaugural GastroMonth Circle of Excellence Awards Ceremony and Gala Dinner.

Favourite Restaurant Team

Winner

CUT by Wolfgang Puck

Marina Bay Sands


ABOUT

The Favourite Restaurant Team displays professionalism and teamwork. Each member is well equipped with culinary and service skills to contribute to the best dining experience.

JUDGING CRITERIA

The Favourite Restaurant Team award is subject to 100% public votes, limited to one vote per person.

Voting ends 15 October 2017 and results will be announced at the inaugural GastroMonth Circle of Excellence Awards Ceremony and Gala Dinner.

Favourite Sommelier

Winner

Daisuke Kawai

La Terre


ABOUT

The Favourite Sommelier has excellent wine knowledge to offer great food and wine pairing options. He/she engages well with guests with good service and stays updated with market trends.

JUDGING CRITERIA

The Favourite Sommelier award is subject to 100% public votes, limited to one vote per person.

Voting ends 15 October 2017 and results will be announced at the inaugural GastroMonth Circle of Excellence Awards Ceremony and Gala Dinner.

Favourite Street Food Vendor

Winner

A Noodle Story

7 Maxwell Rd, #01-39, Amoy Street, Singapore 069111


ABOUT

The Favourite Street Food Vendor adopts practices to ensure the provision of high food quality, from embracing technology, use of high-grade ingredients, or even employing traditional methods which they deem to be best for their craft.

JUDGING CRITERIA

The Favourite Street Food Vendor award is subject to 100% public votes, limited to one vote per person.

Voting ends 15 October 2017 and results will be announced at the inaugural GastroMonth Circle of Excellence Awards Ceremony and Gala Dinner.

Innovative and Bold Chef

Winner

Pepe Moncayo

BAM


ABOUT

The Innovative and Bold Chef is one who embraces the changing demands of the F&B landscape and demonstrates his/her culinary excellence with daring and creativity to constantly keep guests intrigued. He/she also consistently executes and delivers his craft and to deliver an exceptional experience to guests.

JUDGING CRITERIA

This award is based on 100% judges votes. The judging criteria are:

  • Innovative: He/she uses interesting cooking techniques and daring flavour profiles to create innovative dining experiences.
  • Bold: He/she is adventurous and always thinking out of the box to continuously elevate dining experiences.
  • Excellence: He/she displays culinary excellence and continually provides outstanding dining experiences with the use of quality produce and ingredients.

Innovative and Bold Restaurateur

Winner

Beppe de Vito

ilLido Group


ABOUT

The winning restaurateur owns and manages an independent F&B establishment or chain. Besides having sharp insights into the local and international F&B landscape, he/she has also created new and popular concepts with his/her passion for the field. He/she also displays commitment to ensuring culinary and service excellence, thereby creating amazing experiences for guests.

JUDGING CRITERIA

This award is based on 100% judges votes. The judging criteria for judges are:

  • Innovative: He/she is able to identify interesting restaurant concepts that pioneer food trends and contributes to a more dynamic food scene.
  • Bold: He/she is adventurous and always thinking out of the box, to continuously elevate dining experiences.
  • Excellence: He/she displays professionalism when managing the restaurant, has acute business sense and possesses outstanding leadership skills