Tetsuya Wakuda, Charlie Trotter, Thomas Keller - these are the biggest names in the culinary world and they just might be heading to Singapore. Las Vegas Sands Corp announced its strategic partnerships with these chefs as part of its proposal to build an integrated resort and casino in Singapore.
Top chefs from around the world will congregate in Singapore if Las Vegas Sands Corp wins the tender for the Marina Bay integrated resort. Expect the best from the culinary world - Charlie Trotter, chef and owner of Chicago's Charlie Trotter's, Thomas Keller, who runs The French Laundry at Napa Valley, Tetsuya Wakuda, famed chef of Tetsuya's in Sydney, Alfonso Iaccarino from southern Italy, Hiroyuki Hiramatsu from Tokyo and Pierre Gagnaire from France. Sands Corp will partner these award-winning chefs to make Singapore the epicurean capital of the world.
"Our star chefs line-up not only adds to our current winning combination of world class entertainment acts and leisure options, it also aims to raise the bar on fine dining in Singapore. Through these partnerships, we will enhance the meaning of 'Uniquely Singapore' with a host of new experiences and opportunities," said William Weidner, president and chief operating officer of Las Vegas Sands Corp at a media briefing on Wednesday.
The high-profile, celebrity chefs are renowned for their exquisite culinary innovations and techniques. The chefs will be responsible for overall restaurant concept development, management training, hiring and supervision of staff. They will also be required to visit the restaurants several times a year and hold coordinated promotional events.
"With its melting pot of cultures and wide array of Eastern and Western cuisines to suit every palate, Singapore is already famous for being a food-lover's paradise. By collaborating with a leading international resort developer, Las Vegas Sands, I have the rare opportunity to share my culinary philosophy with a local and global audience and importantly, take fine dining in Singapore to greater heights," said Wakuda.
It will also set Singapore's food and beverage industry ablaze with opportunities to work in these top restaurants. Wakuda estimates that he is likely to hire around 40 to 50 local staff for his restaurant here with only a few from Sydney, where his restaurant - Tetsuya's - has a five month waiting list.