SVR BlackBookAsia Top 10 Chefs - Savour BlackBookAsia

Exclusively curated and specially chosen to be on our much sought after best of the best chefs Top 10 list, SVR BlackBookAsia presents the most celebrated chefs from around the Asia Pacific region.

1. Christopher Millar, Stellar Singapore

For Chef Christopher Millar, texture, purity of flavour and quality of ingredients are paramount when it comes to crafting his unique dishes that represent quintessential, progressive Australian cooking. At the helm of the highest restaurant in Singapore, he and his team continue to push culinary boundaries through their delivery of the vibrant and innovative creations that have made Stellar among the top critically acclaimed restaurants in the city.

Chris Millar

2. Kieran Morland, Merah Putih/ Sangsaka Bali

Kieran Morland was born in Melbourne Australia and has been cooking in top kitchens around the world for the last 16 years. Some of the restaurants Kieran has worked at include Momofuku Ssam bar in NYC, the Wapping project and 10 greek street London, Mecca and Syracuse in Melbourne and Kudeta in Bali.

Kieran Morland

3. David Lai, Fish School Hong Kong

Hong Kong born Chef David Lai boasts an impressive culinary career of more than 20 years, honing his skill under great mentors such as Alain Ducasse and working his way up the culinary ladder.
Named “Chef of the Year” in 2012 by Time Out Hong Kong, David’s homespun career has seen him open three successful Michelin-listed restaurants in Hong Kong including On Lot 10 and Neighbourhood.

David Lai

4. Maurizio Bombini, Mandapa Ritz Carlton Bali

Originating from Apulia region, in Southern Italy, Chef Maurizio learned his trade in the kitchen in his parent’s restaurant on the shores of the Adriatic Sea, where he began his journey of culinary adventures that has taken him to Italy, France, USA, China and Indonesia. As a head Chef with more than ten years of experience, Maurizio shares his passion for Italian modern cuisine.

Maurizio Bombini

5. Nathan Green, Rhoda Hong Kong

A seasoned British chef, Nate Green came to Hong Kong from the UK where he started his career at the two-Michelin starred Gidleigh Park under the guidance of master Chef Michael Caines. Nate subsequently worked at renowned establishments such as Tom Aikens, The Square and the Michelin starred Arbutus where he was Senior Sous Chef. In 2004 Nate was voted “Young Chef of the Year” by the Restaurant Association, the most prestigious competition for young chefs in the UK.

Nate Green

6. Carlo Marengoni, Lighthouse Singapore

The Fullerton Hotel Singapore is delighted to introduce Chef Carlo Marengoni as the Chef de Cuisine of The Lighthouse Restaurant & Rooftop Bar. With a culinary career that spans over 35 years, Chef Marengoni brings with him a wealth of experience in his native cuisine. An advocate of delivering the most authentic Italian flavours that he grew up with in his hometown of Bergamo in Lombardy, Chef Carlo ensures that he works only with the freshest ingredients of each season – the way he would have prepared his family’s meals in Italy.

Carlo Marengoni

7. Nic Vanderbeeken, CasCades Restaurant Bali

Chef Nic Vanderbeeken has 16 years of experience working in and establishing restaurants in France, Netherlands, Belgium, Vietnam and now Bali. His experience brings another level of sophistication in technique and flavours to the Viceroy Bali’s award winning restaurant CasCades. Starting his career at a young age in an entry level position in the kitchen of 1 Michelin Star Chez Bru, Nic learned the fundamentals from world renowned chefs.

Nic Vanderbeeken

8. Luca Piras, Alba 1836 Singapore

Chef de Cuisine Luca Piras hails from his native Sardinia and developed an interest in cooking from a very young age by watching his mother and grandmother in the kitchen preparing family meals.
He brings a wealth of international culinary experience and has worked in some of the world’s leading restaurants including 1 Michelin star awarded restaurant, Sambuco, and as a Sous-Chef at the prestigious 5 -star Hotel Principe de Savoia both based in Milan, Italy.

Luca Piras

9. Will Meyrick, Sarong Bali

Heralding from a Scottish background, growing up in locations around the world and never being a kid that could sit still for long have all contributed to the energetic, cultural explorer and cuisine curious character of Sarong Bali’s executive chef, Will Meyrick. Expert in exacting and extracting authentic recipes from far flung locations and passionate about high quality experiences in dining Will has developed a devoted team of regional experts to share his culinary stories with the world.

Will Meyrick

10. Fung Man-Ip, Duddell’s Hong Kong

From Hong Kong, Chef Fung Man-Ip has many years’ experience cooking Cantonese cuisine with his expert modern twist. As Executive Chef at Duddell’s, he will focus on leading the talented culinary team at Duddell’s to create Cantonese dishes emphasising the flavourful and aromatic flavours synonymous with the region’s most loved ingredients.

Fung Man-Ipֹ

Any other recommendations? Do leave your comments below.

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