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TASTES AND HAPPINESS: CHEFS OF THE YEAR 2014

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In Macau, our lives are more colorful and cheerful with these chefs working passionately to please our discerning palates. This year, I picked four individuals who are not only masters of their craft, but they also have a great personality, which makes dining experiences even more enjoyable and interesting.

CREATIVE MOJO

 Elie Khalife,
Chef de Cuisine at Aux Beaux Arts

Lebanese born Elie knows how to work his creative mojo back in the kitchen. His dishes are always full of surprises, created with inspirations from all over the world. He comes to Macau with a prestigious background making exquisite dishes, having trained under some of the most famed, Michelin-star winning chefs in the world.
Selected to work directly under Alain Ducasse at Spoon, Elie learned Ducasse’s unique style of cooking contemporary cuisine. You can even find him using middle-eastern spices to give a twist to his dishes.

 

PERFECT TIMING

Yoann Mathy,
Executive Pastry Chef
at Wynn Macau

It’s not hard to find Yoann walking around at Wynn Macau. He is the guy who smiles wholeheartedly at every one. A master of desserts and a relentless perfectionist who has worked alongside Chef Joël Robuchon, Yoann assures us that each dessert item of superb quality at Wynn Macau is crafted with love and passion. Remarkably detail-oriented, he ensures that everything is made as late as possible, so that diners can enjoy the desserts and pastries in their freshest state.

 

AN AIR OF HUMILITY

Tam Kwok Fung,
Executive Chinese Chef at City of Dreams

A bit shy but extremely nice and friendly, Master Tam always exudes an air of humility. With an eye for detail, he leads his team to prepare dishes with an awe-inspiring consistency. Every item is made according to his recipe. With a dedication to using seasonal organic produces, Master Tam prefers to let the ingredients speak for themselves. Whether it is going to the farm where his vegetables are from or searching hard for the best meat, he will do whatever it takes to make sure diners are eating the best that can be offered.

DILIGENCE AND HARD WORK

Justin Paul,
Head Chef at Golden Peacock

Colleagues at Venetian Macau often find Chef Justin working in the kitchen late into the night and early in the morning. From yogurt, paneer and ice cream to masalas, sauces, pickles and chutneys, nearly everything is prepared from scratch in-house. No wonder he is so busy. A native of Kerala, Chef Justin’s skills were successfully put to the test in 2009, when he catered to 5,000 Indian guests attending the IIFA Awards. He also helped to create authentic Indian dishes in 2011 when The Venetian Macao hosted the STAR Parivaar Awards.

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