From 1 March 2010, culinary execution gets primed for refinement at Pan Pacific Singapore as it announces Jérôme Carrouée as executive chef. Carrouée joins the hotel with over 20 years of culinary experience and began his career in France where he rose through the ranks and held the title of executive sous chef within a two-year period. He has since held positions at five-star hotels in key cities worldwide including Paris, London, Mauritius, Bahrain, Taipei and more recently Kuala Lumpur, working for hotel groups including Starwood Hotels & Resorts, Shangri-La, Fairmont and Hyatt Regency. Carrouée’s last appointment was in Kuala Lumpur, as corporate chef where he was responsible for the creation and delivery of unique culinary concepts for high profile events like Formula 1 and BMW Gold Cup International. An award-winning chef, Carrouée has received top votes and was named “Best Chef in Taiwan”. He was also a recipient of the Malaysian Prime Minister Award for quality excellence. In his new capacity as executive chef, Carrouée will focus on the overall culinary directions and operations; key to driving the success of the hotel’s restaurants, bars and events division. A French native, Carrouée is bilingual in English and speaks fluent Spanish. Carrouée says, “The allure of Singapore is the melting pot of cultures and international culinary highlights and I’m inspired by that. The opportunity given by Pan Pacific Singapore presents itself timely. With six food and beverage outlets serving a myriad of cuisine, my role allows me to be in the heart of the pride of Singaporeans, food.  Also, my inspiration stems from my interest in the culinary field of work and from personal experiences in life – from growing up in France to my travels and career paths – are a major influence on the food I prepare. These experiences and evolving palates of diners in every city give me the inspiration and provide the basis of my continuous innovation to create unique dishes.” And to sample the taste of the master, Carrouée will be helming the culinary promotion called “Lobster Dinner Nights” at Global Kitchen, Pan Pacific. From 5 February to 27 March 2010, on Friday and Saturday evenings, diners will be regaled with the popular all-you-can-eat dinner with 10 newly-introduced lobster presentations that are sure to tempt the taste buds. One can expect decadent all-time favourites, as well as newly-introduced lobster highlights such as Lobster Bisque, Lobster-on-Ice, Petit Tempura Lobster with French Fries, ala minute Lobster Ravioli, Lobster Thai Curry, Lobster Themidor, Lobster with Cheese Crust, Lobster with Wild Mushrooms and Herbs, Lobster with Chilli, Ginger and Coriander and Lobster and Salmon Wellington. A variation of contemporary and Asian compositions will be served alongside six dedicated culinary stations including salads, crustacean, pasta, roasted carved meats, European and Asian mains and desserts. The dining experience is complemented by other crustacean on ice such as mussels, prawns, scallops and slipper lobsters. Lobster Dinner Nights, from 5 February to 27 March 2010, every Friday & Saturday, 6.30pm to 10.30pm, Global Kitchen, Level 3, $58++ per adult while petit gourmets between 6 to 12 years pay $1++ for every year of their age. For reservations call 6826 8240 or email celebrate.sin@panpacific.com.