Emmanuel SouliereConrad Macao, Cotai Central has appointed Emmanuel Souliere as Executive Chef. Originally from France, Chef Souliere comes to Conrad Macao with more than 24 years’ experience in both the hospitality and restaurant industries and will be overseeing all of the hotel’s food and beverage operations including western banquet kitchens, in-room dining kitchen, Dynasty 8 and Grand Orbit restaurants. During his career he has held Executive Chef roles for many of the Hilton Worldwide family of hotels including most recently the newly opened Conrad Beijing, as well as Hilton hotels in Singapore and Shanghai. While he was in Shanghai he oversaw the outside catering for 32,000 guests at the Rolex Masters Tennis event. During this time in Shanghai he received the honour of ‘Chef of the Year 2009’ from City Weekend magazine’s annual Readers Choice Awards, as well as winner of ‘Best Use of Foie Gras Award’ for French Cuisine Chef Star Awards 2008 Shanghai. No stranger to awards, Souliere was awarded Singapore’s Food Asia 2002 Gold Medal Award with a Gourmet Team challenge, ‘Chef of the Month’ by Asian Cuisine 2003 and ‘Executive Chef of the Year’ by Cuisine and Wine magazine. In addition he has also worked for luxury hotels in Spain, Israel and his home country France. A highlight of his early career was working for the two-starred Michelin restaurant Gastronomic Le Laurent in Paris and the renowned Hotel de Crillon in Paris. A highly creative and detail oriented chef with a strong work ethic and a passion for the culinary arts, Souliere loves to challenge himself daily by refining his skills and talents in the kitchen. His passion is to find good produce which drives his creativity, and then he thinks of what will be the best cooking method to bring out the best flavours and believes that seasonings and garnishes add drama to his cuisine. One of his favourite products to use is foie gras and loves that he can use Chinese flavours to give it a sweet and sour combination. Chef Souliere also likes to nurture the next generation and as such has established an ASEAN division of the renowned Les Disciples d’Escoffier association, where along with other chefs who share his passion, they have developed culinary competitions for young chefs to compete and the winner has the opportunity to go to France and learn from some of the best chefs in the world. He is also active in the Chaine des Rotisseurs, an organisation that brings together both amateur and professional enthusiasts from around the world who share the same values of quality and fine dining.