Chairman, Asian Culinary Institute

The French native’s 30 year culinary career has seen him start out at top restaurants such as Le Cirque in New York, Monte-Carlo in Monaco and Ritz-Carlton in Japan. For 7 years, he worked under culinary luminary Alain Ducasse, whom he counts as a close friend today.

He came to Singapore in 1999 to take on the role of Executive Chef at The Ritz-Carlton, Millenia Singapore.

In 2005, he decided to join At-Sunrice GlobalChef Academy as its CEO. Under his leadership, the academy moved to a brand new state-of-the-art academy in 2011. The Academy won several best culinary awards including the prestigious Edutrust qualification.

In 2002 Christophe Megel took on the role as President for Bocuse d’Or Singapore. In 2012, Singapore made history as the champion team at the Asia selection of the world’s most famous culinary competition, the Bocuse d’Or. He also sits on the Singapore Chefs’ Association Committee, overseeing the Educational activities.

Christophe Megel is a 2006 winner of Best Asian Cuisine Book in the World at the Gourmand World Media Award for his culinary penman entree “Asian Tapas: Small Bites, Big Flavours”. In 2007, Christophe was conferred French Masterchef status by the French Association of Master Chefs

In 2009, he was invited to be a Council member for the Industry Skills and Training Councils (ISTC) Singapore Tourism Council. The council mandate is to continue to improve the Food and Beverage sector productivity and provide quality employee to the industry. Life long learning journey for F&B.

In 2010, he received the International Management Action Award from the charter management institute (CMI). The award is given to outstanding individuals with effective managerial skills, servicing as models for others to emulate and help drive organisations and the economy to scale new heights.

In 2013, Christophe was also conferred the Work Skill Qualification Advocate Award by the Singapore Workforce development agency.

In March 2014 Christophe decided to establish a new company focusing on strategic partnership for Food and Beverage management providing business intelligences to F&B operators or chefs. Having been in the industry for more then 30 years the need of such services became evident.


President, Singapore Chefs Association

Currently as Director of Culinary for Rasel Catering Singapore and Purple Sage Group Pte Ltd , and also as Chef Consultant for Sapling , training restaurant for Shatec Institutes . Prior he was the Assistant Vice President of Food & Beverage Culinary in Resort World Sentosa, where he leads more than 30 kitchens across Singapore’s first integrated resort. Chef Toh is also in-charge of the F&B at various establishments such as Suntec Singapore International Convention & Exhibition Centre and five star hotels such as Ritz Carlton and Westin Hotel.

Chef Toh has personally cooked for former U.S. Presidents George W. Bush, Russian Prime Minister Vladimir Putin and Golf Superstar Tiger Woods. As the President of the Singapore Chefs Association, Chef Toh is respected as a mentor to the next generation of aspiring chefs.

The vision of Singapore Chefs Association (SCA) is committed to nurturing generations of chefs and to raise the profile & standard of the Culinary Profession in Singapore. It also aims to nurture by providing guidance, training, skills upgrading opportunities, utilising resources and enhancing productivity through targeted strategies.

SCA is a member of the World Association of Chefs Societies (WACS) and is recognized as the official body representing chefs in Singapore.For the past 30 years, SCA has been grooming Singapore talents with the Singapore National Culinary Team with competition glory & numerous international accolades include being overall champion of Expogast Culinary World Cup, Luxembourg – 1998, 2010, 2014 and IKA Culinary Olympic, Erfurt Germany 2016

After more than 30 years and competing in the Culinary Olympics over 24 years, we have

finally brought back the championship for Singapore. Singapore is the ONLY country in the entire world to hold the overall Championship title for these 2 major international culinary competitions. Being one of the Mentors in Luxembourg with the team in 2014 and IKA Culinary Olympic 2016


Honorary President, Bocuse d'Or Asia

Chef Otto Weibel was born in Switzerland where he learnt the profession of being a Chef in the Hotel Eden Au Lac in Zurich. He has travelled the world as a chef, in London, Manila, Japan, China, Hong Kong and Singapore. He also helmed leadership roles such as the Director of Kitchens and worked for many premium hotel groups like Shangri-la, Westin, Swissôtel, and Fairmont.

His culinary expertise has won him many awards including Excellence for Singapore Award (Singapore Chef’s Association), Chef Restauranteur of the Year (International F & B Forum), Lifetime Achievement Award of Excellence (World Gourmet Summit), Lifetime Achievement Award (World Chefs) and President Medal (World Association of Chefs).

He was the President of the Singapore Chefs Association for 15 years and is currently the Honorary President for Bocuse Dor Asia. Having been in the Committee/ Board of SHATEC,  ITE, Chaine des Rotisseurs and WACS Culinary competition, Chef Otto Weibel is highly respected in the industry for his achievements in raising the profile and standards of the local chefs to a global level. His passion is helping to train and nurture the next generation of chefs.

He has retired from the Hotel Business and has his own culinary consultant company and is also involved in few restaurants.


Consultant Chef

Peter Tsang began his career in his hometown Hong Kong, and has headed the kitchens of established restaurants and hotels in key cities in the region, including Shanghai and Tokyo. Prior to his consulting role at Si Chuan Dou Hua, he was the executive chef of Shang Palace in Shangri-la Hotel Singapore, before he ventured to Tokyo, Japan, where he held the position of executive chef at the Imperial Hotel’s Peking Chinese Restaurant.

Some of his career highlights include cooking for renowned world leaders like Singapore’s Minister Mentor, Mr Lee Kuan Yew for his 80th birthday in 2003, Mr George Bush from United States, the late Mr Nelson Mandala from South Africa, Mr Jiang Ze Ming and Mr Li Peng from China.

Adding to his achievements are the “Best Culinary Skills” Award from Hong Kong Tourism Board (Singapore) in 1996 and the highly prestigious “Golden Honorary Award” at the Singapore Gourmet Hunt 1998.

From 2008 to 2009, he also held the position of President of the Hong Kong Chef Association (Singapore).

The experienced chef is not only a master of Cantonese cuisine, but is well versed in Chinese history and passionate about the rich Chinese culture.