Tan Chwee Chan
Four Seasons Tenure
- Since 2003
Four SeasonsAssignment: Sous-Chef, Four Seasons Resort Maldives
- The Regent Singapore, A
Four SeasonsHotel, Four SeasonsResort Maldives at Kuda Huraa; The Oriental, Singapore; The Oriental, Singapore; BICE Restaurant 1926, Singapore
- General certificate in education, Cinec Maritime Campus
- English, Mandarin, Cantonese
Among many benefits of a culinary career with
While the hotel’s high-style restaurant, Jin Sha, covers Chinese cuisine from Cantonese to Shanghaianese, Hangzhou’s influence is sizeable. Chan – friends call him “Ken” – sources ingredients primarily from China and, as much as possible, locally. The area around West Lake is ripe for the picking, he says, with bamboo shoots, sturgeon caviar and Jinhua Hhm found nearby. Dishes such as fried shrimp with longjing tea are prepared in classic light and fragrant Hangzhou style.
Chan’s current assignment isn’t the first occasion he’s had eaten voraciously for
In the aftermath, Chan played a central role in revitalising the Resort dining experience, travelling to five-star hotels and incoming cruise ships to consider restaurant design, menus and procurement. “I’m naturally shy, so it wasn’t easy, but I learned a lot about interacting with chefs and obtaining the best product in the world.” Among his finds were prime meats from Australia, fruit from Thailand, cheese and wine from Europe and, of course, seafood from just offshore.
Whatever his personal comfort level, Chan was destined for the restaurant scene. He began washing dishes at his family restaurant in Singapore at age five and continued to work and study until duty called at age 18 and he had to enlist for compulsory military service for Singapore. His desire for international experience eventually landed him at several Italian restaurants before a
So what can the kitchen crew in Hangzhou expect from Chan? “There are manager chefs and skill chefs,” he says. “I can’t sit in a chair for very long.”