100230 Executive Pastry Chef of Canele Patisserie Chocolaterie, Pang Kok Keong, is a self-confessed sweet-toothed gourmand.
100231 His culinary journey began in 1993 when he was a student at SHATEC.
100232 After graduating, Chef Pang started out as a trainee at the Imperial Hotel before becoming a pastry cook at the Michaelangelo’s group of restaurants in 1997.
100233 Ever since then, Chef Pang’s star has been on the rise – going on to work at several well-known restaurants, patisseries and 5-star hotels throughout the city However, it was a training stint under Master Pastry Chef Francisco Torreblanca at Pasteleria in Spain that made him the star he is today – he perfected the art of sugar and chocolate making.
100234 In 2004, Chef Pang joined the Les Amis Group as its Executive Pastry Chef and was responsible for the conceptualisation of Canelé Pâtisserie Chocolaterie.
100235 For his work, Chef Pang had been nominated for the “Pastry Chef of the Year” award at both the 2005 and 2006 World Gourmet Summit Awards of Excellence.
100236 In 2007, he won “Cacao Barry Pastry Chef of the Year” at the World Gourmet Summit.
100237 Catch Chef Pang Kok Keong at the World Gourmet Summit as he hosts a chocolate dinner .
100241 Chef Andrea Berton first went under the wing of the king of modern Italian cuisine, Chef Gualtiero Marchesi, and later enjoyed the honour of honing his skills with Chef Alain Ducasse at the Louis XV in Monte Carlo.
100242 He earned his first Michelin star in 1997 at La Tarvena di Colloredo before heading the Marchesi Group as Executive Chef for five years until 2005.
100243 Since then, Chef Berton has developed his own unique take on modern Italian cuisine, stripping down the basics and introducing new cooking and preparation styles that make his culinary works fresh and relatable.
100244 After working with some of the world’s most famous restaurants and maestros, he is now a two-Michelin-starred Executive Chef at the Trussardi Alla Scala Restaurant.