Peter Schintler
Chef de Cuisin and Managing Operator of Blu Restaurant

The driving force behind one of Asia’s most creative and exciting destinations, Peter Schintler began to his journey in the culinary circle more than a decade ago upon graduating as top student of his class at The Baltimore International Culinary College.

Since then, he has not only worked with renowned Master Chefs in Europe and America, he has also honed his craft and perfected his skills in famous restaurants including the famed Le Cirque Restaurant in Manhattan.

His fine passion for food coupled with his vast experience also saw him working in the luxury boutique hotel, St Regis as Executive Sous Chef where he became extensively involved in the financial and operational success of five different food and beverage outlets.

Now, as Chef de Cuisin and Managing Operator of Blu Restaurant, Peter’s achievements are marked with his recent nomination as Rising Chef of The Year and “The Best Hotel Restaurant in the World”.

For Peter, who has been inspired by food for as long as he can remember, the journey has only just begun. He looks at the new challenges that lie ahead with excitement and eagerness whilst pursuing perfection in what he loves and does best.