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David Mollicone Award-winning Chef David Mollicone has been at the helm of Raffles Grill since March 1 2002, having brought with him a wealth of experience gained at numerous top restaurants from around the world.A familiar face on the Singapore culinary scene even before taking over the reins at Raffles Grill, Chef Mollicone was Chef at Latour from 1997-1998 and Executive Chef at L’Aigle D’Or from 1995 to 1996. He was awarded “Best Chef in Singapore” by the Straits Times in 1998 and won the Gold Medal at the Food Asia Competition in Singapore (Live Cooking Category) in 1996. Chef Mollicone’s passion for cooking started in his own kitchen back home where he used to spend long hours helping his mother and grandmother cook various French regional dishes. He started his career at the tender age of 15, training under one of France’s great chefs, Executive Chef Christophe Deschamp at Grand Hotel Du Levant. His subsequent appointments included stints in Michelin Star restaurants in France such as Les Saisons, L’Amiraute, Faucher, La Pinede and of course, Michel Bras Restaurant of which 3 Michelin Star Chef Michel Bras greatly influenced Chef Mollicone’s style. Chef Mollicone has described his experience in Raffles Grill as “extraordinary” and “incredible”. Having taken part in last year’s Eighth Annual Raffles Hotel Wine & Food Experience, a week long event which features internationally acclaimed guest chefs, vintners and special guests from around the world, he feels that Raffles Hotel is the only place which can successfully hold such a grand gastronomy event. He enjoys challenges and breaking the rules. “My style of cooking involves lots of a la minute preparations that allow the final product to speak for itself,” Chef Mollicone said. He added that Raffles Grill’s French Cuisine is the “real thing”. In fact, 99% of the ingredients used are imported from France and he notes “that there are not many competitors using the same products as Raffles Grill”. Indeed, Chef Mollicone prides his cuisine on the importance he places on freshness and quality of the produce. This is evident in all his menus and it adds an extra notch to the level of cuisine which he presents to patrons at Raffles Grill. He might be a stickler for top quality, but Chef Mollicone is certainly accomodating when it comes to special menu requests - “I want to create a memorable experience for all patrons at Raffles Grill and ultimately, to bring the restaurant to greater heights”. And this he does as evidenced by patrons who return again and again. Chef Mollicone describes himself as being “never satisfied” and in fact welcomes critical guests at Raffles Grill – “so there can be improvement”. A perfectionist indeed. Raffles Grill is open for lunch from 12 noon to 2pm (Monday to Friday) and for dinner from 7pm to 10pm (Monday to Saturday). For reservations, please call our Dining Reservations Executives at (65) 6431 6156 or (65) 6331 1612. This article has been contributed by Raffles Hotel. |