We have been invited to curate and build dining experiences for presidents and high net-worth audiences. This, we can do, because of our need to constantly create and curate moments that make a difference.
Curating
Priceless Experiences
World Leader’s Dining, Singapore Evening & Waterfront Dining Curated the dining experience for 21 world leaders and spouses, including President of the United States, Barack Obama. This 6-month project included putting together a stellar team of chefs, planning the wine list, menu writing, selecting the appropriate tableware to training the personal butlers for the respective 21 world leaders at the dinner.
FoodCult was commissioned by Chef Tony Khoo, the Executive Chef of Marina Mandarin Hotel Singapore, also then Competitions In-Charge of the Singapore National Culinary Team, to develop and produce an autobiographical cookbook.
World Leader’s Dining, Singapore Evening & Waterfront Dining Curated the dining experience for 21 world leaders and spouses, including President of the United States, Barack Obama. This 6-month project included putting together a stellar team of chefs, planning the wine list, menu writing, selecting the appropriate tableware to training the personal butlers for the respective 21 world leaders at the dinner.
APEC 2009
2009
World Leader’s Dining, Singapore Evening & Waterfront Dining
Curated the dining experience for 21 world leaders and spouses, including President of the United States, Barack Obama. This 6-month project included putting together a stellar team of chefs, planning the wine list, menu writing, selecting the appropriate tableware to training the personal butlers for the respective 21 world leaders at the dinner.
DBS Bank
2015 - 2016
FoodCult was commissioned by Chef Tony Khoo, the Executive Chef of Marina Mandarin Hotel Singapore, also then Competitions In-Charge of the Singapore National Culinary Team, to develop and produce an autobiographical cookbook.
This led to “To Be a Chef”, which is the first for the World Gourmand Cookbook Category (Professional, Singapore), and first runner-up in World Gourmet Cookbook (Professional, International) in 2013. FoodCult also organised the launch; and the charity dinner raised $32,000 for the Community Chest in one night.
First, Concept.
