MARGUERITE - Key Persons
Michael Wilson earned his first Michelin Star, 5 months after opening Phénix in the Puli Hotel and Spa, Shanghai. Born in Melbourne, he has worked with the legendary Guy Grossi and at the highly acclaimed Cutler & Co before his journey to Asia. Michael has since made his mark on the Singapore culinary scene, joining forces with international hospitality group Unlisted Collection to develop and conceptualise 2 exciting new brands - Hortus, an all-day dining space celebrating Mediterranean sharing plates and one star Michelin restaurant, Marguerite.
At Marguerite, Michael employs a range of cooking techniques to extract, concentrate and intensify flavours from a host of ingredients that come together as thoughtful compositions on a plate. It is Michael's focus on produce and in showcasing the best of each ingredient he works with that dictates a distinctive brand of creative cuisine seen entirely through his lens.