The big six: Marina Bay Sands' celebrity chefs

The big six: Marina Bay Sands' celebrity chefs

The integrated resort might become the new staging ground for the best chefs in the world
Marina Bay Sands' celebrity chefs
From left to right: Daniel Boulud (New York), Guy Savoy (Paris), Mario Batali (New York), Santi Santamaria (Barcelona), Wolfgang Puck (Los Angeles) and Tetsuya Wakuda (Sydney).

You know of the Four Tenors, now meet the Six Chefs. These world-famous, award-winning chefs will each start up their own restaurant at the soon-to-be-completed Marina Bay Sands. The culinary promise -- "these gastronomic giants will draw inspiration from the kitchens of their own restaurants to create menus featuring regional and local ingredients – elevating Singapore's culinary scene and promising gourmets from around the world a sumptuous dining experience."

We previously talked about Chef Daniel Boulud's much lauded eatery here, and it's really exciting news to hear of the other big gastronomic names to come here as well.

Each of the six chefs is personally involved in the concepts, menus, and interior design of the six different restaurants. Each chef will bring to Singapore experienced members from his own restaurant and will develop a new generation of local chefs as they work alongside the industry’s best. It's a big step ahead for the culinary scene here, and really cement Singapore's reputation as a foodie destination.

Here's a quick round-up of The Six.

Mario Batali

With 14 restaurants, eight cookbooks and a host of television shows, including the ever-popular Iron Chef America, Mario Batali is one of the most recognized and respected chefs working in America today. Mario and his business partner, Joe Bastianich, own 14 restaurants across the United States including their flagship New York City restaurant, Babbo Ristorante e Enoteca, as well as two restaurants in Los Angeles and three in Las Vegas. This is the first time the duo is launching a new eatery in Asia at Marina.

Daniel Boulud

Daniel Boulud is chef-owner of several award-winning restaurants and the Feast & Fêtes catering company. While he hails from Lyon, France, it is in New York that he has truly mastered the dining scene, bringing his contemporary, seasonally inspired French cuisine to his five New York City restaurants: DANIEL (recently awarded three Michelin stars); Café Boulud; DB Bistro Moderne; Bar Boulud and most recently DBGB Kitchen and Bar. In Singapore, Chef Boulud will open his signature New York restaurant, DB Bistro Moderne.

Wolfgang Puck

With the opening of Spago in 1982, Wolfgang Puck proved that a great meal with excellent wine and service in a dynamic environment could be relaxing as well as an extraordinary culinary experience. In Singapore, Puck will launch CUT, hailed as one of the top three steakhouses in America. Currently in Beverly Hills and Las Vegas, the fine dining restaurant offers a smart, sophisticated menu featuring the finest prime beef available, an award-winning wine list, cutting-edge design and impeccable service.

Santi Santamaria

A self-taught chef, Santi Santamaria opened Can Fabes in 1981 in the house where he was born in Sant Celoni -- just a 45-minute train ride from Barcelona in Spain's Catalonia. What started out as an informal bistro serving meals to peasants has evolved into one of the greatest restaurants in Spain, serving exquisite cuisine that’s retained three Michelin stars since 1994. The Marina Bay Sands outlet will be Chef Santamaria's first restaurant in Asia.

Guy Savoy

Guy Savoy's cuisine first and foremost expresses his sensitivity and his passion. Having a meal at Guy Savoy means making the most of the combined talents of the chef, the dining-room and kitchen teams, so as to enhance the flavors of what our planet produces, the results of the efforts of the best farmers, producers and wine-growers, who are all aware of our common heritage. His eponymous Guy Savoy restaurant in Paris has garnered the coveted 3-Michelin stars.

Tetsuya Wakuda

Arriving in Sydney in 1982 with nothing more than a small suitcase and a love of food, Tetsuya Wakuda landed his first job as a kitchen hand at Fishwives in Surry Hills. A year later, he was introduced to Sydney chef Tony Bilson, who was looking for a Japanese cook to make sushi. It was there at Tony's kitchen at Kinsela's that Tetsuya realized he wanted to cook, and that he could indeed cook very well. His own restaurant, Tetsuya’s, opened in 1989 with a tiny shop front in the Sydney suburb of Rozelle and was booked out with daily waiting lists. In November 2000, Tetsuya relocated his restaurant from Rozelle to 529 Kent Street, Sydney, and is now considered by many as Australia's finest chef. Tetsuya's restaurant at Marina Bay Sands will be the only outpost to the acclaimed Sydney restaurant.

A technology reporter and wannabe entrepreneur in a previous life, Larry is now City Editor for CNNGo Singapore, where he sacrifices his nights, caffeine intake and waistline to the demands of the job.
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