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Stephane Gaborieau
Stephane Gaborieau, the owner of Le Pergolese in Paris, was awarded his first Michelin Star in 1995. Stephane works as chef at the Harbour Grill and Oyster Bar in Hilton Hotel, Singapore. He is the holder of the Meilleur Ouvrier de France, the highest honor in France for an artist. This honor is awarded only once every three years.
Luke Mangan
Luke is heralded as one of Australia's best chefs and highly regarded internationally as a shining example of the excellence of Australia's food and wine culture. Luke’s career started at the tender age of 15 where his first stint was in the kitchen with Herman Schneider at the famed `Two Faces` in Melbourne. His career then took him to London where he trained under the watchful eyes of Michel and Albert Roux famed for the 3-star Michelin restaurant `The Waterside Inn`. Luke has now owned and operated a number of award winning restaurants and bars. He is currently chef/owner of Glass Brasserie, Hilton, Sydney, Salt, Tokyo and South Food and Wine in San Francisco. He has written three cookbooks; with more on the way. Luke also has a successful TV career with programs being broadcast in Australia and overseas.
Freddy Schmidt
Freddy Schmidt was born in Alsace France in 1957 and started his culinary career at the age of 14. After graduating from hotel school, he pursued a career in Europe’s first-class hotels and Michelin restaurants.
In 1991, Kiyomi Mikuni, a celebrity chef in Japan, appointed Freddy as Executive Chef of Yokohama city’s Excellent Coast Hotel. During his two-year tenure there, Freddy wrote about his passion for the cuisine of Alsace, which was published by Chuo Koron Publishing (1993).
Freddy has also worked in luxury hotels such as Hong Kong’s Excelsior and Singapore’s The Oriental and Raffles Hotel, as well as the world renowned luxury cruise liner The Queen Elizabeth 2 Cunard Line. He was awarded “Maitre Cuisinier de France” for his efforts in popularizing French cuisine. He also played a significant role in publishing Hot Chefs Hip Cuisine in 2002 as Culinary Consultant, featuring the original recipes from 34 of the world’s most daring chefs, which changed the way the world eats.
In 2004, Freddy was appointed as Executive Chef of Conrad Tokyo. Today, he supervises four restaurants, a bar & lounge, and the banquet and wedding kitchens. He said, “It is an honor to be a member of Conrad Tokyo’s opening team and to be able to provide legendary excellence for hotel guests. I trust I can relay my 30 years of experience to our young team members.”
Freddy is a member of following organizations: Confrerie de la Chaine des Rotisseurs, The World Master Chef Society, Association Euro-Toques, Academic Culinaire de France, Les Amis de Curnonsky, and Ma?tre Cuisinier de France, Les Amis d’Escoffier, He has greatly contributed to the development of the culture of food through artistic elements, sensitivity and creativity. Freddy likes to travel the world and is a member of the Harley Davidson club. Believing in the value of living a balanced life, he engages in a various sport activities and outside escape from his routine. In addition to French and English, he is fluent in German and Spanish. He also has a deep knowledge of Japanese culture and customs.