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An interview with Chef Jean-Charles Dubois


Guests attending the dazzling Awards ceremony at the Sofitel Singapore City Centre are in for a big culinary surprise this year, as Executive Chef Jean-Charles Dubois prepares to wow with an unforgettable experience.

Chef Jean-Charles is the Executive Chef of the Sofitel Singapore City Centre, overseeing a collection of exciting food and beverage outlets. He comes from a family of chefs in Angers, Loire Valley France, the place where his interest in the epicurean world began. His father helped in moulding his utmost respect for ingredients and the freshest produce to define his creations. Before moving to Singapore, Chef Jean-Charles worked in the kitchens of several Michelin-star restaurants in Paris, including Restaurant Pierre, Jacques Cagna and L’Espadon.

In 2004, he moved to the lion city and helmed the award-winning kitchen of Raffles Grill at the iconic Raffles Hotel for 5 illustrious years. It was here where he won World Gourmet Summit’s ‘Rising Chef of the Year’ award in 2007. His last tour of duty was with Balzac Brasserie as its Group Executive Chef.  

Wouter de Graaf, the General Manager of Sofitel Singapore City Centre says “His passion for culinary excellence is an outstanding addition to our leadership team and a testament to our commitment of providing the finest and most memorable experiences for our guests”



Hear what Chef Jean-Charles has to say about his plans to prepare a culinary experience for all our guests at the Asia Award Ceremony.


What excites you most about cooking for The Hotelier Awards Asia and what can guests expect this year? 

It is my honour and privilege to cook for the best in our industry with expected guests from the region and all around the world. I am looking forward to providing everyone with an unforgettable epicurean experience here at the Sofitel Singapore City Centre. All of the dishes that will be served during the evening embody both my family’s love affair with food as well as a strong affinity for authentic French technique in cooking. In particular, the lobster bisque is a family recipe which was handed down to me by my father and grandfather who were my original mentors in the culinary world.

Another dish on the menu is the beef cheek, which is a classic French fare, both a timeless and a feast to the senses. My creations all draw inspirations from my family, my childhood and my roots.


What first inspired you to become a Chef?

My love and passion for food and cooking is embedded within in my DNA.  I grew up in a farm in the Loire Valley in France and as an “epi-curious young boy”, I started my journey by assisting the chefs in the kitchens run by my father. It was at that time that I started developing my talent in cooking. This early exposure in the kitchens provided me with a greater sense of appreciation for fresh products and a profound respect for produce.


What has been your greatest culinary achievement?

A very special moment for me was when I received the Chevalier de l’Ordre du Merite Agricole award by the French government from my ex-president Jacques Chirac. I received this recognition for my contributions to promoting French cuisine outside of France. This is by far my most meaningful achievement in gastronomy, especially as I was the youngest chef recipient out of the four nominated in Singapore.

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