Home » Culinary Programmes » WACS Approved Judges » Eric Neo
Eric Neo
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A |
Global and International Hot / Cold Categories |
B |
Continental and National Hot / Cold Categories |
M |
Military |
P |
Pastry |
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WACS Approved Judge |
SINGAPOREAs a WACS approved judge, you are responsible to inform the society of your judging activities and personal information. If no updates are done for a continuous period of three years, your name will be removed and you will need to attend the judging seminars again.
Judging History
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year |
name of competition |
town/country |
classes judged |
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2010 |
Food & Hotel Asia |
Singapore |
Field & Forest |
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2010 |
Thailand International Culinary Cup |
Thailand / Bangkok |
Hot Cooking - Seafood |
|
2011 |
Oceanafest |
Australia / Perth |
Hot Cooking – Meat |
|
2011 |
Pattaya City Culinary Cup |
Thailand / Pattaya |
Hot Cooking – Fusion Italian |
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Profile / Bio
Eric Neo was appointed Executive Chef at InterContinental
Singapore in October 2011. In his role at InterContinental Singapore, Chef Eric will oversee all culinary
operations and menus for Olive Tree (all-day dining and international buffet restaurant), Aroma
(bakery), Man Fu Yuan (signature Cantonese restaurant), Lobby Lounge, Victoria Bar, and Aqua Pool
Bar as well as the banqueting department.
Having started out as a chef at the age of 16, Chef Eric brings with him over seventeen years of culinary
and catering experience across varied cuisines including Cantonese, Western, Peranakan and Malay, as
well as local delights.
He rose through the ranks to become Head Chef of international buffet restaurant Aquamarine in
Marina Mandarin Hotel before being promoted to the hotel’s Executive Sous Chef in 2006. He joined
Crowne Plaza Changi Airport as Executive Chef in 2008, where he was an integral part of the preopening
team responsible for developing menus and implementing operational procedures for the
hotel’s food and beverage outlets including food preparation, quality control, timely deliveries, and
satisfactory customer service.
Chef Eric’s culinary style leans towards the contemporary style of cooking, combining fresh ingredients
and cooking them with minimal fuss, to showcase wholesome and delicious food whilst retaining the
integrity of the ingredients. Olive Tree, the hotel’s all-day dining restaurant will provide a showcase for
Chef Eric’s culinary skills, offering his signature dishes like Pan Seared Cod with Truffle Tomato Salsa,
Asparagus Risotto with charred King Prawn, the well-loved local favourite Hokkien Mee and Ayam
Panggang.
Chef Eric’s experience and skills go beyond the specialised area of culinary creativity; he also focuses on
team work while demonstrating management ability to lead his crew with great confidence and
patience. He believes in delivering a result driven kitchen team through the facilitation of extensive
group and one-on-one training, achieving world-class standards of quality and continuity across the
board.
