Meet the world-acclaimed chefs on our International Culinary Panel.
Alfred Portale (New York, United States)
Exceeding the expectations of the toughest culinary critics, Alfred Portale garnered a string of accolades to his name. Inducted into Who's Who in Food and Beverage in America in 1989, named the Best Chef in New York in 1993, and dubbed the "pioneer of New American cuisine", Portale continues to impress with every creation. During his 12-year tenure at Gotham, the restaurant received four consecutive three-star reviews from The New York Times. A former jewellery designer, the multifaceted artist applies a superb sense of style and craftsmanship to food, bringing a unique interpretation to New American cuisine.
Carlo Cracco (Milan, Italy)
Known as a leader of the new generation of progressive cuisine, Carlo Cracco is a highly regarded culinary figure in the European dining scenes. His two Michelin starred restaurant, Ristorante Cracco, is listed among the top restaurants in the world, garnering worldwide attention for its creative takes on Classic Italian food. Chef Carlo conveys the rich tradition, history, and culture of Italy through his skillful interpretation of Italian cuisine. He combines traditional techniques with modern touches to showcase thoughtfully designed dishes that represent the best of Italy. A notable figure in the media, Chef Carlo has appeared on numerous television programmes and is also a judge on a popular TV programme, ‘MasterChef Italia’.
Georges Blanc (Vonnas, France)
Lauded as one of the few Grand Masters of French cuisine, Georges Blanc has been a prominent figure in the culinary world since 1981, where he was awarded with a third star from the prestigious Guide Michelin. Chef Blanc went on to receive the notable ‘Chef of the Year’ award from Gault and Millau, obtaining their highest rating to date. A culinary perfectionist and a fourth-generation member of the Blanc family, Chef Blanc brings with him a proud history and tradition to his creations.
Matthew Moran (Sydney, Australia)
An early step into the culinary world provided Matthew Moran a wealth of experience in some of Sydney's finest restaurants. He began his career at the age of 15 and is the youngest chef to receive a prestigious One Chef's Hat in the influential Sydney Morning Herald (SMH) Good Food Guide. Chef Moran went on to co-own the award-winning Morans Restaurant and Café and the famed Aria. In its first year, Aria received Two Chef's Hats in the 2000 SMH Good Food Guide. With the philosophy of using the finest seasonal produce available to achieve a menu that is all at once eclectic, skilled, and unpretentious, Chef Moran presents modern Australian cooking at its best.
Sam Leong (Singapore)
Sam Leong is one of Singapore’s culinary maestros, renowned for his masterful grasp of classic Chinese cuisine and possessing an instinctive flair for innovation. He earned hat trick wins of 'Asian Ethnic Chef of the Year' in 2001, 2002, and 2004, and bagged the Asian Cuisine Chef of the Year (Regional) award in 2009 and 2010 at the prestigious World Gourmet Summit Awards of Excellence. His countless accolades are testament to his hard work and well-honed skills over the past two decades. The talented chef has helmed many of Singapore’s finest Chinese restaurants, including the Tung Lok restaurant group. Leong's creations reflect the cultural diversity and modernity of his Singapore home - traditional Chinese dishes transformed with an infusion of western herbs and Asian spices, presented in fresh contemporary styles.
Sanjeev Kapoor (Mumbai, India)
Sanjeev Kapoor is chef, TV host, author of 10 best selling cookbooks, restauranteur and winner of several culinary awards. Chef Kapoor has won numerous accolades, among which include the Best Cooking Programme, Best Executive Chef in India by Food and Hotel Service in 1993, and the "Mercury Gold Award" at IFCA Geneva (1993) for ‘Best Meal Concept and Creation’. His innovations in Indian cuisine earned him recognition for his creations both in India and abroad. Kapoor's cooking show which debuted in 1993, popularised Indian cooking programmes and now has a loyal following of more than 150 million viewers in 60 countries.
Suzanne Goin (Los Angeles, United States)
A deeply respected figure in the Los Angeles dining scene, Suzanne brings an inventive and distinctly Californian style to SIA's inflight dining experience, with a focus on fresh, seasonal ingredients from local markets and purveyors, and preparations rooted in classic culinary traditions. Suzanne is the chef and restaurateur of three award-winning restaurants, Lucques, A.O.C and Tavern, and has won many accolades for her culinary expertise and creations. In 2006, the James Beard Foundation Awards, America's most coveted honour for chefs, acknowledged Suzanne's culinary achievements with the Best Chef California award and the Best Cookbook from a Professional Viewpoint award. She has also received four nominations from the Foundation for Outstanding Chef of the Year between 2008 and 2011.
Yoshihiro Murata (Kyoto, Japan)
A third-generation chef, Yoshihiro Murata is a respected, leading authority who has helped develop and shape Japan's culinary culture. Chef Murata has numerous accolades to his name and is the Assistant Chairman of the Kyoto Japanese Culinary Association. He is currently a master chef and proprietor of the renowned Kikunoi Kyoto restaurant. Chef Murata, who lectures at several Japanese culinary schools, has published three books, presented culinary TV programmes and led several food promotions overseas.
Zhu Jun (Shanghai, China)
Zhu Jun is the Executive Chef at Jade Garden Restaurant – the iconic restaurant synonymous with elegance, quality and service excellence in Shanghai. Credited with establishing the Jade Garden brand, Chef Zhu is an authority on the art of Shanghainese cuisine and has garnered several accolades to his name, including 'Excellent Chef' at the 15th China Chef Festival. Today, Chef Zhu's creations also include a range of Sichuan, Cantonese and Fujian specialties.