Four Seasons Hotel Singapore

Four Seasons Tenure

• Originally 2011-2017; now since 2025
• First Four Seasons Assignment: Executive Chinese Chef, Four Seasons Hotel Singapore

Employment History

• Cassia, Capella Singapore; Jeju Shinhwa World, Korea; Jiang-Nan Chun, Four Seasons Hotel Singapore; Crystal Jade, Singapore; Fontana Restaurant, Hong Kong; Golden Unicorn Restaurant, Hong Kong; Concorde Seafood Restaurant, Hong Kong

Birthplace

• Hong Kong

Languages Spoken

• Cantonese, Chinese

As a Hong Kong native, Chef Alan Chan’s culinary beginnings started at the age of 15, where he worked in several Hong Kong and Kowloon restaurants before moving to Singapore in 2001. With now more than 30 years of culinary experience in various prestigious and fine dining destinations, his international journey has provided him with a unique perspective on flavours, presentation, and techniques. These experiences have not only broadened his culinary horizon but have also shaped him into a chef who seamlessly blends the finest of Cantonese traditions with modern creativity.

Chef Alan was honoured as the Best Asian Cuisine Chef of the Year in the 2016 World Gourmet Summit Singapore. His culinary excellence further earned global recognition in 2018 when his efforts earned him the World Top Gourmet Restaurant of the Year, and in that same year, World Top Gourmet International Master Chef, a testament to his influence on the global culinary scene. Most recently, in 2025, his work was recognised with the prestigious One Diamond in the inaugural Black Pearl Restaurant Guide, solidifying his position as a leading figure in the world of fine dining.

Ever mindful of preserving the authenticity of Cantonese cuisine, Chef Alan also seeks to innovate with nuanced flavours. This is reflected in one of his signature dishes: Braised Egg Noodles with Australian Lobster in Superior Stock — a dish refined over years of international practice.

“There is no best, only better. Pushing culinary boundaries is how we achieve true excellence—honouring tradition while daring to innovate,” remarks Chef Alan. Constantly on the lookout for new and inspiring ideas to create an enhanced experience, Chef Alan makes it a point to visit the local markets regularly to source for new ingredients and produce.

Seasonality is fundamental to Chef Alan’s creative and refined approach to Chinese cuisine at Jiang-Nan Chun. Traditional flavours are thoughtfully elevated with fresh modern-day influences, capturing the subtle elegance and harmony found in nature. Regardless of the source, Chef’s ultimate aim is to create dishes that awaken and delight all five senses, offering guests a deeply immersive and memorable dining experience. Chef Alan continues, “The appreciation for a memorable experience has reached exceptionally sophisticated heights. Hence, my aim is to delight diners by using the freshest traditional ingredients to elevate the taste and aroma and present the finished dish in an elegant and modern way.”  

Married with twin daughters, Chef Alan enjoys running and reading recipe books during his free time.