1. Justin Quek
Driven by passion, Chef Justin Quek used his life savings in 1991 and flew to France to improve his culinary skills. While there, he worked in various Michelin-starred kitchens which helped him come up with his own culinary style that redefined Asian cuisine by using French cooking techniques.
After his training, he went back to Singapore and joined Les Amis as Chef De Cuisine and partner. Dreaming even bigger, he left Singapore once again and opened French restaurants in Hong Kong, Shanghai and Taiwan. He could have continued on the fast track of being one of Asia’s biggest chefs, but he chose to come back to Singapore in 2010.
Now the Principal Chef of Sky on 57 at the iconic Marina Bay Sands, he brings with him over 20 years of experience that resulted in signatures such as the Foie Gras Xiao Long Bao, Maine Lobster Hokkien Mee and Nordic Crab Vermicelli.