Sam Leong is no stranger to the media. Twenty-six years of culinary expertise and innovation has elevated him to the status of Singapore's very own celebrity chef.
Sam has also had the honor of serving world famous public figures such as Minister Mentor Lee Kuan Yew, former US presidents George Bush and Bill Clinton, and Queen Elizabeth II of England. He made his first appearance on Singapore television in a Chinese language cooking program, King of the Kitchens. A year later, he was invited to be chef-mentor for a television cooking competition, Star Chefs 1 in 2006, Star Chef 2 in 2007 and Good Food Fun Cook in 2008. His success progressed into the publishing world when he released his cookbook A Wok Through Time, followed by Sensations, and A Taste of Home.
A trend-setter in modern Chinese Cuisine, he has represented Singapore at some of the world's most prestigious culinary events, including Master of Food & Wine, Australia (2002); Annual St Moritz Gourmet Festival, Switzerland (2002); and the Flavors of Asia event at Napa Valley, California (2004). Sam Leong's list of accolades also includes being named Best Asian Ethnic Chef of the Year at World Gourmet Summit Awards of Excellence in 2001, 2002 and 2004 and Executive Chef of the Year and Chef of the Year in 2005. He was also named Chef of the Year at the Hospitality Asia Platinum Award (HAPA) in 2006 and 2007. In 2008, Chef Leong was awarded the Five Star Diamond Award and recognized as one of the finest chefs worldwide in the American Academy of Hospitality Sciences.
Since joining the team as Executive Sous Chef at the Tung Lok Group's Orchid Inn Hotel back in 2003, James Ho has built a strong reputation for Chinese culinary excellence. Moving to Jade @ Fullerton Hotel in 2005, he supervised a team of 30 cooks, presenting a diverse menu of modern Chinese cuisine while at the same time managing the hotel's banqueting operations and becoming a master of the Abalone processing method. He later moved to the Meritus Mandarin in Singapore, taking up the challenge as Chinese Executive Chef and establishing himself as a dedicated team leader with responsibility for 35 cooks, managing banquets of up to 1,200 people.
Chef James has always strived to push Asian cuisine to the next level and inspire guests' culinary expectations.
In his recent role as Executive Chinese Chef at the award-winning restaurant My Humble House (also part of the Tung Lok Group), he created a variety of exquisite Chinese menus and even developed a computerized recipe and digital food imaging system to help train staff and further develop Chinese culinary excellence.
"It's a pleasure and an honor for me to bring my ideas and inspirations to the table at Breeze," said Chef James Ho. "I am looking forward to introducing new dishes that will entice and delight diners at Breeze as they share and taste the unique creations we have planned for the menu."