Chef Sandro Falbo – The Fullerton Hotel
by Darinee Durai
@ 15 Sep 2016
There are many restaurant guides around the world, many countries have their own guides (for guide examples, refer below), which is your favourite one to read and refer to? Why?
-Australian Good Food and Travel Guide (Australia)
-The World’s 50 Best (Online)
-Repsol (Spain & Portugal)
-Singapore’s Top Restaurant (Singapore, Wine & Dine)
-Singapore Tatler’s Best Restaurant Guide (Singapore, Tatler)
-Zagat (American)
-Gault et Millau (France)
-Le Liste (France)
- James Beard Foundation (United States)
-The Good Food Guide (United Kingdom)
SF: I like them all because they have been helping restaurants and chefs become more well-known and recognized. They can help the hospitality industry and chefs become more successful and inform people on what's new and innovative
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Do you think these restaurant guides are well equipped to give restaurant rating?
SF: I'm sure these guides have professionals/food lovers and a well-travelled group of people working for them who are capable of rating restaurants.
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How do you think the Michelin guide compares with other restaurant guides?
SF: I do believe Michelin is one of the top guides; of course they have a difficult job with so many restaurants and new chefs, it's not easy to
please everyone.
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As a Chef, would you like to be rated by these guides?
Of I course wouldn't mind, but they don't rate executive chefs of hotels.
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What are some of the pressures that come with a high rating from these restaurant guides?
SF: I have been working with many Michelin Star Chefs and they really have to be truly commited. Constantly stay on top of
things and always consistent. They have to be a great talent and a great leader.
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How do you feel about online restaurant guides such as San Pellegrino’s World 50 Best? Are they any different from the published guides?
SF: I do feel all restaurant guides are different, they all have their own point of view, whether that be a published guide or on line and they all have something to give to the industry.
