MARCHESI 1824 AND CARE'S

Lennard Yeong (1988) studied engineering, but from more than ten years has devoted himself to cooking with a particular interest in food science. Yeong is a self-taught chef, in 2015 he was among the finalists of the first edition of MasterChef Asia and today he is one of the most promising chefs in Singapore. Since 2018 he works as in-house chef for the brand Miele in Singapore, where he holds cooking classes and develops new recipes.
Lennard Yeong has also conducted a series of documentaries, titled “For Food's Sake!”, for Channel NewsAsia TV network investigating the causes of Singapore’s food supply difficulties, a country that imports 90% of its food. With his genuine approach to cooking the chef wants to educate and stimulate new generations for a more careful nutrition through a conscious choice of food products.

Francesca Ferreyros started her culinary education in the kitchen of chef Iván Kisic in Lima (Peru) in 2009, and continued in the United States where she collaborated with chef Niven Patel. In 2015 she moved to Europe and worked at the restaurant El Celler de Can Roca in Girona (Spain), Ferreyros spent the following year in Asia joining the team of the Indian chef Gaggan Anand in Bangkok (Thailand). Interested in Nikkei (Japanese-Peruvian) and Chifa (Chinese Peruvian) cuisines, Ferreyros returned to Peru in 2018 as chef at the IK restaurant in Lima, where she created her own fusion cuisine combining ingredients, techniques and traditions from Southeast Asia and Peru. The young chef is currently working with the indigenous peoples of the Amazon to extend her knowledge about products and ancient techniques of her country's cuisine. Her upcoming projects include the opening of a new restaurant where she can present her culinary research that connects Asia and Peru traditions.

Vusumuzi Ndlovu started his culinary education at the Sheraton Hotel in Pretoria (South Africa) in 2000. In 2012 he joined the team of chef Peter Tempelhof in Cape Town and also the South Africa’s national chef team. In 2015 he moved to Johannesburg to collaborate with Chef David Higgs at “The Saxon”, then he was selected to be part of one of the best Belgian restaurant, the “In de Wulf” in Heuvelland. After the European experience, Vusumuzi Ndlovu returned to the kitchens of The Saxon in Johannesburg where he conceived his awardwinning duck dish using skills, techniques and flavour combinations learned over the years. He recently worked at “The Marabi Jazz Club” in Johannesburg. Ndlovu was named as one of the top seven and the number one young chef in Africa and Middle East in the San Pellegrino Best Young Chef 2018.

Killian Crowley first studied in Belgium and continued his training in well-established restaurants and Michelin-starred kitchens such as the “Clairefointaine” in Luxembourg, where he discovered gourmet cuisine, at the Michelin three-star “Le Louis XV – Alain Ducasse” à l'Hôtel de Paris in Monte Carlo and at the “Bon-Bon” in Brussels, where he assisted chef Christophe Hardiquest. In 2016, he was finalist of Euro-Toques Young Chef of the Year competition. In 2018, he was nominated San Pellegrino Young Chef UK & Ireland, representing the United Kingdom and Ireland during the world final held in Milan.

Trained in international kitchens, he started working in the most prestigious restaurants in Lima at the age of seventeen. With the aim of rediscovering the products of the Peruvian Amazon, he lived for two years in the region. Following this experience, he met chef Pedro Miguel Schiaffino who guided him during his work at the “Malabar” restaurant in Lima where Aldo Yaranga's dedication to sustainability and responsible cooking in direct contact with farmers began. At the age of 28, he became sous chef at “La Niña” restaurant, where together with the owner he worked on the development of an ethical vision linked to seasonality, the use of local ingredients and collaboration with local farmers and fishermen.