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COMMIS: SEBASTIAN SKAUEN JOHNSEN COACH: ULRIK JEPSEN
SEPTEMBER 26TH
KITCHEN N° 6 BEGINNING OF THE TESTS 09h05 TAKE-AWAY TASTING 14h00 PLATTER TASTING 14h35
With a solid experience of more than 10 years, Mathew Leong worked as station chef for one year at Renaa** before becoming chef at restaurant A L aise a Michelin Plate establishment in Oslo. His style draws on his knowledge of Nordic and French cuisines, as well as on his Asian origins. Matthew is convinced that technology will shape the future of the food trade and is constantly seeking out the latest innovations to create dishes that are healthier, more eco-responsible and better adapted to individual needs.
SINGAPORE
MATHEW LEONG
IF YOU WERE NOT A CHEF, YOU WOULD BE
I can t imagine being anything else
WHAT COCKTAIL IS MOST LIKE YOU?
Gin & Tonic
THE IDEAL MEAL FOR A ROMANTIC DINNER?
A seafood platter
1 PODIUM 1989 William Wai, Bocuse de Bronze
12 PARTICIPATIONS 1989 1991 1993 2003 2005 2007 2009 2013 2015 2017 2019 2021
SINGAPORE & THE BOCUSE D OR