|
|
|
|
|
|
Peter
Trewenack
Executive Consultant |
Martin
Z’Graggen
Culinary Consultant |
Spectrum Chef's Mission
"Spectrum Chef" aims to build lasting relationships by searching, selecting, and recruiting qualified professional chefs, who successfully meet our client's needs. |
| : |
Our Chef Consultants look forward to providing you with one or more of the following services: Culinary or Food and Beverage Recruitment
Career and salary Guidance; Restaurant Consultancy;
Annual Hospitality Salary Survey; |
|
|
|
|
|
|
Ahmad Othman |
Ahmad Othman
Restaurant Chef
Singapore
Ahmed started as a young cook at the Milton Restaurant in Singapore. He was trained in Western Cuisine and quickly gained a passion for restaurant operations. During his early years he spend time under some of the best chefs in Singapore learning the skills and styles of Italian, French and Modern Fusion Cuisine.
One of the most respected chefs in Singapore was Justin Queck who was about to open his new restaurant ?Les Amis? and in March 1994. Ahmed searched out Justin and became part of his team for the opening of this restaurant. Les Amis became one of the most popular restaurants in Singapore and won and impressive array of awards.
The mandatory 2 years of national service took Ahmed out of les Amis and he eventually joined Raffles Hotel at the Fine Dining Raffles Grill Restaurant.
Raffles Grill offers French Continental Cuisine created by award winning Chefs and also played host to many international Guest Chefs. Ahmed relished in this environment and realised that he had the creative talent and ability to do well in this style of cuisine. After 2 years with Raffles he moved within Singapore to widen his knowledge and experience before making the trek to join Gordon Ramsay at the 3 Michelin Star, 68 Royal Hospital Road in London.
6 Months of experience training in the 3 star Michelin restaurant under Gordon Ramsay in London was an experience that has helped Ahmed sculpt the direction for his culinary career. After completing his training in London he joined Jean Paul Naquin the Executive Chef at the 7 star Burj al Arab in Dubai. Jean Paul had moved from Raffles Hotel in Singapore to the unique Burj al Arab. Ahmad spent 6 months at the Burj al Arab in the Seafood restaurant creating dishes with a influence from Western and Chinese ingredients, methods and techniques.
He is now back in Singapore and looking for his next culinary adventure within Asia, Australia or the Pacific. I look forward to seeing Ahmed progress through his career and if his pictures are anything to go by he will do very well.
Best regards
Peter Trewenack
Culinary Consultant
|
|
| |
|
| |
|
|
|
|
 |
| copyright © spectrum international |
|
|
