COLLABORATION
Working Together
Collaboration can sometimes be the most powerful way to achieve a goal. By noticing things we might otherwise miss individually, we are able to pursue higher standards of excellence.
SERGIO HERMAN
www.sergioherman.comThe opportunity to work with Sergio Herman came as a great honour. His “Hero’s of Oud Sluis" at the Cadzand Food and Wine Festival was a unique opportunity to represent his region and his illustrious restaurant “Oud Sluis”. Using regional ingredients of Zeeland, we each prepared 500 portions for the 2,000-5,000 guests who were to join us for lunch. An amazing experience full of local flavours, international vibes, food, music and drinks.
AUSTRALIAN HIGH COMMISION SINGAPORE
www.singapore.embassy.gov.auThe Australian High Commission project was a very close to my heart. As someone who has worked for years abroad, it was a delightful surprise to receive an opportunity to work for my home country. It was an honour to represent Australian purveyors in Singapore, and to work with other celebrated chefs in the country to showcase Australia. The power of our collaboration sparked creativity and enabled us to present the true authenticity of Australian food, produce and culture.
CHANNEL NEW ASIA
www.channelnewsasia.com/news/internationalDuring the preparations for the Singapore Michelin Guide release I was asked to cook live on “CNA” on behalf of the restaurants in Singapore who received awards, it was to be on morning after the Michelin awards, an early shoot at 7am in the studio, so you can imagine it was a tough start, The idea soon arose to bundle my experience in the catering industry and interior with the know-how of the restaurant to bring a unique dish to showcase LIVE on TV. A natural appearance, a sublime look and a large dose of personality.
THE ST. REIS CHANGSA
www.marriott.com/hotels/travel/csxxr-the-st-regis-changsha/The international hotel group “St Regis” in Changsha, China were about to celebrate there 2nd year anniversary, they contacted my team about the opportunity of there idea to host a Gala Ball on site with 500 of the closest guests. The twist was to use all ingredients from the region, and to showcase my style to local guests. Its was a fantastic project as we, at the time were only a team of 6 and a 28 seat restaurant so to scale was a new like that was anew opportunity. We endeavored to underline their shared passion for collaboration and creativity.
