Culinary Diversity at the World Gourmet Summit
The Emerging Trend of Sustainable Dining Debuts at this Year's Event
Mar 31, 2009
The 13th World Gourmet Summit takes place from April 19th to May 2nd, 2009. Co-organised by the Singapore Tourism Board and Peter Knipp Holdings Pte Ltd, the international gastronomic extravaganza aims to establish Singapore as Asia’s epicurean capital and as an exclusive lifestyle destination.
Top Class Gastronomy and Great Wines at the World Gourmet Summit
At the World Gourmet Summit, discerning gourmets may appreciate the culinary arts refined to perfection by Michelin-starred chefs and vintners from around the world. Over two weeks, the executive chefs of the finest restaurants in Singapore team up with international visiting chefs to delight gourmets and discerning gastro-tourists with unique dining experiences.
In a bid to encourage wine enthusiasts in South East Asia to appreciate Chianti Classico, the great Italian wine, the World Gourmet Summit is also inviting the top Chianti Classico growers to congregate at a dedicated Chianti Classico wine fair and tutored tasting symposium.
Singapore as a World-Class Culinary Destination
Peter A Knipp – chief executive officer of PKH – explains that “The World Gourmet Summit showcases a collection of innovative and progressive culinary talents. The robust line up of masterchefs, wineries, mixologists and participating establishments is testament to our desire of encouraging exchange of gourmet ideas among world-class Food & Beverage professionals. This is the foremost gastronomic event to meet with the promising personalities who epitomise the colourful wine and dine landscape and facilitate its dynamic evolution.”
The Trend for Sustainable Dining in Gourmet Appreciation
Emphasizing the use of seasonal and organic produce, the emerging gourmet trend of sustainable dining will also debut at the World Gourmet Summit.
At this year's WGS, chefs who hail from different backgrounds (Régis Marcon, Masayasu Yonemura, Dan Hunter, and Sergi Arola among them) will showcase their personal interpretation of this pro-green movement, placing strong emphasis on the natural goodness of seasonal ingredients and employing organic and bio-dynamic produce in their cooking.
Visiting Michelin-Starred Masterchefs at the WGS
With an events calendar which includes more than ten hosting establishments and nearly twice as many partner restaurants, the World Gourmet Summit stands a good chance to spice up Singapore’s culinary landscape and reach out to a variety of gourmets who appreciate the finer flavors of life.
The WGS 2009 line-up of international visiting chefs include:
- Iconic chef, Heinz Beck specialises in Mediterranean flavours in Rome’s La Pergola.
- German masterchef Klaus Erfort works from his restaurant close to the border of France to indulge both French and German palates.
- from the French heartlands, masterchef Régis Marcon focuses on the use of natural produce in a cuisine that follows the natural order of the year.
- Italian virtuoso Claudio Sadler earned his two-Michelin-star status by fusing the new with the old in his cooking and is now synonymous with Italian nuova cucina.
- Atul Kochhar, the first Indian chef to be awarded a Michelin-star, is known for his quintessentially British dishes topped off with an Indian touch.
In 2008, more than six thousand people participated in the WGS events, ranging from celebrity dinners to masterclasses. Of them, over 20 percent were tourists with more than a passing interest in fine dining.
 |
 |
 |
 |
 |
