tag:peatix.com,2011:1 2015-10-14T02:40:07+08:00 Peatix STORIES by My Private Chef tag:peatix.com,2014:event-36208 2014-06-26T00:00:00SGT 2014-06-26T00:00:00SGT

Click here for Single Purchases Click here for Group Booking for 12 paxClick here for Group Booking for 20 pax*All prices are NETT - no additional processing feesSTORIES, a pop-up restaurant that celebrates iconic events and history of Singapore. Supported by the Singapore Tourism Board, this first of its kind dining concept takes discerning diners on a journey with fine food prepared by leading Singapore-based chefs.The first chapter kicks off at the historic Tanjong Pagar Railway Station, and will be held from 26 to 29 June 2014. Storytellers will walk you through this theatrical dining experience as you enjoy a 5-course menu by Chef Stephan Zoisl. Lunch: $188/pax (Weekend)Dinner: $248/pax (Daily)Seating Arrangement:All guests will be seated in a long table style with your friends who have booked your tickets in the same transaction. You may be seated with other groups in one or both side(s) in the spirit of a unique dining experience.For more event details, visit www.myprivatechef.com.sg/storiesFor enquiries, please email dine@myprivatechef.com.sg.About Chef Stephan ZoislHailing from Austria, Chef Stephan professional chef career started with a 3-year apprenticeship at the five-star Grand Hotel Europe in Innsbruck -at the age of 15. Since then, Chef Stephan has worked at some of the world's best restaurants, such as the 2 Michelin star Steirereck in Vienna and the 2 Michelin star Villa Joya in Portugal. He has also catered for huge international events like the Formula 1 races and Grand Slam Tennis Tournaments.Chef Stephan loves travelling, meeting new people and exploring new things. In his constant pursuit of fresh ideas, he went on an 8-month food and travel sabbatical through Southeast Asia. He then returned to Europe and began a short stint at world renowned, 3 Michelin star establishment The Fat Duck in Bray, UK. Working with UK's master of molecular gastronomy, Chef Heston Blumenthal, has inspired Chef Stephan tremendously. His time at The Fat Duck opened his world to more culinary perfection, global products and snazzy cooking methods. Chef Stephan's cooking philosophy is to "keep it pure and simple, and always use the freshest ingredients and produce!"After 4 years with Novus Restaurant in Singapore, he had the pleasure of working in one of the world’s best restaurant Alinea, a 3 Michelin-starred restaurant, in Chicago.Currently, Chef Stephan is a private chef and consultant chef for leading culinary brands. In addition to his pop up restaurant Nutopia, he collaborates with My Private Chef to whip up new culinary concepts in Singapore.