Announcing the return of Professional Chaîne member Kenneth Francisco

Announcing the return of Professional Chaîne member

Kenneth Francisco

Chaîne Grade: Maître Rotisseur

Executive Chef

Sentosa Leisure Group

33 Allanbrooke Road, Sentosa Singapore 099981

Phone: +6562793228

Email : Chefworkz@gmail.com

Name of Spouse and children: Imelda Sutisna, Ryan, Isabelle & Kristian Francisco

Brief CV or Job History (50-150 words)

I have been a Chef for 25 years, working in Hotel to country club and now Leisure Park. I was the Head of Culinary for The Singapore Youth Olympic games 2010 where Singapore hosted 5000 Athlete & Officials from 204 Countries. I headed the culinary team feeding the world for 21 days and serving 500,000 Meals. I also headed the Culinary Team in Mexico Oct 2011 for the Pan American Games In Guadalajara feeding 8,000 Athletes and Officials for 25 days. I currently employed with Sentosa Leisure Group Overlooking Sentosa and Mount Faber Banqueting including all Events on the island and 2 Restaurants

Hobbies (or describe what you like to do to relax)…. I scuba dive when I can and Enjoy Cycling and watching movies with kids

What food do you like best?

A good piece of Steak

Favourite restaurant in Singapore.

Le Bouchon. Small restaurant with 25 seats serves good Cuts of Steaks and Good selection of Shiraz & Merlot

Favourite restaurant abroad or type of cuisine.

Jakarta, Warung Bundur. Excellent spices and Wonderful sambal Chili served

Interesting food or wine experience to share with member?

All the best wines are served at the Chaine Dinners

Favourite wine or type of wine. Why?

I always enjoy reds mostly medium body Shiraz, for sure New Zealand

Latest Photos from The Non-Professional Dinner

2011 Photo Gallery

Chaine Non-Professional Dinner 2011 (Part 1)

Chaine Non-Professional Dinner 2011 (Part 2)

Chaine 2011 Chapitre at MEMA, Sentosa (OCT 2011)

Chaine 2011 Golf Tournament & Dinner

Chefs' Table July 2011

Joel Robuchon Dinner June 2011

Chaine's Dinner at Four Seasons May 2011

Chef Daniel's Dinner April 2011

2011 Chaine AGM

2011 Chaine Lo Hei Dinner

Chaine SATS Dinner January 2011

Chef Tony's Appeal for Charity

A Charity Appeal:

'Sale of Tony Khoo’s Cookbook in aid of Assisi Hospice'

as Chef Tony Khoo donates his book for charity

“I recently made a trip to Thailand and decided to donate the sale proceeds from my cookbook to the most affected area in Ayutthaya village. By donating my cookbook during our Chaine des Rotisseur’s Lo Hei Dinner in return for a minimum $50 donation, any member can contribute and help. All who donate the money will enjoy an enhanced tax rebate, for example: $50 will get two and a half time $150 tax rebate from tax reduction. ” …..Chef Tony khoo

Staff from the Assisi Hospice will provide personnel to collect monies and issue receipts during the Lo-Hei dinner on the 4^th of February 2012.

Announcing New Professional Chaîne member: Tamir Shanel

Tamir Shanel

Chaîne Grade: Maitre Hotelier

Vice President

Food & Beverage

Marina Bay Sands Pte Ltd

Telephone : 66885401

Fax 6334 1521

Email : tamir.shanel@marinabatsands.com

Name of Spouse and children: Mrs. Randi Shanel, with children Danni, Jordan and Frederick

Brief CV or Job History (50-150 words)

Tamir Shanel brings over 25 years of experience to his position as Vice President, Food and Beverage for Marina Bay Sands Pte Ltd. In his role, he is responsible for the overall Food & Beverage operation of the 2500 room- and- suite hotel, the Paiza Club dining for VIP players, the SkyPark restaurants, Beverage, and all other culinary operations of the property.

Mr. Shanel has extensive experience in hotel openings and international hospitality operations in Europe, Canada and the US. Prior to joining Marina Bay Sands, he was the Executive Director of Food & Beverage at The Venetian and Palazzo in Las Vegas, the world’s largest Five-Diamond integrated Resort, where he was directly involved in raising the service standards and increasing food and beverage revenues for the property.

Previously Mr. Shanel held a number of management positions over a period of 15 years with the Four Seasons Hotels and Resorts in Canada and the United States. In his role he was responsible for leading top-rated Food & Beverage operations, including the opening of the Four Seasons Hotel Las Vegas, the first hotel to garner the Five Diamond award in this city.

Hobbies (or describe what you like to do to relax)…Tennis and basketball.

What food do you like best? Italian

Favourite restaurant in Singapore. Many

Why?

Favourite restaurant abroad or type of cuisine. Many

Why?

Interesting food or wine experience to share with members

Favourite wine or type of wine. Why? New World Cabernet Sauvignon

New Member:Maitre Hotelier Hideyuki Yanaka

Announcing New Chaîne member

Hideyuki Yanaka

Chaîne Grade: Maitre Hotelier

Executive Director

Global Sales, Asia Pacific

Fairmont Raffles Hotels International

250 North Bridge Road, 10-00 Raffles City Tower

Telephone : 6339 8377

Mobile : 9455 4357

Fax 6334 1521

Email : hideyuki.yanaka@frhi.com

Name of Spouse and children: Mrs. Yoshiko, Mstr Ryo (11yrs), Mstr Ryu (11yrs) and Ms Sena (9yrs)

Brief CV or Job History (50-150 words)

Sep 2008 to Present : Executive Director, Global Sales, Asia Pacific. Fairmont Raffles Hotels International

Feb 2006 – Sep 2008 : Vice President, Sales & Marketing, Meritus Hotels & Resorts

Apr 1998 – Feb 2006 : Vice President Sales, Asia Pacific. Le Meridien Hotels & Resorts

Hobbies (or describe what you like to do to relax)…Cooking, dining out, travel, golf, football.

What food do you like best? Japanese

Favourite restaurant in Singapore. The Raffles Grill

Why? Old world charm, ambience, service, food quality and recognition

Favourite restaurant abroad or type of cuisine. Tetsuya in Sydney

Why? Their dishes are about the finest ingredients and respecting them. The knowledge of all the staff about the dishes are impressive. The service and ambience is also very wonderful

Interesting food or wine experience to share with members

We recently held a cooking event at Totts for our corporate customers, it was a hands on experience that allowed everyone to understand what the chefs go through during service

Favourite wine or type of wine. Why? I don’t have a favorite as I love all types of wines, but, Champagne would be Louis Roderer Crystal, White Wine – New World Chardonnay (hint of oak) Red Wine – Bordeaux

2012 Chaine Lo Hei Dinner (4th Feb 2012)

2012 Lo-Hei Dinner

Date: Saturday 4^th February 2012

Venue: 7:00pm Cocktails

@ The Bar at Coleman (1st Floor)

7:30pm Dinner - Park Palace

Grand Park City Hall

Dress Code: Jacket/Chinese Attire with Chaîne Ribbons

MENU

Cocktails in the Bar at Coleman

Pierre Paillard NV Brut Grand Cru

顺德鱼生捞起:

Bountiful Shunde Yu Sheng

Yellowtail Hamachi & Petuna Ocean Trout

2006 Domaine Anne Gros Bourgogne Hautes Cotes de Nuits

原盅炖鱼皇

Double-boiled Red Garoupa Soup with Chinese Herbs

2006 Domaine Anne Gros Bourgogne Hautes Cotes de Nuits

香脆龙虾配沙当尼汁

Fried Baby Lobster with White Wine Sauce

2006 Domaine Anne Gros Bourgogne Hautes Cotes de Nuits

乾坤乳猪

(化皮斩件猪配古早卤味猪)

Duo Golden Suckling Pig

Roast & Lu Shui

2007 Au Bon Climat Pinot Noir, Knox Alexander

聚宝海味盘

柱脯, 鲍片, 海参, 蚝豉, 北菇, 带子, 发菜, 西兰花

Braised Superior Dried Seafood Platter

Dried Conpoy, Dried Oyster, Sliced Abalone, Sea Cucumber,

, Black Mushroom, Scallop, Black Moss, Broccoli

2005 Dominus Napanook Cabernet Sauvignon

砂煲腊味饭

Claypot Rice with Preserved Meat

2005 Dominus Napanook Cabernet Sauvignon

桂香叁宝冻

Chilled Double-boiled Osmanthus Flowers with Lotus Seed,

Ginkgo Nut and with White Fungus

2009 Paul Jaboulet Aine Muscat Beaume de Venise

香煎年糕, 奶皇煎堆

Pan-fried Traditional Nian Gao & Deep-fried Custard Sesame Ball

2009 Paul Jaboulet Aine Muscat Beaume de Venise

Armagnac Castaréde Hors D'Age NV 20 Yrs

KURIYA SAKE PAIRING DINNER (14TH JAN 2012)

FULLY BOOKED!!

Kuriya Penthouse

Sake-Pairing Japanese Dinner

Time: 14^th Jan 2012

#12-02 Orchard Central

181 Orchard Road Singapore 228896

Entrance to it's car-park is from the back of the building

via Somerset Road

7pm - Cocktails

7.30pm - Dinner

Dress Code: Smart Casual (with Chaine for members)

Sake Pairing Dinner

Specially Created by Master Chef Koezuka

Starter

Crab Roe Mousse with White Prawn, Dried Baby Sardines and Caviar

“Dassai” Nigori Happoshu (Unrefined sparkling Sake)

Sashimi

Fatty Yellowtail, Wild Tuna Belly, Seared Puffer Fish

“Tenryo Homare” Daiginjo

Grilled Item

Hida Wagyu Steak and Sea Urchin with Special Garlic Sauce

“Reisen”

Steamed Item

Foir Gras Tofu in Yuzu Citrus Cup

Nama Sake (Unpasteurized Sake)

Deep-fried Item

Deep-fried Seasonal Kyoto-Yam Ball with

Crab Meat and Fresh Bean Curd Skin Gravy

Junmaishu

Rice & Noodle

Grilled Eel Claypot Rice, Pickles

Hot Udon Noodle Soup with Nameko Mushroom

Dessert

Dessert of the Day