Michelin and Robert Parker Wine Advocate will be organising the world's first Michelin trade seminar on 22 July 2016, a day after the launch of the inaugural Michelin Guide Singapore 2016 edition.
Hosted by the International Director of Michelin Guides, Michael Ellis, the one-day-only seminar will comprise of two sessions.
In the first session, Mr Ellis will speak to more than 100 chefs and restaurateurs in the Singapore food and beverage industry, and share insights on how Michelin recruits its inspectors and the qualities it looks for in potential candidates. He will also elaborate on the criteria that Michelin inspectors adhere to when reviewing a restaurant’s cuisine. Finally, he will address the perennial question of how inspectors assure the same quality levels of the stars in different countries and across different cuisine types.
In the second session, three leading personalities from established Michelin-starred entities - Executive Chef Guillaume Galliot and restaurant manager David Bassaluy from The Tasting Room in Macau, and the group's F&B director Nelson Ang - will take turns to share their experience earning, and retaining, Michelin's highly coveted star ratings.
Registration is only open for trade professionals in the F&B industry, and limited strictly to one representative per organisation.
As seats are limited, registrations will be accepted on a first come first served basis. Registered participants will receive a confirmation email before 15 July 2016. For enquiries, please write to contact@michelin.sg
MICHAEL ELLIS
International Director of the Michelin Guides
Born in New York City, Michael L. Ellis has always been a food enthusiast. After graduating from Johns-Hopkins University, Washington DC with a Master of Advanced International Studies, Michael L. Ellis attended INSEAD business school where he earned an MBA in 1987.
His entire management career has since been internationally focused: he worked as the Director of the Beverage Division for the Southern Europe region at Ball Packaging Europe from 1997 to 2007, and as Director of the Food Division for Europe, Middle East and Africa at Mead Packaging Europe from 1988 to 1995.
Since 2007, Michael L. Ellis has been the Vice President for Marketing and Sales for Michelin’s Two Wheel Tire Division and in August 2011, he was appointed International Director of the Michelin Guides. He speaks English and French, and is also fluent in Italian, Portuguese and Spanish.
NELSON ANG
Director of F&B
Nelson Ang has over 25 years of experience in the hospitality industry, which began when he was part of the pre-opening team of Marriot Hotel, Singapore in 1991. His dedication and passion helped him rise to through the ranks and over the course of 10 years, he has opened some of the world’s finest hotels, including Fullerton Hotel Singapore, and a few other 5 stars properties in Macau. Nelson joined his current employer in April 2010, overseeing the operations and marketing of VIP dining and all dining outlets of its properties.
Under his leadership,both the contemporary French restaurant The Tasting Room and premium Cantonese restaurant Jade Dragon have achieved two stars in the Michelin Guide 2016 for Hong Kong and Macau. He also led the pre-opening planning and logistics of Japanese sushi specialist Shinji by Kanesaka which was also awarded a Michelin star this year.
DAVID BASSALUY
Restaurant Manager, The Tasting Room
David began his career in hospitality in 1997 at the Hilton in Paris, distinguishing himself at a young age as the Best Employee of the year in 1998 and setting the tone for his rapid advancement to management in the coming years. After moving to London in 1999, David enjoyed a stellar career with Hilton hotels - working at both the prestigious Park Lane and the traditional grand Langham Hilton properties - before joining the Michelin-starred restaurant Hakkasan as Head Sommelier.
In 2011, David joined the pre-opening team of the Hilton Tianhe in Guangzhou, China as Assistant Food and Beverage Manager and oversaw the successful launch of the hotel. Two years later, David joined two-Michelin-starred The Tasting Room as its Restaurant Manager and is a driving force behind the internationally recognized service standards that match the exceptional cuisine of Chef Guillaume Galliot.
David has a wide experience of the wine trade having consulted for wine merchant Nicolas, and has trained butler teams for Bentley in England. His expertise in guest relations and service delivery are second to none, and his integrity is matched by with personal wit and charm.
Executive chef, The Tasting Room
With a wealth of experience gained through over 16 years in the culinary industry, Chef Guillaume Galliot set out to redefine fine dining at two-Michelin-starred restaurant The Tasting Room, bringing his Gallic flair to the contemporary French restaurant in Macau. His cooking style is characterized by the use of only the season’s most delicious ingredients and cooking methods that preserve and accentuate their natural flavour.
After graduating from Saint-Cyr-sur-Loire Culinary School in France, Chef Guillaume worked for a variety of prestigious restaurants across the country, including the two-Michelin-starred Le Jardin des Sens by Jacques and Laurent Pourcel. In 2004, Chef Guillaume commenced his culinary career in Asia and at the age of 23, he was appointed sous chef at the famous Raffles Grill in the historic Raffles Hotel in Singapore, making him the restaurant’s youngest sous chef. He later became Executive sous chef at Jaan restaurant in Raffles Beijing Hotel. Prior to joining The Tasting Room, Guillaume was a consultant at the Pourcel Brothers restaurant in Marrakech, Morocco.
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