German Chef Rainer Zinngrebe's career has taken him through out Asia. Prior to opening what is touted as Singapore's six star hotel, The Fullerton, chef Zinngrebe experienced the cultures and cuisine of Malaysia (Kuala Lumpur, Mandarin Oriental) and Thailand (Sheraton Bangkok, Grande Sukumvit Hotel). Chef Zinngrebe took on each project as the pre-opening chef.

In the capacity of executive sous chef he held positions at the Hilton Hotel, Kuala Lumpur, Malaysia and the Hilton Hotel, Seoul, South Korea. Prior to that, Margaux Restaurant Chef at the Kowloon Shangri-La Hotel, Hong Kong.

Before his Asian travels, Chicago and London played in to helping Rainer Zinngrebe build his culinary repertoire.....

Tell us about the Fullerton Hotel. How many outlets do you oversee, how large is your banquet operation and how many covers do you produce for over the year?

The Fullerton Singapore has five Food and Beverage outlets of which two are outsourced to external parties. We operate a 400 seater brasserie bistro called TOWN, a bar concept serving lunch and crustacean bar called POST BAR and an Atrium Lobby with 140 seats serving luncheons, all day dining menus, afternoon teas and weekend chocolate buffets. Our banquet operation consists of a Grand Ballroom seating about 500 people, a heritage ballroom seating about 180 people as well as 8 smaller venues capable of seating anywhere from 20 to 100 people. Since the hotel has opened its doors on December 15 2000 , we have served a total of 380,000 covers in our outlets, which is about 1400 covers per day.