The Fullerton Singapore Chefs make triumphant return from Expogast Culinary World Cup 2002

The Fullerton Singapore Executive Sous Chef Louis Tay, Executive Pastry Chef Martin Chiffers and Sous Chef Jeffrey Siew from The Fullerton Singapore are members of the Singapore Culinary National Team which finished third in The Expogast Culinary World Cup 2002 held from November 16 to 20, 2002 in Luxembourg.

Commenting on the victorious achievement, Executive Sous Chef Louis Tay of The Fullerton Singapore said, "There was excellent camaraderie among the team members. This competition saw the participation of many established European and American national teams but we are proud to have come in third and put Singapore on the world culinary map."

The Singapore Culinary National Team received a gold medal for its three-course hot menu and a silver medal for its cold food presentation. In the final tally, the Singapore National Team placed third overall out of 24 national teams.

Singapore is the only Asian country placed among the top three in this high profile international culinary event while the National Teams from Sweden and Switzerland won the first and second place respectively.

The three chefs competed in the prestigious World Culinary Cup, an international culinary exhibition held once every four years in conjunction with the 9th International Trade Show for Gastronomy (Expogast 2002). Organised by the Société des Foires Internationales de Luxembourg and the Vatel-Club, the event is widely regarded as the world's most challenging culinary contest, with countries on all continents sending in only their finest chefs to participate. This year's event drew a record 38 countries from America, Europe and Asia and a crowd of 46,500.