June 05

Emily Dobson was a pioneering Australian philanthropist and social reformer. She co-founded charitable organizations to support widows, orphans, and the poor in Tasmania. Dobson played a key role in the Women's Christian Temperance Union and advocated for improved health and education services. Her efforts advanced the status of women and strengthened community welfare programs. Dobson's legacy endures in the charitable institutions she helped establish across Australia.

Harry Brown was an Australian civil servant whose career spanned state and federal departments. He played a role in policy development and administrative reform across multiple government agencies. Brown's work supported the expansion of public services in education and health sectors. Known for his organizational skills, he helped modernize bureaucratic procedures. Although not widely known, his behind-the-scenes contributions were vital to Australian governance.

Wee Chong Jin studied law in Singapore and the United Kingdom before returning to help establish Singapore's independent judiciary. In 1963, he became the Chief Justice of the then newly formed Republic, guiding the Supreme Court through the country's separation from Malaysia and subsequent nation-building. Over his 27-year tenure, he was celebrated for his integrity, judicial efficiency, and efforts to modernize court procedures. Wee championed legal education and mentored generations of Singaporean judges and lawyers. His leadership helped cement public trust in the rule of law during a critical period of rapid development. After retiring, he continued to contribute to legal scholarship and advisory roles. Wee's legacy endures in Singapore's strong, independent judiciary.

Born in 1930 in Commentry, France, Roger Vergé trained under leading French chefs before opening his landmark restaurant, Moulin de Mougins, in 1972. He developed a light and artistic approach to cooking that emphasized fresh, local ingredients. Vergé authored numerous cookbooks that introduced his vibrant style to home cooks worldwide. His contributions earned him the prestigious Meilleur Ouvrier de France title and three Michelin stars. As a mentor, he trained generations of chefs who went on to shape modern French gastronomy. Until his retirement, Moulin de Mougins remained a destination for gourmets seeking his innovative dishes. He died in 2015 at the age of 84, leaving a legacy that continues to influence chefs globally.