Chef

Mr. Kazumine Nishida is from the Kansai region near Osaka and started his career as a sushi chef at the age of 17.
He is currently the executive chef at the Edomae sushi restaurant 'Shoukouwa' in Singapore, where he has led the restaurant to receive two Michelin stars.

He is known for his keen eye for seasonal seafood and delicate techniques, and he is particularly passionate about the diverse expressions of squid.

Emmanuel Stroobant is a Belgian-born chef and restaurant owner based in Singapore.

After training at a prestigious restaurant in Belgium, he won the 'Best Foreign Chef in Malaysia' award in Kuala Lumpur.

In Singapore, he established a unique style that combines French techniques with Japanese ingredients.

He has achieved the feat of winning two Michelin stars at both the French restaurant 'St Pierre' and the Edomae sushi restaurant 'Shoukouwa'.