World Culinary Olympic Gold Medalist at Oyster Wine Bar Sheraton Hong...

With great pleasure, the Sheraton Hong Kong Hotel & Towers has invited the World Culinary Olympics Gold Medalist, Chef Neil Porter to present all savvy diners some of the best western delicacies at the Oyster & Wine Bar from Nov. 7-20.

Chef Neil Porter brings various culinary creations for fans of Oyster & Wine Bar. Wild Smoked Salmon Anchovy Press, Seared Foie Gras are choices of starter. Main course selections include Seared Trout, Lamb Loin with Kidney and Foie Gras Farse. Sweet delights include Warm Chocolate Cake and Lemon Tart.

World Culinary Olympics Gold Medalist

Neil Porter is an award-winning chef, having trained at some of the finest restaurants in Vancouver. His passion for food and journey for excellence has taken him to many places around the globe.

In 1999, Neil traveled with culinary Team British Columbia to Basel, Switzerland for an international culinary competition and to Chateau Drouilles in Bond, France as resident chef.

In October 2004 Neil competed with top chefs from around the world at the Culinary Olympics in Germany, returning with a prestigious Olympic gold medal. Food is Neil's passion and true love as reflected in his creations and enthusiasm in teaching others.

What are the Culinary Olympics

Organized every four years by the German Chefs Association, the International Culinary Arts Exhibition (IKA) / Culinary Olympics held in Germany attracted more that 1,200 chefs from 40 nations to compete for gold, silver, and bronze medals in October 2004. Such large number of competitors broke the record in the 104-year history of the competition.

There were national and regional teams giving their best, plus national youth teams, armed forces teams and pastry-makers and community catering experts. The categories in which performance was judged include hot and cold meals and pastry-making.

History of Culinary Olympics

This event was founded in 1896 by a group of German chefs who envisioned an international cooking event that would cross language barriers and communicate world trends in cuisine. They believed that tourism in their country could be brought to a new level if people became more aware of the quality of cuisine in their homeland. By observing chefs in kitchens where language differences were not a barrier to communication, culinarians could educate themselves on the cooking techniques of other cultures.

This dream became a reality at the turn of the century, in 1900, with four nations competing in a local cooking contest at the Frankfurt fairgrounds, and today the World Association of Cooks Societies (WACS) approved event is so large it has been dubbed the 'Culinary Olympics'. The success of this concept has caused a ripple effect throughout the culinary world, encouraging the growth of other international competitions which now take place on every continent and have made significant contributions to the global food industry.

Thousands of chefs train hard each year to test their mettle against their peers at such events, in order to win medals, gain recognition and advance their career, since its founding the competition had been held continuously in Frankfurt, until 1996 when it was moved to Berlin. In 2000, it moved to Erfurt, Germany.

Neil Porter's Major Awards

October 2004

World Culinary Olympics, Entrée Plates
Gold Medal

April 2003

Eat Vancouver, Entrée Plates

Gold Medal

November 2000

BC Culinary Arts Salon, Entrée Plates
Gold Medal

April 2000

Alberta Culinary Arts Salon, Entrée Plates
Gold Medal

For reservations, please call 2369 1111 ext. 3145.

*A 10% service charge will be added to your bill.

Media Contact:

Florence Suen

Marketing Communications Manager

Tel: (852) 2732 6827

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