Taking home a double gold at the prestigious Culinary Olympics 2016, held in Erfurt, Germany, was the Singapore National Culinary Team. Led by Chef Louis Tay (Executive Chef, Swissotel Merchant Court), the team emerged as champions in the Cold Display and Hot Cooking categories, following almost a year of training. One of the most anticipated culinary competitions in the world, held once every four years, the team beat some 30 of the world’s top national teams in the two categories. Doing Singapore proud were Team Captain Teo Yeow Siang (Lavish Catering) and members Triston Fang (Ocean Restaurant by Cat Cora, Resorts World Sentosa), Alan Wong (Lavish Catering), Roy Lim (Unilever FoodSolutions) and pastry chef Alex Chong (Regent Hotel).
Commenting on the team's victory, Chef Edmund Toh, President of the Singapore Chefs Association says, "We are very proud of this win. For more than 30 years, the Singapore National Culinary Team has competed in the Culinary Olympics in hopes of winning the overall championship, and we have finally done it. As we also won the overall championship title in 2014 at the Culinary World Cup, this makes the Singapore National Culinary Team the ONLY team in the world right now to hold the two major championship titles. We know this has put Singapore on the world map and we hope to inspire future generations of Singapore chefs to step forward and represent Singapore. Singapore Chefs' Association is very proud to support our local talents."
Echoing similar sentiments, team leader Chef Louis Tay adds, "We are very proud to win this honour. We would like to thank our sponsors, families, team mentors, and of course all our team members. We've trained really hard for this – every weekend for one year, and to be able to bring the Culinary Olympics overall champion trophy back, is truly a dream come true for all of us."