Emmanuel Souliere’s illustrious career is a testament to his unwavering dedication and exceptional talent. In 2017, he captivated the culinary world as a finalist in the prestigious World Championship of Pâté Croûte in Lyon. His journey includes esteemed Executive Chef roles at flagship Hilton Worldwide hotels, including the luxurious Conrad Beijing, as well as prominent Hilton properties in Singapore and Shanghai. While in Shanghai, he orchestrated the catering for 32,000 guests at the Rolex Masters Tennis event and earned accolades such as ‘Chef of the Year 2009’ by City Weekend magazine and the ‘Best Use of Foie Gras Award’ at the French Cuisine Chef Star Awards 2008.
From 2014 to 2018, Emmanuel’s visionary leadership shone at Sands Cotai Central, rebranded as The Londoner, and from 2018 to 2020, he helmed the culinary team at The Parisian Macau, further solidifying his reputation for excellence.
Throughout his career, Emmanuel has garnered numerous accolades, including Singapore’s Food Asia 2002 Gold Medal Award, ‘Chef of the Month’ by Asian Cuisine in 2003, and ‘Executive Chef of the Year’ by Cuisine and Wine magazine. His storied career includes tenures at luxury hotels in Spain, Israel, and his homeland of France. A crowning achievement of his early career was his tenure at the two-starred Michelin restaurant Gastronomic Le Laurent in Paris and the iconic Hotel de Crillon.
A master of culinary innovation, Emmanuel Souliere is known for his creativity, precision, and passion. His philosophy centers on sourcing the finest produce, identifying the best cooking methods to enhance flavours, and using seasonings and garnishes to create culinary drama. With a particular affinity for foie gras, he skilfully incorporates Chinese flavours to achieve a harmonious sweet and sour balance.
Dedicated to cultivating the next generation of culinary talent, Emmanuel established an ASEAN division of the esteemed Disciples Escoffier association. This initiative provides young chefs with opportunities to compete in culinary challenges, with winners receiving the chance to train under some of France’s finest chefs. He is also an active member of the Chaine des Rotisseurs, a global organization that celebrates the art of fine dining.
Emmanuel now holds the position of Culinary Director at CulinArt 1862 restaurant in Hong Kong and is also a Master Chef-Instructor at IDE, passionately passing on his knowledge and international experience to the next generation of chefs.