Kenneth Francisco, a Singaporean born Eurasian who has more than 25 years of culinary experience. Throughout the years, his job has brought him around the Asia Pacific region engaging in food promotions from Malaysia, Australia to Philippines, Greece, Italy and more.
His area of expertise is in Asian, Modern European & Fine Dining Cuisine, especially in cooking seafood dishes where he feels that they are at the most pure and fresh in terms of taste. Another interesting thing that he likes to explore is unique desserts where he uses the simplest ingredients to marry and produce interesting sweets.
His most valuable experience was as Head of Food & Beverage (Culinary Operations) for the 1 st Singapore Youth Olympics Games Organizing Committee (SYOGOC) that hosted The First Ever Inaugural Singapore Youth Olympic Games 2010, that experience was both a once in a lifetime experience and an honour when he represented Singapore for this special event in food preparation during the games. The games have put him in the global limelight during August 2010 period as Singapore played host to the world during the Olympic Games.
His track record was in producing food of the highest quality and safety as Singapore hosted around 5300 Athletes, International Olympic Committees & 204 National Olympics Committees, royalties and 25,000 volunteers during the games , producing an amazing record of 500,000 meals during the entire 21 days period with 900 tones of food consumed.
In addition, his previous experience was as Executive Chef and Head Food & Beverage in prestigious member's clubs such as The Tanglin Club and The Swiss Club, Singapore also has given him the many privileged opportunities to cook for high profile diners such as The Honorable President of Singapore - President Nathan and Fist Lady, Ex Prime Minister of Singapore - Mr Goh Chock Tong, Minister Mah Boh Tan, Professor/Minister Tommy Koh, Ambassadors of various countries among other government officials, Presidents and CEOs of big multinational companies, The Chairman of De La Rue Currency for the World Bank and International Monetary Fund (IMF) meeting. In addition, he has also taken part in many cooking competitions representing Singapore and involve in many prestigious dinners for The Chaine De Rotisseur.
He was also actively involved in many F&B & Culinary consultancy, trainings and play host as guest chef from Singapore to the region, he was also involved in consultancy work such as in the area of restaurant set ups, conceptualization, F&B costing, equipment sourcing and specifications, Restaurant and kitchen designs, layout and planning, menu, creations of recipes & cooking classes and involved in many equipment demonstrations for clients in various resorts, hotels and chains of restaurants bringing him from Singapore to Malaysia, Indonesia, Philippines and the Maldives.
His most recent project brings him from the Maldives for training & consultancy to Indonesia, Jakarta where he consults as the culinary consultant for the newly opened, The Apartment Restaurant by Culinary Concepts who has won many accolades since opening and Malaysia, Malacca for restaurant set-ups and Desa City Hotel, Miri-Sarawak for Kitchen Consultancy & Design and as guests chef for World Gourmet Summit 2010 and Singapore Youth Olympic Games 2010.
