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Six celebrity chefs to open restaurants at Marina Bay Sands
By TODAY | Posted: 24 October 2009 0722 hrs

File picture of a model display of the Marina Bay Sand integrated resort (R) against the skyline of Singapore.



SINGAPORE: You've watched them cook up a storm on television and hankered for a taste of their culinary creations. But soon, you won't need to jet off to New York, Paris or Barcelona in order to do so.

Six world-famous, award-winning celebrity chefs will be setting up kitchen in Singapore at the Marina Bay Sands.

Chefs Mario Batali, Daniel Boulud, Wolfgang Puck, Santi Santamaria, Guy Savoy and Tetsuya Wakuda with bring their own touch to local and regional produce, and personally help shape the menus, concepts and interior designs of their restaurants here.

"Singapore will become the culinary epicentre of Asia," declared Marina Bay Sands chief executive and president Thomas Arasi.

The restaurants chefs Santamaria, Savoy and Wakuda will be on the mezzanine level of the casino, and offer "a refined, sophisticated dining experience", said the integrated resort.

Chefs Batali, Boulud and Puck will launch their hugely successful signature restaurants which will be situated near the Marina Bay Sands Theatres.

Each will bring over experienced members from his own restaurant. This "will develop a new generation of local chefs as they work alongside the industry's best", said the Marina Bay Sands.

Details of other signature restaurants at the IR will be unveiled in the coming months.


Daniel Boulud
One of America's leading culinary authorities. Known for contemporary, seasonally-inspired French cuisine at his five New York City restaurants which include the three-Michelin-star DANIEL. In Singapore, he will open his signature DB Bistro Moderne.

He said: "I've had the privilege of travelling to Singapore and enjoyed some incredible meals by local chefs. It's a superb city where I discovered a culture with a love of food from every corner of the world."


Wolfgang Puck
Opened Spago in 1982, and became a legend synonymous with bold, innovative cooking that redefined fine dining in America.

In Singapore, he will launch CUT - the American restaurant which is hailed as one of the top three steak houses in the US. It will offer a sophisticated menu with the finest prime beef, an award-winning wine list, cutting-edge design and impeccable service.

He said: "We are eager to create an unforgettable dining experience with the launch of our first overseas version of the American steak house."


Santi Santamaria
Can Fabes started out in 1981 in his family house as an informal bistro serving meals to peasants; today it is a three-Michelin-star institution in Barcelona, Spain, with exquisite cuisine in rustic, elegant setting.

He said: "I want to delight the senses and awaken emotional memories with a cuisine of wisdom."


Tetsuya Wakuda
Opened Tetsuya's in 1989 as a tiny, Sydney suburban shopfront – which developed a long waiting list. Has since been considered by many as Australia's finest chef. Tetsuya's in Singapore will be the only one outside of Sydney.

He said: "I am delighted ... to bring the flavour of my Sydney restaurant to Singapore's vibrant and international community."


Guy Savoy
His eponymous Guy Savoy restaurant in Paris has earned three Michelin stars. He said: "Cuisine is the art of instantaneously turning produce suffused with history into happiness."


Mario Batali
Co-owns 14 restaurants, including the flagship Babbo Ristorante e Enoteca in New York. Has eight cookbooks and is the host of TV shows like Iron Chef America.

His Osteria Mozza in Los Angeles features a bar where fresh mozzarella cheese is made daily, while the adjacent Pizzeria Mozza was voted the most popular restaurant with the best pizza in the Californian city. These two Italian concepts will make their Asian debut in Singapore.

He said: "This is, without a doubt, the most exciting project I have ever been involved with."