After spending eight years at Au Jardin and rising up the ranks, Tan joined the opening team at The White Rabbit as Sous Chef. Reporting directly to Chef Daniel Sia, Tan was key in helping to shape the menu. Recognition and awards include I-S Magazine Readers’ Choice Awards “X-Factor Restaurant of The Year” (2008), Singapore Experience Awards “Best Dining Experience” (2009) and World Gourmet Summit Awards “Best New Restaurant” (2010).
With a desire to impart his knowledge and train the next generation of chefs in Singapore, Tan was drawn into the world of teaching in 2010. He joined the Institute of Technical Education (ITE) College West for two years as Lecturer. The experience was a rewarding one, during which he balanced shaping the school curriculum with running the in-house restaurant. As part of his training with the school, he was sent for a one-month intensive training course at the Institut Paul Bocuse (Lyon, France).
In 2012, Tan returned to The White Rabbit as Head Chef with over 15 years of culinary experience. This partnership in itself is a homecoming for Tan and one that The Lo & Behold Group has been eagerly anticipating. This is the first time that Tan has led to the creation of an entire menu. At The White Rabbit, he sticks to his cooking philosophy of “keeping it simple” with classic European flavours while adding a playful and dramatic touch through a presentation. The menu is a tribute to his favourite ingredients, with a strong focus on meat and game.