David Watson has been appointed New Executive Chef at Raffles Singapore
Hailing from Surrey, United Kingdom, Chef Watson is no stranger to the legendary service tradition of the Raffles family, as he was for a period, Chef de Cuisine at Raffles Grill. Fluent in English and French, Chef Watson’s work stints overseas took him to France, India, Taiwan and Thailand, honing his craft at two Michelin-star restaurants, Le Manoir Aux Quat’saisons in Oxford, United Kingdom, and L’Hostellerie de Levernois in Beaune, France, and one Michelin-star L’Auberge de Noves in Avignon, France. Just prior to joining Raffles Hotel, he was the Group Executive Chef at De Vere Hotel and Resort Group. In this highly revered position, Chef Watson will preside over the kitchens of Raffles Hotel’s 18 characteristic bars and restaurants, banquet and catering facilities as well as the newly reopened Raffles Culinary Academy. He was also the mastermind behind yet another creative chapter of the highly anticipated Annual Raffles Hotel Wine, Food and Arts Experience, which took place from 30 January to 3 February 2008.
