News for the Hospitality Executive
Ashley R. Goddard Named Executive Chef at the Hilton Singapore
Singapore, 3 Nov 2008 – Hilton Singapore is pleased to announce the appointments of Ashley R. Goddard as the Executive Chef in charge of the hotel’s food and beverage department, and Alexandre Lozachmeur as the Chef de cuisine of Harbour Grill & Oyster Bar.
“We are delighted to have both Chef Goddard and Chef Lozachmeur joining our food and beverage team at Hilton Singapore. At the Hilton, we have always prided ourselves with being a food and wine pioneer in the hospitality industry. The international experience and dedicated passion that both Chefs have in this field will further enhance the hotel’s existing range of premium F&B offerings to Singapore’s gourmands.” said General Manager Alain Mahillon.
In addition, both chefs will be conducting regular master classes to share their culinary expertise and signature dishes.
Ashley R. Goddard
As Executive Chef, Chef Goddard will manage the kitchens and develop concept menus for the hotel’s four food and beverage outlets. In addition, he will be in charge of the hotel’s banquet and catering operations.
With 20 years of culinary experience across seven cities of Europe, Asia Pacific and the Middle East, Chef Goddard strongly believes in respecting the uniqueness of different traditions and cultures when fusing two or more culinary styles.
“Singapore is such a melting pot of cultures with its well-travelled multi-racial community and the increase in foreign nationals over the years. This all come together to an exciting mix of gourmet tastes and preferences, I’m looking forward to working at the Hilton to bring top of the class cuisine to the international audience in Singapore.” said Chef Goddard.
Prior to joining Hilton Singapore, he was the Executive Chef and F&B-in-charge of the Anassa Hotel in Cyprus, Rome and had helmed the kitchens of numerous international luxury hotels.
An Australian national, Chef Goddard is accompanied by his wife and daughter.
Chef Lozachmeur, a ‘Rising Chef of the Year’ finalist at the World Gourmet Summit Awards 2008, takes over the helm of the multi-award winning flagship restaurant, Harbour Grill & Oyster Bar.
He is recognised in the industry for his traditional French cuisine with Mediterranean influences and is known for his uncomplicated culinary style, relying on the delicate flavours of quality produce.
“The Harbour Grill has been known in Singapore as the institution for fine dining since the 1970s and has constantly kept its loyal followers satisfied with its innovative yet classic creations. I’m honoured to be helming the team and to share my experience with some of the world’s top chefs through the restaurant’s signature repertoire of international cuisine,” said Chef Lozachmeur.
At only 28 years old, Chef Lozachmeur’s vast experience with internationally acclaimed restaurants belies his age.
Prior to coming to Singapore, he spent more than five years with several of 3-Michelin star Chef Alain Ducasse’s restaurants where he worked under Chef Christophe Moret and Chef Ducasse himself. The restaurants include the flagship Plaza Athenee Restaurant in Paris and the Spoon Restaurant in Saint Tropez.
Growing up in the town of Antibes on the Cote d’ Azur, France, Chef Lozachmeur developed his strong affinity with cooking at an early age thanks to his grandfather who enjoyed spending hours in the family kitchen.
About Hilton Hotels & Resorts
With more than 500 hotels and resorts on six continents, Hilton continues to be an innovative leader in the full-service hospitality segment and one of the most recognized global name in the industry. Hilton’s belief that Travel Should Take You Places® celebrates a commitment to the guest experience and to the idea that travel can and should be transformative. Hilton’s variety of services, amenities and programs are designed to give guests more choice and control over their stays so they can be at their best, 24/7 whether they travel for business or leisure. Each unique Hilton hotel and resort was designed to reflect the sense of place of its location; each team member chosen to reflect the local culture and community. Start your journey at www.hilton.com available in English, Spanish and French.
Joyce Moo (Ms)
|Also See:||Chef's Team from Grand Copthorne Waterfront Hotel Wins the Restaurant Association of Singapore's Culinary Competition / July 2006|
|U.S.-Singapore Joint Venture to Renovate Abandoned Bangkok Building into the 542-room Millennium Hilton Hotel / May 2004|