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Soul Otto

Soul Otto

“Run away, kill myself or continue on this apprenticeship?”
A momentous question Chef Otto Weibel had to ask himself in his youth — and one that would transform his entire life. Soul Otto embodies the joys, pains and adventures that pepper Chef Otto’s illustrious 50-plus-year journey — from an apprentice to a master chef, coach and mentor.
Dubbed the ‘Godfather’ of Singapore’s culinary fraternity, Chef Otto shares in this book his fascinating life story — the discovery of how food, people and passion can sublimely converge to create moments that captivate the depth of a soul.
Chef Otto’s candid, no-holds-barred sharing will inspire chefs, budding young chefs and readers who yearn to explore what it means to relentlessly pursue one’s dream, life purpose and true calling.


Print publisher: Write Editions

Author: Otto Weibel and Felicia Lim

Otto Weibel is owner of Otto’s Deli Fresh and partner at OttScott, a F&B business consultancy. A chef extraordinaire, he was the Director of Kitchens at the Westin Hotels (1986 to 2010), and has been member of Chaîne des Rôtisseurs since 1978, and the only one holding the position of ‘Prince’ in Singapore because of his enormous contributions. He is also in the Bocuse d’Or, where he has served as its President for eight years and is now its Honorary President for Singapore and Asia-Pacific. He had also served as President of the Singapore Chefs Association from 1990 to 2005, and is today its Honorary President Emeritus. In addition, Otto has been a chief judge at regional and international culinary competitions for the past 40 years. In 2008, he received a ‘Personality and Lifetime Award’ from the International Chef Conference in his native Switzerland. Otto is happily married with two grown up children. Felicia Lim works in a Library by day where you can find her reading as she walks through the aisles of books when she’s not busy planning Library activities or balancing budgets. Growing up, she always enjoyed stories, and had a little dream to be a writer. Churning out her dissertation for B.A.(Hons) in English Literature was not as fun as writing this biography, and Felicia ‘suspects’ it has to do with the process (there was food involved) and great company (camaraderie and conversation). Felicia believes that stories are a great way to connect people to a collective consciousness of what it means to be human and being. This is her first published story and she aspires to write more.


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