Chef Björn Alexander Panek is a celebrated culinary talent with an impressive international career spanning top Michelin-starred kitchens and prestigious accolades. Most recently, he made headlines as the first foreign chef to cook for the King of Bhutan and led Restaurant Matera in Singapore in 2023. His journey includes earning two Michelin stars at Octavium, gaining a Michelin star at Petrus in just four months, and receiving his first Michelin star in Germany at Restaurant Gabriele. Recognized by Asia Tatler, the South China Morning Post, and Gault Millau, Chef Björn’s reputation for refined technique and creative vision continues to make a mark across the global fine dining scene.

What inspired you to become a chef, and how has your passion for cooking evolved over the years?

Cooking has always been a true passion for me, not merely a profession. From the beginning, I sought to learn from the very best in the industry. After completing culinary school, I had the privilege of interning under two of the world’s most renowned three Michelin-star chefs—Joachim Wissler at Schlosshotel Bensberg in Germany and Thomas Keller at The French Laundry in New York. In 2002, I continued this pursuit of excellence by accepting junior chef roles at several prestigious restaurants, including Restaurant Victorian in Düsseldorf, Restaurant Tantris in Munich, and Restaurant Quadriga in Berlin. These formative experiences laid the foundation for my first chef de cuisine appointments, including at two Michelin-starred Restaurant 44 at Swissotel, and later, one Michelin-starred Gabriele at Hotel Adlon in Berlin, where I was honoured with nominations as Berlin’s best newcomer chef and, later, chef of the year.

Throughout my career, I’ve remained driven by the desire to push culinary boundaries while staying grounded in the principles of high-quality ingredients, innovation, and the artistry of cooking. My journey has been a blend of continuous learning, dedication, and a deep-rooted passion for creating meaningful dining experiences.

Could you share some of the highlights and challenges of your career so far?

My career has been filled with milestones that span the Middle East to Southeast Asia. My journey took me beyond Germany when I became the chef de cuisine at Dubai’s iconic Burj Al Arab, a role that opened doors to diverse culinary landscapes. From there, I moved to Hong Kong, where I pioneered a French-Japanese fusion dining experience at The French Window and WHISK at The Mira Hotel. In 2018, I further expanded my horizons by opening Restaurant UMI in Shanghai, offering a modern Japanese-German-Chinese concept.

Upon returning to Hong Kong in 2019, I helped secure a Michelin star for Island Shangri-La’s Petrus within months of my appointment. My subsequent role as Executive Chef at Octavium saw the restaurant earn a Michelin star in its first year, followed by a second star the next year.

In 2023, I moved to Singapore to lead the culinary team at Matera, a modern Italian restaurant housed in the historic Fullerton Waterboat House, before taking on my current role as Cluster Director of Culinary for Raffles Sentosa Singapore and Sofitel Singapore Sentosa Resort & Spa. Here, I am focused on pushing the boundaries of fine dining while remaining true to the timeless elegance of the Raffles brand.

The challenges of maintaining Raffles’ legacy, leading diverse culinary teams, and staying ahead of global culinary trends are constant, but they also drive me to innovate and create exceptional dining experiences that reflect both tradition and modernity.

How would you describe the culinary scene at your property and what makes it different from other places you have worked before?

Raffles Sentosa Singapore offers a truly unique dining experience, blending destination dining with the serenity of nature. Home to five exceptional restaurants and lounges, the resort is immersed in the beauty of Sentosa Island while providing a culinary journey that celebrates both global flavours and the rich culinary traditions of Singapore.

Each of our venues is helmed by chefs with acclaim, be it Royal China’s Executive Chinese Chef Ling Heng Yao – formerly from two Michelin-starred Shisen Hanten or Chef Kenjiro Hashida of Iyasaka by Hashida. The restaurants showcase a diverse range of cuisines crafted from the freshest local and international produce, along with sustainably sourced ingredients. Whether guests are indulging in modern Italian at Empire Grill, experiencing refined Cantonese dishes at Royal China, or embarking on a Japanese omakase journey at Iyasaka by Hashida, every dining experience is a reflection of culinary excellence.

The resort’s setting in nature allows for a dining experience that goes beyond the plate—guests can enjoy al fresco meals by their villa pool, in lush gardens, or along a secluded stretch of Tanjong Beach, further enhancing the connection between luxury dining and the nature.

At Raffles Sentosa Singapore, dining is more than just a meal; it’s an immersive, unforgettable journey that combines world-class cuisine with the resort's stunning surroundings and unwavering commitment to sustainability.

What are some of the signature dishes or specialties?

At Empire Grill, our culinary philosophy revolves around the celebration of simplicity, where each ingredient is allowed to shine in its purest form. Some of our signature dishes include:

  • Carabinero Spaghettini – A delicate, flavourful pasta dish featuring the rich essence of carabinero prawns.
  • Short Rib Ravioli – Made with fresh pasta, this dish is a beautiful blend of tender short rib and artisanal technique.
  • Eggplant Fritto – A perfectly fried dish that highlights the subtle flavours and textures of eggplant, offering a rich and satisfying bite.

Italian cuisine is deeply rooted in tradition and authenticity, and these dishes are crafted with passion, using fresh, high-quality ingredients. Each dish tells a story of family, love, and the land that inspires it.

What advice would you give to aspiring chefs who are just starting out in their careers?

My advice is simple: approach each day with curiosity, humility, and a relentless pursuit of excellence. The culinary world is vast, and there’s always something new to learn. Don’t be afraid to start at the bottom and work your way up—every experience, no matter how small, adds value to your journey.

Focus on mastering the fundamentals, but also be open to exploring different cuisines, techniques, and cultures. The more you learn and experiment, the more versatile you’ll become as a chef. Also, remember that true success in this field isn’t just about technical skills—it’s about building relationships, creating memorable experiences for guests, and continuously evolving as both a chef and a leader.

Lastly, stay passionate. The kitchen is challenging, and the path can be demanding, but passion will carry you through the tough times and inspire you to innovate and excel.

Meet him at Raffles Sentosa Singapore