Raffles Singapore Hotel Appoints David Watson New Executive Chef
Raffles Hotel takes pleasure in welcoming its new Executive Chef, David Watson, into its arena of celebrated hospitality. 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.
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.
Having sharpened his senses and polished his culinary skills through extensive research and travels, Chef Watson is sensitive to his adopted country’s gourmet penchants and profoundly perceptive to global dining trends, adventurously interweaving his classical techniques with contemporary, touches.
“The role of Executive Chef is crucial to a legendary property that is Raffles Hotel and we believe Chef Watson will infuse his creativity, valuable wealth of experiences and impressive cuisine style to our team,” shared Mr Robert Logan, General Manager of Raffles Hotel. “We are most delighted to have Chef Watson on board and look forward to the creation of many elegant soirées and awardwinning gastronomic affairs together”.
Natalie Leung
Executive, Marketing Communications
(65) 6337 1886
Raffles
