Breaking boundaries is no stranger to Purple Sage Group’s executive sous chef Hoo Zhi Hao. After honing his skills as an apprentice at Grand Copthorne Waterfront Hotel, he went on to elevate the catering world by introducing fine cuisine and cooking at premium catering company Lavish Dine Catering. The rest is history. “I’ve never looked back!” quips chef.
As sous chef, he led the team to win the Caterer of the Year award at the World Gourmet Summit in 2017, taking home gold, silver and championship titles at HOFEX and Food & Hotel competitions that same year. In 2018, he upped the ante by representing Singapore in the prestigious EXPOGAST Culinary World Cup, bringing home second place out of 28 other national teams and scoring double gold achievements in both the hot and cold categories. This year, as team captain of the Singapore culinary team, he is now leading the way to the 25th edition of the IKA/Culinary Olympics.
How does it feel to be able to represent Singapore in the IKA/Culinary Olympics this year? What made you decide to take part and be the team captain?
This story is from the March/April 2020 edition of WINE&DINE.
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This story is from the March/April 2020 edition of WINE&DINE.
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