Ever found yourself wondering how the professionals get that special texture or flavour? Well this is your chance to get up close and personal with top celebrity chefs as they share their cookery secrets and culinary tips and tricks of the trade.
This year we also have a start-studded line-up of chefs from Singapore demonstrating why Singapore’s diverse Asian cuisine makes it one of the most exciting food destinations in the world.
Andrew Dickens is an actor, presenter and chef and is the ringmaster of our Chef Demo theatre. Along with his theatre and television appearances, Andrew is a knowledgeable and engaging cook and has vast experience of presenting and hosting some of the biggest and most prestigious live events both in the UK and internationally.
Presenting the Eat the World Street Kitchen, Chef Stage is none other than street food supremo Andy Bates!
As well as having his own successful Street Food business in London (known for his hearty British street food with a modern twist), Andy Bates has presented three series of Street Feasts for Food Network UK (Andy Bates Street Feasts; Andy Bates American Street Feasts and Andy Bates Brazilian Street Feasts). All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. He is also a regular contributor on the BBC Two series, Food & Drink and has become a leading expert on street food, with regular appearances at food festivals and events both in the UK and around the world.
Bjorn Shen is one of Singapore’s most notorious chefs, known for his spontaneous, sometime outrageous cooking and for always putting substance before style. He also happens to have a lot of style too and revels in taking a rebellious, creative attitude towards cooking.
He is owner of acclaimed restaurant Artichoke a fiercely food-driven restaurant in the heart of Singapore’s arts district and Bird Bird, a scruffy Thai eatery specialising in Chiang Mai curry noodles, Thai fried chicken and milk tea slushies.
Outside of the kitchen, Bjorn is also a published author with his own cookbook and resident chef columnist for Time Out Singapore and has lectured at the Culinary Institute of America in Singapore, as well as representing the Asia-Pacific region as chef ambassador for United Nations project “Recipes for Change
Chef Akmal Anuar
Before arriving in Dubai, Chef Akmal Anuar was head chef of his native Singapore’s top restaurant, Iggy’s, ranked number 26 in the San Pellegrino list of the world’s 50 best restaurants whilst he was there.
Following his first restaurant in Dubai, Asian-Latin restaurant Zengo, Akmal has now opened his first solo venture, 3Fils bringing fine dining without the fuss, or price tag, to Jumeirah Fishing Harbour 1, Dubai.
Set within a contemporary setting Chef Akmal’s menu of exciting and innovative dishes is always changing depending on the availability of the best ingredients.
Something for food lovers who don’t want to sacrifce good health….Max is a Personal Trainer and Online Health Coach with a rapidly growing social media following and many high-profile celebrity clients, influencers and tastemakers including some of the world’s top models. After experimenting with intermittent fasting he realised the power it had to burn fat, boost energy levels and banish hunger pangs. He developed his own method known as “The 2-Meal Day” and he truly believes that it is the “missing-link” in our overall health and wellbeing.
The 2-Meal method is fundamental to his tailored online plans and he uses his passion for “real food” to create delicious, simple meals with a focus on nutritional content.
Award-winning chef Reif Othman is one of the most exciting and innovative chefs in the UAE and boasts a serious international reputation.
Before launching his own venture ‘Play Restaurant & Lounge’ and ‘The Experience’, Othman joined Zuma in 2009 and, under his leadership as regional executive chef, made Zuma Dubai the only restaurant in the country to land a spot on the coveted list of The World’s 100 Best Restaurants four years in a row.
Reif Othman hails from Singapore, a country famed for its food culture, and he quickly recognized a deep-rooted love for food as he always found himself exploring this curiosity in the kitchen throughout his childhood. He secretly studied at the Shatec, a culinary school in Singapore to further broaden his culinary knowledge and had his first professional kitchen experience with his mum, in her street food stall, preparing traditional Javanese cuisine (a mix of Indonesian and Malaysian cuisine).
Play Restaurant & Lounge is his first own restaurant. Located on the 36th floor of The H Hotel, it offers what Reif likes to call a “MediterrAsian” menu – a fusion of Mediterranean and Asian cuisine. While always respecting the ingredient, the menu offers inventive and playful twists on classic dishes and changes each season.
His latest offering ‘The Experience’ is an exclusive and intimate chef’s table, with a difference. Located in a private space on the 37th floor of the H Hotel, the dining area seats only 12 people and has been designed to look and feel like someone’s private apartment, with Reif himself cooking and serving every dish.
Suzanne Husseini is a food writer and television presenter with a passion for teaching people the world over how to cook the Arabic dishes she adores. She is the author of best-selling cookbooks “When Suzanne Cooks” and “Modern Flavors of Arabia” and hosted one of the most popular Arabic cooking shows in the Middle East “Sohbe Taibe/صحبة طيبة” showcasing her unique style. She is also a frequent guest on local and international television programmes, including her role as a guest judge on Top Chef Middle East, as well as being a regular on the festival scene with appearances at the Taste of Dubai Festival and the Emirates Airline Festival of Literature, held at Festival City.
Woo Wai Leong
Woo Wai Leong is the first ever winner of MasterChef Asia though started in the legal profession before embarking on a culinary journey which has seen him develop his skills in both craft cocktail bartending as well as the professional kitchen.
He enjoys melding the work of a tenacious cook, a skilled bartender and a gracious host in all of his work and projects. Embracing the classics for both food and drink has given him a foundation with which to rework them using Asian products and traditional Chinese medicine to produce something comforting and familiar, yet new and exciting.