Fergus Henderson cast aside a promising career in architecture for life as a chef and restaurateur. He has worked his culinary magic in the kitchens of many leading London restaurants and is author of several cookery publications, including the popular Nose to Tail Eating: A Kind of British Cooking.

Fergus established St JOHN, his second restaurant, in 1994. His simple, pared-down cooking soon earned St JOHN critical acclaim and many national and international awards. In 2003, its bakery operations moved to a sister enterprise, St JOHN Bread & Wine.

The restaurant was named Time Out magazine's Best British Restaurant 2006, and ITV Moet & Chandon London Restaurant Awards' Restaurant of the Year 2002 and British Restaurant of the Year 2001. It also 'scored a hat trick' by being named in Restaurant Magazine's 'The World's Top 50 Restaurants' for three years running (2003-2005). www.stjohnrestaurant.co.uk

Sam Leong has played a key role in developing many creative dishes that Tung Lok Restaurants are famous for. His forte is in creating signature dishes that marry traditional Chinese cuisine with modern influences, earning him the esteemed titles of Asian Ethnic Chef of The Year (2001, 2002, 2004) and Chef of the Year and Executive Chef of the Year (2005) at World Gourmet Summit Awards of Excellence.

Under Sam's skilful culinary direction and creativity, My Humble House has become one of Singapore's most talked about restaurants, and been ranked amongst the world's top 100 dining establishments. Sam is an ambassador for contemporary Chinese cuisine, participating in culinary events in the United States, with celebrity chef Wolfgang Puck, and around the world.

Located at one of Singapore's newest landmarks, The Esplanade Theatres on the Bay, My Humble House offers an exquisite dining experience, serving contemporary Chinese cuisine complemented by exceptional artistic presentation. My Humble House is also in Beijing, Tokyo and New Delhi. www.tunglok.com

Justin North began his career as a chef in New Zealand, before moving to Sydney and Paris. In 1999, Justin returned to Sydney, with extensive experience in the art of French cuisine. In 2001, Justin and his wife Georgia opened Bécasse.

Bécasse quickly evolved into one of Sydney's premier dining spaces, with its modern French cuisine; professional, friendly service; and one of the city's finest cellars. The Sydney Morning Herald Good Food Guide awarded Bécasse the prestigious 'two hats' rating and Restaurant of the Year in 2007 and it has received many great reviews in Australia and overseas.

The recent release of his first cookbook Bécasse: Inspirations and Flavours has capped off a huge year for Justin. The book showcases Australia's finest produce and the people and stories behind its success. His next book, French Lessons, will be launched in October 2007. www.becasse.com.au

The dessert course

Conrad Centennial Singapore

The exquisite dessert course for the 2007 UNIFEM FWAS SNOW Benefit is generously provided by our venue sponsor, Conrad Centennial Singapore.
This five-star international hotel has earnt a reputation as a regional training centre for the pastry arts in Southeast Asia. Tastefully designed by world-renowned architect John Burgee, the 509-room, 31-storey Conrad Centennial Singapore offers a delectable choice of international cuisine: with Golden Peony, serving excellent Cantonese cuisine; Oscar's Cafe and Terrace, presenting a diverse menu available 24 hours; and the Lobby Lounge, offering a relaxing haven for English-style afternoon tea, cigars and drinks. www.conradhotels.com