With over 20 years of extensive culinary experience, Chef Tan began his cooking career in his home country, Singapore in 1993. After graduating from the Singapore Hotel Association Training Education Centre, he joined the Hyatt group in 1993, started as culinary trainee at Grand Hyatt Singapore.
During the service with Grand Hyatt Singapore, he had numerous opportunities to support opening restaurants and other Hyatt hotels and was promoted to Chef de Cuisine within 15 years before being promoted and transferred to Park Hyatt Beijing in 2007 as Executive Sous Chef.
At the Park Hyatt Beijing he helped lead his team in handling various grand events such as hotel grand opening events and launching of branded boutiques.
In 2010, he returned back to Singapore to continue his Hyatt career with Grand Hyatt Singapore before being promoted as Executive Chef for Grand Hyatt Taipei in July 2013. Among the many awards and achievements he has accumulated are the Nestle Golden Chef’s Hat Award Singapore, Food and Hotel Asian cooking competition.